Chocolate Peanut Butter Snowballs (Print-Friendly Version)
Celebrate the holiday season with chocolate peanut butter snowballs coated in powdered sugar and topped with caramel. Classic dessert, holiday baking, and caramel come together for an easy, crowd-pleasing treat you’ll want this later.
# Ingredients You’ll Need:
→ Dough
01 -
1 cup (2 sticks) salted butter, softened
02 -
1 cup powdered sugar, plus extra for coating
03 -
1 teaspoon vanilla extract
04 -
1/2 cup unsweetened cocoa powder
05 -
1 cup creamy peanut butter
06 -
2 1/4 cups all-purpose flour
07 -
1/4 teaspoon salt
→ Topping
08 -
Caramel sauce, for drizzling
09 -
Optional: chopped nuts or sprinkles
# How to Make It:
01 -
Set oven to 350°F (175°C) and line a baking sheet with parchment paper.
02 -
In a large bowl, cream together softened butter and 1 cup powdered sugar until the mixture is light and fluffy.
03 -
Add vanilla extract, cocoa powder, and peanut butter. Beat until fully combined.
04 -
In a separate bowl, whisk together all-purpose flour and salt.
05 -
Gradually add the flour mixture to the wet ingredients, mixing until just combined. Avoid overmixing.
06 -
Roll dough into 1-inch balls and arrange on the prepared baking sheet.
07 -
Bake for 10-12 minutes until edges are set and centers remain slightly soft.
08 -
Allow cookies to cool on the baking sheet for several minutes before transferring to a wire rack to cool completely.
09 -
Once cooled, roll cookies in additional powdered sugar. Drizzle with caramel sauce and add chopped nuts or sprinkles if desired.
10 -
Store snowballs in an airtight container at room temperature.
# Extra Suggestions:
01 -
For a deeper chocolate profile, substitute dark cocoa powder. If dough feels soft, chill it for 30 minutes before shaping. Snowballs remain freshest when consumed within five days, stored airtight.