Equipment Needed
- A large mixing bowl
- Electric hand mixer or a sturdy wooden spoon
- Rubber spatula
- Measuring cups and spoons
- A small shallow bowl or plate for powdered sugar
- A baking sheet lined with parchment or wax paper
- An airtight container for storage
Step-by-Step Instructions
I always start by getting my butter perfectly soft. I leave it on the counter for a good hour—if it’s too cold, you’ll end up with little butter lumps, and if you microwave it, you risk melting it. Once it’s soft to the touch, I add it to my large bowl with the peanut butter and beat them together with my hand mixer on medium until they’re completely smooth, creamy, and unified. This takes about a minute. The smell at this stage is heavenly. Then, I beat in the vanilla extract and the salt, making sure they’re fully incorporated before moving on.
Next comes the powdered sugar. Here’s my big tip: I add it one cup at a time, mixing on low speed after each addition. If you dump all two cups in at once, you’ll create a glorious powdered sugar cloud that will cover you and your entire kitchen in a fine white mist. I learned this the hard way! Once all the sugar is in, I mix until it forms a thick, somewhat crumbly dough that holds together when I pinch it. If I’m using them, I fold in the graham cracker crumbs with a spatula at this point.
Now for the fun, slightly messy part: rolling. I scoop out about a tablespoon of dough and roll it firmly between my clean, dry palms to form a one-inch ball. The heat from your hands helps smooth it out. I place each ball on the parchment-lined tray. Once all the dough is rolled, I pour about half a cup of extra powdered sugar into my shallow bowl. I roll each ball in the sugar, pressing gently to get a thick, even, snowy coat. I found that letting them sit for a minute after the first coat, then giving them a second quick roll, creates that perfect, iconic “snowball” look.
Finally, the hardest part: the wait. I transfer the tray to the refrigerator for at least 30 minutes to let the balls firm up. This is non-negotiable for the right texture. When I first made these, I was too impatient and tried one after just 10 minutes—it was delicious but too soft and fell apart. The chill time allows the butter and peanut butter to set, transforming them from soft dough into a firm, yet miraculously tender and melt-in-your-mouth confection. It’s worth every second.(See the next page below to continue…)