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
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
Instructions
. Preheat the Oven
- Preheat your oven to 350°F (175°C).
- Line two baking sheets with parchment paper.
2. Mix the Wet Ingredients
- In a large bowl, cream together butter and cream cheese until smooth and fluffy.
- Add the sugar and beat until well combined.
- Beat in the egg, vanilla extract, and peppermint extract, mixing until smooth.
3. Add the Dry Ingredients
- In a separate bowl, whisk together flour, baking powder, baking soda, and salt.
- Gradually add the dry mixture to the wet mixture, stirring until just combined.
- 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
- Bake for 10-12 minutes, or until the edges are lightly golden and the centers are set.
- 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)
- Drizzle melted white chocolate over the cooled cookies.
- 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.
