I love simple treats that feel indulgent but come together in under an hour — Chocolate Peanut Butter Snowballs are exactly that: rich peanut butter centers dipped in glossy chocolate and dusted like powdered-sugar snow. I’ve made these for holiday cookie swaps and quiet weeknight desserts; they’re forgiving, travel well, and always disappear first. For a lighter, no-bake peanut butter variation I often compare technique with my 3-ingredient peanut butter balls tests to refine texture.
Why Make This Recipe
- Fast and crowd-pleasing: Most of the work is mixing and chilling, so you can prep dozens in under an hour.
- Flavor balance: Salted peanut butter plus bittersweet chocolate and a dusting of powdered sugar creates sweet-salty harmony.
- Make-ahead convenience: You can freeze them for months and thaw for easy dessert gifts or last-minute parties.
- Texture contrast: Creamy center and crisp chocolate shell make every bite interesting.
- Personal note: I love this recipe because a small tweak — adding 1 tablespoon of vanilla or a pinch of flaky sea salt — transforms it from good to unforgettable. For other chocolate-peanut combos I reference my valentine’s peanut butter chocolate hearts experiments.
Recipe Overview
- Prep time: 20 minutes active, plus 30–45 minutes chilling
- Cook time: 0 minutes (no oven required)
- Total time: 50–65 minutes including chill time
- Servings: Makes about 24 snowballs (1-inch to 1¼-inch scoop)
- Difficulty: Easy
- Method: No-bake assembly — combine, shape, chill, dip in melted chocolate (melt to 40–45°C / 104–113°F), then dust with powdered sugar.
My Experience Making This Recipe
Testing this recipe taught me that chilling is the most important step — it prevents the centers from falling apart when dipped. I also discovered that a tablespoon of neutral oil (coconut or vegetable) in the melted chocolate produces a smoother, shinier shell and reduces cracking when the snowballs thaw.
How to Make Chocolate Peanut Butter Snowballs
Start by creaming creamy peanut butter with softened unsalted butter and powdered sugar to a firm, moldable dough, then stir in vanilla and a pinch of salt. Scoop uniform balls (I use a 1-tablespoon cookie scoop), place them on parchment, and chill for at least 30 minutes so they hold shape. Melt high-quality chocolate (chopped or chips) in a heatproof bowl over simmering water or in 20–30 second microwave bursts, stirring until smooth; keep the chocolate around 40–45°C (104–113°F) for easiest dipping. Use a fork to dip chilled balls, tapping excess chocolate, return to parchment, then dust with powdered sugar once set.
A note from similar no-bake tests: if you want a firmer center, fold in 1/4 to 1/3 cup finely crushed graham crackers or crispy rice cereal before shaping.
Expert Tips for Success
- Chill thoroughly: Refrigerate shaped balls for 30–60 minutes; partially frozen centers dip more cleanly and reduce chocolate cracking.
- Melt chocolate gently: Use a double boiler or microwave in short bursts, stirring between bursts, and aim for 40–45°C (104–113°F) to avoid burning or seizing.
- Use a small scoop: A 1-tablespoon cookie scoop yields uniform pieces that set evenly; this also helps with gift presentation.
- Smooth shell trick: Stir 1 teaspoon coconut oil or neutral oil into melted chocolate for shine and easier dipping. For tempering (long-term shelf stability), cool chocolate to 27–28°C (80–82°F) then gently rewarm to 31–32°C (88–90°F) for dark chocolate. Try similar chilling and shaping techniques with chewy, no-bake treats.
- Equipment: Use a silicone baking mat or parchment, a small offset spatula for cleanup, and a fine-mesh sieve if you want an even powdered sugar dusting.
How to Serve Chocolate Peanut Butter Snowballs
- Party platter: Arrange on a bed of fresh mint or edible snow (shredded coconut) for festive presentation.
- Dessert pairing: Serve with hot coffee or black tea to balance sweetness, or alongside vanilla ice cream for contrast.
- Gift idea: Pack in layers with parchment in a decorative tin — they travel well when chilled.
- Occasion: Great for holidays, bake sales, after-school snacks, or a quick homemade hostess gift.
Storage and Reheating Guide
- Refrigerator: Store in an airtight container layered with parchment for up to 2 weeks. Keep temperature steady to avoid condensation.
- Freezer: Flash-freeze on a tray for 1 hour, then transfer to a freezer-safe container or zip-top bag for up to 3 months. Thaw overnight in the refrigerator.
- Room temp: If you’ll eat within 24 hours, keep in a cool, dry place; avoid warm kitchens that melt the chocolate.
