If you’re searching for a new holiday classic that brings a bit of magic to your cookie tin, look no further than these Melt-in-Your-Mouth Peanut Butter Chocolate Chip Snowball Cookies. Delicate, rich, and irresistibly tender, each bite blends creamy peanut butter, buttery sweetness, and just the right pop of mini chocolate chips under a snowy layer of powdered sugar. Whether you’re sharing with friends or savoring them with a cozy cup of coffee, these cookies are pure happiness in every bite!
Ingredients You’ll Need
Simplicity shines in this recipe, but every ingredient does its fair share of flavor-lifting. You’ll only need a handful of pantry staples—each chosen to guarantee that signature melt-in-your-mouth texture and unbeatable taste.
- Unsalted butter, softened (1/2 cup): Brings tenderness and a smooth, buttery flavor to every bite. Soften for the lightest, creamiest dough.
- Creamy peanut butter (1/2 cup): The heart and soul of these cookies, lending nutty richness and an ultra-soft crumb.
- Powdered sugar (1/4 cup + extra for rolling): Sweetens and adds a magical snowy finish—sifted for dreamily soft bites.
- Vanilla extract (1 teaspoon): Rounds out the flavors with warmth and a hint of nostalgia.
- All-purpose flour (1 cup): Gives structure while keeping the cookies wonderfully delicate.
- Salt (1/4 teaspoon): Just a pinch to balance sweetness and bring out all the flavors.
- Mini chocolate chips (1/2 cup): Little pockets of melty chocolate—use mini chips to keep each bite balanced and oh-so-chocolaty.
How to Make Melt-in-Your-Mouth Peanut Butter Chocolate Chip Snowball Cookies
Step 1: Prep Your Baking Sheet and Ingredients
Start by preheating your oven to 350°F (175°C) so it’s nice and toasty when your cookies are ready to bake. Line a baking sheet with parchment paper for easy cleanup and to prevent sticking. Gather all your ingredients and let the butter soften—this will make it super easy to cream everything together and guarantee extraordinarily tender cookies.
Step 2: Cream Butter, Peanut Butter, and Powdered Sugar
In a large mixing bowl, combine the softened unsalted butter, creamy peanut butter, and powdered sugar. Use a hand mixer or a sturdy spoon to whip everything until the mixture is light and fluffy. This aeration is the secret weapon behind the signature “melt-in-your-mouth” texture of these cookies.
Step 3: Add Vanilla, Flour, and Salt
Stir in the vanilla extract until fully combined, then sprinkle in the flour and salt. Mix on low speed or by hand until a soft, pliable dough forms. The dough should come together easily and feel soft but not sticky—don’t overmix, as this can make the cookies dense.
Step 4: Fold in the Mini Chocolate Chips
Gently fold the mini chocolate chips into the dough. Using mini chips ensures there’s a burst of chocolate in every bite without overpowering the delicate flavor balance. Mixing by hand here helps preserve that tender texture and keeps the chips evenly dispersed.
Step 5: Shape the Dough into Balls
Scoop tablespoon-sized portions of dough and roll them between your hands into 1-inch balls. Place each one on the prepared baking sheet, leaving about 1 inch between cookies. These don’t spread much, so you can fit quite a few on a sheet—perfect for big holiday batches!
Step 6: Bake to Perfection
Bake the cookies for 10 to 12 minutes, watching for bottoms that are just barely golden. The tops won’t brown much, so keep an eye on the bake time—they’ll finish setting up as they cool. Resist overbaking for the ultimate melt-in-your-mouth experience!
Step 7: Roll in Powdered Sugar
Let the cookies rest on the baking sheet for five minutes, then while they’re still slightly warm, roll each one in a small bowl of powdered sugar for a soft, even coating. Once completely cool, roll them again for the dreamiest, snowiest finish that brings these Melt-in-Your-Mouth Peanut Butter Chocolate Chip Snowball Cookies to life.
How to Serve Melt-in-Your-Mouth Peanut Butter Chocolate Chip Snowball Cookies
Garnishes
For an eye-catching (and delicious) touch, add a gentle dusting of extra powdered sugar just before serving, or sprinkle a few tiny chocolate chips on top for a festive, dotted effect. A drizzle of melted chocolate or a sprinkle of crushed peanuts can also elevate the look and flavor, especially for holiday dessert platters.
Side Dishes
Serve alongside a cold glass of milk, hot cocoa, or your favorite coffee for ultimate cookie bliss. These Melt-in-Your-Mouth Peanut Butter Chocolate Chip Snowball Cookies are just as at home nestled on a cookie tray with classic shortbread or gingerbread as they are paired with a scoop of vanilla or chocolate ice cream for a fun after-dinner treat.
