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–+ servings
Merry

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.
Print Recipe
Prep Time 15 minutes
Total Time 30 minutes
Servings: 24 cookies
Course: Dessert
Cuisine: American
Ingredients Method Notes

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

Method
 

  1. Preheat the Oven
  2. Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper to prevent sticking and ensure easy cleanup.
  3. Cream Butter, Sugar, and Peanut Butter
  4. 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.
  5. Add Vanilla Extract
  6. Mix in the vanilla extract to enhance the cookie’s flavor.
  7. Incorporate Dry Ingredients
  8. 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.
  9. Fold in Mini Chocolate Chips
  10. Gently fold in the mini chocolate chips, ensuring they’re evenly distributed throughout the dough.
  11. Shape the Cookies
  12. 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.
  13. Bake the Cookies
  14. Bake the cookies for 10–12 minutes, or until the bottoms are lightly golden. Avoid over-baking to keep them soft and tender.
  15. Dust with Powdered Sugar
  16. 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.

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