Instructions
Step 1: Prep the Oven
Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper.
Step 2: Cream the Ingredients
In a large bowl, cream together the softened butter and peanut butter until smooth. Beat in the granulated sugar and vanilla extract until light and fluffy (about 2-3 minutes).
Step 3: Add Dry Ingredients & Chocolate
Gradually mix in the flour and salt until just combined. Gently fold in the mini chocolate chips.
Step 4: Shape the Cookies
Roll tablespoon-sized portions of dough into balls. Place them about 1 inch apart on the prepared baking sheets.
Step 5: Bake to Perfection
Bake for 10-12 minutes, or until the edges are set and the tops are lightly golden. They’ll still be soft when you take them out.
Step 6: Cool & Coat
Cool on the baking sheets for 5 minutes, then transfer to a wire rack to cool completely. Once cool, roll in powdered sugar until fully coated. For extra snowiness, roll them again!
Cook’s Notes
- Use room-temperature butter and peanut butter for easy mixing.
- Mini chocolate chips distribute evenly; larger chips might make shaping harder.
Variations
Dark Chocolate Delight
Swap mini chocolate chips for dark chocolate chips for a richer flavor.
Nutty Crunch
Add 1/2 cup finely chopped peanuts for extra crunch.
White Chocolate Wonder
Use white chocolate chips for a sweeter treat.
Serving Suggestions
- Pair with hot chocolate or coffee.
- Add them to a holiday cookie platter.
- Give them as a homemade gift!
Frequently Asked Questions
Make-Ahead Magic?
Yes! Make the dough up to 2 days in advance and refrigerate.
Storage Solutions?
Store leftovers in an airtight container at room temperature for up to 1 week, or freeze for up to 3 months.
Natural Peanut Butter?
Yes, but make sure it’s well mixed to avoid issues with oil separation.
Enjoy these delightful Peanut Butter Chocolate Chip Snowball Cookies! Let us know how yours turn out in the comments!
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