If you’re in the mood for a simple yet indulgent holiday treat, these Peanut Butter Chocolate Chip Snowballs are sure to impress. Combining the creamy richness of peanut butter with the sweetness of chocolate chips, these bite-sized snowball cookies are perfect for any occasion. The outer coating of powdered sugar adds a delightful touch of sweetness, making them look just like little snowballs. They’re sure to become a favorite on your holiday cookie tray or as an everyday treat!
What makes these cookies so special is their perfect balance of peanut butter and chocolate, combined with a soft and slightly crumbly texture. The powdered sugar coating makes them look festive and adds a touch of sweetness without being overwhelming. Plus, they’re quick and easy to make—no chilling, no rolling out dough, just scoop, roll, and bake! Whether you’re baking for the holidays or just craving something sweet, these snowballs are a must-try.
I first made these Peanut Butter Chocolate Chip Snowballs one holiday season when I wanted a cookie that was both delicious and easy to make. With just a handful of ingredients, these cookies came together in no time and were an instant hit. Every bite was a perfect combination of creamy peanut butter, rich chocolate chips, and a touch of powdered sugar that made them extra festive. They quickly became a staple in our holiday baking, and I hope they’ll be a hit in your home too!
Why These Peanut Butter Chocolate Chip Snowballs Will Be Your New Favorite
- Quick and easy: With just a few simple ingredients and minimal prep time, these cookies are incredibly easy to make.
- Perfect balance of flavors: The creamy peanut butter and rich chocolate chips create the ideal combo of sweet and savory.
- Festive and fun: The powdered sugar coating makes them look like little snowballs, adding a festive touch to your holiday celebrations.
- Soft and crumbly: These cookies have a soft, melt-in-your-mouth texture that’s sure to please everyone.
- Great for gifting: These cookies are perfect for gifting in cute holiday tins or bags for family and friends.
How to Make Peanut Butter Chocolate Chip Snowballs
- Preheat the oven: Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone baking mat.
- Prepare the dough: In a large mixing bowl, beat together the peanut butter, butter, granulated sugar, brown sugar, and vanilla extract until smooth and creamy.
- Add the dry ingredients: Stir in the flour and baking soda until the dough comes together.
- Mix in the chocolate chips: Gently fold in the mini chocolate chips, ensuring they are evenly distributed throughout the dough.
- Shape the cookies: Use a tablespoon or cookie scoop to form small balls of dough, about 1 inch in diameter. Roll each ball between your hands to smooth it out.
- Bake the cookies: Place the dough balls on the prepared baking sheet, spacing them about 2 inches apart. Bake for 10-12 minutes, or until the edges are golden and the cookies are set.
- Cool and roll in powdered sugar: Let the cookies cool on the baking sheet for 5 minutes, then gently roll them in powdered sugar to coat. Allow them to cool completely on a wire rack.
Tips
- Don’t overbake: These cookies are meant to be soft, so be careful not to overbake them. They should still be a bit soft in the center when you take them out of the oven.
- For a nuttier texture: If you like more crunch, you can add chopped peanuts to the dough along with the chocolate chips.
- Make them gluten-free: Use a gluten-free all-purpose flour blend to make these cookies gluten-free.
- For extra sweetness: Add a little more powdered sugar for a thicker coating on the cookies.
Substitutions and Variations
- Use crunchy peanut butter: If you prefer a little crunch in your cookies, feel free to substitute crunchy peanut butter for a different texture.
- Add other mix-ins: You can add chopped chocolate, toffee bits, or even mini marshmallows for a different flavor twist.
- Dairy-Free: Use dairy-free butter and dairy-free chocolate chips to make these cookies dairy-free.
Make a Healthier Version
- Lower Sugar: Use a sugar substitute like stevia or monk fruit to reduce the sugar content without sacrificing flavor.
- Use less butter: You can substitute half the butter with unsweetened applesauce for a lower-fat version.
