Peanut Butter Chocolate Chip Snowball Cookies
These Peanut Butter Chocolate Chip Snowball Cookies are a delightful twist on the classic holiday treat. With a tender, buttery texture, hints of peanut butter, and melty chocolate chips, they’re coated in powdered sugar for a sweet, snowy finish.
- Prep Time: 15 minutes
- Chill Time: 12 minutes
- Cook Time: 15 minutes
- Total Time: 42 minutes
- Category: Dessert, Cookies
- Cuisine: American
Ingredients
Scale
Makes about 24 cookies:
- For the cookies:
- 1/2 cup (115 g) unsalted butter, softened
- 1/3 cup (85 g) creamy peanut butter
- 1/4 cup (50 g) granulated sugar
- 1 teaspoon vanilla extract
- 1 1/4 cups (160 g) all-purpose flour
- 1/2 cup (90 g) mini chocolate chips
- For coating:
- 1 cup (120 g) powdered sugar
Instructions
- Preheat the oven:
- Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone baking mat.
- Mix the dough:
- In a large bowl, beat the softened butter, peanut butter, and granulated sugar together with an electric mixer until light and creamy, about 2-3 minutes.
- Add the vanilla extract and mix until combined.
- Gradually add the flour and mix until a crumbly dough forms. Stir in the mini chocolate chips.
- Shape the cookies:
- Scoop about 1 tablespoon of dough and roll it into a ball. Place the balls on the prepared baking sheet, spacing them about 1 inch apart.
- Bake:
- Bake in the preheated oven for 10-12 minutes, or until the bottoms are lightly golden. The cookies should be firm but not browned on top. Allow them to cool on the baking sheet for 5 minutes.
- Coat in powdered sugar:
- Roll the warm cookies in powdered sugar to coat them completely. Let them cool completely on a wire rack.
- Once cooled, roll them in powdered sugar again for a thicker coating.
- Serve:
- Serve the cookies immediately or store them in an airtight container at room temperature for up to 1 week.
Notes
- You can substitute creamy peanut butter with natural peanut butter, but ensure it’s well-stirred and not too oily.
- For a nut-free version, replace peanut butter with sunflower seed butter.
- These cookies freeze well; freeze before coating in powdered sugar and roll in sugar after thawing.