Peanut Butter Snowballs Recipe

The holidays are the perfect excuse to indulge in a little extra sweetness, and these Peanut Butter Snowballs hit all the right notes: creamy, rich, and a little festive flair to boot. They’re easy to make, don’t require any baking, and, trust me, they’ll disappear faster than you can plate them. I started making these years ago when I was looking for a holiday dessert that felt homemade but didn’t keep me tied to the kitchen for hours. One bite of these decadent little snowballs, and I was hooked.

These little truffles are the ideal mix of creamy peanut butter, buttery goodness, and just the right crunch from graham cracker crumbs—all wrapped in a blanket of white chocolate. Whether you’re preparing treats for a cookie exchange, gifting them in cute holiday tins, or just looking for a no-fuss dessert to share with loved ones, these snowballs are a must-try.

this RECIPE

A sweet memory from the kitchen

The first time I made these Peanut Butter Snowballs was during a snowy December weekend when my nieces came over for a “holiday baking party” (their idea, not mine!). With their tiny hands and an impressive mess-making ability, we turned my kitchen into a festive disaster zone. Rolling the peanut butter mixture into smooth little balls became a game for them, and decorating with sprinkles? Well, let’s just say more sprinkles ended up on the counter than on the truffles.

By the time we were done, the snowballs weren’t picture-perfect, but the joy in their giggles and the powdered sugar dusting everything (including the dog) made it all worth it. Since then, this recipe has become a tradition, and every time I make them, I’m reminded of that day filled with sugar, snow, and laughter.

What makes these treats so special?

Peanut Butter Snowballs are a timeless combination of flavors that work together effortlessly. The peanut butter base is rich and creamy, with just a hint of crunch from the graham cracker crumbs, while the white chocolate coating gives them a smooth, sweet finish. They’re a little like peanut butter cups but dressed up for the holidays. Plus, they’re incredibly versatile—you can add your own festive spin with colorful sprinkles, edible glitter, or even by tinting the white chocolate with food coloring.

And the best part? No oven required. Just a mixing bowl, a microwave, and a little patience while they chill.

Let’s talk ingredients: the stars of the show

• Peanut butter: Creamy peanut butter is the star of the filling, giving these snowballs their signature flavor. I recommend using a no-stir variety for the best consistency. If you’re out of creamy, you can use crunchy peanut butter, though the texture will be slightly different (in a good way!).
• Butter: Softened butter adds richness to the filling. Make sure it’s fully softened to blend smoothly.
• Vanilla extract: A touch of vanilla enhances the overall flavor and adds warmth to the filling.
• Powdered sugar: This binds everything together and adds the perfect level of sweetness. If you’re out, you can blitz granulated sugar in a blender for a quick homemade version.
• Graham cracker crumbs: These give the filling some structure and a subtle nutty flavor. If graham crackers aren’t an option, crushed digestive biscuits or even vanilla wafer cookies work well.
• White chocolate bark: The smooth, sweet coating that makes these truffles look like tiny snowballs. White chocolate chips can also be used, but I’ve found that chocolate bark melts more evenly and is easier to work with.

Essential tools for success

• Mixing bowl and spatula: You’ll need a sturdy mixing bowl to combine the filling ingredients, and a spatula for easy mixing.
• Baking sheet: A baking sheet lined with parchment paper is perfect for chilling and setting the snowballs.
• Microwave-safe bowl: For melting the white chocolate. You could also use a double boiler if you prefer.
• Fork or toothpicks: These make dipping the snowballs into the melted white chocolate much easier.
• Piping bag or plastic baggie: For drizzling extra chocolate over the finished truffles.

If you don’t have fancy equipment, don’t worry—improvise! For example, a sturdy zip-top bag works great as a makeshift piping bag.

