Preheat oven to 350°F (175°C) and line 2–3 baking sheets with parchment paper or silicone mats.

Whisk flour and salt in a medium bowl, set aside.

In a large bowl, beat softened butter for 1–2 minutes. Add sugar and beat 2–3 minutes until fluffy.

Mix in vanilla and peppermint extracts, then add green food coloring if using.

Gradually add flour mixture in 3 parts, mixing just until combined.

Fold in mini chocolate chips with a spatula; dough will be thick.

Cover and chill dough for 30 minutes to 1 hour.

Scoop 1 tablespoon portions, roll into 1-inch balls, and place spaced on baking sheets.

Bake 10–12 minutes, until edges are golden and centers are pale but set.

Let cool on baking sheets for 5–10 minutes.

Roll warm cookies in ½ cup powdered sugar to coat.

Transfer to wire rack and cool completely, 30–60 minutes.

Roll fully cooled cookies in remaining 1 cup powdered sugar for final coating.