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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!
Table of Contents
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 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.
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!
- 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.
Yep! You can omit the nuts in this snowball cookie recipe.
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.
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!
Stuffed Snowball Cookies
- 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
- 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.)
- 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.
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!
Last Updated on July 28, 2022
Forgot the 5 stars! The recipe is very similar to Grandma’s
I filled mine with some chocolate cherry fudge that hadn’t set up solid enough…still gooey.
Maybe because of the consistency, and volume,of the filling, the cookies flattened more than I had hoped for.
My adult child said they like tea cookies anyway, but these were the best things ever. The next batch, getting prepared now, will be standard with chopped pecan bits.
It worked out. Just makes me want a Stand mixer even more. My husband says they are very rich, but he likes them. Thanks for the clear directions
How about “Rolo’s”?
Yes I’ve done that too!
I always add an egg to my dough. They still come out flaky but don’t crumble as much. Just a suggestion, Linda oh also wondering if finely chopped peanuts would work with the ones stuffed with peanut butter cups, I might try
Made exactly 24 cookies all the same size and the dough was perfect! I followed the recipe exactly as written. I also made a vegan version with a butter alternative and vegan peanut butter cups and they were perfect too! I will definitely make these again!
I followed the recipe to the T and everything came out great! Even with using an electric hand mixer. She is right just keep mixing and even with my hand mixer it wasn’t that hard and it did not take long. I didn’t have to add any additional ingredients. It didn’t make 24, but it made enough. Very happy with how they turned out.
This was probably the worst recipe. Should’ve known when the flour amount was more than 2 cups. My dough was falling apart and dry. Had to add 4 tbsp of butter. Also only made 14 cookies for me.
You didn’t mix the dough enough. Keep mixing and it turns out.
My Great Grandma used cake flour In recipe dated 1941. Trying a recipe combo of yours and hers. She used Clark bars but obsolete now so tried Reese’s crunchy peanut King size and Butterfinger. I wanted crunch.
I always omit at least 1/4 c. flour in any recipe at first. You can always add it in if it looks like it needs it. Also, you often have to account for humidity, altitude, etc., in any recipe. I don’t think the recipe is horrible because you could make it work…
This is a very informative content, I appreciate that author has taken time for such a unique content. Thanks
My dough is all crumbly.. help
I had the same issue. If you add 2-4 tbsp of softened butter and mix it in again, it’ll be good. I put on plastic gloves and hand mixed it in.