Ingredients:

  • 1 cup (225g) unsalted butter, softened
  • 1/2 cup (60g) powdered sugar
  • 2 cups (250g) all-purpose flour
  • 1 tsp (5ml) peppermint extract
  • 1/2 cup (85g) mini semi-sweet chocolate chips
  • 1/4 tsp (1.5g) salt
  • 1/2 cup (60g) powdered sugar, sifted

Instructions:

  1. Cream the softened butter and 1/2 cup of powdered sugar until the mixture is pale and fluffy. Stir in the peppermint extract and salt until evenly mixed.
  2. Gradually add the flour on low speed until just combined. Fold in the mini chocolate chips by hand using a spatula until evenly distributed.
  3. Transfer the dough to the refrigerator for 30 minutes to firm up. Once chilled, scoop 1-tablespoon portions and roll into smooth, 1-inch spheres. Place on a parchment-lined baking sheet.
  4. Bake at 350°F (175°C) for 10–12 minutes. The cookies should remain pale; do not let them brown. Remove when edges are set but centers look slightly soft.
  5. Allow cookies to cool for 5 minutes, then roll each cookie in the sifted powdered sugar. Let them cool completely on a wire rack, then roll them a second time for a thick finish.