Peanut Butter Chocolate Chip Snowball Cookies (Print version)

Tender peanut butter snowball cookies with mini chocolate chips and a snowy powdered sugar coating.

# Ingredients:

For the cookies

01 - 1/2 cup (113 g) unsalted butter, softened
02 - 1 cup (255 g) creamy peanut butter
03 - 1/3 cup (40 g) powdered sugar
04 - 2 teaspoons vanilla extract
05 - 2 cups (240 g) all-purpose flour, spooned and leveled
06 - 1/2 teaspoon fine salt
07 - 1 1/4 cups (210 g) mini chocolate chips

For coating

08 - 1 1/2 cups (180 g) powdered sugar, plus more as needed

# Instructions:

01 - Preheat the oven to 350°F. Line two baking sheets with parchment paper.
02 - Beat the softened butter, peanut butter, and 1/3 cup powdered sugar until smooth and creamy. Beat in the vanilla.
03 - Mix in the flour and salt on low speed just until the dough comes together in soft clumps. Do not overmix.
04 - Stir in the mini chocolate chips by hand until evenly distributed.
05 - Scoop tablespoon portions and roll into 1-inch balls. Arrange about 2 inches apart on the prepared baking sheets.
06 - Bake for 16-18 minutes, until the tops look dry and the bottoms are lightly golden. Cool on the baking sheet for 5 minutes.
07 - Roll the warm cookies in powdered sugar, then transfer to a rack. Once completely cool, roll again in powdered sugar before serving.

# Good to know:

01 - Use regular creamy peanut butter for the most reliable texture.
02 - The cookies are delicate while warm, so move them gently.
03 - Powdered sugar coating looks best after a second roll once the cookies are cool.

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