Description
These Peanut Butter Chocolate Chip Snowball Cookies are a delightful twist on traditional snowball cookies, combining creamy peanut butter and sweet mini chocolate chips. Soft, buttery, and coated in powdered sugar, they offer a perfect balance of rich flavors and a melt-in-your-mouth texture. Ideal for holiday treats or any special occasion.
Ingredients
Scale
Wet Ingredients
- 1 cup unsalted butter, softened
- ½ cup creamy peanut butter
- 1 tsp vanilla extract
Dry Ingredients
- 2 ¼ cups all-purpose flour
- ¼ tsp salt
- ½ cup mini chocolate chips
- ½ cup powdered sugar (plus extra for coating)
Instructions
- Preheat the Oven: Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper to prevent sticking and ensure even baking.
- Cream the Butter & Peanut Butter: In a large bowl, beat the softened butter and creamy peanut butter together until the mixture becomes light and fluffy, which helps create a tender texture.
- Mix in Sweeteners: Add the powdered sugar and vanilla extract to the butter and peanut butter mixture, mixing thoroughly until the batter is smooth and well combined.
- Incorporate Dry Ingredients: Gradually add the all-purpose flour and salt to the wet ingredients, stirring just until combined. Carefully fold in the mini chocolate chips to evenly distribute them throughout the dough.
- Shape the Cookies: Roll the dough into 1-inch balls, spacing them about 1 inch apart on the prepared baking sheets to allow for slight spreading while baking.
- Bake: Bake the cookies in the preheated oven for 10-12 minutes or until the bottoms are lightly golden. Remove from the oven and allow the cookies to cool slightly on the pan before the next step.
- Coat in Powdered Sugar: While the cookies are still warm, gently roll each one in powdered sugar for an initial coating. Once completely cooled, roll them again in powdered sugar to achieve a snowy, festive finish.
Notes
- Be sure not to overmix the flour to keep the cookies tender.
- Use room temperature butter and peanut butter for easier mixing and better texture.
- If you prefer, substitute mini chocolate chips with chopped peanuts or peanut butter chips.
- Store cookies in an airtight container at room temperature for up to 5 days.
- For a gluten-free version, use gluten-free all-purpose flour instead of regular flour.
