The first time I made these Peanut Butter Snowballs, my kitchen was filled with a warm, nutty aroma that felt like a cozy hug. It was a chilly afternoon, and I wanted a project that felt festive but wouldn’t keep me tied to the oven. As I rolled the soft, fragrant dough between my palms, I knew I’d stumbled onto something special. These little bites of sweet, salty, peanut butter bliss weren’t just easy; they were pure, uncomplicated joy. Now, the sight of that powdered sugar coating dusting my counter like fresh snow is one of my favorite signs that a happy, delicious moment is just moments away.
Ingredients
- 1 cup creamy peanut butter
- 3/8 cup (6 tablespoons) unsalted butter, softened
- 2 cups powdered sugar, plus more for rolling
- 1 teaspoon pure vanilla extract
- 1/4 teaspoon fine sea salt
- 1/4 cup graham cracker crumbs (optional, but recommended)
Don’t let the short list fool you—each ingredient plays a starring role. I’ve made these with both natural and conventional peanut butter, and for the best texture, trust me, use a conventional, no-stir creamy peanut butter. The oils in natural peanut butter can make the dough too greasy and difficult to set. The salt is crucial; it cuts the sweetness and makes the peanut flavor pop. I tried skipping it once, and the snowballs tasted flat and one-dimensional. The graham cracker crumbs are my personal secret—they add a subtle depth and help absorb a little moisture, giving the perfect fudgy consistency.(See the next page below to continue…)