Description
These Melt-in-Your-Mouth Peanut Butter Chocolate Chip Snowball Cookies feature a rich, creamy peanut butter dough studded with mini chocolate chips. Baked until just golden, they are rolled twice in powdered sugar, creating a delicate, snowy coating that enhances their tender, melt-away texture. Perfect for holiday gifting or a sweet treat any time of year.
Ingredients
Scale
Cookie Dough
- ½ cup unsalted butter, room temperature
- 1 cup creamy peanut butter
- ¼ cup granulated sugar
- 2 teaspoons vanilla extract
- 2 cups all-purpose flour, scooped and leveled
- 2 cups mini chocolate chips
For Rolling
- Powdered sugar (for rolling)
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper or silicone baking mats to prevent sticking and ensure even baking.
- Prepare Dough: In a large mixing bowl, beat together the room temperature unsalted butter, creamy peanut butter, and granulated sugar until the mixture is creamy and smooth. Add the vanilla extract and mix thoroughly. Gradually fold in the all-purpose flour until a soft dough forms, then gently fold in the mini chocolate chips, distributing them evenly throughout the dough.
- Shape Cookies: Scoop out portions of the dough and roll them into 1-inch balls using your hands. Place each dough ball about 2 inches apart on the prepared baking sheets to allow space for spreading during baking.
- Bake Cookies: Bake the cookies in the preheated oven for approximately 18 minutes, or until the edges just start to turn golden brown. Be careful not to overbake as the cookies will continue to firm up as they cool, and you want them to remain soft and tender.
- Cool and Roll in Powdered Sugar: Let the cookies cool on the baking sheet for about 5 minutes to firm up slightly. While still warm, gently roll each cookie in powdered sugar to coat thoroughly. Then transfer the cookies to a wire rack to cool completely.
- Double-Coat in Powdered Sugar: Once completely cool, roll the cookies in powdered sugar a second time to create a delicate, snowy outer layer that enhances both appearance and flavor. Store the cookies in an airtight container for up to one week to maintain freshness.
Notes
- Make sure to use room temperature butter to ensure it creams properly with the peanut butter and sugar.
- Do not overbake the cookies; they should be soft when taken out as they firm up while cooling.
- Rolling cookies twice in powdered sugar gives them their signature snowball appearance and adds an extra touch of sweetness.
- These cookies can be stored at room temperature in an airtight container for up to one week.
- Adjust flour measurement slightly if dough feels too sticky or too dry for easy shaping.
