Chocolate Peanut Butter Snowball Cookies (Print-Friendly Version)
These baked cocoa-peanut-butter cookies are rolled in powdered sugar after cooling. Caramel is an optional finishing drizzle, with storage determined by its label. The dough contains flour and must be baked even though it contains no eggs.
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House placeholder — AdSense units launch here# 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 -
Heat the oven to 350°F and line a baking sheet.
02 -
Cream softened butter with the measured cup of powdered sugar.
03 -
Mix in vanilla, cocoa and peanut butter until even.
04 -
Whisk flour and salt separately.
05 -
Mix dry ingredients into the butter mixture just until combined. Roll into uniform one-inch balls.
06 -
Arrange with space on the lined tray.
07 -
Bake about ten to twelve minutes, continuing until the dough is baked and edges set.
08 -
Leave on the tray briefly to firm.
09 -
Transfer gently to a rack and cool completely.
10 -
Roll in additional powdered sugar. Add optional caramel, nuts or sprinkles close to serving and follow the caramel label for storage.
# Extra Suggestions:
01 -
Use a smooth, thoroughly mixed creamy peanut butter.