If you’re searching for the ultimate cozy cookie to make your kitchen smell heavenly and make snack time extra special, these Peanut Butter Chocolate Chip Snowball Cookies are bound to become your new obsession. Imagine a bite-sized, buttery treat that blends creamy peanut butter with melty mini chocolate chips, all wrapped up in a cloud of powdered sugar—absolutely irresistible! Their delicate, melt-in-your-mouth texture paired with familiar, feel-good flavors make them a standout for holiday cookie trays and everyday cravings alike. Get ready to fall in love with every soft, snowy bite of these Peanut Butter Chocolate Chip Snowball Cookies!
Ingredients You’ll Need
You’ll be amazed at how just a handful of pantry staples can create something so divine! Each ingredient plays a crucial role in delivering that tender, crumbly texture and deep, nutty sweetness that makes these cookies unforgettable. Here’s exactly what you need and why:
- Unsalted butter (1 cup, softened): The foundation for a rich, melt-in-your-mouth cookie base; softening is key for easy mixing.
- Creamy peanut butter (1/2 cup): Adds unmistakable flavor and a slightly chewy bite that pairs perfectly with chocolate.
- Powdered sugar (1/2 cup, plus more for rolling): Not only sweetens the dough, but gives that quintessential snowy finish.
- Vanilla extract (1 teaspoon): Brings warmth and rounds out the flavors to keep things cozy and aromatic.
- All-purpose flour (2 1/4 cups): Gives just the right structure for the classic snowball crumb.
- Salt (1/4 teaspoon): Balances out the sweetness and intensifies both the peanut butter and chocolate flavors.
- Mini chocolate chips (3/4 cup): Ensures chocolaty goodness in every delightful bite—mini size means better distribution!
How to Make Peanut Butter Chocolate Chip Snowball Cookies
Step 1: Prep Your Oven and Baking Sheet
Preheat your oven to 350°F (175°C), then line a baking sheet with parchment paper. This little step sets the stage for even baking and easy cookie removal (plus, it makes cleanup a breeze).
Step 2: Cream Butter, Peanut Butter, and Sugar
In a large mixing bowl, blend together the softened butter, creamy peanut butter, and powdered sugar. Use an electric mixer on medium speed until everything looks light, fluffy, and ultra creamy—think of this as whipping up plenty of air for the softest snowball texture!
Step 3: Mix in the Vanilla
Add the vanilla extract to your creamy mixture and mix until just combined. Vanilla might seem simple, but it’s the little detail that offers cozy, comforting notes in every bite of your Peanut Butter Chocolate Chip Snowball Cookies.
Step 4: Stir in Dry Ingredients
Add the all-purpose flour and salt. Mix until the dough starts coming together—don’t worry if it’s a little crumbly at first, it’ll come together as you mix. It should be soft but not sticky, perfect for rolling into balls.
Step 5: Fold in Mini Chocolate Chips
Gently fold in the mini chocolate chips. The goal here is to get a little chocolate in every bite without overmixing the dough. Using minis means they’re perfectly spread throughout every snowball.
Step 6: Shape and Bake
Use a tablespoon or small cookie scoop to portion the dough and roll each piece into a ball. Arrange them about an inch apart on your prepared baking sheet. Bake for 12 to 14 minutes—you want the bottoms to be just golden, with the tops still pale for that signature snowball look.
Step 7: The Snowy Finish
Let the cookies cool on the baking sheet for 5 minutes so they set, but while still warm, roll them gently in powdered sugar. Once completely cool, give them a second roll for the fluffiest, snowiest coating. Now your Peanut Butter Chocolate Chip Snowball Cookies are ready to dazzle!
How to Serve Peanut Butter Chocolate Chip Snowball Cookies
Garnishes
Consider an extra dusting of powdered sugar just before serving for festive flair—it adds charm and ensures that signature snowball look. If you’re feeling extra fancy, a sprinkle of finely grated dark chocolate or a drizzle of melted peanut butter takes them over the top!
Side Dishes
These cookies pair beautifully with a cold glass of milk, hot cocoa, or even your favorite coffee. For a holiday spread, serve them alongside other bite-sized treats: think buttery shortbread, almond crescents, or a mug of mulled cider for the ultimate comfort combo.
