Best Chocolate Peanut Butter Snowballs Recipes

PEANUT BUTTER SNOWBALLS

Steps:

• In a bowl, combine the sugar, peanut butter and butter. Chill in freezer for 30 minutes or until the mixture is easy to handle. Shape into 1-in. balls and place on a waxed paper-lined baking sheet. Freeze for 30 minutes or until firm. , Meanwhile, melt the candy coating in a microwave-safe bowl. Dip each ball and place on waxed paper to harden. If desired, sprinkle with chopped peanuts.

CHOCOLATE PEANUT BUTTER SNOWBALLS

Steps:

• Microwave chocolate in a large microwavable bowl on medium 2 minutes or until chocolate is almost melted, stirring after 1 minute Stir until chocolate is completely melted.
• Stir in peanut butter until smooth. Cool to room temperature. Gently stir in the Cool Whip.
• Chill for 1 hour.
• Scoop peanut butter mixture with melon baller or teaspoon, then shape into 1in balls.
• Roll balls in icing sugar.
• Keep stored in refrigerator.
• *Variation: Prepare as directed, but roll in finely chopped pecans, coconut, grated chocolate, etc.

WHITE CHOCOLATE PEANUT BUTTER SNOWBALLS

Steps:

• Line cookie sheet with aluminum foil.
• Using mixer, beat peanut butter and butter until smooth and creamy.
• Add powdered sugar 1/2 cup at a time until smooth.
• Roll mixture into 1 inch balls with damp hands.
• Place balls onto aluminum foil and place in freezer for 30 minutes until firm.
• Melt white chocolate chips and oil in double broiler.
• Remove from heat.
• Dip balls in chocolate until completely covered.
• Place balls onto wax paper and refrigerate for 30 minutes until firm.
• Enjoy!

SNOOP DOGG'S ROLLS ROYCE PEANUT BUTTER-CHOCOLATE CHIP COOKIES RECIPE - (3.8/5)

Steps:

• Preheat the oven to 375. Line a baking sheet with parchment paper & set aside. In a small bowl, stir together the flour, baking soda, & salt. In a large bowl, combine the butter, peanut butter, brown sugar, & sugar. Using a mixer, beat until smooth. Stir in egg & vanilla. Gradually stir in the flour mixture until combined. Stir in chocolate chips. Using a cookie scoop, drop dough onto prepared baking sheet, about 2 inches apart. Bake in the oven for 10-12 minutes. Cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.