Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper.

In a medium bowl, whisk together 2 1/4 cups of all-purpose flour and 1/4 teaspoon of salt until combined. Set aside.

In a large bowl, cream 1 cup of softened unsalted butter and 1/2 cup of granulated sugar until light and fluffy, about 3-4 minutes. Mix in 1 teaspoon of pure vanilla extract and 1 teaspoon of peppermint extract. Optionally add green food coloring.

Gradually add the flour and salt mixture to the butter mixture, mixing on low speed until just combined.

Gently fold in 1 cup of mini chocolate chips.

Cover the bowl and refrigerate the dough for at least 30 minutes to 1 hour.

Scoop tablespoon-sized portions of dough and roll them into 1-inch balls. Place on baking sheets, spaced about 2 inches apart.

Bake for 10-12 minutes until edges are golden and centers remain pale. Remove from oven and let cool slightly.

While warm, roll each cookie in 1 cup of powdered sugar until coated. Allow to cool completely before rolling again in powdered sugar.

Serve and enjoy with hot cocoa or coffee, and store leftovers in an airtight container for up to a week.