Celebrate the holidays with these irresistibly soft and chewy Peanut Butter Chocolate Chip Snowball Cookies. Packed with peanut butter flavor, chocolate chips, and a festive flair, they’re the perfect addition to your dessert table or holiday cookie exchange.

Why You’ll Love This Recipe

• Perfectly Sweet and Chewy: Combines classic flavors in a fun, snowball-inspired cookie.
• Festive Appeal: Crushed candy canes and chocolate drizzle make these cookies perfect for holiday celebrations.
• Easy to Make: A quick recipe with simple ingredients and minimal prep time.
• Customizable: Add your favorite holiday flavors or toppings for a unique twist.

Ingredients

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

For the Cookies:

• 1 cup unsalted butter, softened
• 1 (8-ounce) package cream cheese, softened
• 1 1/4 cups granulated sugar
• 1 large egg
• 1 teaspoon vanilla extract
• 1/2 teaspoon peppermint extract
• 2 1/2 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup crushed candy canes (plus extra for topping)

For the Topping:

• 1/2 cup white chocolate chips, melted (optional, for drizzle)
• Crushed candy canes, for garnish

Directions

Step 1: Preheat the Oven

Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.

Step 2: Mix the Wet Ingredients

1. In a large bowl, cream together the softened butter and cream cheese until smooth and fluffy.
2. Add the granulated sugar and beat until well combined.
3. Beat in the egg, vanilla extract, and peppermint extract until smooth and fully incorporated.

Step 3: Combine the Dry Ingredients

1. In a separate bowl, whisk together the flour, baking powder, baking soda, and salt.
2. Gradually add the dry ingredients to the wet mixture, mixing until just combined.
3. Fold in the crushed candy canes.

Step 4: Shape the Cookies

1. Using a tablespoon or a cookie scoop, drop rounded balls of dough onto the prepared baking sheets.
2. Space the cookies about 2 inches apart.

Step 5: Bake

1. Bake for 10-12 minutes, or until the edges are lightly golden and the centers are set.
2. Allow the cookies to cool on the baking sheet for 5 minutes, then transfer them to a wire rack to cool completely.

Step 6: Decorate (Optional)

1. Drizzle cooled cookies with melted white chocolate.
2. Sprinkle with extra crushed candy canes for a festive touch.

Servings and Timing

• Servings: 24 cookies
• Prep Time: 15 minutes
• Cooking Time: 10-12 minutes
• Total Time: 25-30 minutes

Variations

• Chocolate Chip Addition: Add 1/2 cup of chocolate chips for extra sweetness.
• Flavor Swap: Replace peppermint extract with orange or almond extract for a unique twist.
• Nutty Crunch: Fold in chopped pecans or walnuts for added texture.

Storage

• Room Temperature: Store in an airtight container for up to 5 days.
• Freezer: Freeze cookies in a single layer in a freezer-safe container for up to 3 months. Thaw at room temperature before serving.

FAQs

1. Can I make these cookies gluten-free?

Yes, use a 1:1 gluten-free all-purpose flour substitute.

2. Can I omit the peppermint extract?

Yes, the cookies will still taste delicious with just vanilla extract.

3. How do I keep the cookies soft?

Store them in an airtight container with a slice of bread to maintain softness.

4. Can I use natural peanut butter?

Yes, but ensure it’s well-stirred to avoid dryness in the dough.

5. What’s the best way to crush candy canes?

Place them in a zip-top bag and crush with a rolling pin or use a food processor.

6. How do I prevent the dough from spreading too much?

Chill the dough for 30 minutes if it feels too soft.

7. Can I use dark chocolate instead of white chocolate?

Yes, dark or milk chocolate works perfectly for drizzling.

8. Can I use this recipe for cookie cutters?

No, the dough is too soft for rolling and cutting shapes.

9. Are these cookies suitable for gifting?

Absolutely! Package them in decorative tins or gift bags for a festive touch.

10. Can I make the dough ahead of time?

Yes, refrigerate the dough for up to 24 hours. Let it come to room temperature before baking.

Conclusion

Peanut Butter Chocolate Chip Snowball Cookies are a holiday favorite with their soft texture, sweet peanut butter flavor, and festive candy cane crunch. Perfect for cookie swaps, holiday parties, or a cozy night in, these cookies are sure to be a hit with everyone. Bake a batch and enjoy the holiday spirit!

Peanut Butter Chocolate Chip Snowball Cookies

5 Stars 4 Stars 3 Stars 2 Stars 1 Star No reviews

• Author: fella
• Prep Time: 15min
• Cook Time: 10min
• Total Time: 25min
• Yield: 24 cookies 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Print Recipe

Pin Recipe

---

Description

Make your holidays sweeter with these Peanut Butter Chocolate Chip Snowball Cookies! Soft, chewy, and topped with crushed candy canes for the perfect festive touch

---

Ingredients

Scale 1x2x3x

For the Cookies:

• 1 cup unsalted butter, softened
• 1 (8-ounce) package cream cheese, softened
• 1 1/4 cups granulated sugar
• 1 large egg
• 1 teaspoon vanilla extract
• 1/2 teaspoon peppermint extract
• 2 1/2 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup crushed candy canes (plus extra for topping)

For the Topping (optional):

• 1/2 cup white chocolate chips, melted (for drizzle)
• Crushed candy canes, for garnish

Cook Mode Prevent your screen from going dark

---

Instructions

. Preheat the Oven

• Preheat your oven to 350°F (175°C).
• Line two baking sheets with parchment paper.

2. Mix the Wet Ingredients

1. In a large bowl, cream together butter and cream cheese until smooth and fluffy.
2. Add the sugar and beat until well combined.
3. Beat in the egg, vanilla extract, and peppermint extract, mixing until smooth.

3. Add the Dry Ingredients

1. In a separate bowl, whisk together flour, baking powder, baking soda, and salt.
2. Gradually add the dry mixture to the wet mixture, stirring until just combined.
3. Gently fold in the crushed candy canes.

4. Shape the Cookies

• Use a tablespoon or cookie scoop to drop rounded balls of dough onto the prepared baking sheets.
• Space cookies about 2 inches apart.

5. Bake the Cookies

1. Bake for 10-12 minutes, or until the edges are lightly golden and the centers are set.
2. Allow cookies to cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.

6. Add the Toppings (Optional)

1. Drizzle melted white chocolate over the cooled cookies.
2. Sprinkle with additional crushed candy canes for a festive finish.

---

Notes

• Chill Dough: If the dough is too soft, chill it in the refrigerator for 30 minutes to prevent spreading during baking.
• Custom Variations: Add chocolate chips or substitute peppermint extract with orange extract for a unique flavor.