Description
These Peanut Butter Chocolate Chip Snowball Cookies are a delightful twist on the classic snowball cookie, combining creamy peanut butter with mini chocolate chips for a rich, nutty flavor. Soft, buttery, and coated in powdered sugar, they offer a perfect balance of sweetness and texture, making them an irresistible treat for any occasion.
Ingredients
Scale
Cookie Dough
- 1 cup unsalted butter, softened
- ½ cup creamy peanut butter
- ½ cup powdered sugar (plus extra for coating)
- 1 tsp vanilla extract
- 2 ¼ cups all-purpose flour
- ¼ tsp salt
- ½ cup mini chocolate chips
Instructions
- Preheat the Oven – Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper to prevent sticking and ensure even baking.
- Cream the Butter & Peanut Butter – In a large mixing bowl, beat the softened unsalted butter and creamy peanut butter together until the mixture is fluffy and well combined.
- Mix in Sweeteners – Add the powdered sugar and vanilla extract to the butter mixture, beating until smooth and creamy.
- Incorporate Dry Ingredients – Gradually add the all-purpose flour and salt to the wet ingredients, mixing carefully. Once combined, fold in the mini chocolate chips evenly into the dough.
- Shape the Cookies – Using your hands, roll the dough into 1-inch balls and place them about 1 inch apart on the prepared baking sheets to allow room for spreading.
- Bake – Bake the cookies in the preheated oven for 10-12 minutes or until the bottoms are lightly golden. Remove from the oven and let them cool slightly on the baking sheet.
- Coat in Powdered Sugar – While still warm, roll each cookie in powdered sugar for the first coat. Once completely cooled, roll the cookies again in powdered sugar to create the signature snowball cookie finish.
Notes
- Ensure the butter and peanut butter are softened to room temperature for easy mixing and a smooth texture.
- Do not overbake the cookies; they should be just lightly golden on the bottom to keep them tender.
- You can substitute mini chocolate chips with chopped peanuts or white chocolate chips for variation.
- Store cookies in an airtight container at room temperature for up to one week.
- For a thicker cookie, chill the dough for 30 minutes before rolling into balls.
