Description
These Peanut Butter Chocolate Chip Snowball Cookies are soft, buttery treats loaded with creamy peanut butter and mini chocolate chips. Coated in powdered sugar for a festive snowy finish, they’re perfect for holiday gatherings or anytime you want a deliciously nostalgic dessert. Easy to make and irresistibly tasty, these cookies blend the rich flavors of peanut butter and chocolate in every bite.
Ingredients
Scale
Wet Ingredients
- 1 cup unsalted butter, softened
- ½ cup creamy peanut butter
- 2 teaspoons vanilla extract
Dry Ingredients
- 2¼ cups all-purpose flour
- ½ teaspoon salt
- ½ cup powdered sugar (plus more for coating)
Add-ins
- 1 cup mini chocolate chips
Instructions
- Preheat Oven and Prepare Baking Sheet: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper to prevent sticking.
- Cream Butter and Peanut Butter: In a large bowl, beat the softened unsalted butter and creamy peanut butter together until the mixture is smooth, creamy, and well combined.
- Add Sugar and Vanilla: Incorporate the powdered sugar and vanilla extract into the butter-peanut butter mixture, beating until the mixture is light, fluffy, and well blended.
- Mix Dry Ingredients: Gradually add the all-purpose flour and salt to the wet mixture, stirring until a soft dough forms with no flour pockets.
- Fold in Chocolate Chips: Gently stir in the mini chocolate chips evenly throughout the dough.
- Shape Cookies: Using a scoop or your hands, form the dough into 1-inch balls and place them about 1 inch apart on the prepared baking sheet.
- Bake: Bake the cookies for 12 to 14 minutes, or until the bottoms turn lightly golden but the tops remain soft.
- Cool and Roll in Sugar – First Coat: Remove the baking sheet from the oven and let the cookies cool on it for 5 minutes. While still slightly warm, carefully roll each cookie in powdered sugar to coat.
- Final Sugar Coating: Once cookies have completely cooled, roll them again in powdered sugar to achieve the signature snowy appearance.
Notes
- Store cookies in an airtight container at room temperature for up to 5 days to maintain freshness.
- For longer storage, freeze baked cookies and re-roll them in powdered sugar after thawing for best texture and taste.
- To make a nut-free version, substitute peanut butter with sunflower seed butter.
- Prep Time: 15 minutes
- Cook Time: 14 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 130
- Sugar: 6g
- Sodium: 60mg
- Fat: 9g
- Saturated Fat: 4g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 15mg
