Key Ingredients
Peanut Butter – The star and signature flavor of these cookies! Peanut butter gives these cookies their soft, tender texture and rich, nutty flavor.
Sugars – Granulated sugar for structure and brown sugar for depth of flavor and tenderness.
White Chocolate– The melted white chocolate forms the “snowman” and adds a smooth, creamy sweetness. Its mild vanilla flavor contrasts beautifully with the peanut butter cookie, while its bright white color makes the snowman design stand out and feel festive.
Dark Chocolate – Dark chocolate adds depth and a slightly bittersweet note that keeps the cookies from tasting overly sweet. Visually, it creates a strong contrast against the white chocolate, making the snowman’s hat clearly defined and extra cute.
Sprinkles – For color, texture, and a playful finish to each cookie. They add a light crunch and help personalize each snowman, making the cookies fun to decorate and perfect for the holidays.
FAQ’s
Helpful tips
Here are some important Pro tips by Maude
- When measuring your flour, if you are not using a baking scale, be sure not to scoop your measuring cup into the flour (that is too much flour!) You want to spoon your flour into your measuring cup (spoonful by spoonful) until the cup is full. Then use a knife to scrape off the top, excess flour. This tip will ensure that you are not using too much flour in your recipes.
- Chilling cookie dough is a sure way to improve the flavor of your cookies! The chilling process allows the flour to moisten and the sugars and butter to get acquainted… which gives so much flavor to your cookies! It is heavenly! Try not to skip this step!
- Don’t overmix the dough. Overmixing can make your cookies tough. Mix just until the flour disappears—especially after adding dry ingredients.
- Tips for melting white chocolate: Do not let water or steam get into the chocolate — even a drop can cause it to seize. Never overheat: If it starts looking grainy or thick, it’s too hot. If needed, you can add ½–1 teaspoon of neutral oil or cocoa butter to help smooth it out.
More Recipes!
Here are some more cookie recipes you might enjoy!
Pistachio Cream Chocolate Chip Cookies
NYC Style Chocolate Chip Cookies
If you try this recipe, I would love your feedback! Please leave a star rating, a comment below or on the reel in Instagram! Also please share what you made and tag @eatmaudes !! Thank you so much for stopping by and making yumminess with me!
Melted Snowman Peanut Butter Cookies
Servings
12 cookies
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Equipment
Ingredients
Peanut Butter Cookies
- 1/2 cup peanut butter, well-stirred (128 g)
- 1/4 cup unsalted butter, softened (57 g)
- 1/2 cup packed brown sugar (100 g)
- 1/4 cup granulated sugar (50 g), + more for coating the cookies just before baking.
- 1 large egg
- 1/2 tsp vanilla extract (2.5 ml)
- 1/2 tsp baking soda (2 g)
- 1/8 tsp salt (about 1 g)
- 2/3 cup + 3 tbsp all-purpose flour (106 )
Melted Snowman Essentials
- White chocolate peanut butter cups
- Mini dark chocolate peanut butter cups
- 6 oz White Chocolate Bars (not baking chocolate- I use Lindt)
- Black sprinkles for the eyes & buttons
- Orange sprinkles for the nose
Instructions
Enable Step-by-Step Mode- To begin, line a baking sheet with parchment paper (or a silicone baking mat works).
- In a large bowl, cream together the peanut butter, unsalted butter, brown sugar, and granulated sugar until light and fluffy (1–2 minutes). Add the egg and vanilla extract. Mix until fully combined. Add baking soda, salt, and flour. Mix just until the flour disappears—do not overmix.
- Now we want to divide the dough into 12 smaller cookies or 6 large cookies. To achieve uniform cookies, I would recommend weighing your dough. It should weigh approximately 540–560g (depending on the types of ingredients and how they were measured). Divide into 12 equal portions (about 45–47g per cookie). For 6 larger cookies (90-93g per cookie).
- Roll each portion into a ball and place on the prepared baking sheet, spacing them 2 inches apart. At this point, I like to cover and chill my cookies in the fridge for at least 3 hours (or overnight if you can wait! see note below). If you are short on time, pop the cookies into the fridge (uncovered, try to let them sit for at least 30 minutes) while you preheat your oven to 350°F/175°C degrees.
- Just before baking, roll the cookie dough balls through granulated sugar. Then bake for 9–11 minutes, or until the edges are just starting to turn golden. If baking larger cookies, bake time will be about 11-14 minutes. The centers will look slightly underbaked—this is good. Once you remove the cookies from the oven, you will need to take a measuring cup and gently press down on the cookies to flatten (be sure to do this while the cookies are still warm). Let cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
- While the cookies cool, work on melting the white chocolate. Fill the saucepan with 1–2 inches (2–5 cm) of water. Bring the water to a gentle simmer, not a boil. You want light steam, not bubbling water. Place the heatproof bowl on top of the saucepan, making sure it fits snugly and stays above the water. Place the white chocolate into the glass bowl and stir gently. Continue to stir until the chocolate begins to melt. Note: Keep the heat low (this could take a few minutes for the chocolate to melt) and remove the chocolate from the heat once it is 80% melted. Continue to stir the chocolate until it is fully melted.
- Place white chocolate peanut butter cups onto the cooled cookies then cover the cups with the melted white chocolate. Add the sprinkles and mini pb cup hats.