If you’re looking for a cookie that’s pure magic in every bite, Peanut Butter Chocolate Chip Snowball Cookies are it. Imagine the coziness of peanut butter, tiny bursts of chocolate, and a blizzard of sweet powdered sugar creating the ultimate melt-in-your-mouth treat. These cookies bring everyone together—whether for holidays, gatherings, or just an afternoon pick-me-up. The combination of peanut butter and chocolate chips, wrapped in a delicate, snow-dusted bite, will make even the most ordinary day feel enchanting.
Ingredients You’ll Need
The beauty of Peanut Butter Chocolate Chip Snowball Cookies is just how uncomplicated the ingredients are. Each item brings something special, whether it’s flavor, texture, or that signature powdered sugar finish. Here’s what makes these cookies so irresistible:
- Unsalted butter (1/2 cup, softened): Adds richness and a soft, tender crumb—make sure it’s at room temperature for easy mixing.
- Creamy peanut butter (1/2 cup): Gives that deep, nutty flavor you crave! You can swap for crunchy if you love a little extra bite.
- Powdered sugar (1/4 cup, plus more for coating): Makes the cookies sweet and perfectly tender, and gives the iconic “snowball” look on the outside.
- Vanilla extract (1 teaspoon): Rounds out the flavors with warmth and aroma—don’t skip this little splash!
- All-purpose flour (1 1/4 cups): Forms the structure and keeps them soft, not crumbly.
- Salt (1/4 teaspoon): Just a pinch sharpens all the sweet flavors and makes the peanut butter pop.
- Mini chocolate chips (1/2 cup): Sprinkles joy into every cookie—mini chips mean chocolate in every bite.
How to Make Peanut Butter Chocolate Chip Snowball Cookies
Step 1: Preheat Your Oven and Prep the Sheet
Start by setting your oven to 350°F (175°C) to ensure it’s perfectly hot when your cookies are ready to bake. Line a baking sheet with parchment paper to keep the cookies from sticking and for easy clean-up later. This simple step sets you up for snowball cookie success.
Step 2: Cream Butter, Peanut Butter, and Powdered Sugar
In a large mixing bowl, combine the softened unsalted butter, creamy peanut butter, and 1/4 cup of powdered sugar. Use a hand mixer or a sturdy spatula to whip it all together until the mixture is creamy, light, and fluffy. This makes the base rich and ensures a melt-in-your-mouth texture.
Step 3: Add Vanilla Extract
Pour in the vanilla extract and give everything a quick mix. This little addition brings all the flavors together and gives your Peanut Butter Chocolate Chip Snowball Cookies their comforting aroma.
Step 4: Incorporate the Dry Ingredients
Add the all-purpose flour and salt gradually, mixing as you go. The dough will get a little thick and soft—just perfect for shaping. Go slow to avoid over-mixing, as that keeps your cookies light and delicate.
Step 5: Stir in the Mini Chocolate Chips
Fold in those adorable mini chocolate chips until evenly distributed. Every scoop of dough should have a playful combo of chocolate and peanut butter, making each cookie irresistible.
Step 6: Shape the Cookies
Scoop out tablespoon-sized portions of dough and gently roll each into a ball. Place them on your lined baking sheet, giving about an inch of space between each. The dough is soft, so if it’s a little sticky, dust your hands with extra powdered sugar.
Step 7: Bake to Perfection
Bake the cookies for 10–12 minutes, until the bottoms are just barely golden. They won’t spread much or brown on top, so trust the timer and peek at the bottoms if you’re unsure. This gentle bake keeps them tender and gives them their signature snowball roundness.
Step 8: Roll in Powdered Sugar
Once you’ve taken them out of the oven, let the cookies cool for just 5 minutes so they’re warm but not too hot to handle. While still warm, roll each cookie in powdered sugar to create the first snowy coating. Once completely cool, give them a second roll through the sugar for that dreamy, frosted look.
How to Serve Peanut Butter Chocolate Chip Snowball Cookies
Garnishes
For a festive finish, you can sprinkle extra powdered sugar on top just before serving. If you want to get fancy, a tiny drizzle of melted chocolate or a few mini chocolate chips on each cookie make the plate pop. During the holidays, add a pinch of edible glitter or crushed peanuts for a playful crunch and shimmer.
Side Dishes
These cookies shine with a cold glass of milk, a hot cup of coffee, or classic holiday hot cocoa on the side. Their sweet, nutty flavor also pairs wonderfully with fresh berries, or alongside a scoop of vanilla or chocolate ice cream at dessert time.
