Peanut Butter & Chocolate-Covered Snowball Cookies
These Peanut Butter & Chocolate-Covered Snowball Cookies are buttery, nutty, filled with creamy peanut butter, and dipped in dark chocolate.
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
Tried this recipe?Let us know how it was!