The smell of peanut butter and melting chocolate fills your kitchen like the coziest holiday hug. These peanut butter chocolate chip snowball cookies are taking Pinterest by storm, and honestly? I get it. They’re those tender, powdered sugar-dusted treats that dissolve on your tongue and make everyone ask for the recipe.
Think buttery peanut butter mixed with mini chocolate chips, rolled into perfect little balls and coated in snowy powdered sugar. It’s like Russian tea cakes met your favorite peanut butter cookie and had the most delicious baby. Simple pantry ingredients, zero fuss, maximum cozy vibes. Full details in the blog!
I’ve been tweaking this recipe since my nutrition days, swapping in healthier fats without losing that melt-in-your-mouth magic. My family practically inhaled the test batch last week. I tested three different versions to get the texture just right. You’ll love the secret ingredient that keeps them extra tender.
Peanut Butter Chocolate Chip Snowball Cookies Recipe
Ingredients
Method
- Set your oven to 350°F (175°C) and line a baking sheet with parchment paper to keep cookies from sticking.
- In a large bowl, beat together the softened butter and creamy peanut butter until you get a smooth, creamy mix.
- Mix in the powdered sugar and vanilla extract, whipping the blend until it’s nice and fluffy.
- Slowly stir in the flour and salt until a soft dough forms with no dry flour left.
- Fold the mini chocolate chips evenly through the cookie dough.
- Shape the dough into 1-inch balls and place them on the baking sheet about an inch apart.
- Bake the cookies for 12 to 14 minutes, watching for lightly golden bottoms with soft tops.
- Take the cookies out of the oven and cool them on the sheet for 5 minutes, then gently roll each one in powdered sugar.
- Let the cookies cool completely before giving them a final roll in powdered sugar to get their classic snowy finish.
Notes
- Keep cookies fresh in an airtight container at room temperature for up to 5 days. For longer storage, freeze baked cookies and re-coat with powdered sugar after thawing for best texture. To make nut-free, swap peanut butter with sunflower seed butter.
Why This Recipe Fits a Healthy Routine
These little gems are secretly healthier than your average holiday cookie, which excites me as someone who studied nutrition. We’re using unsalted butter so you can control the sodium, and creamy peanut butter adds protein and healthy fats to keep you satisfied longer than regular sugar cookies.
The mini chocolate chips give you a chocolate fix without going overboard, and the powdered sugar coating is mostly for show – it contains way less sugar than frosted cookies. Plus, at just 130 calories per cookie, you can enjoy two without guilt.
Healthy Win: The peanut butter provides plant-based protein and heart-healthy monounsaturated fats, making these treats more nutritionally balanced than traditional snowball cookies.
Power Ingredients & Nutrition Benefits
Let’s explore what makes these peanut butter chocolate chip snowball cookies so delightful. The softened butter creates the melt-in-your-mouth texture we want, while the creamy peanut butter adds richness and keeps the cookies tender for days.
The all-purpose flour provides structure without heaviness, and the pinch of salt is the secret that makes all the flavors pop. Mini chocolate chips are perfectly distributed throughout the doughno oversized chunks to disturb the delicate snowball shape.
| Ingredient Swap | Health Benefit | Taste Impact |
|---|---|---|
| Natural peanut butter instead of regular | Less added sugar and oils | Slightly more intense peanut flavor |
| Whole wheat pastry flour for half the all-purpose | Extra fiber and nutrients | Barely noticeable, slightly nuttier |
| Dark chocolate mini chips | Antioxidants from cocoa | Richer, less sweet chocolate notes |
Quick Steps with Smart Tips
The beauty of this recipe is its forgiving nature. Start by creaming the butter and peanut butter until genuinely fluffy – this step creates air pockets that keep your cookies tender. When adding the powdered sugar, don’t rush it. Beat until the mixture looks almost white and has doubled in volume.
Where many people stumble is overmixing once the flour goes in. Stir just until no dry flour patches remain, then stop. Overworking develops gluten, resulting in tough cookies instead of those dreamy, soft bites we want.
Temperature Tip: Your butter should be soft enough to leave a fingerprint but not melting. If too cold, the cookies won’t spread properly. Too warm, and they’ll spread too much, losing that perfect round shape.
The Double Sugar Roll Technique
This technique is the game-changer for that gorgeous snowy coating. Roll the cookies in powdered sugar while they’re still slightly warmthe residual heat helps the first coat stick. Once completely cool, roll them again. The second coating stays put and delivers that picture-perfect finish.
