If there’s one cookie that consistently disappears first at every holiday cookie exchange, it’s these Peanut Butter Chocolate Chip Snowball Cookies. Soft, rich, melt-in-your-mouth, and generously coated in powdered sugar, they deliver the perfect balance of nutty peanut butter flavor and sweet chocolate chips—all wrapped in a festive, snow-white finish that screams Christmas cheer.
These cookies are often called snowballs, Russian tea cakes, or Mexican wedding cookies, but this peanut butter and chocolate chip version takes the classic to an entirely new level. They’re easy to make, store beautifully, and taste even better the next day, making them the ultimate make-ahead holiday cookie.
Whether you’re baking for a cookie swap, gifting neighbors, or building your own Christmas dessert platter, this recipe earns its title as the Cookie Exchange MVP.
Why These Snowball Cookies Always Win
There’s a reason these cookies are a holiday legend:
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No rolling pin required – simple dough, no chilling needed
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Soft and tender texture that literally melts on your tongue
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Perfectly balanced sweetness thanks to peanut butter and mini chocolate chips
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Stunning holiday look with snowy powdered sugar coating
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Freezer-friendly and gift-ready
They’re nostalgic, comforting, and universally loved—even by people who say they’re “not big cookie fans.”
Ingredients You’ll Need
This recipe uses simple pantry staples, which is part of its magic.
Dry Ingredients
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2 cups all-purpose flour
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½ teaspoon salt
Wet Ingredients
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1 cup unsalted butter, softened
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½ cup creamy peanut butter
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½ cup granulated sugar
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1 teaspoon vanilla extract
Add-Ins
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¾ cup mini chocolate chips (mini works best)
For Rolling
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1½–2 cups powdered sugar
Step-by-Step Instructions
Step 1: Preheat and Prep
Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper.
Step 2: Cream the Butter and Peanut Butter
In a large mixing bowl, beat the softened butter and peanut butter together until smooth and creamy. Add the granulated sugar and beat again until light and fluffy. Mix in the vanilla extract.
Step 3: Add Dry Ingredients
In a separate bowl, whisk together flour and salt. Gradually add the dry ingredients to the wet mixture, mixing just until combined. Do not overmix—this keeps the cookies tender.
Step 4: Fold in Chocolate Chips
Gently fold in the mini chocolate chips so they’re evenly distributed throughout the dough.
Step 5: Shape the Cookies
Scoop tablespoon-sized portions of dough and roll into smooth balls. Place them about 2 inches apart on the prepared baking sheets.
Step 6: Bake
Bake for 12–14 minutes, or until the bottoms are lightly golden. The tops should remain pale—this is key for soft snowballs.
Step 7: First Sugar Roll
Let cookies cool for about 5 minutes, then gently roll them in powdered sugar while still warm. Place on a wire rack to cool completely.
Step 8: Second Sugar Roll
Once completely cooled, roll the cookies in powdered sugar again for that signature snowy finish.
