Description
Delight in these Peanut Butter Chocolate Chip Snowball Cookies, a perfect blend of creamy peanut butter, sweet chocolate chips, and a snowy powdered sugar coating. These buttery cookies are soft, flavorful, and ideal for holiday treats or anytime you crave a comforting, sweet cookie with a nutty twist.
Ingredients
Scale
Cookie Dough
- 1 cup unsalted butter, softened
- ½ cup creamy peanut butter
- ½ cup powdered sugar (plus extra for coating)
- 1 tsp vanilla extract
- 2 ¼ cups all-purpose flour
- ¼ tsp salt
- ½ cup mini chocolate chips
Instructions
- Preheat the Oven: Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper to prevent sticking and ensure easy cleanup.
- Cream the Butter & Peanut Butter: In a large mixing bowl, beat the softened unsalted butter and creamy peanut butter together until the mixture is light and fluffy, which helps incorporate air for a tender cookie.
- Mix in Sweeteners: Add the powdered sugar and vanilla extract to the butter and peanut butter mixture, and blend until the batter is smooth and well combined.
- Incorporate Dry Ingredients: Gradually add the all-purpose flour and salt into the wet mixture, mixing gently to combine without overworking the dough. Fold in the mini chocolate chips evenly throughout the dough.
- Shape the Cookies: Roll the dough into 1-inch balls and place them about 1 inch apart on the prepared baking sheets to allow for slight spreading during baking.
- Bake: Bake the cookies in the preheated oven for 10 to 12 minutes, or until the bottoms are lightly golden. Remove from oven and allow to cool slightly on the baking sheet.
- Coat in Powdered Sugar: While the cookies are still warm, roll each cookie in powdered sugar to coat. Once the cookies have completely cooled, roll them once more in powdered sugar to create the characteristic snowball appearance and extra sweetness.
Notes
- Ensure the butter is softened, not melted, for the best texture.
- For a crunchier texture, use crunchy peanut butter instead of creamy.
- You can substitute mini chocolate chips with regular chocolate chips if mini chips are unavailable.
- Cookies can be stored in an airtight container at room temperature for up to 5 days.
- For extended freshness, freeze baked and coated cookies in a sealed container for up to 3 months.
