Instructions
Step 1: Preheat & Prep
Preheat oven to 350°F (175°C). Line two baking sheets with parchment paper.
Step 2: Cream Together
In a large bowl, cream together the softened butter and peanut butter until smooth. Beat in the sugar and vanilla until light and fluffy (about 2-3 minutes).
Step 3: Combine Dry Ingredients
Add the flour and salt, mixing until just combined. Gently fold in the 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 edges are set and tops are lightly golden. They’ll still be soft when you take them out.
Step 6: Cool & Coat
Cool on baking sheets for 5 minutes, then transfer to a wire rack to cool completely. Once cool, roll in powdered sugar until coated. For extra snowy goodness, roll them again!
Cook’s Notes
- Use room temperature butter and peanut butter for best results.
- Mini chocolate chips distribute evenly; regular size may make shaping harder.
Variations
Dark Chocolate Delight
Swap mini chocolate chips for dark chocolate chips for a richer flavor.
Extra Nutty
Add ½ cup 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 to your holiday cookie platter.
- Make a delightful homemade gift!
Frequently Asked Questions
Make-Ahead Magic?
Yes! Make the dough up to 2 days ahead and refrigerate. Roll and bake when ready.
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! Just make sure to mix it well first to avoid oil separation affecting the texture.
Enjoy these delightful Peanut Butter Chocolate Chip Snowball Cookies! Let us know how yours turned out in the comments below!
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