If you’re after a cookie that’s irresistibly soft, rich, and just as festive-looking as it is fun to eat, you won’t want to miss these Peanut Butter Chocolate Chip Snowball Cookies. Imagine the classic crumbly snowball cookie everyone adores, but now packed with creamy peanut butter and generous bursts of chocolate chips, all shrouded in a flurry of powdered sugar. They’re playful, nostalgic, and perfect for cozying up with a cup of cocoa, gifting during the holidays, or making any random Wednesday feel extra special.
Ingredients You’ll Need
The beauty of these cookies is in their simplicity—each ingredient brings a special something, from the richness of the peanut butter to the bite-sized chocolate chips. Together, they create the signature taste and irresistible texture that make Peanut Butter Chocolate Chip Snowball Cookies a true crowd-pleaser.
- Unsalted butter (1 cup, softened): The buttery base gives the cookies their tender, melt-in-your-mouth texture.
- Creamy peanut butter (½ cup): Adds rich, nutty flavor and softness—go for natural or classic, your call!
- Powdered sugar (½ cup, plus more for coating): Sweetens the dough and creates the perfect powdery snowball finish.
- Vanilla extract (1 teaspoon): Rounds out the flavors and boosts that cozy, comforting aroma.
- All-purpose flour (2 ¼ cups): Provides structure and keeps the cookies delightfully tender.
- Salt (½ teaspoon): Just enough to balance the sweetness and enhance every bite.
- Mini chocolate chips (¾ cup): Ensures melty pools of chocolate all throughout—mini chips distribute perfectly in every cookie.
How to Make Peanut Butter Chocolate Chip Snowball Cookies
Step 1: Prep Your Oven and Baking Sheet
Start by preheating your oven to 350°F (175°C). While the oven warms, line a baking sheet with parchment paper. This not only keeps the cookies from sticking but makes cleanup a breeze. If you want your snowballs to bake up nice and round, chill the dough balls for 10 minutes while the oven heats.
Step 2: Cream Together the Butters and Sugar
Grab a large mixing bowl and combine the softened unsalted butter, creamy peanut butter, and ½ cup of powdered sugar. Use a hand mixer or stand mixer to beat them together until the mixture is smooth, fluffy, and pale in color. This step creates the foundation for that pillowy texture you expect from Peanut Butter Chocolate Chip Snowball Cookies.
Step 3: Add Vanilla, Flour, and Salt
Stir in the vanilla extract, then gradually add the flour and salt. Mix just until the dough comes together—overmixing here can lead to tough cookies. If you’re craving a slight crunch, this is where you can swap in crunchy peanut butter, as suggested in the notes.
Step 4: Fold In the Mini Chocolate Chips
Time for the stars of the show! Gently fold in the mini chocolate chips, making sure they’re evenly spread throughout so you get chocolatey goodness in every bite. The dough should be sturdy and easy to work with at this point—if it’s a little sticky, a quick chill in the fridge helps.
Step 5: Shape the Cookies
Scoop out tablespoon-sized amounts of dough (a small cookie scoop works wonders) and roll each portion into a ball with your hands. Set these cookie balls on the prepared baking sheet, leaving about an inch between each one. They won’t spread much while baking but need a little breathing room.
Step 6: Bake and Coat in Powdered Sugar
Bake your Peanut Butter Chocolate Chip Snowball Cookies for 12 to 14 minutes, until the bottoms are lightly golden. Let them cool on the pan for just five minutes—while still warm, roll them in powdered sugar for their first snowy coating. Once they’re completely cool, give them another roll in powdered sugar for that classic snowball look.
How to Serve Peanut Butter Chocolate Chip Snowball Cookies
Garnishes
Just before serving, dust your cookies with an extra sprinkle of powdered sugar for maximum snowball effect. If you want to get fancy, try a drizzle of melted chocolate or a sprinkle of festive sprinkles—the extra color and sparkle make these cookies even more joyful.
Side Dishes
If you’re serving these at a dessert table, surround your Peanut Butter Chocolate Chip Snowball Cookies with mugs of hot chocolate, coffee, or spiced chai. They also play wonderfully alongside a fruit platter, or even a scoop of vanilla ice cream for a playful twist on a cookie sundae.
