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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.
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
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.
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
Can you add rice krispies? If yes how much per recipe?
What’s the shortest amount of time I can leave in refrigerater?
Hi! I’m wondering if graham crackers are different in the US vs the UK, as mine also had a very soft consistency, like thick frosting. (I followed the recipe exactly, ensured the crackers were very finely ground in a food processor, and chilled them for a day.)
A popular brand of graham crackers here has – per 31g serving – 3g fat, 24g total carbs, & 2g protein. Is that similar to the brand that you used?
Hi Gemma! I love you for this! My mother, oh so many years ago now, used to make something similar to this but I’ve never found a recipe that came as close as this. The difference was that she made hers in a pan and sliced them into bars and added raisins. Thank you so much!!
Question: Can I roll them in unsweetened chocolate then powdered sugar or mix the powders and roll them that way? Thank-you
Can I bake this recipe? I’ve made them but they are not holding their form at all, so I just stuck the dough back in the fridge. I hate to throw it out, so I’m wondering if it would work to throw an egg in and bake them?
Do you have a substitute of powdered sugar?
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.
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