Description
These Peanut Butter Chocolate Chip Snowball Cookies are a delightful twist on classic snowball cookies, combining creamy peanut butter, rich mini chocolate chips, and a dusting of powdered sugar for a sweet, melt-in-your-mouth treat perfect for holidays or everyday snacking.
Ingredients
Scale
Cookie Dough
- 1 cup unsalted butter, softened
- 1/2 cup creamy peanut butter
- 1/2 cup powdered sugar, plus extra for rolling
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1/2 teaspoon salt
- 1 cup mini chocolate chips
Instructions
- Prepare the dough: In a large mixing bowl, cream together the softened unsalted butter, creamy peanut butter, and 1/2 cup powdered sugar until light and fluffy. Stir in the vanilla extract thoroughly.
- Combine dry ingredients: In a separate bowl, whisk together the all-purpose flour and salt. Slowly add this dry mixture to the wet ingredients, mixing until a soft dough forms. Fold in the mini chocolate chips evenly throughout the dough.
- Shape the cookies: Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper. Scoop tablespoon-sized portions of dough and roll them gently into balls with your hands, placing them evenly spaced on the prepared baking sheets.
- Bake the cookies: Bake the cookies in the preheated oven for 12-15 minutes, or until the edges are lightly golden but the center remains soft.
- Cool and coat: Remove the cookies from the oven and let them cool on the baking sheet for about 5 minutes. While still warm, roll each cookie in additional powdered sugar until fully coated. Transfer to wire racks to cool completely.
Notes
- Use softened butter at room temperature for easier mixing and better texture.
- Be careful not to overbake; cookies should be slightly soft in the center for the perfect chewy texture.
- Rolling in powdered sugar while the cookies are warm helps the sugar adhere better, giving a classic snowball appearance.
- To store, keep cookies in an airtight container at room temperature for up to 5 days.
- For a gluten-free version, substitute all-purpose flour with a 1:1 gluten-free flour blend.
