I still remember the first time the scent of warm peanut butter and chocolate filled my little kitchen and the whole house seemed to slow down. The Peanut Butter Chocolate Chip Snowball Cookies Recipe came out of a Sunday afternoon experiment, with flour-dusted counters, a sleepy toddler on my hip, and a kettle hissing on the stove. That smell — toasty peanut butter, melting chocolate, and a dusting of powdered sugar — feels like a soft blanket to me, and I hope it gives you the same quiet comfort when you try it at home. If you also love the snowy charm of other cookie classics, take a peek at this Cherry Snowball Cookies for a fruity cousin to this cookie.
Peanut Butter Chocolate Chip Snowball Cookies
Ingredients
Method
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper to prevent sticking.
- In a large bowl, beat the softened unsalted butter and creamy peanut butter together until the mixture is smooth and creamy.
- Incorporate the powdered sugar and vanilla extract into the butter-peanut butter mixture, beating until light and fluffy.
- Gradually add the all-purpose flour and salt to the wet mixture, stirring until a soft dough forms.
- Gently stir in the mini chocolate chips evenly throughout the dough.
- Using a scoop or your hands, form the dough into 1-inch balls and place them about 1 inch apart on the prepared baking sheet.
- Bake the cookies for 12 to 14 minutes, or until the bottoms turn lightly golden while the tops remain soft.
- Remove the baking sheet from the oven and let the cookies cool on it for 5 minutes. Roll each cookie in powdered sugar to coat while still warm.
- Once cookies have completely cooled, roll them again in powdered sugar to achieve the signature snowy appearance.
Nutrition
Notes
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Let us know how it was!Why This Peanut Butter Chocolate Chip Snowball Cookies Recipe Means So Much
There is a gentle magic in recipes that travel through years of family life. For me, this Peanut Butter Chocolate Chip Snowball Cookies Recipe started as a way to combine two of my kids’ favorite things: the creamy warmth of peanut butter and the joyful surprise of little chocolate chips. It was never about making something perfect. It was about making something that felt like home the moment it cooled enough to nibble.
I made these during a lull between soccer practices, on a rainy afternoon when the house felt too big for just the four of us. My youngest sat at the counter and rolled cookie balls with sticky fingers, leaving tiny prints on the parchment. We laughed when one of the balls looked more like a little snowman than a cookie. Those small, silly moments stayed with me and became part of why I reach for this recipe when I need a little comfort.
This recipe also carries the kind of ease that fits into ordinary life. It uses straightforward ingredients and simple steps, so you can pull it together even on a day that doesn’t have much room for fuss. At the same time, the finished cookies have a something-specially-made feeling. They are soft and tender, dusted in powdered sugar that melts on your tongue. They are the kind of cookie you want to bring to a neighbor’s house, a bake sale, or tuck into a lunchbox with a note.
How to Make Peanut Butter Chocolate Chip Snowball Cookies Recipe
“Every time I stir this pot, it smells just like Sunday at home.”
Making these cookies has a rhythm that always calms me. The butter and peanut butter come together into a glossy cream, the flour folds in to make a soft dough, and the chocolate chips hide like little finds inside. You will know you are on the right track by the way the dough feels — soft but not sticky — and by the gentle peanut scent that grows stronger as you stir.
Listen for the soft thud when you drop a spoon of dough into your bowl. Watch how the sugar clings to the warm cookie when you roll it in powdered sugar right after baking. These are small moments, but they add up to that full, comforting experience you want from a cookie. From there, the rest is about patience: waiting for the cookies to cool enough for their second snowy coat, and for the house to fill with memory.
Ingredients You’ll Need
1 cup unsalted butter, softened (fresh butter gives this its richness)
½ cup creamy peanut butter (a smooth, well-stirred jar keeps the cookies tender)
2 teaspoons vanilla extract (a little extra vanilla if you love a cozy aroma)
2¼ cups all-purpose flour (spoon and level for accuracy)
½ teaspoon salt (balanced, not salty)
½ cup powdered sugar (plus more for coating) (sift if you want a fluffier dusting)
1 cup mini chocolate chips (tiny pockets of melty chocolate in every bite)
If you like the idea of chocolate chips in homey baked goods, you might also enjoy the texture in this Chocolate Chip Ricotta Cake, which plays with similar flavors in a soft, tender cake.
