Peanut Butter Chocolate Chip Snowball Cookies come together in a snap and are crazy addictive! Perfect for gift giving around the holidays.
These Peanut Butter Chocolate Chip Snowball Cookies are a real favorite around our house during Christmas time! I mean, chocolate chip cookies are always a staple in our cookie jar year round, so it’s nice to change things up during the holidays with a twist on our family favorite. Rich peanut butter, mini chocolate morsels and sweet powdered sugar combine pretty much all my favorite foods into one simple to make, delicious cookie that looks so pretty on a holiday goodie plate.
What are your favorite cookies to bake around the holidays? I’ll share some of my most treasured recipes below, but I would love to hear your ideas! Please leave me a comment and let’s cookie swap!
DO I NEED EGGS FOR COOKIES?
You’ll notice in the recipe card below, there are no eggs in this snowball cookie recipe. Don’t panic, it’s not a typo. The truth is, you don’t necessarily need eggs in cookies. Eggs are a source of moisture and protein in cookie dough. The liquid in the eggs are what gives the dough structure by bonding with the starch and protein found in the flour. It’s that bonding that helps make cookies nice and chewy after they’re baked. You can use a number of substitutions for eggs in various recipes: applesauce, mashed bananas, extra oil, etc. However for these snowball cookies, the creamy peanut butter helps add moisture, protein and bulk. You’ll never miss the eggs!
TIPS FOR PERFECT PEANUT BUTTER CHOCOLATE CHIP SNOWBALL COOKIE DOUGH
- Choose your favorite creamy peanut butter. I haven’t tried this recipe with crunchy peanut butter but I think it would taste delicious! If you try them, let me know how they turn out! As we talked about above, the creamy peanut butter helps bond the ingredients together to give the cookies structure, not to mention unbelievably yummy flavor!
- Make sure your butter is room temperature. This is a super important step. If the butter is too melted, the snowball cookies won’t form up as well. Too cold and it won’t blend nicely with the other ingredients. You want your butter soft enough that you can make a dent in it with your finger. I usually just throw my butter cubes on the counter about an hour before I’m ready to start making the cookies, and it softens up perfectly. If your kitchen is really hot, only leave it out for half an hour or so.
- Use mini chocolate chips. I find that the regular size chocolate chips are just too big for these cute little cookies. The mini version blends in nicely with the other ingredients, and you’ll still get plenty of chocolaty goodness in every single bite.
- Scoop your flour into a measuring cup with a spoon and then level off. Do not scoop directly into the measuring cup from the flour container or you can end up with too much flour and the dough will be too crumbly.
SUGGESTIONS FOR BAKING
- If you’re baking multiple batches of these snowball cookies (which I totally do because these don’t last long in our house) make sure the cookie sheets have time to cool off before you add another batch of dough. If the sheet is too hot, it’ll throw off the baking process and you could end up with overdone cookies on the bottom or they won’t maintain their shape.
- Don’t over bake these babies! You’ll want to take them out of the oven just when the edges are just starting to brown up, usually about 18 minutes.
- One they’ve cooled on a cookie rack for about five minutes, roll the cookies in powdered sugar. Then let them cool completely, and roll in powdered sugar again. Make sure these sweet little cookies are nicely coated.
- Store these snowball cookies in an airtight container on the counter for up to a week. They freeze beautifully, too! I like to make a double batch, then freeze and use them for gift giving during the holidays. They’re always a huge hit!
MORE HOLIDAY COOKIE RECIPES
I love holiday baking, but importantly, holiday eating! Try some of my favorite cookie recipes here, and please share some of yours below!
- Soft Cut Out Sugar Cookies
- Vanilla Bean Snowball Cookies
- Peanut Butter No Bake Cookies
- Chewy Oatmeal Chocolate Chip Cookies
- Chocolate Peppermint Cake Mix Cookies
- Gingerbread Cookies
Enjoy this family favorite recipe, friends! I can’t wait to hear what you think of them. Please drop me a comment below if you wish, and happy holiday baking!
Peanut Butter Chocolate Chip Snowball Cookies
- 1/2 cup unsalted butter room temperature
- 1 cup creamy peanut butter
- 1/4 cup granulated sugar
- 2 tsps vanilla extract
- 2 cups all purpose flour scooped and leveled
- 2 cups mini chocolate chips
- powdered sugar
- Preheat your oven to 350 degrees and line baking sheets with parchment paper or silicon mats .
- Beat the sugar, butter, and peanut butter together. Then beat in the vanilla and the flour. Finally, stir in the chocolate chips.
- Scoop the cookies into one inch dough balls. Place approximately two inches apart on baking sheets (if you bake in batches make sure the sheets are cool before adding more dough).
- Bake for approximately 18 minutes or until the edges just begin to turn golden brown. Be careful not to overtake. Allow to cool for five minutes on baking sheet, then roll in powdered sugar. Cool completely and then roll in powdered sugar again. Store in an airtight container for up to a week.
Scoop your flour into a measuring cup with a spoon and then level off. Do not scoop directly into the measuring cup from the flour container, you will end up with too much flour that way.
If you double the recipe be prepared to bake for a long time.
Very easy and good.
Lisa Longley says
I’m so glad you liked them!