Candy, Cookies

No-Bake Peanut Butter Snowball Cookies

4.83 from 23 votes
My No-Bake Peanut Butter Snowball Cookies look just like classic baked snowballs, but these happen to be no-bake because of the creamy peanut butter!

Hi Bold Bakers!

If you’re a nut lover, then these are for you! This holiday season, imagine being able to whip up a no-bake treat that is rich, satisfying, and full of roasty, toasty, peanut flavor. My No-Bake Peanut Butter Snowball Cookies look just like classic baked snowballs, but these happen to be no-bake thanks to nature’s nut glue: peanut butter!

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How to make graham cracker cookie crumbs?

It’s graham cracker cookie crumbs and peanut butter that bind these No-Bake Peanut Butter Snowball Cookies together. To make graham cracker crumbs, I like to process them into a fine crumb by blitzing them up in the food processor or blender. It can of course be done by hand, too.

The crumbs help to dry out the peanut butter and butter in the snowballs while adding a really faint toasty flavor. Feel free to use any plain cookie like vanilla wafers, digestive biscuits, rich tea, etc.

What if I’m allergic to peanuts?

Peanut butter really is the star of the show, but for those that are allergic to peanuts you can substitute another nut butter like almond or cashew butter. Be sure to check out my recipes for 3 Keto Nut Butters for homemade peanut-free substitutes. Alternatively, feel free to use store bought almond or cashew butter. What really matters is the texture of the nut butter, so whatever you use, just be sure it has a smooth texture.

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How to store peanut butter snowball cookies

Peanut butter snowballs are a great make-ahead holiday dessert, and they are best stored in the fridge. Once they are all rolled up and coated in powdered sugar they can be covered and stored in the fridge for up to 10 days.

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Peanut Butter Snowball Cookies Recipe

4.83 from 23 votes
My No-Bake Peanut Butter Snowball Cookies look just like classic baked snowballs, but these happen to be no-bake because of the creamy peanut butter!
Author: Gemma Stafford
Servings: 20 Cookie balls
Prep Time 20 mins
Total Time 20 mins
My No-Bake Peanut Butter Snowball Cookies look just like classic baked snowballs, but these happen to be no-bake because of the creamy peanut butter!
Author: Gemma Stafford
Servings: 20 Cookie balls

Ingredients

  • 1/2 cup (4 oz/115g) butter, at room temperature
  • 1 cup (8oz/225g) smooth peanut butter
  • 1/2 cup (2oz/57g) powdered sugar
  • 1 cup (3oz/85g) graham cracker crumbs*
  • 1/4 cup (1oz/28g) powdered sugar, for rolling

Instructions

  • In a large bowl, whisk the room temperature butter and peanut butter until smooth and well combined. (It really important your butter is soft enough to whisk)
  • Add in the graham crumbs and powdered sugar and mix until a thick dough is formed. At this point, chill the cookie mixture for about 2 hours.
  • Once chilled scoop the cookie mixture into balls. Using a tablespoon measure, scoop a level tablespoon of the mix then roll into a ball. Repeat the process until all of the balls are rolled.
  • Roll each ball generously in powdered sugar. 
  • Cover and store in the fridge in an airtight container for up to 10 days. 

Recipe Notes

*Graham cracker crumbs: You can use any vanilla or plain cookie like vanilla wafers, digestive biscuits, rich tea etc.

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Comments & Reviews

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Aisha ahmed
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Aisha ahmed
11 months ago

This is not part of the recipe but when a recipe says melted butter do you measure the butter first than melt it or do you melt the butter then measure
Thank you

CarolAnn
Guest
CarolAnn
26 days ago

I’m meeting friends at a cottage for the Christmas break. I’m looking for treat recipes I can make the dough now and freeze. Then quickly finish up when we come in from the cold. Since peanut butter cookie dough can be frozen I’m thinking this could be too.

CarolAnn
Guest
CarolAnn
28 days ago

Hi. I also used an oily peanut butter so I added more crushed Graham crackers to firm it up. My question is, can I freeze the dough?
Thanks

Victoria
Guest
10 months ago

Gemma, would this recipe hold up to dipping the peanut butter balls in chocolate?

L
Guest
L
11 months ago

I’ve just made these and while very tasty they aren’t holding their shape well at all. I’ve put them in tiny cupcake cases and they are sinking in to them a little. Also they have quickly absorbed the icing sugar coating.

I wonder where I went wrong and if anything can be done to fix them?

R
Guest
R
11 months ago

Does the kind of peanut butter matter? Can I use all natural smooth peanut butter or will the texture be better if I use a common brand that’s creamier? Could I use chunky peanut butter if I want more texture?

Rebecca McGarrah
Guest
Rebecca McGarrah
11 months ago

Besides graham crackers and the other cookie stuff do you really have to put them in? Can you make them plain? Please let me know ASAP! Thank you

About Us

Meet Gemma

About Us

Meet Gemma

Hi Bold Bakers! I’m Gemma Stafford, a professional chef originally from Ireland, and I want to help you bake with confidence anytime, anywhere! No matter your skills, I have you covered. Sign up for a FREE profile and join millions of other Bold Bakers in the community for new dessert recipes, baking techniques, and more every week!

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