Description
These Melt-in-Your-Mouth Peanut Butter Chocolate Chip Snowball Cookies are soft, buttery treats perfect for holiday cookie platters. Combining creamy peanut butter with mini chocolate chips and rolled in powdered sugar, these egg-free cookies offer a delightful blend of flavors and a snowy, festive appearance.
Ingredients
Scale
Cookie Dough
- 1/2 cup unsalted butter, softened
- 1/2 cup creamy peanut butter
- 1/4 cup powdered sugar (plus more for rolling)
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour
- 1/4 teaspoon salt
- 1/2 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 Butter and Peanut Butter: In a large bowl, beat together the softened unsalted butter, creamy peanut butter, and 1/4 cup powdered sugar until the mixture is light and fluffy, ensuring a smooth base for the cookies.
- Add Vanilla Extract: Stir in the vanilla extract evenly to infuse the dough with sweet aroma and flavor.
- Incorporate Dry Ingredients: Add the all-purpose flour and salt to the wet mixture, stirring gently until a soft dough forms without overmixing to maintain tenderness.
- Fold in Chocolate Chips: Carefully fold the mini chocolate chips into the dough, distributing them evenly throughout for consistent chocolate pockets in every cookie.
- Shape Cookies: Scoop and roll the dough into 1-inch balls, spacing them about 1 inch apart on the prepared baking sheet to allow for slight spreading during baking.
- Bake: Bake the cookies for 10–12 minutes until the bottoms are just lightly golden, indicating they are cooked but still tender inside.
- First Powdered Sugar Roll: Remove from oven and let cool for 5 minutes until slightly warm. Roll each cookie in powdered sugar for an initial sweet coating.
- Final Cooling and Finishing: Let the cookies cool completely on the baking sheet or wire rack, then roll again in powdered sugar to create a thick, snowy coating that melts in your mouth.
Notes
- These cookies can be made ahead and frozen, then dusted with powdered sugar after thawing for fresh presentation.
- For a nut-free variation, substitute peanut butter with sunflower seed butter without affecting the texture significantly.
- The recipe is naturally egg-free, making it suitable for those with egg allergies.
- Perfect for holiday cookie platters or gifting during festive seasons.
