These Peanut Butter Chocolate Chip Snowball Cookies are a delightful holiday treat! With a creamy peanut butter base and mini chocolate chips for a sweet surprise, these cookies are rolled in powdered sugar for a festive snowy appearance. Perfect for holiday baking, they’re easy to make, bite-sized, and melt-in-your-mouth delicious.
Why You’ll Love This Recipe
- Peanut Butter & Chocolate: A classic flavor combo wrapped up in a holiday favorite!
- Festive & Fun: With their powdered sugar coating, these cookies resemble little snowballs.
- Easy to Make: Simple ingredients and easy steps make this a great recipe for holiday baking with family.
- Perfect for Gifting: These cookies look beautiful and travel well, making them ideal for holiday gifts.
Ingredients
- 1 cup unsalted butter, softened
- 1/2 cup creamy peanut butter
- 1/2 cup powdered sugar, plus extra for rolling
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1/2 teaspoon salt
- 1 cup mini chocolate chips
Step-by-Step Directions
- Preheat the Oven: Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone baking mat for easy cleanup.
- Cream the Butter and Peanut Butter: In a large bowl, cream together the softened butter and peanut butter until smooth and fluffy. Add the powdered sugar and vanilla extract, mixing until well combined.
- Combine Dry Ingredients: Gradually add the flour and salt to the butter mixture, stirring just until a dough forms. Fold in the mini chocolate chips until they’re evenly distributed throughout the dough.
- Shape the Cookies: Scoop out tablespoon-sized portions of dough and roll them into balls. Arrange on the prepared baking sheet about 1 inch apart.
- Bake: Bake for 10-12 minutes, or until the bottoms are lightly golden. The tops should remain pale but feel firm to the touch.
- Roll in Powdered Sugar: Allow the cookies to cool on the baking sheet for about 5 minutes. While still warm, roll each cookie in powdered sugar to coat. Once completely cooled, roll them in powdered sugar a second time for a snowy finish.
- Serve: Enjoy these cozy peanut butter and chocolate treats with a cup of hot cocoa or coffee!
Kitchen Equipment Needed
- Mixing bowl
- Electric mixer or hand whisk
- Measuring cups and spoons
- Baking sheet lined with parchment paper or silicone mat
- Cookie scoop or tablespoon for portioning
- Small bowl for powdered sugar
Serving and Storage Tips
- Serving: Serve these snowball cookies with warm drinks like hot cocoa, coffee, or tea for the perfect winter treat.
- Storage: Store in an airtight container at room temperature for up to one week. They also stay fresh in the fridge for a slightly firmer texture.
- Freezing: These cookies freeze well! Place them in a freezer-safe container for up to 2 months. Thaw at room temperature before serving.
Recipe Variations
- Nutty Twist: Add 1/2 cup finely chopped nuts, like pecans or walnuts, to the dough for extra crunch.
- Festive Touch: Add red and green sprinkles or mini holiday-themed chocolate chips for a Christmas-themed version.
- Cinnamon Snowballs: Mix 1/4 teaspoon of cinnamon into the powdered sugar for a hint of warmth and spice.
Helpful Notes
- Rolling Twice: Rolling the cookies twice in powdered sugar (once warm, once cool) helps the coating adhere better and gives them a lovely, snowy appearance.
- Measuring Flour: For best results, spoon the flour into your measuring cup and level it off—packing it can make the dough too dense.
- Softened Butter: Make sure your butter is fully softened for easy mixing and a smooth dough.
Tips from Bakers
- Chef Sally McKenney: “For best results, chill the dough slightly if it’s too soft to handle. It will make rolling the dough into balls easier.”
- Chef Ina Garten: “Use a small sifter to sprinkle the powdered sugar evenly over the cookies for an extra-smooth finish.”
Frequently Asked Questions
Q1: Can I use crunchy peanut butter?
Yes, crunchy peanut butter works well and adds a bit of texture to the cookies.
Q2: Can I use regular-sized chocolate chips instead of mini chips?
Mini chocolate chips are ideal as they distribute evenly throughout the dough, but regular-sized chips can be used. Just keep in mind the cookies may have a bit more chocolate per bite.
Q3: Can I make these cookies vegan?
To make these cookies vegan, use a dairy-free butter substitute and vegan chocolate chips. Adjust texture with a small amount of plant milk if the dough feels too dry.
Q4: How can I make these gluten-free?
Use a 1:1 gluten-free baking flour as a substitute for all-purpose flour for a gluten-free version.
Q5: Do I need to chill the dough?
Chilling is not required, but if your kitchen is warm or the dough is too soft to roll, a quick 15-20 minute chill in the fridge can help.
Enjoy the Cozy Comfort of Peanut Butter Chocolate Chip Snowball Cookies
These peanut butter chocolate chip snowball cookies are a delicious holiday twist on the classic snowball cookie. With a rich peanut butter flavor, sweet chocolate chips, and a powdered sugar coating, they’re festive, fun, and incredibly easy to make. Enjoy them at home, bring them to a holiday gathering, or package them up as a lovely edible gift!
Peanut Butter Chocolate Chip Snowball Cookies Recipe
Ingredients
- 1 cup unsalted butter softened
- 1/2 cup creamy peanut butter
- 1/2 cup powdered sugar plus extra for rolling
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1/2 teaspoon salt
- 1 cup mini chocolate chips
Instructions
- Preheat the Oven: Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper or a silicone baking mat.
- Cream the Butter and Peanut Butter: In a large bowl, cream together the softened butter and peanut butter until smooth. Add powdered sugar and vanilla, mixing until well combined.
- Combine Dry Ingredients: Gradually add the flour and salt to the butter mixture, stirring until a dough forms. Fold in mini chocolate chips until evenly distributed.
- Shape the Cookies: Scoop tablespoon-sized portions of dough and roll them into balls. Place them on the prepared baking sheet about 1 inch apart.
- Bake: Bake for 10-12 minutes or until the bottoms are lightly golden. The tops will remain pale but should be firm to the touch.
- Roll in Powdered Sugar: Let cookies cool on the baking sheet for 5 minutes. While still warm, roll each cookie in powdered sugar to coat. Once fully cooled, roll them a second time for a snowy finish.
- Serve: Enjoy these peanut butter and chocolate treats with hot cocoa or coffee!
Notes
- Double Sugar Coating: Rolling the cookies twice in powdered sugar gives them an extra snowy appearance and a melt-in-your-mouth texture.
- Storage: Store in an airtight container at room temperature for up to a week.
thank you it looks yummy