Peanut Butter Snowballs Recipe
If you’re craving a cozy, festive treat with minimal fuss, this Peanut Butter Snowballs Recipe gives you rich, no-bake peanut butter balls rolled in “snowy” sweetness—perfect for holiday trays, last-minute parties, or a quiet movie night at home.
These chocolate covered peanut butter balls (or “peanut butter dessert balls,” as my husband calls them) are one of those recipes I pull out every December without fail. They’re simple, nostalgic, and feel like a hug on a plate. Think classic Christmas peanut butter candies, but easier and far less fussy than decorated cookies.
I first started making these when my kids were in elementary school and classroom parties needed “something peanut butter” for the teachers. Over the years, this peanut butter snowballs recipe has turned into our go-to holiday peanut butter treat—great for cookie exchanges, neighbor gifts, or that one friend who always shows up with a gorgeous dessert platter.
You know what I love most? They’re no bake peanut butter balls. So if the oven is busy with ham, casseroles, or a couple sheets of sugar cookies, you can still make a beautiful dessert without juggling baking times.
Why You’ll Love This Peanut Butter Snowballs Recipe
- No oven needed: These are true no-bake peanut butter balls—perfect when your oven is already packed.
- Quick to make: About 20 minutes of hands-on time, then the fridge does the rest.
- Simple ingredients: Mostly pantry staples you probably have right now.
- Kid-friendly: Easy enough for kids to roll and decorate; great for family “bake” days.
- Holiday-ready: These look like tiny snowballs, so they shine on Christmas dessert tables and cookie trays.
- Perfect for gifting: Pack them in tins or gift boxes as homemade peanut butter truffles for friends and neighbors.
- Customizable: You can make them gluten-free, less sweet, or dress them up with sprinkles or dark chocolate.
- Freezer-friendly: Make ahead, freeze, and pull out a few whenever you need a little dessert fix.
Ingredients
These peanut butter cookie balls use simple, familiar ingredients, but a few small choices really make a difference in taste and texture.
- 1 cup creamy peanut butter (regular, not “natural” with oil separation; I like Jif or Skippy)
- 4 tablespoons unsalted butter, softened
- 2–2 ½ cups powdered sugar, sifted (start with 2 cups, add more if needed for rolling)
- 1 teaspoon pure vanilla extract
- ¼ teaspoon fine sea salt (skip if your peanut butter is very salty)
- 1 ½ cups semi-sweet chocolate chips (or use dark chocolate for a richer flavor)
- 1 tablespoon coconut oil or shortening (helps the chocolate set smooth and shiny)
- ½ cup finely shredded unsweetened coconut or extra powdered sugar, for rolling “snowballs”
- Optional for crunch: ½ cup finely crushed graham crackers, vanilla wafers, or crispy rice cereal
A few quick tips on ingredients:
- Peanut butter: For these chocolate covered peanut butter balls, a thick, creamy peanut butter works best. Natural peanut butters can make the mixture greasy and too soft.
- Powdered sugar: This is what thickens the filling. Sifting helps avoid lumps and gives you smooth peanut butter dessert balls.
- Chocolate: Use good-quality chocolate chips or baking bars if you can. The flavor really comes through. Ghirardelli, Guittard, or Trader Joe’s chocolate chips all work well.
- Coconut vs. sugar: Coconut makes them look very “snowy” and adds texture. Powdered sugar keeps them super soft and sweet. You can even do half and half.
Directions
-
Prepare your tray.
Line a baking sheet with parchment paper or wax paper. This keeps the peanut butter snowballs from sticking and makes cleanup simple. -
Make the peanut butter mixture.
In a medium bowl, beat the peanut butter and softened butter together with a hand mixer (or a sturdy spatula) until smooth and creamy. Stir in the vanilla and salt. -
Add the powdered sugar.
Gradually add the powdered sugar, about ½ cup at a time, mixing well after each addition. Stop once the mixture is thick, smooth, and easy to roll. It should feel like a soft cookie dough—if it’s too sticky, add a bit more powdered sugar; if it’s too crumbly, add a teaspoon of peanut butter. -
Fold in crunch (if using).
If you’re adding crushed graham crackers or crispy rice cereal, gently fold them into the peanut butter mixture. This gives your no bake peanut butter balls a fun texture. -
Roll into balls.
Using a small cookie scoop or spoon, scoop about 1 tablespoon of mixture and roll it between your palms to form balls. Place each ball on the prepared baking sheet. You should get about 18–22 balls, depending on size. -
Chill the peanut butter balls.
Place the tray in the fridge for at least 30 minutes, or in the freezer for 15 minutes. This step keeps the peanut butter snowballs firm when you dip them in chocolate and helps them hold their shape. -
Melt the chocolate.
