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

In a mixing bowl, combine softened butter and powdered sugar. Beat on medium speed until light and fluffy.

Mix in peppermint extract and vanilla extract. Optionally add green food coloring and beat until combined.

In another bowl, whisk together flour and a pinch of salt. Gradually add to the wet mixture, blending until just combined.

Fold in mini chocolate chips evenly throughout the dough.

Shape the dough into 1-inch balls and place on prepared baking sheets, spacing them 2 inches apart.

Bake for 12-15 minutes until lightly golden on bottom and slightly soft on tops.

Cool cookies on sheets for 5 minutes, then roll in powdered sugar while still warm before transferring to a wire rack to cool completely.