Snowballs

This recipe has been featured in a post on The Recipe Girl blog: Christmas Cookies- Chocolate Peanut Butter Snowballs

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Snowballs

Yield: 2 dozen cookies

Prep Time: 40 min

Cook Time: 10 min

Ingredients:

FILLING:
6 ounces peanut butter chips
6 ounces semi-sweet chocolate chips
1/4 cup powdered sugar, sifted
1/4 cup peanuts, finely chopped

OUTSIDE COOKIE:
3 cups all-purpose flour
1 1/4 cups butter, softened
1/4 cup powdered sugar
1 tablespoon vanilla extract

powdered sugar
colored sanding sugar, optional

Directions:

1. Combine chips in double boiler and heat until mixture is smooth. Remove from heat. Add powdered sugar and peanuts. Mix well. Let sit at room temperature until firm enough to shape. Roll 3/4-inch balls and set aside.

2. Preheat oven to 400 degrees F.

3. In large bowl, combine flour, butter, powdered sugar and vanilla; knead until well blended (if the dough is too dry, work in a teaspoon to a tablespoon of milk. Shape into one 11-inch log; cut into 1/4-inch slices. Lay a slice of dough in your hands and use your fingers to gently spread out. Place a chocolate-peanut butter ball in the center of the slice. Shape dough slice around filling, seal and roll into a ball with your hands. Roll the ball in the powdered sugar (add colored sanding sugar if you're making a holiday cookie), and place on un-greased cookie sheet.

4. Bake for 10 minutes. Cool slightly. Roll in powdered sugar mixture again while still warm.

Source: RecipeGirl.com

Yield:  about 2 dozen

Leave a Comment




18 Responses to “Snowballs”

  1. 1

    Patti — December 7, 2009 @ 9:17 AM

    Do these freeze well or do they need to be baked and delivered on the same day?

    • Lori Lange replied: — December 7th, 2009 @ 1:04 PM

      I’ve had mine in the freezer for about a week now… just snuck one out & they taste just fine :) They’ll store well in the freezer- just make single layers and place waxed paper between layers. Store in an airtight container & they should be good to go for Christmas.

  2. 2

    Lois Smith — December 8, 2009 @ 11:48 AM

    These cookies are absolutely the best!!

  3. 3

    LilSis — December 17, 2009 @ 6:37 AM

    I’m still hoping to find time to make these! My sister made a slight variation and said they turned out terrific!

  4. 4

    VALERIE PARKER — January 1, 2010 @ 10:58 AM

    Looking for snowball cookies ,with potatoes in them, with powder sugar .Tried it but not right.Any body know of these cookies? They were my scotch aunt’s , maybe that’s the clue? I would love to make them.thanks Valerie

  5. 5

    Deven — December 14, 2010 @ 3:23 PM

    Just made these; and these cookies are absolutely wonderful!! The family LOVES them! They’re definitely a keeper for the recipe book. =)

  6. 6

    Kim Lakin — December 1, 2012 @ 9:33 AM

    These came out really super flaky and in fact crumbling apart. I am not sure if I did something wrong. They are tasty but messy to eat.

  7. 7

    Kim Lakin — December 1, 2012 @ 9:36 AM

    These came out really super flaky and in fact crumbling apart. I am not sure if I did something wrong. They are tasty but messy to eat. Ok I just read the blog and are supposed to set….so they won ‘t be as crumbly.

  8. 8

    David — December 7, 2012 @ 11:23 PM

    I had the same problem – very flaky and incredibly messy to eat. I’ve taken a scientific approach by attempting to adjust certain things but keep having the same problem. The only thing I know for sure is they don’t flake as badly with actual butter – margarine creates the self-destructing cookie.
    I don’t understand how butter alone will end up holding flour together, even after it is cooled.
    Would brushing the cookies with egg white before rolling in powdered sugar help?

    • Lori Lange replied: — December 8th, 2012 @ 10:03 PM

      Don’t ever use margarine in cookies! It’s not the same as butter. If the dough is too crumbly to work with, you can always work in a tablespoon or so of milk or cream.

  9. 9

    Jodi Nelson — December 9, 2012 @ 1:28 PM

    Do you use salted or unsalted butter? Still learning the difference when baking…thanks! :)

    • Lori Lange replied: — December 9th, 2012 @ 9:21 PM

      If there is little or no salt in the recipe, I always use salted.

  10. 10

    Lori — December 10, 2012 @ 2:41 PM

    I made these this weekend and they look just like the picture but tasted terrible! My husband and I both read and followed the ingredients to the T but the cookie portion was dry and crumbly and tasted like cardboard. Needless to say I was extremely disappointed.

    • Lori Lange replied: — December 10th, 2012 @ 2:56 PM

      Bummer that you didn’t enjoy them. The outer layer should be a flaky shortbread with a sweet coating from the powdered sugar, then getting a bit of the filling in each bite. Nothing should taste like cardboard!

  11. 11

    Tracy — December 12, 2012 @ 12:08 PM

    Do you think I’d be able to make with real peanut butter instead of peanut butter chips???

    • Lori Lange replied: — December 12th, 2012 @ 12:30 PM

      I’m not certain it would get firm enough to roll into balls.

  12. 12

    dave — December 12, 2012 @ 8:55 PM

    For the comments about the Snowball cookies not turning out that good, I made these, and for the flakiest outer cookie, and the least messiest, use a very thin outer. Do not make this cookie big. The chocolate filling, as the recipe says, cool the filling at room temp. Do not refrigerate, or the filling turns clumpy, the filling should be gooey, but not too gooey that you can’t roll.

  13. 13

    Jay — February 24, 2013 @ 8:30 AM

    These are delish! Thanks for sharing…hubby can’t get enough.

    http://www.jaytriedandtrue.blogspot.com