Stuffed Snowball Cookies
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The Snowball just got stuffed! These Stuffed Snowball Cookies are filled with Reese’s Peanut Butter Cups! They start with my mom’s favorite snowball cookie recipe and I stuff them with candy; there’s not much better than that!
If you’re looking for an easy Christmas cookie, look no further!
Snowballs. Butterballs. Russian Teacakes. Mexican Wedding Cookies. I never know what to call these cookies. The have so many names it’s like they’re felons or something.
I grew up eating these cookies at Christmas, but then I did them one better I added peanut butter cups.
These cookies have a secret: they’re stuffed.
With Reese’s Peanut Butter Cups.
Oh, yes I did.
They are buttery, nutty, sugary cookies stuffed with a peanut butter cup and rolled in more sugar.
Snowball cookies are probably the easiest ever Christmas cookie. I make them all year (hello Funfetti Wedding Cookies and Chocolate Chip Snowballs) because Christmas isn’t the only holiday that should get all the fun. I know that Christmas is the traditional time to make these cookies because they’re dusted white with powdered sugar, making them look like a snowball in winter.
Let’s talk about how to make snowball cookies for a minute:
- There is no egg in this dough; it’s a butter cookie that’s kind of like shortbread.
- I use powdered sugar NOT granulated sugar in the recipe.
- Mixing takes a long time if you’re doing this by hand or with a hand mixer. A stand mixer will get it mixed in just a few minutes.
Can you make snowball cookies without nuts?
If you add nuts, I prefer pecans but you can also use walnuts.
For these snow ball cookies, I’m showing you how to STUFF them with candy!
You can use any kind of candy, but I love using Reese’s Peanut Butter Cups. But – you can also use Hershey’s Kisses or Rolos or any other kind of similar sized candy.
Here’s how you stuff them:
Mix up your dough and unwrap your candy.
Take 1 tablespoon of dough, flatten it, add your candy, then top it with another tablespoon of dough. Roll into a ball and bake.
Cookie Dough and Peanut Butter Cups. *Swoon*
These are easy to make and easy to eat!
Can you freeze snowball cookies?
Yes you can! I do it all the time. Once they’re cooled, just freeze them like I describe in my post about freezing desserts. When you defrost you may just need to roll them in powdered sugar again.
If you love snowball cookies be sure to check out my ultimate guide of snowball recipes!
Remember: if your dough isn’t mixing up KEEP MIXING. That’s the most common complaint I get, that the dough is crumbly. It’s because you have to KEEP MIXING.
Stuffed Snowball Cookies
- 1 cup unsalted butter — softened
- 1/2 cup powdered sugar
- 1/2 teaspoon salt
- 1 teaspoon vanilla
- 2 1/4 cups flour
- 3/4 cup finely chopped nuts — pecans, walnuts, or almonds
- 24 miniature Reese’s Peanut Butter Cups — or other small candy of your choice, unwrapped
- 1 cup Powdered sugar for rolling
- Preaheat oven to 375°. Line two cookie sheets with parchment paper.
- Mix butter, ½ cup powdered sugar, and vanilla with an electric mixer until fluffy. Add flour and salt and mix until the dough comes together. Stir in the nuts. If dough is too soft, chill it until you can work it easily with your hands.
- Scoop 1 tablespoon of dough and flatten with your hands. Place 1 miniature Reese’s on top. Take another tablespoon of dough, flatten it, and lay it on top the peanut butter cup. Press the sides together and roll to form a sealed ball of dough. Place on prepared cookie sheet.
- Bake cookies for 10-12 minutes until bottoms are just slightly brown. Remove from oven and cool for just a minute, until you can handle them. Fill a small bowl with additional powdered sugar and roll each cookie in the sugar until coated. Place on a rack to cool. (Once cookies are cooled, you may want to re-roll them in more powdered sugar.)
Nutrition InformationAmount per serving (1 cookie) — Calories: 176, Fat: 11g, Saturated Fat: 6g, Cholesterol: 21mg, Sodium: 505mg, Carbohydrates: 17g, Fiber: 1g, Sugar: 7g, Protein: 2g
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This post was originally posted in 2011 and updated in 2018.