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No-Bake Peanut Butter Snowball Cookies

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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!

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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4.82 from 22 votes
Peanut Butter Snowball Cookies Recipe
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!

Course: Dessert
Cuisine: American
Servings: 20 Cookie balls
Author: Gemma Stafford
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
  1. 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)

  2. 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.

  3. 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.

  4. Roll each ball generously in powdered sugar. 

  5. Cover and store in the fridge in an airtight container for up to 10 days. 

Watch the Recipe Video!

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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Katherine Cowgill by Teren Oddo Oct. 2015

Meet Gemma

Hi Bold Bakers! I’m Gemma Stafford, a professional chef originally from Ireland, and I’m passionate about sharing my years of experience to show you how to make game-changing baking recipes with over-the-top results! Join more than 1 Million other Bold Bakers in the community for new video recipes every week!

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12 Comments

Write a Comment and Review

  1. Victoria on January 19, 2019 at 8:11 pm

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

  2. L on December 23, 2018 at 2:54 pm

    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?

    • Gemma Stafford on December 23, 2018 at 8:01 pm

      Hmmm did you allow the dough to chill before scooping into balls?

      • L on December 24, 2018 at 2:17 am

        Oh yes. I rolled them straight from the fridge. They were very cold but not very firm.

        • Gemma Stafford on December 30, 2018 at 11:03 pm

          Hmmm i dont know what would have made them soft perhaps the peanut butter was very smooth, or a more oily natural peanut butter will cause this.

  3. R on December 21, 2018 at 2:19 pm

    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?

    • Gemma Stafford on December 21, 2018 at 7:38 pm

      You can use any peanut butter you like 😀

  4. Aisha ahmed on December 21, 2018 at 1:35 pm

    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

    • Gemma Stafford on December 21, 2018 at 7:39 pm

      I measure it first then melt it, great question!

  5. Rebecca McGarrah on December 20, 2018 at 7:15 pm

    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

    • Gemma Stafford on December 21, 2018 at 12:25 am

      Hi Rebecca,
      The cookie crumb is what holds it together. A shortbread/digestive/niece/rich tea cookie/biscuit will work well for this too. I am not sure what this would be like without the crumb.
      Seasons greetings to you and your family,
      Gemma 🙂

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