Step-by-Step Directions
Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper to prevent sticking.
Let the oven fully warm so the cookies start baking at the right temperature and brown evenly.In a large bowl, beat the softened unsalted butter and creamy peanut butter together until the mixture is smooth, creamy, and well combined.
Beat until glossy and soft, and breathe in that warm, nutty aroma that tells you you are on the right path.Incorporate the powdered sugar and vanilla extract into the butter-peanut butter mixture, beating until the mixture is light, fluffy, and well blended.
Scrape the sides of the bowl and beat a little more so there are no lumps and the sugar dissolves into the butter.Gradually add the all-purpose flour and salt to the wet mixture, stirring until a soft dough forms with no flour pockets.
The dough should feel soft and hold together; if it looks dry, fold a tablespoon of milk in, but usually it comes together just right.Gently stir in the mini chocolate chips evenly throughout the dough.
Fold them in with a spatula so they don’t break, and watch those little dark flecks dot the pale dough like tiny surprises.Using a scoop or your hands, form the dough into 1-inch balls and place them about 1 inch apart on the prepared baking sheet.
Roll each one smooth in your palms and place them gently on the parchment; they will spread a touch as they bake.Bake the cookies for 12 to 14 minutes, or until the bottoms turn lightly golden but the tops remain soft.
Look for the faint golden edge, and breathe in the oven-warmed scent that tells you they are nearly ready.Remove the baking sheet from the oven and let the cookies cool on it for 5 minutes. While still slightly warm, carefully roll each cookie in powdered sugar to coat.
This first roll melts a little sugar into the warm surface and starts the snowball look.Once cookies have completely cooled, roll them again in powdered sugar to achieve the signature snowy appearance.
The second roll gives them that bright, redolent finish that makes them feel festive and comforting.
Bringing Peanut Butter Chocolate Chip Snowball Cookies Recipe Together
The rhythm of the kitchen while these cookies come together is part of the joy. You will hear the mixer whir, the soft clink of a spoon, and then the quiet pause when everyone leans in to take a whiff. The cookie dough is an easy, forgiving thing to work with. It does not demand exacting skills, just friendly attention.
When the cookies bake, the tops stay tender and the bottoms reach a pale golden color. I always let them rest on the baking sheet so they set gently without breaking apart. The powdered sugar transforms their look and taste. That first sugar dusting melts into warm pockets and the second brings back the bright snow-like finish.
Making a batch of these cookies becomes a small ceremony. You scoop, you roll, you bake, and then you slow down long enough to share a warm cookie with someone you love. That is the heart of why I keep making this recipe again and again.
Serving Peanut Butter Chocolate Chip Snowball Cookies Recipe With Family Warmth
I serve these cookies on a wide ceramic plate, the sort we use for everything from morning fruit to late-night snacks. They look best when piled a little casually, as if someone has just reached in and taken one. A cup of milk or hot cocoa makes a gentle companion, especially for little hands that love to dunk.
For a neighborhood treat, I wrap a few in parchment and tie them with twine. The powdered sugar holds up well for a day or two, so they travel nicely. At holiday tables, I place them near the coffee and slice of pie, and they disappear faster than I expect. My husband likes to have them near his evening tea, and the kids line up at their school lunches for a cookie surprise.
If you want to turn them into a plated dessert, add a small scoop of vanilla ice cream on the side and a few warm chocolate chips melted over the top. The contrast between the tender snowball cookie and bright, cold ice cream feels indulgent in the best, most simple way.
Storing Peanut Butter Chocolate Chip Snowball Cookies Recipe for Tomorrow
Store these cookies in an airtight container at room temperature. They will stay soft and tender for up to four days that way. If you live in a warm climate, keep the container in the fridge and let them come to room temperature before serving for the best texture.
