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Snowball Cookies just got stuffed! These Stuffed Snowballs are filled with Reese’s peanut butter cups for a fun cookie perfect for the holidays.They start with my best 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!

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full snowball stacked on other snowballs covered in powdered sugar

What is a Stuffed Snowball?

Snowballs. Butterballs. Russian Teacakes. Mexican Wedding Cookies. I never know what to call these cookies. They have so many aliases it’s like they’re felons or something.

Today we’re turning them into stuffed teacakes, stuffed wedding cookies, or, as l like to call them, stuffed snowball cookies. No matter what you call them, they’re the same thing, and they’re amazing.

I grew up eating snowball cookies at Christmas, but now I do them one better and add 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.

Why You’ll Love Stuffed Snowballs

Stuffed cookies combine cookies with a surprise inside center and these stuffed snowballs are just one way to make them. I love stuffed cookies and I love snowballs, so of course I had to combine the two.

Snowballs are such an easy cookie to make and because of that they’re easy to adapt. For this recipe, I use my mom’s easy snowball cookies and give them a stuffed chocolate and peanut butter twist.

Although they’re a popular Christmas cookie, I love to make them all year and have several variations like my  Funfetti Wedding Cookies and Chocolate Chip Snowballs. So, don’t feel like you need to wait until the holidays to make these stuffed snowball cookies! They are perfect any time like right now.

ingredients in the stuffed snow balls laid out with words saying the ingredient name

Ingredients in Stuffed Snowballs

  • Softened unsalted butter: Be sure it’s softened so it mixes easily.
  • Powdered sugar: Don’t pack it! You’ll need more for rolling after baking.
  • Salt: Needed if starting with unsalted butter.
  • Vanilla extract: Always buy PURE!
  • Flour: Basic All-Purpose, be sure to measure it correctly.
  • Nuts: Finely chopped nuts like pecans, walnuts, or almonds get mixed into the dough – omit if you prefer.
  • Stuffing: Miniature Reese’s Peanut Butter Cups

How to Stuff Snowball Cookies with Candy

  • Combine the butter, powdered sugar, and vanilla with an electric mixer until the mixture is fluffy. Add the flour, and salt and mix until the dough comes together. Stir in the nuts.
  • Take a tablespoon of dough and flatten it with your hands. Place one mini cup on top and top it with another tablespoon of flattened dough. Press the sides together to seal the dough and roll it between your hands to form a ball. Repeat this with the rest of the dough and place the balls on a prepared cookie sheet.
  • Bake the cookies for 10 to 12 minutes at 375°F and then cool them on the baking sheet until you can handle them.
  • Roll the cookies in powdered sugar, and then let them cool completely on a wire rack.


Nuts: Feel free to your favorite nuts or omit them entirely.

Candy: Other chocolate candy works great in these cookies, like Rolos and Hershey Kisses. As long as the candy is about the same size as a mini peanut butter cup, it should work fine.

snowball cut in half revealing the peanut butter cup inside

Storing and Freezing Instructions

You can store them in an airtight container for several days at room temperature.

You can also freeze them for several months! Store them in a freezer bag with paper towels separating the stacks of cookies. When you thaw them, the towels will absorb the excess moisture. You may want to reroll them in powdered sugar before serving.

For even more freezing tips, check out my post about how to freeze desserts!

snowball cut in half revealing the peanut butter cup inside

Expert Tips 

  • When making the dough, you should be able to form the stuffed cookie dough balls immediately unless your dough is very soft. This can happen if your kitchen is warm so if it’s soft, refrigerate it for 20 minutes or so to firm it up.
  • For the best cookies, I like to roll them in powdered sugar a second time once they’re cooled. That way, they have a nice even coating of sugar.
  • Want to learn even more? I put together the ultimate guide to snowball recipes with even more tips and tricks.
  • There is no egg in this dough – it’s a butter cookie that’s kind of like shortbread.
  • 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.
  • If you have an allergy, you can definitely make these stuffed snowball cookies with no nuts. I’ve skipped the nuts in my snowball cookies with chocolate chips and my strawberry snowballs. Stuff them with Hershey’s Kisses for a non-nut alternative.


Can I make snowball cookies without nuts?

Yep! You can omit the nuts in this snowball cookie recipe.

Why is my cookie dough crumbly?

If your dough is crumbly, keep mixing. It will come together! Using a hand mixer will take longer – a stand mixer gets the job done a lot faster.

Can I stuff candy into snowballs?

Yes, and it’s fantastic! You can make stuffed snowballs with mini Reese’s peanut butter cups, Rolos, Hershey Kisses, or any other chocolate candy that is about the same size as those.

I just love giving a classic a twist, and these stuffed snowball cookies are one of my favorites. The buttery, nutty melt-in-your-mouth cookies with melted chocolate and peanut butter inside are about the best thing ever. 

Have You Made This Recipe?

Leave a rating by clicking the stars below!

snowball cut in half revealing the peanut butter cup inside

Stuffed Snowball Cookies

4.73 from 18 votes
If you love snowball cookies, these STUFFED SNOWBALLS are the perfect addition to any cookie platter. The basic recipe is stuffed with a peanut butter cup!
Prep Time 45 minutes
Cook Time 15 minutes
Total Time 1 hour
Yield 24 cookies
Serving Size 1 cookie


  • 1 cup (113g) unsalted butter softened
  • ½ cup (57g) powdered sugar
  • ½ teaspoon salt
  • 1 teaspoon vanilla
  • 2 ¼ cups (273g) all-purpose flour (measured correctly)
  • ¾ 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 (113g) Powdered sugar for rolling
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  • 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.)

Recipe Video

Recipe Notes

  • If you’re using salted butter, reduce the salt in the recipe to 1/4 teaspoon.
  • This dough takes awhile to mix together – it’s fastest with a stand mixer, slower with a hand mixer.
  • For a nut-free alternative omit nuts and use Hershey’s Kisses instead of peanut butter cups.
  • A second rolling of powdered sugar makes them pretty!
  • Store in an airtight container up to 4 days or freeze for up to 3 months.

Recipe Nutrition

Serving: 1cookie | Calories: 176kcal | Carbohydrates: 17g | Protein: 2g | Fat: 11g | Saturated Fat: 6g | Cholesterol: 21mg | Sodium: 505mg | Fiber: 1g | Sugar: 7g
Nutritional information not guaranteed to be accurate
Course Dessert
Cuisine American
full snowball stacked on other snowballs covered in powdered sugar with words on the photo

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!

Dorothy Kern

Welcome to Crazy for Crust, where I share recipes that are sometimes crazy, often with a crust, and always served with a slice of life.

4.73 from 18 votes (10 ratings without comment)

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  1. Can these be frozen and how do you wrap them to freeze if they can be frozen?  Otherwise, we would eat them before Xmas.

  2. Thumbs up! A little too dry the first time I made them, but I didn’t include the nuts.  Second time, I did include chopped pecans, decreased flour to 2 cups and baked them a few minutes less….turned out much softer.  Love them with the peanut butter cups!! I will make these every year 🙂

  3. Oh my god… Just, oh my god. These are incredible. I made these as well as your Rolo Stuffed Snowballs and your Russian Teacakes, and I have to keep out of the kitchen in order to stop myself from eating the whole plate. I gotta say though, it took me a long while to roll all that dough into balls, flatten them, and sandwich a Reese’s/Rolo in there. BUT IT WAS WORTH IT! Thank you so much for this recipe!