Creative Ways to Present
For gifting, pile your Peanut Butter Chocolate Chip Snowball Cookies into a pretty tin or cellophane bag tied with ribbon. Stack them on a cake stand surrounded by holly or pine sprigs for a winter wonderland effect, or serve them as part of a holiday cookie board alongside brownies and shortbreads for a real showstopper.
Make Ahead and Storage
Storing Leftovers
Store leftover Peanut Butter Chocolate Chip Snowball Cookies in an airtight container at room temperature for up to a week. They stay soft and tender, especially if you layer them between sheets of parchment to prevent sticking and keep the sugary finish intact.
Freezing
These cookies freeze beautifully! Simply place them in a single layer in a freezer-safe container, then add more layers with parchment paper in between. They’ll keep for up to three months—just bring to room temperature before serving, and consider rolling in a fresh coat of powdered sugar for that just-baked appearance.
Reheating
If you love that warm, fresh-from-the-oven feel, pop cookies in the microwave for about 5–8 seconds before serving. Don’t overheat, or the powdered sugar may melt. For a more “baked” effect, preheat your oven to 300°F (150°C), warm the cookies for just 3–4 minutes, and let the aroma fill your kitchen again!
FAQs
Can I use crunchy peanut butter in these cookies?
Absolutely! Crunchy peanut butter adds great texture and extra peanut pieces for a delightful contrast. It’s especially wonderful if you like a bit of bite with your melt-in-your-mouth snowball experience.
Why do I roll the cookies in powdered sugar twice?
The first roll, while the cookies are still warm, helps the sugar stick and melts slightly for a sweet coating. The second roll, after cooling, adds that beautiful powdery “snowball” look and a sweet finish that doesn’t get sticky.
Do I have to use mini chocolate chips?
Mini chocolate chips distribute more evenly and give each snowball the perfect chocolate bite, but if you only have regular-sized chips, just chop them finely. You can experiment with white or dark chocolate chips too!
Can I make the dough ahead of time?
Yes, you can prepare the dough and refrigerate it (covered) for up to two days before shaping and baking. Just let it sit at room temperature briefly to soften, then roll and bake as usual.
How can I make these cookies gluten free?
Swap regular all-purpose flour for your favorite 1:1 gluten free baking blend, and check your chocolate chips for gluten. The results are nearly identical—soft, nutty, chocolatey snowballs perfect for everyone!
Final Thoughts
If you’re in the mood for pure baking joy, you’ll fall in love with these Peanut Butter Chocolate Chip Snowball Cookies. Each one is a sweet, fluffy, chocolate-flecked bite of comfort. Gather some friends, tie on your apron, and treat yourself—you’ll be sharing this recipe (and probably the cookies!) with everyone you know.
Print
Peanut Butter Chocolate Chip Snowball Cookies Recipe
- Total Time: 27 minutes
- Yield: 24 cookies 1x
- Diet: Vegetarian
Description
These Peanut Butter Chocolate Chip Snowball Cookies are a delightful twist on traditional snowball cookies, combining the rich flavors of peanut butter and chocolate in a melt-in-your-mouth treat. Perfect for holiday cookie trays or any time you crave a sweet indulgence.
Ingredients
Cookie Dough:
- 1/2 cup unsalted butter (softened)
- 1/2 cup creamy peanut butter
- 1/4 cup powdered sugar (plus more for coating)
- 1 teaspoon vanilla extract
- 1 1/4 cups 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 butter, peanut butter, and sugar: In a large bowl, cream together the softened butter, peanut butter, and 1/4 cup powdered sugar until smooth and fluffy. Mix in the vanilla extract.
- Add dry ingredients: Gradually add the flour and salt, mixing until a soft dough forms. Stir in the mini chocolate chips.
- Shape and bake: Scoop out tablespoon-sized portions of dough and roll into balls. Place them on the prepared baking sheet about 1 inch apart. Bake for 10–12 minutes, or until the bottoms are just lightly golden.
- Coat in powdered sugar: Let cool for 5 minutes, then roll the warm cookies in powdered sugar. Once completely cooled, roll them in powdered sugar a second time for a snowy finish.
Notes
- Store in an airtight container for up to 1 week.
- These freeze well and are perfect for holiday cookie trays.
- You can use crunchy peanut butter for added texture.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 130
- Sugar: 6g
- Sodium: 70mg
- Fat: 8g
- Saturated Fat: 3g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 10mg