- Reheating: No reheating needed. If the shell dulls after refrigeration, briefly set at room temperature (15–20 minutes) to soften the chocolate sheen; avoid microwaving as it can soften the center unevenly.
Recipe Variations
- Gluten-free: This recipe is naturally gluten-free if you use certified gluten-free powdered sugar and avoid adding any wheat-based fillers.
- Dairy-free / vegan: Use vegan margarine or coconut oil in place of butter, and choose dairy-free dark chocolate. The center stays creamy and stable.
- Add texture: Fold in 1/3 cup chopped toasted peanuts or 1/2 cup crispy rice cereal for crunch. See how different textures perform in my brown-butter cookie tests for plating inspiration.
- Flavor twists: Swap peanut butter for almond or cashew butter, or add 1 teaspoon espresso powder to the chocolate for depth.
Nutritional Highlights
- Protein and healthy fats: Peanut butter provides plant-based protein and monounsaturated fats that help satisfy hunger.
- Calorie-dense: These are a treat — expect about 100–150 calories per snowball depending on size and chocolate coverage, so serve in small portions.
- Allergens: Contains peanuts and (typically) dairy unless you use substitutions; label accordingly when gifting.
Troubleshooting Common Issues
- Problem: Centers crumble when dipped. Solution: Chill longer — 30–60 minutes — or add 1–2 tablespoons more powdered sugar or 2–3 tablespoons crushed graham crackers to firm the dough.
- Problem: Chocolate seizes (becomes grainy). Solution: Remove from heat, stir in 1 teaspoon warm oil or 1 tablespoon light corn syrup; if moisture caused it, start fresh with dry chocolate.
- Problem: Chocolate shell cracks after freezing and thawing. Solution: Avoid rapid temperature changes — cool gradually in the fridge and add a bit of oil to the chocolate to increase flexibility.
Frequently Asked Questions
Q: Can I make these without a candy thermometer?
A: Yes. You can melt chocolate carefully over a double boiler or in short microwave bursts, stirring frequently. For best results avoid overheating — stop heating when most chocolate is melted and stir until smooth. A thermometer helps with tempering but isn’t required for everyday dipping.
Q: How do I prevent powdered sugar from turning sticky on the surface?
A: Dust powdered sugar only after the chocolate has set fully at room temperature. If you store the snowballs in the fridge, powdered sugar may absorb moisture; shake a little extra on just before serving or use cornstarch-sifted powdered sugar for better shelf stability.
Q: Can I add mix-ins like chopped cookies or raisins to the center?
A: Yes. Fold in small amounts (1/3 cup) of mix-ins to maintain the dough’s binding; if the mixture becomes loose, add a tablespoon or two of powdered sugar to tighten it up.
Q: What’s the best chocolate to use?
A: Choose high-quality bittersweet or semisweet chocolate (60–70% cacao) for balance. For a sweeter shell, use milk chocolate. If you need dairy-free, choose certified vegan chocolate. Adding 1 teaspoon coconut oil per 100g of chocolate improves shine and workability.
Conclusion
If you want a similar cookie-style take on chocolate-peanut butter snowballs, check out this related recipe for additional technique ideas: Peanut Butter Chocolate Chip Snowball Cookies | Wine and Glue.
Print
Chocolate Peanut Butter Snowballs
- Total Time: 50 minutes
- Yield: 24 servings 1x
- Diet: Vegetarian
Description
Indulgent no-bake treats with a rich peanut butter center, dipped in chocolate and dusted with powdered sugar.
Ingredients
- 1 cup creamy peanut butter
- 1/2 cup unsalted butter, softened
- 1 cup powdered sugar
- 1 tablespoon vanilla extract
- A pinch of flaky sea salt
- 8 ounces bittersweet chocolate, chopped
- Powdered sugar for dusting
Instructions
- Cream together the peanut butter, softened butter, and powdered sugar until a firm dough forms.
- Stir in the vanilla extract and a pinch of salt.
- Scoop uniform balls (about 1 tablespoon each) and place them on parchment paper.
- Chill for at least 30 minutes to hold shape.
- Melt the chocolate using a double boiler or in the microwave until smooth, keeping it between 40–45°C (104–113°F).
- Dip the chilled balls in the melted chocolate using a fork, tapping off excess chocolate.
- Return to parchment paper and dust with powdered sugar once the chocolate is set.
Notes
For a firmer center, fold in 1/4 to 1/3 cup finely crushed graham crackers or crispy rice cereal before shaping.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-bake assembly
- Cuisine: American
Nutrition
- Serving Size: 1 snowball
- Calories: 125
- Sugar: 8g
- Sodium: 75mg
- Fat: 8g
- Saturated Fat: 3g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 15mg