If you’re a fan of the irresistible combination of peanut butter and chocolate, these Peanut Butter Chocolate Chip Snowballs will be a favorite! With a double coat of powdered sugar, they look like little snowballs and taste like a dream: rich, buttery, and perfectly sweet. These treats are great for holidays or any time you’re craving a delightful, nutty, and chocolatey bite. Best of all, they’re easy to make, require minimal ingredients, and stay fresh all week.
Why You’ll Love This Recipe
- Perfect Texture: Buttery, melt-in-your-mouth texture combined with a slight crunch from chocolate chips.
- Festive Look: A double coat of powdered sugar gives these cookies a snowy, beautiful finish.
- Quick and Easy: Ready in about 30 minutes and made with pantry staples.
- Ideal for Sharing: Great for cookie exchanges, parties, or holiday gifts.
Kitchen Equipment Needed
- Mixing bowls
- Electric hand mixer or stand mixer
- Measuring cups and spoons
- Baking sheets
- Parchment paper or silicone baking mats
- Wire cooling rack
Ingredients
- ½ cup unsalted butter, room temperature
- 1 cup creamy peanut butter
- ¼ cup granulated sugar
- 2 teaspoons vanilla extract
- 2 cups all-purpose flour, scooped and leveled
- 2 cups mini chocolate chips
- Powdered sugar (for rolling)
Step-by-Step Instructions
Step 1: Preheat the Oven
Preheat your oven to 350°F (175°C). Line your baking sheets with parchment paper or silicone baking mats to prevent sticking and ensure easy cleanup.
Step 2: Prepare the Dough
In a large mixing bowl, beat together the butter, peanut butter, and granulated sugar with an electric mixer until creamy and smooth. This step is key to achieving a fluffy dough with a well-blended flavor. Add the vanilla extract and mix well to combine. Gradually stir in the flour, mixing until a soft dough forms. Finally, gently fold in the mini chocolate chips to distribute them evenly throughout the dough.
Step 3: Shape the Cookies
Scoop out small portions of the dough (about a tablespoon each) and roll them into 1-inch balls. Place each ball onto the prepared baking sheets, spacing them about 2 inches apart to allow room for spreading.
Step 4: Bake
Bake the cookies in the preheated oven for approximately 18 minutes. Look for the edges to just start turning golden brown; avoid overbaking, as the cookies will continue to firm up as they cool. The centers should still be soft when you remove them from the oven.
Step 5: Cool and Roll in Powdered Sugar
Let the cookies cool on the baking sheet for about 5 minutes. While they’re still warm, roll each cookie in powdered sugar for the first coating, then transfer to a wire cooling rack to cool completely.
Step 6: Double-Coat in Powdered Sugar
Once the cookies have cooled completely, roll them again in powdered sugar to give them their signature snowball look. This double coat not only makes them look beautiful but also adds a sweet finish to each bite.
Serving and Storage Tips
- Serving: Serve these cookies at room temperature for the best texture. They’re ideal for dessert tables, holiday gatherings, or as a cozy treat with a cup of coffee or hot cocoa.
- Storage: Store in an airtight container at room temperature for up to a week. They’ll stay soft and fresh, perfect for enjoying over several days.
- Freezing: You can freeze these cookies for up to 3 months. Place them in a freezer-safe container, separated by layers of parchment. Thaw at room temperature and roll in powdered sugar again if needed before serving.
Variations
- Nut-Free Option: Use a nut-free butter substitute, like sunflower seed butter, to make this recipe nut-free. The taste will differ slightly but should still be delicious.
- Chocolate Swap: For a twist, try dark chocolate or white chocolate chips instead of mini chocolate chips.
- Add Spices: A pinch of cinnamon or nutmeg can add a warm, spiced flavor that complements the peanut butter well, especially for holiday-themed snowballs.
- Extra Crunch: Fold in finely chopped nuts, such as almonds or pecans, for an extra crunch in each bite.
Helpful Notes
- Room Temperature Ingredients: Ensure both the butter and peanut butter are at room temperature for easier mixing and a smooth dough.
- Leveling Flour: Measure the flour by scooping and leveling to avoid packing too much flour into the dough, which can make the cookies dry.
- Rolling in Powdered Sugar: Don’t skip the double coat of powdered sugar—it adds both sweetness and the festive “snowball” appearance.
Tips from Well-Known Chefs
- Duff Goldman: Recommends chilling the dough briefly if you find it too sticky to roll into balls. Just a 10–15 minute chill can help manage stickiness without affecting texture.
- Ina Garten: Suggests sifting powdered sugar before rolling the cookies to ensure an even coating without lumps.
- Nancy Silverton: Advises lightly pressing the cookies in powdered sugar, rather than rolling, to avoid excessive sweetness. This can add a gentle dusting without overpowering the peanut butter flavor.
Frequently Asked Questions
1. Can I use crunchy peanut butter instead of creamy?
Yes, you can, but the cookies will have a different texture with bits of peanut throughout. Make sure to stir the crunchy peanut butter well before adding it to the dough.
2. Why do I need to double-coat the cookies in powdered sugar?
The double coating not only gives them a festive snowy look but also enhances the sweetness, as some of the first coating may absorb into the cookie while it cools.
3. Can I make these cookies gluten-free?
Yes, substitute the all-purpose flour with a gluten-free baking blend that can be used in a 1:1 ratio for best results. Ensure the blend includes xanthan gum for structure.
4. How can I prevent the cookies from spreading too much?
If your dough seems too soft, a brief chill in the fridge (10-15 minutes) can help. Also, using room temperature ingredients and measuring flour correctly will prevent excess spreading.
5. Can I make the dough ahead of time?
Yes, you can prepare the dough up to 24 hours in advance. Store it in the refrigerator in an airtight container. Let the dough soften slightly at room temperature before shaping and baking.
These Peanut Butter Chocolate Chip Snowballs are a delightful treat with just the right mix of flavors and textures, sure to bring cheer to any gathering or quiet afternoon treat. Enjoy every snowy, peanut-buttery bite!
Peanut Butter Chocolate Chip Snowballs
Ingredients
- 1/2 cup unsalted butter room temperature
- 1 cup creamy peanut butter
- 1/4 cup granulated sugar
- 2 teaspoons vanilla extract
- 2 cups all-purpose flour scooped and leveled
- 2 cups mini chocolate chips
- Powdered sugar for rolling
Instructions
Preheat the Oven:
- Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper or silicone baking mats.
Prepare the Dough:
- In a large bowl, beat together the butter, peanut butter, and granulated sugar until creamy and smooth. Add the vanilla extract and mix well. Gradually stir in the flour until a soft dough forms, then fold in the mini chocolate chips.
Shape the Cookies:
- Scoop and roll the dough into 1-inch balls. Place each ball about 2 inches apart on the prepared baking sheets.
Bake:
- Bake for approximately 18 minutes, or until the edges just begin to turn golden brown. Be careful not to overbake; the cookies will firm up as they cool.
Cool and Roll in Powdered Sugar:
- Allow the cookies to cool for about 5 minutes on the baking sheet. Roll the warm cookies in powdered sugar, then transfer them to a wire rack to cool completely.
Double-Coat in Powdered Sugar:
- Once the cookies are fully cooled, roll them in powdered sugar again for a snowy finish. Store in an airtight container for up to a week.