In a microwave-safe bowl, combine the chocolate chips and coconut oil. Microwave in 20–30 second bursts, stirring after each, until the chocolate is smooth and glossy. You can also use a double boiler on the stovetop if you prefer. -
Dip the peanut butter balls.
Use a fork or a skewer to dip each chilled ball into the melted chocolate, tapping off the extra chocolate on the side of the bowl. Return the chocolate covered peanut butter balls to the lined baking sheet. -
Roll in “snow.”
While the chocolate is still soft, gently roll each ball in shredded coconut or sifted powdered sugar. If you’re using powdered sugar, you might find it easier to let the chocolate set for a few minutes first, so it doesn’t soak in. -
Chill to set.
Return the tray to the fridge and chill the peanut butter snowballs for about 20–30 minutes, or until the chocolate is firm and the coating has set. -
Serve and enjoy.
Once set, arrange your Christmas peanut butter candies on a platter, pack them into tins, or stash a few in the back of the fridge for yourself—I won’t tell.
Servings & Timing
- Yield: Makes about 18–22 peanut butter snowballs
- Prep Time: 20 minutes
- Chill Time: 30–45 minutes
- Total Time: About 1 hour
If you’re making several holiday peanut butter treats at once, you can roll the balls first, chill them, and then dip and coat while your other desserts bake.
Variations
Here’s where you can play a little and make this peanut butter snowballs recipe truly your own:
- Dark Chocolate Snowballs: Use dark chocolate chips and a sprinkle of flaky sea salt on top instead of coconut.
- Gluten-Free Peanut Butter Balls: Skip the graham crackers or wafers and use gluten-free crispy rice cereal or no crunchy add-ins at all.
- Crunchy Peanut Version: Use crunchy peanut butter or mix in ¼ cup chopped roasted peanuts for extra bite.
- White Chocolate “Snowdrifts”: Dip the balls in melted white chocolate and roll in coconut for an extra snowy look.
- Healthier Peanut Butter Balls: Cut the powdered sugar back a bit and use a mix of powdered sugar and finely ground oats; they’ll taste more like hearty peanut butter truffles.
- Festive Sprinkles: Skip the coconut and roll the balls in red and green sprinkles for Christmas peanut butter candies kids will love.
Storage & Reheating
(Though let’s be honest, “reheating” is mostly “trying not to eat them all at once.”)
- Fridge: Store the peanut butter snowballs in an airtight container in the refrigerator for up to 7 days. Place parchment between layers if you stack them.
- Freezer: These no bake peanut butter balls freeze very well. Freeze on a tray first, then transfer to a freezer-safe container or bag. They’ll keep for up to 2 months.
- Thawing: For the best texture, let frozen snowballs sit in the fridge for a few hours or on the counter for 20–30 minutes before serving.
- Make-ahead tip: For busy holiday weeks, you can make the peanut butter centers, freeze them on a tray, and then dip and coat them in chocolate and coconut the day you plan to serve or gift them.
Notes
After years of bringing these to potlucks and family gatherings, I’ve picked up a few little lessons that make a big difference:
- Texture is key: The filling should be firm enough to roll but not dry. If you squeeze some in your hand and it cracks, add a tiny bit more peanut butter.
- Chill, chill, chill: Don’t rush the chilling time. Slightly frozen balls are much easier to coat in chocolate without falling apart.
- Mess control: Place your rolling bowl of coconut or powdered sugar over a baking sheet to catch stray bits and make clean-up easier.
- Flavor balance: Taste the peanut butter mixture before rolling. If you like things less sweet, cut back the powdered sugar slightly and add a pinch more salt. A little salt makes these taste like fancy homemade peanut butter truffles instead of candy from a box.
- Batch size: This recipe easily doubles or even triples if you’re making cookie boxes or treat platters for a crowd. Just use a stand mixer for larger batches so your arms don’t stage a protest.
- Family tip: If you’re making these with kids, give them each a small bowl of coconut or sprinkles and “assign” colors or patterns. It keeps the chaos to a gentle roar.
FAQs
Can I use natural peanut butter for this recipe?
You can, but the texture may be softer and more oily. If you use natural peanut butter, chill the mixture longer and add extra powdered sugar until the dough holds together well.
My peanut butter mixture is too dry and crumbly—what can I do?
Add 1 teaspoon of peanut butter or melted butter at a time and mix until it comes together. Go slow so you don’t swing too far in the other direction.
Do I have to coat these in chocolate?
No. You can skip the chocolate and roll the peanut butter snowballs directly in coconut, powdered sugar, or finely chopped nuts for a lighter treat.
How can I make these peanut-free?
