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

In a large mixing bowl, beat the softened butter and powdered sugar together using a hand mixer or stand mixer. Mix until light, fluffy, and pale in color, about 2–3 minutes.

Add peppermint extract and vanilla extract to the butter mixture. Mix until fully incorporated. If using green food coloring, add a few drops and mix until evenly colored.

Gradually add the flour and salt to the mixture. Mix on low speed until a soft dough forms. Do not overmix.

Using a spatula, gently fold in the mini chocolate chips until evenly distributed.

Scoop about 1 tablespoon of dough and roll it between your palms to form a smooth ball. Place on the prepared baking sheet, spacing cookies about 1½ inches apart.

Bake for 10–12 minutes, or until the cookies are set but not browned. The bottoms should be lightly golden, while the tops remain pale.

Allow the cookies to cool for about 5 minutes. While still warm, gently roll them in powdered sugar and place them on a cooling rack.

Once the cookies are completely cooled, roll them in powdered sugar again for a thick, snowy finish.