Description
These Peanut Butter Chocolate Chip Snowball Cookies are tender, melt-in-your-mouth delights featuring creamy peanut butter and mini chocolate chips, all coated generously in powdered sugar. Perfect for holidays or any occasion, these no-egg cookies offer a delicious twist on classic snowball cookies with a rich combination of flavors and a soft, crumbly texture.
Ingredients
Scale
Cookie Dough
- 1 cup unsalted butter, softened
- 1/2 cup creamy peanut butter
- 1/2 cup powdered sugar (plus more for coating)
- 1 teaspoon vanilla extract
- 2 1/4 cups all-purpose flour
- 1/4 teaspoon salt
- 3/4 cup mini chocolate chips
Instructions
- Preheat and Prepare: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper to prevent sticking and ensure even baking.
- Cream the Fats and Sugar: In a large mixing bowl, beat 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 on medium speed.
- Add Vanilla: Mix in the vanilla extract thoroughly to infuse the dough with a warm, aromatic flavor base.
- Incorporate Dry Ingredients: Gradually add the all-purpose flour and salt into the wet mixture, stirring gently just until the dough forms and no dry flour pockets remain.
- Fold in Chocolate Chips: Carefully fold the mini chocolate chips into the dough to evenly distribute without overmixing, preserving the tender texture.
- Shape the Cookies: Scoop tablespoon-sized portions of dough and roll each into a ball, placing them approximately 1 inch apart on the prepared baking sheet to allow for slight spreading.
- Bake: Bake the cookies for 12 to 14 minutes, or until the bottoms turn lightly golden, indicating a perfect bake without overcooking.
- Initial Coating: Remove cookies from the oven and let them cool on the baking sheet for about 5 minutes to firm up slightly but remain warm.
- Roll in Powdered Sugar: While warm, roll each cookie in additional powdered sugar so they get a beautiful snowball coating.
- Final Cooling and Coating: Transfer the cookies to a wire rack to cool completely, then roll them in powdered sugar one more time for the classic snowball finish before serving.
Notes
- For a crunchier texture, substitute creamy peanut butter with crunchy peanut butter.
- Store the cookies in an airtight container to maintain freshness for up to one week.
- If you prefer, mini chocolate chips can be replaced with chopped peanuts for added texture.
- Make sure not to overbake to keep the cookies soft and tender.
- Prep Time: 15 minutes
- Cook Time: 14 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 130
- Sugar: 5g
- Sodium: 45mg
- Fat: 9g
- Saturated Fat: 4g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 11g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 10mg
