Step-by-Step Instructions:

Preheat the Oven:

Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper and set aside.

Cream Butter and Sugar:

In a large mixing bowl, beat together the softened butter and ½ cup of powdered sugar until the mixture is light and fluffy. This will take about 2–3 minutes using a hand mixer or stand mixer on medium speed.

Add Mint Flavoring:

Add 1 teaspoon of mint extract to the butter-sugar mixture and mix until fully incorporated.

Tint the Dough:

Gradually add 1–2 teaspoons of green gel food coloring, a little at a time, mixing in between, until you reach your desired minty green color. You can go for a soft pastel or a deeper, vibrant tone.

Add Dry Ingredients:

Slowly mix in the 2 cups of flour and ¼ teaspoon salt, stirring until the dough is fully formed and no dry streaks remain.

Fold in Chocolate Chips:

Gently fold in the ¾ cup of mini chocolate chips, making sure they are evenly distributed throughout the dough.

Shape the Cookies:

Scoop out about 1-inch portions of dough and roll each into a ball. Place them on the prepared baking sheet, spacing them about 1 inch apart.

Bake:

Bake in the preheated oven for 10–12 minutes. The cookies will not brown much, so remove them once the bottoms are just set. Be careful not to overbake.

First Sugar Coating:

Allow the cookies to cool for about 5 minutes, then roll them in powdered sugar while they are still warm. This helps the sugar adhere better.

Final Coating:

Once the cookies are completely cooled, roll them in powdered sugar a second time to give them a classic snowy look.