There’s just something magical about the combination of creamy peanut butter and sweet white chocolate, don’t you think? Add a touch of crunch from graham crackers, and you’ve got a bite-sized dessert that disappears faster than you can say, “Who wants dessert?” Peanut butter snowballs are one of my go-to holiday treats, not only because they’re ridiculously easy to make, but also because they bring a little festive flair to any cookie tray. Plus, they don’t require any baking, which is always a win in my book during the busy holiday season!

I first made these little snowballs one Christmas Eve after realizing my carefully planned dessert menu was missing… well, chocolate! In a panic, I scoured my pantry and stumbled upon some leftover graham crackers, a jar of peanut butter, and half a bar of white chocolate. The result? A new family favorite. I’ll never forget my niece’s powdered sugar-covered smile as she popped one into her mouth and declared, “This is the best Christmas candy ever!” It’s been a holiday tradition ever since.

Where did these snowballs roll in from?

While peanut butter snowballs don’t have a centuries-old origin story like fruitcake or gingerbread, they belong to the beloved category of no-bake treats that became popular in mid-20th century America. They’re a cousin of peanut butter truffles, with a little added crunch from the graham crackers to keep things interesting. What makes them “snowballs” is that festive coating of white chocolate, which gives them the perfect frosty look. You’ll find variations of this recipe in kitchens across the country, but they’re especially popular around the holidays when bite-sized desserts are in high demand.

Let’s talk ingredients: the stars of this recipe

This recipe keeps things simple, and each ingredient plays a key role. Here’s the rundown:

Creamy peanut butter: The heart of these snowballs! It binds everything together while giving that rich, nutty flavor we all love. I recommend using regular peanut butter instead of natural, as the oil separation in natural peanut butter can make the mixture too soft. Crunchy peanut butter works too if you like a little extra texture.
Butter: Softened butter adds just enough richness to keep the filling smooth and decadent. Don’t skip it—it’s the magic behind that creamy texture.
Vanilla extract: A small teaspoon adds a hint of warmth and balances the sweetness perfectly.
Powdered sugar: This is what makes the filling sweet and firm enough to roll into balls. No substitutes here—regular sugar won’t dissolve the same way.
Graham cracker crumbs: These provide a subtle crunch and keep the texture interesting. If you don’t have graham crackers, crushed digestive biscuits or even vanilla wafers can work in a pinch.
White chocolate bark: Perfect for coating! White chocolate bark melts smoothly and hardens to a glossy finish. If you’re using white chocolate chips, be patient while melting, as they can seize up if overheated.
Holiday sprinkles: Optional, but highly encouraged. They add a festive touch and a pop of color that makes these little treats stand out on a cookie platter.

Kitchen gear: What you need (and what you don’t)

The great thing about this recipe is you don’t need any fancy equipment. Here’s what helps make the process smooth:

Mixing bowls: One large bowl is all you really need for mixing everything. If you have a stand mixer with a paddle attachment, even better—it saves your arms from all that stirring.
Baking sheet: Line it with parchment paper or a silicone mat to prevent sticking.
Microwave-safe bowl: For melting the white chocolate. If you don’t have a microwave, a double boiler (or a heatproof bowl over a pot of simmering water) works beautifully.
Fork or toothpicks: These make dipping the snowballs into the melted white chocolate much easier without making a huge mess. A candy dipping tool is even better if you have one.
Piping bag or plastic baggie: For drizzling that extra chocolate on top. If you’re feeling fancy, you could use a reusable piping bag, but honestly, a Ziploc bag with a corner snipped off works like a charm.

