Peanut Butter Cup Stuffed Snowball Cookies
Ultimate Holiday Surprise! These snowball cookies are stuffed with mini peanut butter cups for a warm, gooey center. A festive twist on the classic Christmas favorite!
Equipment
- oven adjusted to center rack position
- stand mixer
- 2 baking sheets
- parchment paper
- cooking scoop
- food processor
Ingredients
- 2 cups all-purpose flour
- 1/2 cup powdered sugar
- 1 cup salted butter, room temperature
- 1 cup pecans, chopped finely in food processor
- 1 teaspoon vanilla extract
- 15 mini peanut butter cups, unwrapped
- 1 cup powdered sugar (for coating)
Instructions
- Preheat the oven and line baking sheets with parchment paper. Unwrap all miniature peanut butter cups.
- Cream the softened butter, powdered sugar, and vanilla until fluffy. Add the flour, salt, and finely chopped nuts, mixing until the dough comes together. Chill the dough for 30 minutes if it is too soft.
- Scoop out about 1 1/2 tablespoons of dough, flatten it, and wrap it completely around one peanut butter cup, sealing fully. Roll into a smooth ball.
- Place the stuffed balls on the prepared sheets and bake for 10–12 minutes until the bottoms are barely golden.
- Remove from the oven and cool for 1–2 minutes. While still warm, gently roll each cookie in powdered sugar and place on a wire rack.
- Allow cookies to cool for 10 minutes before rolling them again to achieve a powdery coating.
Notes
Nutritional values may vary and are meant to be a guide. Chill the dough if it becomes too soft to shape easily.