Peanut Butter Chocolate Chip Snowball Cookies offer a delightful twist on the classic snowball cookie, blending the creamy richness of peanut butter with the sweet charm of mini chocolate chips. Wrapped in a soft, powdered sugar dusting, these cookies are perfect for festive occasions and comforting indulgences alike.
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
Preparation
Step 1: Preheat the Oven
- Preheat your oven to 350°F (175°C).
- Line baking sheets with parchment paper.
Step 2: Cream the Butter and Peanut Butter
- In a large mixing bowl, beat the softened butter and creamy peanut butter together until the mixture is light and fluffy.
Step 3: Add the Sweetness and Flavor
- Mix in the powdered sugar and vanilla extract until fully combined.
Step 4: Incorporate the Dry Ingredients
- Gradually add the flour and salt, mixing until the dough comes together.
- Gently fold in the mini chocolate chips.
Step 5: Shape the Cookies
- Roll the dough into 1-inch balls and place them about 1 inch apart on the prepared baking sheets.
Step 6: Bake
- Bake for 10–12 minutes, or until the bottoms are lightly golden.
- The cookies will firm up as they cool.
Step 7: Coat in Powdered Sugar
- Once the cookies are cool enough to handle but still warm, roll them in powdered sugar.
- Let the cookies cool completely, then roll them a second time for a snowy, sweet finish.
Variations
- Nutty Delight: Add chopped nuts like pecans or walnuts for an extra crunch.
- Holiday Spice: Mix in spices such as cinnamon or nutmeg to the dough for a seasonal touch.
Cooking Note
- The cookies are best enjoyed when they are freshly baked and still warm with a second coat of powdered sugar for that perfect snowy look.
Serving Suggestions
- Serve these cookies with a glass of cold milk or alongside a cup of hot cocoa for a cozy snack.
Tips
- Ensure the cookies are sufficiently cooled before the second coating to avoid the sugar melting off.
- If using natural peanut butter, ensure it’s well stirred to avoid oil separation in the dough.
Prep Time, Cooking Time, and Total Time
- Prep Time: 15 minutes
- Cooking Time: 12 minutes
- Total Time: 27 minutes
Nutritional Information
- Calories: Approx. 140 per cookie
- Protein: 2g
- Sodium: 75mg
FAQs
- Can I use crunchy peanut butter instead? Yes, crunchy peanut butter can be used for additional texture.
- How do I ensure my snowball cookies keep their shape? Chill the dough for 30 minutes before baking if the cookies spread too much during baking.
Conclusion
Peanut Butter Chocolate Chip Snowball Cookies are a luxurious treat that marry the comforting flavors of peanut butter and chocolate in a festive, powdery sugar package. Whether for a holiday gathering or a simple sweet snack, these cookies are sure to delight anyone who tries them. Enjoy the process of making and sharing these wonderful treats!
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Peanut Butter Chocolate Chip Snowball Cookies
- Total Time: 25-30 minutes
Ingredients
Scale
For the Cookies:
- 1 cup unsalted butter, softened
- 1 (8-ounce) package cream cheese, softened
- 1 1/4 cups granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1/2 teaspoon peppermint extract
- 2 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup crushed candy canes (plus extra for topping)
For the Topping:
- 1/2 cup white chocolate chips, melted (optional, for drizzle)
- Crushed candy canes, for garnish
Instructions
- Step 1: Preheat the Oven
- Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
- Step 2: Mix the Wet Ingredients
- In a large bowl, cream together the softened butter and cream cheese until smooth and fluffy. Add the granulated sugar and beat until well combined.
- Beat in the egg, vanilla extract, and peppermint extract until smooth and fully incorporated.
- Step 3: Add the Dry Ingredients
- In a separate bowl, whisk together the flour, baking powder, baking soda, and salt. Gradually add the dry ingredients to the wet mixture, mixing until just combined.
- Fold in the crushed candy canes for that signature peppermint crunch.
- Step 4: Shape the Cookies
- Using a tablespoon or a cookie scoop, drop rounded balls of dough onto the prepared baking sheets, spacing them about 2 inches apart.
- Step 5: Bake
- Bake for 10-12 minutes, or until the edges are lightly golden and the centers are set. Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
- Step 6: Drizzle and Garnish (Optional)
- Once the cookies have cooled, drizzle with melted white chocolate and sprinkle with extra crushed candy canes for a festive touch.
Variation:
For a twist, try adding a handful of chocolate chips to the dough or replacing the peppermint extract with a bit of orange extract for a citrusy holiday flavor.
Notes
Do not overbake the cookies, as they are meant to be soft and chewy. Check them around 10 minutes to avoid crispiness.
Serving Suggestions:
These peppermint cheesecake cookies are perfect for holiday cookie exchanges, as a sweet treat with coffee or hot cocoa, or as part of a festive dessert platter.
Tips:
- Chill the Dough: If the dough feels too soft, refrigerate it for about 30 minutes before shaping the cookies. This will help them hold their shape while baking.
- White Chocolate Drizzle: If you don’t have white chocolate chips, you can also drizzle melted white chocolate bars or use store-bought frosting for an easy topping.
- Prep Time: 15 minutes
- Cook Time: 10-12 minutes
Nutrition
- Serving Size: 24 cookies
- Calories: Approx. 150 per cookie
- Sodium: 60 mg
- Protein: 2 g