Chocolate Peanut Butter Snowballs with Caramel Drizzle

Okay, so imagine if a Reese’s peanut butter cup and a chocolate snowball cookie had a baby, and that baby decided to become the most addictive cookie you’ve ever put in your mouth. That’s what we’re dealing with here. Chocolate Peanut Butter Snowball Cookies are rich, fudgy chocolate cookies wrapped around a creamy peanut butter center, rolled in powdered sugar to look like little snowballs, then drizzled with peanut butter (or caramel) to make them look as good as they taste. They’re like a surprise party in your mouth where the guest of honor is peanut butter. I made these for a cookie exchange and someone literally gasped when they bit into one and discovered the peanut butter center. Another person asked if I was selling them because “these need to be in stores.” I’m not, but the validation was nice. These cookies create emotional reactions.

Why You’ll Love This Recipe

Hidden peanut butter bomb. Everyone thinks they’re chocolate snowballs until they bite in and get that creamy PB surprise.

Chocolate + peanut butter. The ultimate flavor combo. If you disagree, we can’t be friends.

Not too sweet. The chocolate cookie balances the sweet peanut butter center perfectly. It’s harmonious.

Looks like actual snow. That powdered sugar coating is THICK. Very festive, very winter wonderland.

Make-ahead perfection. These actually taste better after sitting for a day. Plan accordingly.

Freezer-friendly. Make a double batch and freeze half. Future you will be grateful.

The Good Stuff You’ll Need

For the Peanut Butter Filling:

• 3/4 cup creamy peanut butter (not natural—you need the stabilized stuff)
• 1/4 cup (4 tbsp) unsalted butter, softened
• 3/4 cup powdered sugar
• 1/2 tsp vanilla extract
• Pinch of salt

For the Chocolate Cookies:

• 1 cup all-purpose flour
• 1/2 cup unsweetened cocoa powder (the good stuff)
• 1/2 tsp baking soda
• 1/4 tsp salt
• 1/2 cup (1 stick) unsalted butter, softened
• 1/2 cup granulated sugar
• 1/4 cup packed brown sugar
• 1 large egg
• 1 tsp vanilla extract

For Coating and Drizzle:

• 1 1/2 to 2 cups powdered sugar for rolling
• 1/2 cup peanut butter or caramel sauce for drizzling (your choice—both are incredible)
• 1 tsp coconut oil or shortening (to thin the drizzle)

Let’s Do This

Step 1: Make the Peanut Butter Filling

In a medium bowl, beat together peanut butter, softened butter, powdered sugar, vanilla, and salt until smooth and well combined.

The mixture should be thick enough to roll into balls but not crumbly. If it’s too soft, add more powdered sugar. Too dry? Add a bit more peanut butter.

Roll the mixture into small balls, about 3/4 inch in diameter (roughly 1 teaspoon each). You should get about 24-30 balls.

Place them on a parchment-lined plate or baking sheet and freeze for at least 30 minutes. They need to be firm before you wrap them in cookie dough.

Step 2: Make the Chocolate Cookie Dough

In a medium bowl, whisk together flour, cocoa powder, baking soda, and salt. Make sure there are no cocoa lumps.

In a large bowl (or stand mixer), beat softened butter with both sugars on medium-high speed for 2-3 minutes until light and fluffy.

Add egg and vanilla, beat until combined.

Add the flour mixture and mix on low speed until just combined. The dough will be thick and fudgy.

Cover and refrigerate for 30 minutes. This makes it easier to work with.

Step 3: Stuff and Shape

Preheat oven to 350°F (175°C). Line two baking sheets with parchment paper.

Take about 1 tablespoon of chocolate dough and flatten it in your palm.

Place a frozen peanut butter ball in the center and wrap the chocolate dough around it completely, making sure there are no gaps. The peanut butter should be fully enclosed.

Roll it smooth in your hands to create a ball.

Place on prepared baking sheet about 2 inches apart. They don’t spread much.

Repeat with remaining dough and peanut butter balls.

Step 4: Bake

Bake for 10-12 minutes. The cookies should be SET but still look slightly soft in the center. Don’t overbake—these are meant to be fudgy, not cakey.

Let them cool on the baking sheet for 5 minutes. They’re very delicate right out of the oven.

Transfer to a wire rack and let cool for about 10 minutes. You want them slightly warm but not hot for the next step.

Step 5: The Powdered Sugar Blizzard

Place about 1/2 cup of powdered sugar in a bowl.

While cookies are still slightly warm (but not hot), roll each one in powdered sugar until completely coated.

Place back on the wire rack to cool completely.

Once fully cooled, roll them in powdered sugar AGAIN. This second coat creates that thick snowball effect.

You can even do a third roll if you want maximum winter vibes.

Step 6: Drizzle Like an Artist

Melt peanut butter (or caramel sauce) with coconut oil in the microwave (20-second bursts, stirring between) until smooth and pourable.

Transfer to a piping bag, ziplock bag with the corner cut off, or just use a spoon.

