Reese's Snowballs

Chocolate and peanut butter are like the best friends of cookies.  After making Chocolate Peanut Butter Kiss Cookies, I was set up for success with chocolate and peanut butter cookies.  I grabbed a bag of mini Reese's on clearance last month and was itching for a chance to make something awesome with them. My first thought was to try Reese's baked in the center of a Snowball cookie. I used the same recipe from the Snowball m&m's, this time making my standard swap of brown sugar for white sugar to really make these awesome.

I started out by beating the butter, sugar, and salt until it is well combined and fluffy.  Add in the vanilla and almond extract and mix well.

Next I gradually poured in the flour, mixing well until the dough was thick and chunky.

I scooped the dough onto a cookie sheet and pressed a Reese's peanut butter cup into each one.  Initially, I planned on surrounding the peanut butter cup in dough, however I was concerned the dough would end up too thin and the chocolate would melt through, so I left them in the top.

I baked them for 15 minutes, until the edges began to brown.

The shortbread like dough went perfect with the peanut butter cup in the center.  I absolutely love the way baked chocolate keeps a soft texture even after it's cooled.  I brought a bunch of these in to work and they got rave reviews, though Chocolate Peanut Butter Kiss Cookies is still the dominating cookie of the office. All in all, these were an amazing cookie.

Reese's Snowballs Recipe


3/4 cup butter
1/2 cup brown sugar
1/4 teaspoon salt
1 egg
1/2 teaspoon vanilla extract
1/4 teaspoon almond extract
1 3/4 cup flour
24 mini Reese's peanut butter cups


Beat butter, sugar, and salt until fluffy. Add egg and vanilla and beat well. Gradually mix in flour. Roll into balls and place on baking sheet, then press a Reese's peanut butter cup into the top. Bake at 350 degrees for 13-15 minutes until slightly brown around the edges.

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