Creative Ways to Present
Gift a batch in a cute tin lined with parchment and tied with a ribbon for a heartfelt holiday surprise. Layer them in mason jars for a rustic look, or sandwich two cookies together with a swipe of peanut butter or chocolate ganache for a playful twist. For parties, pile them high on a cake stand and dust with even more powdered sugar just before guests arrive for true snowy magic!
Make Ahead and Storage
Storing Leftovers
These cookies keep beautifully in an airtight container at room temperature for up to five days. If you live in a humid climate, add a piece of white bread to the container to help lock in moisture and preserve that signature melt-in-your-mouth texture.
Freezing
You can absolutely make Melt-in-Your-Mouth Peanut Butter Chocolate Chip Snowball Cookies ahead—just freeze the baked (and cooled) cookies in a single layer, then transfer to a freezer-safe bag or container. Hold off on the final powdered sugar roll until after thawing to keep the coating fresh and pretty!
Reheating
If you’d like to serve them warm, heat cookies gently in a 250°F (120°C) oven for 3 to 5 minutes. This refreshes the texture and brings out that decadently rich aroma. Just be sure to dust with a little more powdered sugar after reheating if any melts away.
FAQs
Can I make these cookies nut-free?
Absolutely! Swap the peanut butter for creamy sunflower seed butter to create a nut-free version that’s just as delicious and tender—perfect for anyone with allergies.
Why do I need to roll the cookies in powdered sugar twice?
The first roll, while the cookies are still warm, helps the sugar stick and form a light coating. The second dusting gives them that gorgeous, snowy finish that’s signature for these Melt-in-Your-Mouth Peanut Butter Chocolate Chip Snowball Cookies.
Can I use regular sized chocolate chips?
Mini chocolate chips really provide the best distribution of chocolate in each bite, but if you only have regular chips, chop them into smaller pieces before folding into the dough for a similar effect.
Do these cookies spread while baking?
No, these snowball-style cookies hold their shape, resulting in the iconic round, powder-dusted appearance. That means you can space them just about an inch apart on your baking sheet.
How can I prep the dough ahead of time?
The dough can be made, shaped into balls, and refrigerated for up to 2 days before baking. Just let them sit at room temperature while your oven preheats, and proceed as usual for fresh, warm, melt-in-your-mouth snowball cookies!
Final Thoughts
I can’t wait for you to experience the pure joy of baking (and eating!) these Melt-in-Your-Mouth Peanut Butter Chocolate Chip Snowball Cookies. They’re a cozy hug in cookie form, guaranteed to charm family, friends, and anyone lucky enough to snag one. Give them a try and see why they’re destined to become your next must-have cookie all year long!
Print
Melt-in-Your-Mouth Peanut Butter Chocolate Chip Snowball Cookies Recipe
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Total Time: 27 minutes
- Yield: 24 cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
These Melt-in-Your-Mouth Peanut Butter Chocolate Chip Snowball Cookies are a delightful treat perfect for holiday cookie platters. With a soft, peanut buttery center studded with mini chocolate chips and coated in a snowy layer of powdered sugar, they are sure to be a hit with everyone.
Ingredients
Cookie Dough:
- 1/2 cup unsalted butter, softened
- 1/2 cup creamy peanut butter
- 1/4 cup powdered sugar (plus more for rolling)
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour
- 1/4 teaspoon salt
- 1/2 cup mini chocolate chips
Instructions
- Preheat the Oven: Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Cream Ingredients: In a large bowl, cream together the butter, peanut butter, and powdered sugar until light and fluffy. Stir in the vanilla extract.
- Add Dry Ingredients: Add the flour and salt, mixing until a soft dough forms. Gently fold in the mini chocolate chips.
- Form Cookies: Scoop and roll the dough into 1-inch balls and place them on the prepared baking sheet about 1 inch apart.
- Bake: Bake for 10–12 minutes, or until the bottoms are just lightly golden. Remove from the oven and let cool for 5 minutes.
- Coat with Sugar: While still slightly warm, roll the cookies in powdered sugar. Allow to cool completely, then roll a second time in powdered sugar for a thick, snowy coating.
Notes
- These cookies can be made ahead and frozen, then dusted with powdered sugar after thawing.
- For a nut-free version, use sunflower seed butter.
- They’re naturally egg-free and perfect for holiday cookie platters.
Nutrition
- Serving Size: 1 cookie
- Calories: 110
- Sugar: 5 g
- Sodium: 60 mg
- Fat: 8 g
- Saturated Fat: 3 g
- Unsaturated Fat: 4.5 g
- Trans Fat: 0 g
- Carbohydrates: 9 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 10 mg
