Description
Soft, crumbly, and coated in powdered sugar, these Peanut Butter Chocolate Chip Snowball Cookies are a festive delight! With creamy peanut butter, sweet mini chocolate chips, and a snowy sugar finish, they’re perfect for holiday celebrations or as an everyday treat. Easily customizable for gluten-free or dairy-free needs, this recipe is a surefire crowd-pleaser.
Ingredients
- 1 cup unsalted butter, softened (or plant-based butter for a dairy-free option)
- ½ cup powdered sugar (plus extra for dusting)
- ⅓ cup creamy peanut butter
- 2 teaspoons vanilla extract
- 2 cups all-purpose flour (or a 1:1 gluten-free baking flour for gluten-free cookies)
- ¼ teaspoon salt
- ¾ cup mini chocolate chips
Instructions
- Preheat the Oven
Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper to prevent sticking and ensure easy cleanup. - Cream Butter, Sugar, and Peanut Butter
In a large mixing bowl, combine the softened butter, powdered sugar, and peanut butter. Use a hand mixer or stand mixer on medium speed to beat the ingredients until smooth and fluffy. - Add Vanilla Extract
Mix in the vanilla extract to enhance the cookie’s flavor. - Incorporate Dry Ingredients
Gradually add the all-purpose flour and salt to the creamed mixture, stirring gently. The dough will be slightly crumbly, which is perfect for shaping. - Fold in Mini Chocolate Chips
Gently fold in the mini chocolate chips, ensuring they’re evenly distributed throughout the dough. - Shape the Cookies
Roll the dough into 1-inch balls using your hands. Place the dough balls on the prepared baking sheet, leaving about an inch of space between each. - Bake the Cookies
Bake the cookies for 10–12 minutes, or until the bottoms are lightly golden. Avoid over-baking to keep them soft and tender. - Dust with Powdered Sugar
Let the cookies cool on the baking sheet for about 5 minutes. While they’re still warm, roll each one in powdered sugar for the first layer of coating. Once fully cooled, roll the cookies in powdered sugar again for a snowy, festive finish.
Notes
- Chill the Dough: If the dough feels too soft, refrigerate it for 10–15 minutes before shaping.
- Storage: Store cookies in an airtight container at room temperature for up to 7 days.
- Freezing: Freeze unbaked dough balls for up to 3 months. Bake directly from frozen, adding 1–2 minutes to the baking time.
- Variations: Try chunky peanut butter for added texture or replace mini chocolate chips with white chocolate chips for a fun twist.
- Prep Time: 15 minutes
- Cook Time: 10–12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American