Holiday Peanut Butter Chocolate Chip Snowballs

Why You’ll Love This Recipe

These Holiday Peanut Butter Chocolate Chip Snowballs are the perfect festive treat! Buttery, melt-in-your-mouth cookies packed with peanut butter, chocolate chips, and a hint of peppermint make for an irresistible holiday dessert. Rolled in powdered sugar and drizzled with white chocolate and crushed candy canes, these snowball cookies are as beautiful as they are delicious.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

• Unsalted butter (softened)
• Creamy peanut butter
• Powdered sugar
• Vanilla extract
• All-purpose flour
• Salt
• Mini chocolate chips
• Crushed candy canes
• White chocolate (for drizzling)

Directions

Prepare the Dough

1. Preheat Oven: Set oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. Mix Wet Ingredients: In a large bowl, beat softened butter, peanut butter, powdered sugar, and vanilla until smooth.
3. Add Dry Ingredients: Stir in flour and salt until a dough forms. Fold in mini chocolate chips.

Shape & Bake

4. Form the Cookies: Roll the dough into 1-inch balls and place them on the prepared baking sheet.
5. Bake: Bake for 10-12 minutes until the edges are set but not browned. Let cool for 5 minutes.
6. Coat in Powdered Sugar: Roll warm cookies in powdered sugar, then let them cool completely.

Decorate & Serve

7. Drizzle with White Chocolate: Melt white chocolate and drizzle over the cooled cookies.
8. Add Peppermint Crunch: Sprinkle crushed candy canes on top for a festive touch.
9. Enjoy: Let the chocolate set before serving or storing.

Servings and Timing

• Servings: 20-24 cookies
• Prep Time: 15 minutes
• Cook Time: 12 minutes
• Total Time: 30 minutes

Variations

• Nut-Free Option: Use sunflower seed butter instead of peanut butter.
• Extra Crunch: Add chopped pecans or walnuts to the dough.
• Dark Chocolate Drizzle: Swap white chocolate for dark chocolate for a richer flavor.
• Classic Snowballs: Skip the peanut butter and use traditional butter-based dough.

Storage/Reheating

• Storage: Keep in an airtight container at room temperature for up to 5 days.
• Freezing: Freeze the unbaked dough balls for up to 2 months. Bake straight from frozen, adding a few extra minutes.
• Re-Coating: If stored for a long time, roll in powdered sugar again before serving.

FAQs

Can I use crunchy peanut butter?

Yes! It will add extra texture to the cookies.

How do I prevent my cookies from spreading?

Chill the dough for 15 minutes before baking to help them hold their shape.

Can I make these without chocolate chips?

Yes! They’ll still be delicious with just peanut butter and peppermint.

What’s the best way to crush candy canes?

Place them in a ziplock bag and crush them with a rolling pin.

Can I use almond flour instead of all-purpose?

Yes, but the texture will be softer and more crumbly.

Do these cookies need eggs?

No, traditional snowball cookies are egg-free!

Can I make these gluten-free?

Yes! Use a gluten-free 1:1 flour substitute.

How do I keep the powdered sugar from melting?

Let the cookies cool slightly before rolling them in sugar.

What’s the best white chocolate for drizzling?

Use high-quality white chocolate or candy melts for a smooth drizzle.

Can I make these ahead for holiday gifts?

Absolutely! These cookies store well and make great holiday gifts in festive tins.

Conclusion

Holiday Peanut Butter Chocolate Chip Snowballs are a fun, festive, and delicious treat perfect for the holiday season. With their rich peanut butter flavor, chocolatey goodness, and a peppermint crunch, they’re a must-make for any cookie platter. Try different variations, store them for gifting, and enjoy these delightful snowball cookies all season long!

Holiday Peanut Butter Chocolate Chip Snowballs

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• Author: asma
• Total Time: 27 minutes
• Yield: 24 cookies 1x
• Diet: Vegetarian

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Description

These Holiday Peanut Butter Chocolate Chip Snowballs are the ultimate festive treat! Packed with creamy peanut butter, melty chocolate chips, and a hint of peppermint, these buttery cookies are rolled in powdered sugar and drizzled with white chocolate for a show-stopping holiday dessert.

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Ingredients

Units USM Scale 1x2x3x

For the Cookies:

• 1 cup unsalted butter, softened
• 1/2 cup creamy peanut butter
• 1/2 cup powdered sugar (plus extra for coating)
• 1 tsp vanilla extract
• 1/4 tsp peppermint extract (optional)
• 2 1/4 cups all-purpose flour
• 1/2 tsp salt
• 3/4 cup mini chocolate chips

For the Topping:

• 1/2 cup white chocolate, melted
• 1/4 cup crushed candy canes

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Instructions

1. Preheat Oven: Preheat to 350°F (175°C) and line a baking sheet with parchment paper.
2. Make the Dough: In a large bowl, beat butter and peanut butter until smooth. Mix in powdered sugar, vanilla, and peppermint extract. Gradually add flour and salt, stirring until just combined. Fold in mini chocolate chips.
3. Shape & Bake: Roll dough into 1-inch balls and place on the baking sheet. Bake for 10–12 minutes, until set but not browned. Let cool slightly.
4. Coat in Sugar: While still warm, roll cookies in powdered sugar. Let cool completely, then roll again for a snowy effect.
5. Drizzle & Decorate: Drizzle with melted white chocolate and sprinkle with crushed candy canes.
6. Serve & Enjoy: Let set before serving. Store in an airtight container for up to a week.

Notes

• Swap peppermint extract for cinnamon for a different holiday twist.
• Use dark chocolate chips instead of mini chocolate chips for richer flavor.
• Freeze dough balls and bake fresh for quick holiday cookies anytime!

• Prep Time: 15 minutes
• Cook Time: 12 minutes
• Category: Dessert, Holiday Cookies
• Method: Baking
• Cuisine: American