Description
These Peanut Butter Chocolate Chip Snowball Cookies are a delightful twist on the classic snowball cookie, combining rich peanut butter and sweet chocolate chips for a perfectly soft, buttery treat dusted with powdered sugar. Ideal for holiday baking or anytime you crave a nostalgic sweet treat with a nutty chocolate flavor.
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 smooth and fluffy. Add the vanilla extract and mix well to combine the flavors evenly.
- Add Dry Ingredients: Gradually sift in the all-purpose flour and salt to the butter mixture. Stir gently until the dough just comes together, then fold in the mini chocolate chips evenly distributed throughout the dough.
- Form the Cookies: Using your hands or a small cookie scoop, shape the dough into 1-inch diameter balls and place them onto an ungreased baking sheet, spacing them about 2 inches apart.
- Bake the Cookies: Preheat your oven to 350°F (175°C). Bake the cookies for 10-12 minutes, or until the edges are set but the cookies remain pale and soft in the center.
- Cool and Roll in Sugar: Allow the cookies to cool on the baking sheet for about 5 minutes. While still warm, roll each cookie in additional powdered sugar until fully coated to give them their traditional snowball appearance.
- Final Cooling: Transfer the sugared cookies to a wire rack to cool completely. Once cooled, they are ready to serve or store in an airtight container.
Notes
- Ensure the butter is softened but not melted to achieve the right texture.
- For a crunchier cookie, substitute mini chocolate chips with chopped peanuts or larger chocolate chunks.
- Store cookies in an airtight container at room temperature for up to one week or freeze for longer storage.
- Rolling the cookies in powdered sugar while warm helps the sugar adhere better for the classic snowball look.
