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.
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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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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