Creative Ways to Present
Stack the cookies on a tiered cake stand for a stunning centerpiece, or pile them into a shiny tin lined with wax paper for a charming edible gift. For the holidays, nestle them in festive paper cups and box them up for neighbors or teachers—these little snowballs travel beautifully and instantly brighten anyone’s day.
Make Ahead and Storage
Storing Leftovers
Once completely cooled, store your Peanut Butter Chocolate Chip Snowball Cookies in an airtight container at room temperature. They’ll stay fresh and delicious for up to a week—which, let’s be honest, is a stretch unless you have superhuman self-restraint!
Freezing
Want to plan ahead? Freeze the unbaked dough balls on a tray, then transfer to a zip-top bag once solid. Bake straight from frozen, adding a minute or two to the baking time. Baked cookies freeze well, too—just cool them completely and freeze in a single layer before transferring to a container. Add the final sugar coating after thawing for best results.
Reheating
If you like your cookies just a bit warm, pop them in a 300°F oven for 3 to 5 minutes, or microwave for about 10 seconds. This brings back that just-baked softness and makes the chocolate chips all gooey again.
FAQs
Can I use chunky peanut butter instead of creamy?
Absolutely! Chunky peanut butter adds extra crunch and a nutty bite, which some people really love. Just be aware your cookies may spread a little differently, but they’ll still taste amazing.
What’s the best way to ensure my cookies stay round?
Chilling the dough balls for 10 minutes before baking helps them hold their shape. You can also freeze unbaked balls ahead of time and bake them straight from the freezer for perfectly round results.
Do I have to roll the cookies in sugar twice?
The double roll is what gives these cookies their classic snowy look and ensures an even, sweet coating. It also helps the sugar stick, especially since warm cookies absorb some of the first coating.
Can I make Peanut Butter Chocolate Chip Snowball Cookies gluten-free?
Yes! Simply swap the all-purpose flour for your favorite 1:1 gluten-free baking blend. Just check your blend for xanthan gum, as that helps with texture. The results are still deliciously melt-in-your-mouth.
Are these cookies good for gifting?
They’re perfect for sharing! Stack in cookie tins, boxes, or cellophane bags, then sprinkle a little extra powdered sugar on top before sealing. Peanut Butter Chocolate Chip Snowball Cookies travel well and stay tasty for days.
Final Thoughts
There’s something absolutely magical about biting into a crumbly, sugar-dusted Peanut Butter Chocolate Chip Snowball Cookie—especially when you’ve made them yourself. I hope you’ll give these a try and spread the joy (and the irresistible peanut-chocolate aroma!) to your family, friends, and neighbors. Happy baking!
Print
Peanut Butter Chocolate Chip Snowball Cookies Recipe
- Total Time: 29 minutes
- Yield: 30 cookies 1x
- Diet: Vegetarian
Description
These Peanut Butter Chocolate Chip Snowball Cookies are a delightful twist on the classic snowball cookie, with the addition of creamy peanut butter and mini chocolate chips. They are buttery, nutty, and perfectly sweet treats that will melt in your mouth.
Ingredients
Cookies:
- 1 cup unsalted butter, softened
- ½ cup creamy peanut butter
- ½ cup powdered sugar (plus more for coating)
- 1 teaspoon vanilla extract
- 2 ¼ cups all-purpose flour
- ½ teaspoon salt
- ¾ cup mini chocolate chips
Instructions
- Preheat the oven: Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Mix butter, peanut butter, and sugar: In a large mixing bowl, cream together the butter, peanut butter, and ½ cup powdered sugar until smooth and fluffy. Mix in the vanilla extract.
- Add dry ingredients: Gradually add the flour and salt, mixing until just combined. Fold in the mini chocolate chips.
- Form cookie balls: Scoop tablespoon-sized amounts of dough and roll into balls. Place on baking sheet.
- Bake: Bake for 12–14 minutes until lightly golden. Let cool for 5 minutes.
- Coat in powdered sugar: Roll the warm cookies in powdered sugar. Once cooled, roll them again for a snowy finish.
Notes
- Store cookies in an airtight container for up to 1 week.
- Freezing dough balls before baking helps maintain shape.
- Crunchy peanut butter can be used for added texture.
- Prep Time: 15 minutes
- Cook Time: 14 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 140
- Sugar: 6g
- Sodium: 70mg
- Fat: 9g
- Saturated Fat: 4g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 13g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 15mg