Use a thick, creamy sunflower seed butter or almond butter instead of peanut butter. The flavor will change, but you’ll still get delicious no bake “snowball” candy.
Can I make these ahead for Christmas?
Yes. Make and freeze them up to 2 months ahead. Thaw in the fridge the day before serving and they’ll taste freshly made.
Why did my chocolate coating crack?
That usually happens if the peanut butter balls are very cold and the chocolate is very hot. Let the chilled balls sit out for a few minutes before dipping, and let the melted chocolate cool slightly before you start.
Can I use white chocolate chips instead of semi-sweet?
Absolutely. Just melt them gently since white chocolate burns faster. They make beautiful wintery peanut butter snowballs.
Are these peanut butter snowballs gluten-free?
They can be. Just skip the graham crackers or wafers, and double-check your chocolate and coconut labels to confirm they’re gluten-free.
Conclusion
These Peanut Butter Snowballs are the kind of easy peanut butter candy that quietly steals the show on a holiday table—no fancy tools, no baking, just simple ingredients and a little chill time. They’re nostalgic, freezer-friendly, and adaptable, whether you’re making them as Christmas peanut butter candies, a weekend treat, or sweet gifts from your kitchen.
If you try this Peanut Butter Snowballs Recipe, let me know how you liked it in the comments, and share any fun twists you added. And if you’re in the mood for more cozy, no-fuss holiday desserts, stick around and explore a few more of my favorite sweet treats—I promise your cookie tray will never be boring again.
Peanut Butter Snowballs
Ingredients
- 1 cup creamy peanut butter regular, not natural (no oil separation)
- 4 tablespoons unsalted butter softened
- 2 to 2 1/2 cups powdered sugar sifted; start with 2 cups and add more if needed for rolling
- 1 teaspoon pure vanilla extract
- 1/4 teaspoon fine sea salt omit if peanut butter is very salty
- 1 1/2 cups semi-sweet chocolate chips or dark chocolate chips
- 1 tablespoon coconut oil or shortening helps chocolate set smooth and shiny
- 1/2 cup finely shredded unsweetened coconut or extra powdered sugar, for rolling
- 1/2 cup crushed graham crackers, vanilla wafers, or crispy rice cereal optional, for crunch; finely crushed
Instructions
- Line a baking sheet with parchment paper or wax paper to keep the peanut butter snowballs from sticking and to make cleanup easier.
- In a medium bowl, beat the peanut butter and softened butter together with a hand mixer or sturdy spatula until smooth and creamy. Stir in the vanilla extract and salt.1 cup creamy peanut butter, 4 tablespoons unsalted butter, 1 teaspoon pure vanilla extract, 1/4 teaspoon fine sea salt
- Gradually add the powdered sugar, about 1/2 cup at a time, mixing well after each addition, until the mixture is thick, smooth, and easy to roll. It should feel like a soft cookie dough. If it is too sticky, add a bit more powdered sugar; if too crumbly, add a teaspoon of peanut butter.2 to 2 1/2 cups powdered sugar
- If using crushed graham crackers, vanilla wafers, or crispy rice cereal, gently fold them into the peanut butter mixture for extra texture.1/2 cup crushed graham crackers, vanilla wafers, or crispy rice cereal
- Using a small cookie scoop or spoon, scoop about 1 tablespoon of the mixture at a time and roll between your palms to form balls. Place the balls on the prepared baking sheet. You should get about 18–22 balls, depending on size.
- Place the tray in the refrigerator for at least 30 minutes, or in the freezer for about 15 minutes, until the balls are firm. This helps them hold their shape when dipped in chocolate.
- In a microwave-safe bowl, combine the chocolate chips and coconut oil or shortening. Microwave in 20–30 second bursts, stirring after each, until the chocolate is completely smooth and glossy. Alternatively, melt gently in a double boiler on the stovetop.1 1/2 cups semi-sweet chocolate chips, 1 tablespoon coconut oil or shortening
- Using a fork or skewer, dip each chilled peanut butter ball into the melted chocolate, turning to coat. Tap the utensil on the side of the bowl to let excess chocolate drip off, then return the coated balls to the lined baking sheet.
- While the chocolate is still soft, roll each ball in shredded coconut or sifted powdered sugar to coat. If using powdered sugar, you may find it easier to let the chocolate set for a few minutes first so it does not absorb the sugar.1/2 cup finely shredded unsweetened coconut
- Return the tray to the refrigerator and chill the peanut butter snowballs for 20–30 minutes, or until the chocolate is firm and the coating has set.
- Arrange the finished peanut butter snowballs on a platter for serving or pack them into tins or airtight containers for gifting and storage. Keep refrigerated until ready to serve.