Step-by-step: How to make peanut butter snowballs

1. Mix the filling
   Start by combining the peanut butter, softened butter, and vanilla extract in a large mixing bowl. Use a spatula or a stand mixer with a paddle attachment to mix until smooth and creamy. Once combined, stir in the powdered sugar and graham cracker crumbs. The mixture will come together into a thick, slightly crumbly dough that holds its shape when rolled.
2. Roll into balls
   Line a baking sheet with parchment paper. Scoop out the dough using a tablespoon (or a small cookie scoop) and roll into smooth, round balls. Place them on the prepared baking sheet. Pro tip: If the dough is sticking to your hands, dust your palms lightly with powdered sugar.
3. Chill out
   Pop the tray of peanut butter balls into the refrigerator for at least 30 minutes. This step is key to firming them up and making them easier to dip into the melted chocolate later.
4. Melt the white chocolate
   Place the white chocolate bark or chips in a microwave-safe bowl. Heat in 30-second intervals, stirring after each round until the chocolate is completely melted and smooth. Be careful not to overheat, as white chocolate can scorch easily.
5. Dip and coat
   Using a fork or toothpick, dip each chilled peanut butter ball into the melted white chocolate, ensuring it’s fully coated. Tap the fork gently on the edge of the bowl to remove excess chocolate, then place the coated ball back onto the parchment-lined baking sheet.
6. Decorate and set
   For extra flair, drizzle some of the remaining melted chocolate over the top using a piping bag or a zip-top bag with the corner snipped off. Sprinkle with festive decorations like holiday-colored sprinkles or edible glitter. Let the truffles chill in the refrigerator for at least 15 minutes to set completely.

Fun variations to try

• Dark chocolate snowballs: Swap white chocolate for dark or milk chocolate for a richer flavor.
• Gluten-free option: Use gluten-free graham cracker crumbs for a gluten-free version.
• Vegan adaptation: Substitute vegan butter and dairy-free white chocolate to make these truffles entirely plant-based.
• Flavor twists: Add a pinch of cinnamon, nutmeg, or even a splash of bourbon to the filling for an extra layer of flavor.
• Seasonal colors: Tint the white chocolate coating with gel food coloring to match any holiday or occasion.

Serving and presentation tips

Plate these snowballs on a festive holiday tray lined with parchment paper or arrange them in mini cupcake liners for a polished look. For gifting, place a few in a decorative tin or a clear cellophane bag tied with a ribbon. Pair them with hot cocoa or coffee for the ultimate cozy dessert spread.

Drink pairings

Speaking of hot cocoa, that’s my top recommendation here! The creamy, slightly salty peanut butter pairs beautifully with a rich mug of cocoa or a caramel latte. If you’re feeling festive, a glass of chilled eggnog or even a sparkling Moscato makes for a fun pairing.

Storing and reheating

Store your Peanut Butter Snowballs in an airtight container in the refrigerator for up to 2 weeks (if they last that long!). They’re best served chilled but can sit at room temperature for an hour or two without issue. These also freeze beautifully—just layer them between sheets of parchment paper and store in a freezer-safe container for up to 3 months. Thaw in the fridge overnight before serving.

Scaling the recipe

Want more (or fewer) snowballs? This recipe is easy to scale up or down. Just keep in mind that when doubling, you may need to melt your chocolate in batches to prevent it from seizing. And if you’re halving the recipe, adjust the chilling and melting times accordingly.

Frequently asked questions

1. Can I use natural peanut butter?
Yes, but the texture might be slightly softer since natural peanut butter is oilier.

2. My chocolate seized—what went wrong?
White chocolate can scorch easily if overheated. Melt it slowly in 30-second intervals, stirring between each round.

3. Can I make these ahead of time?
Absolutely! They store beautifully in the fridge or freezer, making them a great make-ahead dessert.

4. Can I skip the graham cracker crumbs?
The crumbs help bind the filling, but you can substitute crushed vanilla wafers or oats if needed.

5. How can I fix sticky dough?
If your dough is too sticky, mix in a bit more powdered sugar until it firms up.

Print