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. Soft and buttery with a melt-in-your-mouth texture, they make perfect holiday treats, gifts, or anytime snacks.
Ingredients
Scale
Cookie Dough
- 1 cup unsalted butter, softened
- 1/2 cup peanut butter (smooth or chunky)
- 1/4 cup granulated sugar
- 2 tsp vanilla extract
- 2 cups all-purpose flour
- 1/2 tsp salt
- 1 cup mini chocolate chips
- 1/2 cup chopped peanuts (optional)
Coating
- 1/4 cup powdered sugar (for rolling)
Instructions
- Prepare the Dough: Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper to prevent sticking and ensure even baking.
- Cream Ingredients: In a large bowl, cream together the softened unsalted butter, peanut butter, granulated sugar, and vanilla extract until the mixture is light and fluffy, which helps create a tender cookie.
- Add Dry Ingredients: Gradually mix in the all-purpose flour and salt until a dough forms, being careful not to overmix to maintain a soft texture.
- Incorporate Mix-ins: Fold in the mini chocolate chips and, if using, the chopped peanuts to distribute them evenly throughout the dough.
- Shape the Cookies: Roll the dough into 1-inch balls, placing each on the prepared baking sheet spaced about 2 inches apart to allow for spreading.
- Bake the Cookies: Bake in the preheated oven for 10-12 minutes, or until the edges are golden but the centers remain soft, ensuring a chewy texture inside.
- Coat with Powdered Sugar: While still warm, roll each cookie in powdered sugar to create the classic snowball appearance. Then allow them to cool completely on the baking sheet for the sugar to set.
- Serve and Enjoy: These cookies are perfect for holiday gatherings, gifting, or simply as a delicious snack any time of year.
Notes
- For a crunchier texture, add the optional chopped peanuts as directed.
- Store cookies in an airtight container at room temperature for up to one week.
- For a gluten-free option, use a gluten-free all-purpose flour blend.
- Allow cookies to cool fully before storing to prevent sogginess.
- Ensure butter and peanut butter are softened for easier mixing.