Step-by-step: Rolling up these snowballs

Ready to get started? Let’s walk through it together:

Mix the base ingredients: In a large mixing bowl, stir together the peanut butter, softened butter, and vanilla extract until smooth. This is the step where you’ll be tempted to lick the spoon. Go ahead—I won’t judge.
Add the dry ingredients: Gradually mix in the powdered sugar and graham cracker crumbs. It’ll look crumbly at first, but keep mixing—it’ll come together into a soft, moldable dough.
Roll into balls: Scoop out 1-tablespoon portions of the mixture and roll them into smooth balls with your hands. If the mixture feels too sticky, pop it in the fridge for 10 minutes to firm up.
Chill out: Place the balls on a parchment-lined baking sheet and refrigerate for 30 minutes. This step is key to making sure they hold their shape when you coat them in chocolate.
Melt the white chocolate: Use a microwave-safe bowl and heat the white chocolate bark in 30-second intervals, stirring between each. It should be silky smooth after two or three rounds. If it’s still lumpy, stir until the residual heat melts the remaining bits.
Dip and decorate: Using a fork or toothpick, dip each chilled ball into the melted white chocolate. Tap off the excess, then place the coated ball back on the baking sheet. If you’re adding sprinkles, sprinkle them on now before the chocolate sets.
Drizzle and chill: To finish, drizzle extra melted white chocolate over the top of each snowball and pop them back in the fridge for at least 15 minutes to set completely.

Mix it up: Variations you’ll want to try

These peanut butter snowballs are a great base for experimentation. Here are a few ideas to get creative:

Vegan version: Swap the butter for a plant-based alternative and use dairy-free white chocolate. Double-check your graham crackers—they’re usually vegan, but it’s worth verifying.
Dark chocolate twist: Replace the white chocolate with melted dark or milk chocolate for a richer flavor.
Nut-free option: Substitute sunflower seed butter for peanut butter. The flavor will be slightly different, but just as delicious!
Festive flavors: Add a touch of peppermint extract to the filling for a holiday vibe, or mix in crushed candy canes for extra crunch.
Seasonal colors: Change up the sprinkles to match the occasion—red and pink for Valentine’s Day, green and gold for St. Patrick’s Day, or pastel shades for Easter.

Serving up some magic

Presentation is half the fun with these little snowballs. Arrange them on a platter lined with faux snow (or shredded coconut for an edible version), or place them in mini cupcake liners for a polished look. They’re also adorable in gift tins, nestled in tissue paper or crinkly parchment for a homemade gift that feels extra special.

What to sip alongside

Peanut butter snowballs pair beautifully with a warm cup of coffee or hot cocoa. If you’re looking for something a little more adult, a creamy Baileys or eggnog would be a delightful match. For a lighter pairing, try a sparkling white wine or prosecco—the bubbles contrast nicely with the richness of the snowballs.

Storing and reheating tips

Store your peanut butter snowballs in an airtight container in the fridge for up to two weeks—if they last that long! You can also freeze them for up to three months. Just let them thaw in the fridge for a few hours before serving. If the chocolate looks a little dull after freezing, a quick drizzle of fresh melted chocolate can revive their shine.

Scaling up (or down)

This recipe makes about 24 snowballs, but you can easily double or halve it depending on your needs. Just keep in mind that larger batches may take longer to chill, and you’ll need more white chocolate for coating.

Potential oops moments (and how to fix them)

Mixture too sticky to roll: Chill it in the fridge for 10 minutes to firm up.
Chocolate seizes while melting: Add a teaspoon of coconut oil or shortening and stir vigorously to bring it back to life.
Uneven coating: Use a fork to gently tap off excess chocolate for a smooth finish.

Try these snowballs for yourself!

These peanut butter snowballs are a little bite of holiday joy in every bite—sweet, nutty, and perfectly frosted. Whether you’re making them for a party, a gift, or just a cozy night at home, they’re sure to be a hit. Don’t be afraid to put your own spin on them, and let me know how they turn out!

FAQ

1. Can I use crunchy peanut butter?
Absolutely! It adds a nice texture if you like a bit of crunch in every bite.

2. What if I don’t have graham crackers?
Crushed vanilla wafers or digestive biscuits work just as well.

3. Can I freeze these?
Yes, they freeze beautifully for up to three months. Just thaw them in the fridge before serving.

4. Why is my white chocolate lumpy?
It may have overheated. Melt it in shorter intervals and stir frequently to avoid this.

5. Can I make these without chocolate?
Sure! Roll them in powdered sugar or cocoa powder for a different twist.