Peanut Butter Snowballs
A delightful mix of sweet, salty,and creamy come together to make a holiday favorite. These will not only look very decorative on your Christmas cookie platter, but will be sure to satisfy everyone’s sweet tooth.
Equipment
- Mixing Bowl
- Measuring Equipment (Tablespoon, Teaspoon, Cup, Scale)
- Kitchenaid with Paddle Attachment (optional, but helpful)
- Baking Sheet or Large Plate
- Pot(s)
- Stove Top
Ingredients
Filling
- 250 Grams Confectioner's Sugar (2 Cups)
- 320 Grams Peanut Butter, Creamy (1 1/3 Cups)
- 57 Grams Unsalted Butter, Melted (¼ Cup)
- 57 Grams Graham Cracker Crumbs (2/3 Cup)
- 1 Tablespoon Maple Syrup
- 1 Teaspoon Salt
- 3 Tablespoons Milk
Shell
- 300 Grams White Chocolate (2 Cups)
- 2 Teaspoons Coconut Oil
- 30 Grams Shredded Coconut (Optional) (¼ Cup)
Instructions
The Filling
- In the mixer with a paddle attachment, combine powdered sugar, peanut butter, butter, graham cracker crumbs, maple syrup and salt. If you don't have a mixer, you can mix by hand in a bowl.
- Mix ingredients until it starts to smooth out.
- Add the milk a tablespoon at a time. The milk will help pull the ingredients together. Keep mixing until everything is fully incorporated.
- Chill the mixture in the refrigerator for about 30 minutes.
- Line a baking sheet with parchment paper.
- Once chilled, roll the filling into balls and place them on a baking sheet
The Shell
- Double boil the white chocolate and coconut oil over medium-low heat. Be careful not to burn.
- Once the chocolate is fully melted, reduced the heat to very low. Dip the peanut butter balls into the chocolate.
- Put them on a wire rack or parchment paper.
- Sprinkle shredded coconut over them (optional).
- Let them sit in the refrigerator for about 10 minutes to set. The shells should harden by that point.
- Store in an airtight container at room temperature or freeze them for longer storage.
Notes
*Makes about 2 to 3 dozen.