These peanut butter snowball cookies are super yummy and a fun no bake treat for holiday time. Kids love making these too because you get to use your hands for rolling. I love getting messy! Must be the kid in me. The recipe calls for chilling before serving as the snowball is a little on the soft side if left at room temperature but taste delicious chilled. You could easily double the powdered sugar to help them stay solid even at warm temperatures. You could also vary the taste by using cashew or almond butter instead of the peanut butter. Don’t mess with the Rice Krispie’s however, they add a wonderful crunch.
Food Styling by Jennifer Janz/ ©Grace Natoli Sheldon Photography
Photo courtesy of WE Energies 2014 Cookie Book
Peanut Butter Snowballs
1 cup peanut butter
1 tablespoon butter, softened
1 cup powdered sugar
1 cup crisp rice cereal
1 cup chopped walnuts
2 cups sweetened flaked coconut
Cream peanut butter and butter. Add sugar and mix well. Fold in the cereal and walnuts until combined. Refrigerate 1 hour. Shape into 1-inch balls. In a bowl, blend powdered sugar, milk and vanilla until smooth. Dip balls in glaze; roll in coconut. Refrigerate until ready to serve.
Makes about 3 dozen.
Glaze
1-1/2 cups powdered sugar
4-1/2 tablespoons milk
½ teaspoon vanilla extract
In a small bowl, whisk together sugar, milk and vanilla until smooth.