Creative Ways to Present
Peanut Butter Chocolate Chip Snowball Cookies look like tiny snowballs, so heap them in a vintage tin or pile them high on a cake stand for a centerpiece-worthy display. For gifting, nestle them in a pretty box with parchment paper and a ribbon—they’re an instant homemade hit!
Make Ahead and Storage
Storing Leftovers
Store any leftover cookies in an airtight container at room temperature and they’ll stay fresh and tender for up to a week. Layering them with parchment or wax paper keeps their delicate coating intact and prevents sticking.
Freezing
These Peanut Butter Chocolate Chip Snowball Cookies freeze beautifully! Arrange baked and cooled cookies in a single layer in a freezer-safe container, separated by parchment. When ready to enjoy, let them thaw at room temperature and re-roll in powdered sugar if needed to refresh their snowy coating.
Reheating
While these cookies don’t require reheating, you can pop them in a low oven (about 250°F) for a couple of minutes to revive that fresh-baked aroma. Let them cool slightly, then toss in more powdered sugar if desired—it’s like a snow day treat all over again!
FAQs
Can I use chunky peanut butter instead of creamy?
Absolutely! Chunky peanut butter will add a bit more texture and crunch, along with extra peanutty bursts. If you love that added bite, go for it—the cookies will still hold together beautifully.
Is there a way to make these cookies gluten-free?
Yes, you can substitute your favorite gluten-free all-purpose flour blend in place of the regular flour. Just be sure to check your chocolate chips and other ingredients for hidden gluten if needed.
Can I freeze the dough before baking?
Definitely! Form the dough balls, freeze them on a baking sheet until solid, then transfer to a freezer bag. Bake straight from frozen, adding a minute or two to the baking time—perfect for spontaneous cookie cravings!
Why do you roll the cookies in powdered sugar twice?
The first roll, while they’re warm, helps the sugar stick and melts just a little, while the second roll (once cool) gives that snowy, powdery look that makes Peanut Butter Chocolate Chip Snowball Cookies so magical and inviting.
Can I add nuts or swap in other mix-ins?
Absolutely! Chopped peanuts or toffee bits add crunch, while festive sprinkles or mini peanut butter cups make for a fun, seasonal twist. Just keep mix-ins to about 3/4 cup total to preserve that iconic texture.
Final Thoughts
If you’re ready to fall in love with your new favorite treat, whip up a batch of Peanut Butter Chocolate Chip Snowball Cookies—you won’t regret it! Each bite is pure delight, and they’re just as much fun to bake as they are to share. Give them a try and get ready for lots of “can I have the recipe?” requests!
Print
Peanut Butter Chocolate Chip Snowball Cookies Recipe
- Prep Time: 15 minutes
- Cook Time: 14 minutes
- Total Time: 29 minutes
- Yield: 24 cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
These Peanut Butter Chocolate Chip Snowball Cookies are a delightful twist on classic snowball cookies, with the added richness of peanut butter and the sweetness of mini chocolate chips. They are perfect for holiday baking or as a sweet treat any time of year.
Ingredients
Cookie Dough:
- 1 cup unsalted butter, softened
- 1/2 cup creamy peanut butter
- 1/2 cup powdered sugar (plus more for rolling)
- 1 teaspoon vanilla extract
- 2 1/4 cups all-purpose flour
- 1/4 teaspoon salt
- 3/4 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 butter and sugars: In a large bowl, cream together the softened butter, peanut butter, and powdered sugar until light and fluffy. Mix in the vanilla extract.
- Add dry ingredients: Add the flour and salt, and mix until a soft dough forms. Fold in the mini chocolate chips.
- Form dough into balls: Scoop out tablespoon-sized portions of dough and roll into balls. Place them on the prepared baking sheet about 1 inch apart.
- Bake: Bake for 12–14 minutes, or until the bottoms are lightly golden. Let cool on the baking sheet for 5 minutes.
- Roll in powdered sugar: Roll the warm cookies in powdered sugar. Once completely cooled, roll them in powdered sugar again for a snowy finish.
Notes
- These cookies can be made ahead and frozen.
- Swap mini chocolate chips for chopped peanuts or toffee bits for a fun twist.
- Store in an airtight container for up to 1 week.
Nutrition
- Serving Size: 1 cookie
- Calories: 160
- Sugar: 7g
- Sodium: 70mg
- Fat: 10g
- Saturated Fat: 4g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 15mg
