There’s something magical about a cookie that combines the rich, nutty warmth of peanut butter with melty chocolate chips, all wrapped in a delicate blanket of powdered sugar. These Peanut Butter Chocolate Chip Snowball Cookies are the perfect treat when you want something indulgent but not overly complicated. With a tender, melt-in-your-mouth texture and that classic snowball appearance, they’re as beautiful as they are delicious—and they come together in just 45 minutes from start to finish. Whether you’re baking for a holiday cookie exchange, a cozy weekend afternoon, or simply craving something sweet with your afternoon coffee, this recipe delivers every time. The combination of creamy peanut butter and chocolate is timeless, while the powdered sugar coating adds a festive touch that makes these cookies feel special. Best of all, this small-batch recipe yields about 4 servings, so you won’t be tempted by dozens of cookies sitting on your counter (unless you want to double it, of course!).
Why I Love These
These cookies strike the perfect balance between rich peanut butter flavor and sweet chocolate indulgence, with a texture that’s both tender and satisfying.
They’re incredibly forgiving for beginner bakers and come together with simple pantry ingredients you probably already have on hand.
I make these whenever I need a quick dessert that looks impressive but doesn’t require hours in the kitchen—they’re my go-to for last-minute gatherings or when I just need a little something sweet.
Ingredients
- All-purpose flour
- Baking powder
- Salt
- Unsalted butter
- Creamy peanut butter
- Granulated sugar
- Light brown sugar
- Egg
- Vanilla extract
- Mini chocolate chips
- Powdered sugar
How To Make
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper or a silicone mat. In a medium bowl, whisk together the flour, baking powder, and salt until evenly combined, then set aside.
- In a large mixing bowl, beat the softened butter and peanut butter together with an electric mixer on medium speed until smooth and creamy, about 1-2 minutes. Add both the granulated sugar and brown sugar, then beat for another 2 minutes until the mixture is light and fluffy.
- Add the egg and vanilla extract to the butter mixture and beat until fully incorporated and smooth. Scrape down the sides of the bowl as needed to ensure everything is evenly mixed.
- Gradually add the flour mixture to the wet ingredients, mixing on low speed until just combined—be careful not to overmix, as this can make the cookies tough. Fold in the mini chocolate chips with a spatula until they’re evenly distributed throughout the dough.
- Using a small cookie scoop or tablespoon, portion the dough into balls about 1 inch in diameter. Roll each portion between your palms to create smooth, round balls, then place them on the prepared baking sheet about 2 inches apart.
- Bake for 10-12 minutes, until the bottoms are lightly golden but the tops still look slightly underdone—they’ll continue to set as they cool. The cookies should not brown on top; you want them to stay pale for that classic snowball look.
- Let the cookies cool on the baking sheet for 5 minutes, then transfer them to a wire rack. While they’re still warm (but cool enough to handle), roll each cookie generously in powdered sugar until completely coated. Let them cool completely, then roll them in powdered sugar a second time for that thick, snowy coating.
- Serve these tender, sweet cookies on a pretty plate or in a cookie tin, and watch them disappear. They’re best enjoyed within the first few days when they’re at their softest and most flavorful.
Nutrition
These cookies offer a satisfying treat with a good balance of carbohydrates, fats, and a modest amount of protein from the peanut butter and egg. They’re indulgent, as any good cookie should be, but the peanut butter adds some nutritional value with healthy fats and a bit of fiber. This recipe works well for anyone looking for a classic dessert without dietary restrictions.
If you’re looking to lighten them up slightly, you can reduce the granulated sugar by a tablespoon or two, though this may affect the texture slightly. For a richer version, try using dark chocolate chips or adding chopped peanuts for extra crunch and nutrition. The butter can be replaced with coconut oil for a slightly different flavor profile, though it will change the texture somewhat.
These cookies contain common allergens including peanuts, dairy, eggs, and gluten. For a gluten-free version, substitute with a 1:1 gluten-free baking flour blend. If you need to avoid peanuts, almond butter or sunflower seed butter work beautifully as substitutes. For dairy-free cookies, use vegan butter and dairy-free chocolate chips, and they’ll turn out just as delicious.
Tips & Variations
- Make the dough ahead and refrigerate it for up to 3 days, or freeze the dough balls on a tray, then transfer to a freezer bag—bake straight from frozen, adding 1-2 extra minutes to the baking time.
- Try adding a pinch of cinnamon or espresso powder to the dough for depth, or swap the mini chocolate chips for white chocolate chips, butterscotch chips, or chopped peanut butter cups for a fun twist.
- For a gluten-free version, use your favorite gluten-free flour blend (one that includes xanthan gum works best), and for vegan snowballs, replace the egg with a flax egg and use vegan butter and chocolate chips.
- Don’t skip the double coating of powdered sugar—the first coat while warm helps it stick, and the second coat once cooled gives that beautiful, thick snowy appearance.
- If your dough seems too soft to handle, chill it for 15-20 minutes before rolling into balls—this makes shaping much easier.
Ways To Serve Them
- Pair them with a tall glass of cold milk or a hot cup of coffee for the ultimate afternoon snack
- Arrange them on a festive platter alongside other holiday cookies for a beautiful cookie exchange spread
- Serve them as a simple dessert after a casual dinner, perhaps with a scoop of vanilla ice cream on the side
- Pack them in decorative tins or bags as homemade gifts for teachers, neighbors, or friends during the holiday season
- Enjoy them with hot chocolate on a cozy winter evening, or alongside fresh fruit for a lighter dessert option
Proper Storage
- Fridge: Once completely cooled, store the cookies in an airtight container at room temperature for up to 5 days—they actually stay softer at room temperature than in the fridge. If you must refrigerate them, bring them to room temperature before serving for the best texture.
- Freezer: These cookies freeze beautifully for up to 3 months. Layer them between sheets of parchment paper in an airtight container or freezer bag. Thaw at room temperature for about 30 minutes before serving, and dust with a bit more powdered sugar if needed to refresh their appearance.
- Reheat: These cookies are best enjoyed at room temperature or slightly warm. If you’d like to warm them, place them on a baking sheet in a 300°F oven for 3-5 minutes—just until barely warm. Avoid microwaving as it can make them tough or cause the chocolate to become too melty.
Ingredients
- 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.
Steps
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper or a silicone baking mat.
- In a large bowl, cream together the softened butter and peanut butter until smooth and creamy. Add the powdered sugar and vanilla extract, mixing until well combined.
- Gradually add the flour and salt to the butter mixture, mixing until a dough forms. Fold in the mini chocolate chips until evenly distributed.
- Scoop out tablespoon-sized portions of dough and roll them into balls. Place them on the prepared baking sheet about 1 inch apart.
- Bake for 10-12 minutes, or until the bottoms are lightly golden. The cookies will still be pale on top but firm to the touch.
- Let the cookies cool on the baking sheet for 5 minutes. While they are still warm, roll each cookie in powdered sugar to coat them. For an extra snowy look, roll them a second time after they have fully cooled.
- Enjoy these sweet, peanut butter-infused treats with a cup of hot cocoa or coffee!.
Nutrition (per serving)
- Calories: 160 kcal