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.