Peanut Butter Chocolate Chip (Snowball) Cookies

 I halved the recipe for these Peanut Butter Chocolate Chip (Snowball) Cookies so they made 10 cookies. Then I didn't roll them in icing sugar to decrease the sugar for us.

1/2 c unsalted butter (8 TBS)

4 TBS peanut butter

4 TBS icing sugar

1/2 tsp vanilla

1 c flour (I used unbleached)

1/4 tsp salt

1/2 c choc chips (I used white choc chips)

350F

cream peanut butter and sugar. mix in icing sugar, vanilla

add flour, salt, fold in chocolate chips

Form into 1" balls, bake 10-12 min, 1" apart.

Here is the original recipe I found:

"A delightful twist on the classic snowball cookie, these Peanut Butter Chocolate Chip Snowball Cookies combine creamy peanut butter and bursts of chocolate in a soft, powdered-sugar-dusted treat. Perfect for the holidays or any time you need a comforting bite!

Ingredients

Unsalted butter: 1 cup, softened

Creamy peanut butter: 1/2 cup

Powdered sugar: 1/2 cup, plus extra for rolling

Vanilla extract: 1 teaspoon

All-purpose flour: 2 cups

Salt: 1/2 teaspoon

Mini chocolate chips: 1 cup

Instructions

Preheat the Oven:

Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper.

Cream the Butter and Peanut Butter:

In a large mixing bowl, beat the softened butter and peanut butter together until light and fluffy.

Add the Sweetness and Flavor:

Mix in the powdered sugar and vanilla extract until fully combined.

Incorporate the Dry Ingredients:

Gradually add the flour and salt, mixing until the dough comes together. Fold in the mini chocolate chips.

Shape the Cookies:

Roll the dough into 1-inch balls and place them about 1 inch apart on the prepared baking sheets.

Bake:

Bake for 10–12 minutes, or until the bottoms are lightly golden. The cookies will firm up as they cool.

Coat in Powdered Sugar:

Once the cookies are cool enough to handle but still warm, roll them in powdered sugar. Let them cool completely, then roll them a second time for a snowy finish."