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

In a medium bowl, whisk together the all-purpose flour and salt until well blended, then set aside.

In a large mixing bowl, beat the softened unsalted butter until creamy, then gradually add the granulated sugar and beat until light and fluffy.

Mix in the pure vanilla extract and peppermint extract, and add green food coloring if desired.

Slowly add the flour mixture to the butter mixture, mixing on low speed until just combined.

Gently fold in the mini chocolate chips, being careful not to overmix.

Cover the bowl with plastic wrap and chill the dough in the refrigerator for 30 minutes to 1 hour.

Scoop the dough and roll it into 1-inch balls, placing them spaced apart on the prepared baking sheets.

Bake the cookies for 10-12 minutes, or until the edges are lightly golden and the centers remain soft.

Allow the cookies to cool on the baking sheets for a few minutes before rolling them in powdered sugar.

For an extra snowy finish, dip them again in powdered sugar after they cool completely.