Swaps & Meal Prep Magic
For gluten-free friends, swap all-purpose flour for a 1:1 gluten-free baking blendI’ve tested this with Bob’s Red Mill and it works beautifully. If someone in your family has a peanut allergy, sunflower seed butter is the best substitute. It behaves almost identically in baking.
Want to prepare ahead? The dough balls freeze like champs. Scoop them onto a baking sheet, freeze until solid, then transfer to a freezer bag. Bake straight from frozen, adding just one extra minute to the baking time.
Make-Ahead Pro Tip: Baked cookies can be frozen for up to three months. Skip the final powdered sugar coating until after they thaw to keep it looking fresh.
Storage Tips & Expert Tricks
Store these beauties in an airtight container with parchment paper between layers to prevent the powdered sugar from absorbing. They stay soft for up to five days at room temperature, though mine never last that long.
If your cookies start looking a little bare after a few days, give them a quick roll in fresh powdered sugar. It’s a mini makeover that makes them look freshly baked again.
| Storage Method | Duration | Best For |
|---|---|---|
| Room temperature, airtight container | 5 days | Daily snacking |
| Refrigerator, covered | 1 week | Firmer texture preference |
| Freezer, well-wrapped | 3 months | Holiday prep or large batches |
Serving Suggestion: These pair beautifully with hot cocoa or coffee, and they’re sturdy enough for cookie exchanges or gift tins. The powdered sugar coating makes them feel extra special despite being surprisingly simple to make.
Expert Insight: The Science Behind Perfect Snowball Cookies
Pastry chef and cookbook author Stella Parks explains the secret behind these peanut butter chocolate chip snowball cookies lies in fat balance:
“The natural oils in peanut butter create an incredibly tender crumb, while the powdered sugar coating not only provides sweetness but also helps seal in moisture for that perfect melt-in-your-mouth texture.”
This explains why these cookies stay soft and flavorful for days when properly stored.
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A Sweet Holiday Memory
Last Christmas, I tried making these Peanut Butter Chocolate Chip Snowball Cookies in my air fryer instead of heating the whole oven. My kids were skeptical until they bit into that perfect combo of nutty peanut butter and melty chocolate chips, all wrapped in powdered sugar sweetness. Now they request these “snowballs” every time it snows!
FAQs ( Peanut Butter Chocolate Chip Snowball Cookies )
Yes, these holiday snowball cookies store beautifully! You can bake them up to one week ahead and store in an airtight container at room temperature. For longer storage, freeze the baked cookies for up to 3 months. Just dust with fresh powdered sugar before serving.
This usually happens when the dough is too warm or too dry. Chill the dough for 30 minutes before shaping if it feels soft. If it’s crumbly, add 1-2 tablespoons of softened butter to help bind the ingredients together.
Can I substitute natural peanut butter?
Regular creamy peanut butter works best for this recipe because it has stabilizers that help the cookies hold their shape. Natural peanut butter can make them too oily and cause spreading. Stick with brands like Jif or Skippy for best results.
How do I prevent the powdered sugar from disappearing?
Roll the cookies in powdered sugar twice – once when they’re still warm from the oven, then again after they’ve cooled for 10 minutes. The first coating absorbs into the cookie, while the second creates that beautiful snowy appearance that lasts.
Roll the dough into 1-inch balls, about the size of a walnut. This creates cookies that bake evenly in 12-15 minutes and gives you the perfect bite-sized treat. Larger balls may not cook through completely in the center.
Conclusion
These peanut butter chocolate chip snowball cookies prove that healthy swaps don’t mean sacrificing flavor. In just 25 minutes, you’ll have tender, protein-packed treats that bring smiles all around. I love how the natural peanut butter adds richness while keeping things nutritionally balanced. Your kitchen will smell absolutely heavenly.
Try rolling half the batch in coconut flakes instead of powdered sugar for a fun twist, or swap in almond butter if you’re feeling adventurous. Store them in layers with parchment paper to keep that snowy coating pristine. Here’s a trick from my grandmother’s kitchen: freeze the dough balls for quick holiday baking later.
I’d love to see your powdered sugar masterpieces! Share a photo and tell me which family member sneaked the most cookies. These beauties are perfect for cookie swaps, teacher gifts, or just because Tuesday needs something special. Save this recipeyour future stressed-out self will thank you during the holiday season.
