1 cup (226g) unsalted butter, softened to room temperature
1/2 cup (60g) powdered sugar, plus 1 cup (120g) for rolling
2 cups (250g) all-purpose flour, spooned and leveled
1/4 teaspoon salt
1 teaspoon mint extract
3–5 drops green food coloring (optional)
3/4 cup (130g) mini chocolate chips
Instructions
Cream Butter and Sugar: In a large bowl, beat butter and 1/2 cup powdered sugar with an electric mixer on medium speed for 2-3 minutes until light and fluffy.
Add Flavoring: Mix in mint extract and green food coloring (if using) until well combined.
Combine Dry Ingredients: In a separate bowl, whisk together flour and salt.
Form Dough: Gradually add flour mixture to butter mixture, mixing on low speed until just combined. Fold in mini chocolate chips with a spoon.
Chill: Cover bowl with plastic wrap and refrigerate for 30 minutes.
Preheat and Shape: Preheat oven to 350°F (175°C). Line two cookie sheets with parchment paper. Roll dough into 1-inch balls and place 2 inches apart on prepared sheets.
Bake: Bake for 10-12 minutes until bottoms are lightly golden. Centers may look slightly underdone but will set as they cool.
Coat in Sugar: Let cookies cool on baking sheet for 3-4 minutes. While still warm, roll each cookie in powdered sugar. Let cool completely, then roll in powdered sugar again for a thick coating.