- Whole Wheat Flour: Use whole wheat flour instead of all-purpose flour for a healthier, more fiber-rich option.
Closing
And there you have it! These Peanut Butter Chocolate Chip Snowballs are the perfect combination of creamy peanut butter, rich chocolate, and a sweet powdered sugar coating. They’re simple to make, fun to eat, and a great addition to your holiday cookie tray. Whether you’re baking for a party, gifting them to friends and family, or enjoying them at home, these cookies are sure to spread holiday cheer. Don’t forget to let us know how your cookies turn out, and check out more of our easy, festive recipes for even more holiday fun!
Frequently Asked Questions
- How long can I store leftovers?
Leftovers can be stored in an airtight container at room temperature for up to 5 days. They also freeze well for up to 2 months. - Can I make these cookies ahead of time?
Yes! You can prepare the dough ahead of time and store it in the fridge for up to 3 days before baking. You can also freeze the dough and bake from frozen. - Can I use smooth peanut butter instead of creamy?
Yes! Smooth peanut butter works great, but make sure it’s not too oily. If the consistency is too thin, you may need to add a little extra flour. - Can I add more chocolate chips?
Absolutely! You can add more chocolate chips for an even richer chocolate flavor. - Can I make these cookies without the powdered sugar?
Yes, if you prefer, you can skip the powdered sugar, but it does give these cookies that festive snowball look. - Can I use other types of nut butter?
Yes, you can use almond butter, cashew butter, or any nut butter of your choice for a different flavor. - Can I use regular chocolate chips instead of mini chips?
Yes, regular chocolate chips work just fine. You can even chop them up if you prefer smaller pieces. - What if I don’t have M&Ms?
If you don’t have M&Ms, you can substitute with other types of candy, chocolate chips, or even dried fruit for a different twist. - How do I get the perfect cookie shape?
Roll the dough into smooth, even balls before baking, and don’t worry if they flatten slightly while baking—they’ll still be soft and chewy. - Can I freeze the baked cookies?
Yes, after baking, you can freeze the cookies. Allow them to cool completely before placing them in a freezer bag for up to 2 months. - Can I make these cookies dairy-free?
Yes, substitute dairy-free butter and chocolate chips for a completely dairy-free version. - How do I make these cookies gluten-free?
Use a gluten-free all-purpose flour blend to make these cookies gluten-free.
Peanut Butter Chocolate Chip Snowballs
4
30
minutes40
300
kcal0
minutesKeep the screen of your device on
Ingredients
1 cup 1 creamy peanut butter
1/2 cup 1/2 unsalted butter, softened
1/4 cup 1/4 granulated sugar
1/4 cup 1/4 packed brown sugar
1 tsp 1 vanilla extract
1 1/2 cups 1 1/2 all-purpose flour
1/2 tsp 1/2 baking soda
1/2 cup 1/2 mini chocolate chips
1/4 cup 1/4 powdered sugar (for rolling)
Directions
- Preheat the oven: Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone baking mat.
- Prepare the dough: In a large mixing bowl, beat together the peanut butter, butter, granulated sugar, brown sugar, and vanilla extract until smooth and creamy.
- Add the dry ingredients: Stir in the flour and baking soda until the dough comes together.
- Mix in the chocolate chips: Gently fold in the mini chocolate chips, ensuring they are evenly distributed throughout the dough.
- Shape the cookies: Use a tablespoon or cookie scoop to form small balls of dough, about 1 inch in diameter. Roll each ball between your hands to smooth it out.
- Bake the cookies: Place the dough balls on the prepared baking sheet, spacing them about 2 inches apart. Bake for 10-12 minutes, or until the edges are golden and the cookies are set.
- Cool and roll in powdered sugar: Let the cookies cool on the baking sheet for 5 minutes, then gently roll them in powdered sugar to coat. Allow them to cool completely on a wire rack.
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