Powdered sugar can absorb moisture if the cookies are stored for too long. If they lose their snowy look, give them a gentle roll in fresh sugar before serving. The flavors also settle overnight and often taste more rounded the next day. If you want to freeze them, freeze uncoated cookie balls on a tray until firm, then transfer to a bag. Bake straight from frozen, adding a minute or two to the bake time, and roll them in powdered sugar while warm.
Clara’s Kitchen Notes
Use room-temperature butter for the creamiest texture.
Cold butter will not incorporate well and warm butter will make the dough too loose. Let it sit on the counter for about 30 minutes if you forget to soften it.Mini chocolate chips are my preference for even distribution.
They scatter throughout the dough in small bites. If you only have regular chips, chop them a little so they behave more like minis.Powdered sugar makes the snowball look and a soft outer texture.
Sift the sugar if it’s been sitting in the pantry a while to avoid lumps. Dust liberally for charm, then re-roll when fully cooled.Make the dough ahead of time for a faster bake day.
You can shape the balls and freeze them on a tray. Then store the frozen balls in a resealable bag and bake from frozen when you need fresh cookies.Clean-up trick: line your counter with a piece of parchment while rolling.
It keeps the sugar from scattering across the countertop and makes putting leftovers away a simple fold-and-toss.
Family Variations on Peanut Butter Chocolate Chip Snowball Cookies Recipe
We have a few family spins that I rotate through depending on the mood. My oldest likes adding a handful of chopped roasted peanuts for crunch. My husband sometimes folds in a tablespoon of unsweetened cocoa powder to make a deeper, chocolate-tinged dough. For a softer, cake-like cookie, replace 1/4 cup of flour with 1/4 cup cornstarch.
If you want to make them festive, mix a little grated orange zest into the dough for a bright note that plays well with peanut butter and chocolate. For a gluten-free version, a 1-to-1 gluten-free flour blend usually works fine, though the texture will be a touch different. If you have a peanut allergy at home, swap sun butter or almond butter and watch the flavor shift in a lovely way.
One playful version we tried was rolling half the cookies in a mix of powdered sugar and a pinch of cinnamon. The cinnamon gives them a cozy, spiced finish that made a weekday feel like a holiday.
FAQs About Peanut Butter Chocolate Chip Snowball Cookies Recipe
Can I make this ahead of time?
Yes, and honestly, it might taste even better the next day once the flavors have settled and come together. I often make the dough the night before and bake fresh cookies in the morning for a warm start to the day.
Will the powdered sugar melt if I store the cookies warm?
If the cookies are warm when you store them, the powdered sugar can soften and become less snowy. Let the cookies cool completely, then roll them in sugar and store in a cool place for the best look.
Can I use crunchy peanut butter instead of creamy?
You can, and some people love the added texture. The cookies will be a bit more textured and nutty. If you want a smooth bite, stick with creamy peanut butter.
How do I know when they are done without overbaking?
Look for pale golden edges and soft but set tops. The centers will still look slightly tender. They continue to firm up as they cool on the baking sheet, so pull them when the bottoms are lightly golden and the tops feel set to the touch.
Can I make these nut-free?
Yes. Substitute a seed butter like sunflower seed butter for the peanut butter. The flavor will be different but still rich and satisfying.
A Warm Note From My Kitchen
I hope this Peanut Butter Chocolate Chip Snowball Cookies Recipe becomes one of those recipes you reach for when you want a simple, sweet pick-me-up. Baking has always been how I slow down and gather the family around one small pleasure. These cookies are small in size but big in the kind of comfort they bring.
If you find yourself rolling dough with a little one on your hip or sneaking a warm cookie with a cup of tea at the end of the day, know you are carrying on a small, beautiful tradition. Thank you for letting me share this recipe and a little piece of my kitchen with you. Until the next batch, may your oven be warm and your home full of the smell of something good.
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