Snowball cookies… but make them unforgettable.
These Peanut Butter & Chocolate-Covered Snowball Cookies take the classic melt-in-your-mouth holiday cookie and turn it into something truly special. Each buttery, nutty snowball is coated in creamy peanut butter, then dipped in rich dark chocolate for the ultimate Christmas cookie upgrade.
If you love old-fashioned snowball cookies—also known as Russian tea cakes or Mexican wedding cookies—and can’t resist the peanut butter and chocolate combo, this recipe is about to earn a permanent spot on your holiday baking list. They’re elegant enough for cookie swaps, sturdy enough for gifting, and indulgent enough to disappear fast.
Why You’ll Love These Peanut Butter Snowball Cookies
- Made with just 7 simple ingredients
- No chilling required for the dough
- Soft, crumbly texture that melts in your mouth
- Rich peanut butter flavor in every bite
- Dipped in dark chocolate for extra indulgence
- Perfect for holiday cookie trays and gifting
Ingredients for Peanut Butter & Chocolate-Covered Snowball Cookies
Snowball Cookies
- 1 cup unsalted butter, softened
- 2 cups all-purpose flour
- ½ cup confectioners’ sugar
- 1–2 teaspoons vanilla extract
- ¼ teaspoon salt
- ¾ cup finely ground almonds (or walnuts or pecans)
Filling & Coating
- 1 cup creamy peanut butter
- 2 cups dark chocolate chips or chopped chocolate
How to Make Peanut Butter & Chocolate-Covered Snowball Cookies
Step 1: Make the Dough
Whisk flour and salt in a medium bowl; set aside.
In a large bowl, beat butter until light and fluffy. Gradually add powdered sugar and mix until smooth.
Add vanilla, ground nuts, and flour mixture. Mix just until a soft dough forms.
Step 2: Bake the Snowball Cookies
Roll dough into 2-inch balls and place on an ungreased baking sheet or silicone mat.
Bake at 300°F for 18–20 minutes, checking at 18 minutes.
Cool on a wire rack for about 15 minutes.
Step 3: Add the Peanut Butter Layer
Line a baking sheet with parchment paper.
Reserve ¼ cup peanut butter for drizzling. Spread remaining peanut butter evenly over each cookie.
Freeze for 15–30 minutes, until firm.
Step 4: Dip in Chocolate
Melt chocolate in 30-second microwave bursts, stirring until smooth.
Dip each cookie to fully coat, then return to the freezer for 15 minutes.
Step 5: Drizzle and Serve
Warm reserved peanut butter and drizzle over the cookies.
Let chocolate set completely before serving or storing.
When Are Snowball Cookies Done Baking?
Snowball cookies should stay pale and soft—they should not brown. They’ll feel delicate when hot but firm up as they cool. Over-baking will make them dry instead of tender and crumbly.
Tips for Perfect Peanut Butter Snowball Cookies
- Measure flour carefully to avoid dry dough
- Use creamy peanut butter, not crunchy
- Chill the peanut butter layer fully before dipping
- Let cookies cool completely so chocolate adheres properly
- If dough feels dry, add 1 teaspoon vanilla or milk
Variations & Substitutions
- Use milk or white chocolate instead of dark
- Swap almonds for pecans, walnuts, or hazelnuts
- Add crushed pretzels for crunch
- Sprinkle flaky sea salt on top
- Drizzle with white chocolate for contrast
Storage Tips
- Store in an airtight container at room temperature for 4–5 days
- Freeze for up to 1 month
- Separate layers with parchment paper to prevent sticking
Peanut Butter & Chocolate-Covered Snowball Cookies
Ingredients
- 1 cup unsalted butter – softened
- 2 cups all-purpose flour
- ½ cup confectioners’ sugar
- 1 tsp vanilla extract
- ¼ tsp salt
- ¾ cup finely ground almonds options: walnuts, pecans
- 1 cup creamy peanut butter
- 1 cup Chocolate chips or melting chocolate
Instructions
- In a small bowl, whisk flour and salt and aside
- In the bowl of a stand mixer with the paddle attachment or with a hand mixer, cream butter until light and fluffy and gradually add the confectioner sugar, creaming continually until it’s fully incorporated
- Add vanilla, chopped nuts, and then flour and salt. Be sure to mix well so all of the ingredients are combined
- Shape the cookie dough into balls and place on an ungreased baking sheet or silicone mat
- Bake at 300 degrees for about 20 minutes (start checking at 18 minutes)
- Remove from the oven, place on a wire rack, and cool for 15 minutes
- Place the cookies on a baking sheet lined with parchement paper. Set aside 1/4 cup of peanut butter for the drizzle. Use a small spoon to spread peanut butter evenly around the cookies, including all sides. Place in the freezer for 15-30 minute or until peanut butter is hardened
- In a medium bowl, microwave the chocolate at 30-second intervals until the candy melts to your desired consistency, stirring in between. The chocoalte shouldn't be fully melted, you'll want to stir it until it melts. You want the chocolate thick, so it doesn't slide off the cookie
- Remove cookies from the freezer, and use a spoon to coat the cookie in chocolate, covering all sides. Place back into freezer for 15 minutes
- Heat remaining 1/4 cup of peanut butter until thin, but completely melted. Remove the cookies from freezer and drizzle peanut butter over the top
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