Why Is My Snowball Cookie Dough So Crumbly?

Snowball cookie dough is naturally more crumbly than regular cookie dough because it doesn't contain eggs or additional liquid. When you press the mixture together between your hands, it should hold its shape. If it's extremely dry and won't form a ball, check whether the flour was measured correctly.

Why Did My Snowball Cookies Fall Apart?

These cookies are delicate, especially when they're fresh from the oven. Allow them to cool for about 5 minutes before rolling them in powdered sugar. Handling them too early can cause them to crumble or break.

Can I Use Regular Chocolate Chips Instead of Mini Chocolate Chips?

Mini chocolate chips are recommended because they're easier to distribute throughout the small cookie balls. Regular chocolate chips may make shaping more difficult and can create uneven portions. If you only have regular chips, finely chopping them into smaller pieces is a helpful alternative.

Easy Peanut Butter Chocolate Chip Snowball Cookies

Name: Peanut Butter Chocolate Chip Snowball Cookies
Prep time: 10 min
Cook time: 18 min
Total time: 28 min
Cuisine: American
Ingredients: 1/2 cup unsalted butter, softened to room temperature; 1 cup creamy peanut butter (Jif or Skippy, not natural peanut butter); 1/4 cup granulated sugar; 2 teaspoons vanilla extract; 2 cups all-purpose flour, spooned and leveled; 2 cups semi-sweet miniature chocolate chips; 1 cup powdered sugar, approximately, for coating

Description

These Peanut Butter Chocolate Chip Snowball Cookies are soft, buttery, and packed with creamy peanut butter flavor and miniature semi-sweet chocolate chips. Each cookie is rolled in powdered sugar for a beautiful snowy finish. They’re easy to make, require simple pantry ingredients, and are perfect for Christmas cookie trays, holiday parties, cookie exchanges, or everyday treats.

Ingredients

Scale

1/2 cup unsalted butter, softened to room temperature
1 cup creamy peanut butter (Jif or Skippy, not natural peanut butter)
1/4 cup granulated sugar
2 teaspoons vanilla extract
2 cups all-purpose flour, spooned and leveled
2 cups semi-sweet miniature chocolate chips
1 cup powdered sugar, approximately, for coating

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Instructions

Preheat the oven to 350°F (175°C). Line a baking sheet with a silicone baking mat or parchment paper.
In a large mixing bowl, beat the softened unsalted butter, creamy peanut butter, and granulated sugar together until smooth and creamy.
Add the all-purpose flour and vanilla extract. Mix until combined, scraping down the sides of the bowl as needed.
Stir in the miniature semi-sweet chocolate chips until evenly distributed throughout the dough.
Scoop the dough into approximately 1-inch balls and arrange them on the prepared baking sheet, leaving about 2 inches between each cookie.
Bake for approximately 18 minutes, or until the cookies are set and slightly golden brown.
Remove from the oven and let the cookies cool on the baking sheet for 5 minutes.
Place the powdered sugar in a shallow bowl. Gently roll each warm cookie in the powdered sugar until coated.
Transfer the cookies to a cooling rack and let them cool completely. Roll them in powdered sugar a second time if needed for a thicker white coating.
Store the cooled cookies in an airtight container at room temperature.

Notes

Use regular creamy peanut butter such as Jif or Skippy. Natural peanut butter is not recommended because its higher oil content can affect the dough consistency.
Miniature chocolate chips work best because they distribute evenly throughout the small cookies. Avoid regular-size chocolate chips.
The cookie dough will naturally have a crumbly texture. Gently roll the dough between your hands to help it hold together.
Measure the flour by spooning it into the measuring cup and leveling it off. Avoid packing the flour, as too much can make the cookies dry.
Allow the cookies to cool for 5 minutes before rolling them in powdered sugar because they are delicate when first removed from the oven.
Roll the cookies in powdered sugar a second time after they have cooled completely for a thicker, snowy coating.
If baking in batches, allow the baking sheet to cool completely before adding another batch of dough.
Store cookies in an airtight container in a cool place at room temperature for approximately 5–7 days.
Freeze baked cookies in a freezer-safe container for up to 3 months. Thaw at room temperature and refresh the powdered sugar coating if needed.

Prep Time: 10 minutes
Cook Time: 18 minutes
Category: Dessert, Cookies
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 cookie
Calories: 232 kcal
Sugar: 15 g
Sodium: 54 mg
Fat: 14 g
Saturated Fat: 6 g
Unsaturated Fat: 6 g
Trans Fat: 0 g
Carbohydrates: 27 g
Fiber: 2 g
Protein: 4 g
Cholesterol: 10 mg