Drizzle over the powdered-sugar-coated cookies in a back-and-forth pattern. Go wild. Be creative. Or don’t. They’ll taste the same.

Let the drizzle set for about 15 minutes, or pop them in the fridge for 5 minutes to speed things up.

Step 7: Try Not to Eat Them All

Serve these beauties and watch people lose their minds when they discover the peanut butter center.

Store extras in an airtight container (if any survive, which is unlikely).

Dust with extra powdered sugar right before serving for that fresh snow effect.

Serving Suggestions

These are basically perfect as-is, but here are some ideas:

• Serve with cold milk for dunking (obviously)
• Add to holiday cookie platters for variety
• Package in gift boxes or tins for homemade gifts
• Serve alongside hot chocolate at winter gatherings
• Pair with coffee for an afternoon treat
• Warm in the microwave for 10 seconds to soften the peanut butter center slightly

Switch It Up

Nutella Center: Use Nutella instead of peanut butter filling for a chocolate-hazelnut snowball.

White Chocolate Version: Use white chocolate cookie dough and keep the peanut butter center. Very elegant.

Almond Butter: Swap peanut butter for almond butter in both the filling and drizzle.

Double Chocolate: Add chocolate chips to the cookie dough for extra chocolate intensity.

Mint Chocolate: Add 1/4 tsp peppermint extract to the chocolate dough and skip the peanut butter filling.

Salted Caramel Center: Use salted caramel instead of peanut butter for the filling. Mind-blowing.

Cookie Butter: Use Biscoff cookie butter for the filling instead of peanut butter. Very sophisticated.

Storage and Make-Ahead Tips

These actually get BETTER after sitting for a day—the flavors meld and the texture improves.

Store in an airtight container at room temperature for up to 5 days. Put parchment between layers if stacking.

The peanut butter balls can be made up to a week ahead and kept frozen until ready to use.

The cookie dough can be made 2 days ahead and refrigerated, or frozen for up to 3 months.

Freeze assembled, unbaked cookies on a baking sheet, then transfer to freezer bags for up to 3 months. Bake from frozen, adding 1-2 extra minutes.

Baked cookies freeze beautifully for up to 2 months. Don’t dust with powdered sugar until after thawing.

Roll in powdered sugar right before serving for the freshest look—the sugar absorbs moisture over time.

Why This Works So Damn Well

These cookies work because they’re built on a brownie-style chocolate cookie base that stays fudgy and tender. The cocoa powder provides deep chocolate flavor without making them cakey. The slightly underbaked center ensures they stay soft and chewy rather than turning crispy.

The frozen peanut butter filling is genius. Freezing it first means it holds its shape when you wrap the cookie dough around it. As the cookies bake, the peanut butter softens but doesn’t melt out—it stays contained, creating that surprise center. The peanut butter filling is stabilized with butter and powdered sugar, which prevents it from being too oily or separating.

Rolling them while slightly warm helps the first coat of powdered sugar adhere. The second (and optional third) coat after cooling creates that thick, snowball-like appearance. The drizzle on top isn’t just decorative—it signals “hey, there’s peanut butter in here” so people know what they’re getting into.

The chocolate-peanut butter combo is timeless for a reason. The slightly bitter cocoa balances the sweet peanut butter. The textures play off each other—fudgy cookie exterior, creamy peanut butter center. It’s like a Reese’s cup that went to finishing school.

When to Make These

Christmas Cookie Platters: These look like snowballs and taste like heaven. Perfect holiday cookies.

Cookie Exchange Winner: Bring these and you’ll be the star. The surprise center is a conversation starter.

Peanut Butter Lovers: If you know someone who’s obsessed with peanut butter, make these for their birthday instead of cake.

Winter Gatherings: Any cold-weather party needs cookies that look like snow. It’s basically required.

Valentine’s Day: Chocolate + peanut butter = love. Package them in a cute box.

Just Because: Sometimes you need chocolate cookies with a peanut butter surprise and that’s completely valid.

Questions People Actually Ask

Q: Can I use natural peanut butter? A: Not recommended. Natural peanut butter is too oily and will make the filling greasy and hard to work with. Use regular stabilized peanut butter like Jif or Skippy.

Q: My peanut butter filling is leaking out. What happened? A: The peanut butter balls weren’t frozen solid enough, or you didn’t seal the cookie dough completely around them. Make sure they’re rock hard from the freezer and the dough covers them entirely.

Q: The cookies are too cakey. Help! A: You overbaked them. These need to come out when they still look slightly underdone. They finish cooking on the pan.

Q: Can I skip the drizzle? A: You can, but it adds both flavor and a visual cue that there’s peanut butter inside. Plus it looks fancy.

Q: The powdered sugar coating disappeared. Where did it go? A: The cookies absorbed it over time. Just roll them in fresh powdered sugar before serving.

Q: Can I make these nut-free? A: Yes! Use sunflower seed butter or cookie butter for the filling instead of peanut butter. Works great for allergies.

Q: Why do they need to be rolled in powdered sugar twice? A: The first coat gets absorbed a bit. The second coat creates that thick, snow-covered effect that makes them look special.

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