Description
These Peanut Butter Chocolate Chip Snowball Cookies are a delightful twist on classic snowball cookies, combining the richness of creamy peanut butter with sweet mini chocolate chips. They are soft, buttery, and coated in powdered sugar to create a perfect melt-in-your-mouth treat ideal for holiday baking or any sweet craving.
Ingredients
Scale
Wet Ingredients
- 1 cup unsalted butter, softened
- 1/2 cup creamy peanut butter
- 1 teaspoon vanilla extract
Dry Ingredients
- 2 cups all-purpose flour
- 1/2 teaspoon salt
- 1/2 cup powdered sugar (plus extra for rolling)
Add-ins
- 1 cup mini chocolate chips
Instructions
- Preheat the Oven: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper or a silicone baking mat to prevent sticking and promote even baking.
- Cream Butter and Peanut Butter: In a large mixing bowl, use an electric mixer to cream together the softened unsalted butter, creamy peanut butter, and 1/2 cup powdered sugar until the mixture is light and fluffy, which usually takes about 2-3 minutes.
- Add Vanilla Extract: Mix in the vanilla extract until fully incorporated into the creamed butter and peanut butter mixture.
- Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour and salt to evenly distribute the salt through the flour.
- Mix Dry Ingredients into Wet: Gradually add the flour mixture to the wet ingredients, mixing on low speed or folding gently until just combined. Take care not to overmix to maintain tender cookies.
- Fold in Chocolate Chips: Gently fold the mini chocolate chips into the cookie dough until evenly distributed.
- Form Cookies: Scoop tablespoon-sized portions of dough and roll them into balls. Place the balls on the prepared baking sheet, spacing them about 2 inches apart to allow room for spreading.
- Bake: Bake in the preheated oven for 10-12 minutes or until the edges start to turn a light golden brown, but the cookies still look soft.
- Cool and Roll in Powdered Sugar: Remove the cookies from the oven and let them cool on the baking sheet for 5 minutes. While still warm, gently roll each cookie in powdered sugar to coat it thoroughly, then transfer to a wire rack to cool completely.
Notes
- For best results, use softened butter at room temperature to achieve a creamy dough.
- Ensure not to overbake to keep the cookies soft inside.
- These cookies can be stored in an airtight container at room temperature for up to one week.
- To avoid excess sweetness, use mini chocolate chips instead of regular-sized chips for better distribution.
- If peanut allergies are a concern, try substituting peanut butter with almond or sunflower seed butter.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
