Melted Snowman Cookies
Melted Snowman Cookies layer peanut butter cookies, mini peanut butter cups, and creamy white chocolate for a festive cookie that somehow tastes even better than it looks!
Servings: 24 large cookies
Cost: $9.52
Equipment
- Large sheet pan (15" x 21")
- Parchment paper or silicone baking mat
Ingredients
Cookies (Or Use Store-Bought Cookies Instead!)
- 16 tablespoons unsalted butter melted (1 cup)
- 1 cup light brown sugar lightly packed
- 1 cup granulated sugar plus extra for rolling cookie dough balls
- 1 cup creamy peanut butter see note 1
- 1/8 teaspoon almond extract optional
- 1 tablespoon vanilla extract
- 2 large eggs
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 2-2/3 cup all-purpose flour see note 2
Decorating
- 12 ounces Miniature Reese’s Cups unwrapped
- 8 ounces Reese’s minis
- Orange jimmies sprinkles
- mini chocolate chips
- 1 (11-ounce) bag white chocolate chips see note 3
Instructions
- Line a large sheet pan with parchment or a silicone mat. Set aside.
- Melt the butter in a microwave-safe bowl and let it cool to room temperature. (Warm butter will melt the sugars and cause greasy cookies.) Scrape the cooled butter into a large bowl. Add both sugars and whisk until smooth. Add peanut butter, almond extract (if using), and vanilla. Whisk to combine. Mix in one egg until incorporated, then mix in the second egg. Whisk well until mixture is creamy.
- Add baking soda and salt; whisk to combine. Add flour and swap to hand mixers. Mix until the dough just comes together. Cover and chill the dough for 30 minutes. Preheat oven to 325°F.
- Scoop dough into 3-tablespoon balls. Roll in granulated sugar (if desired). Place 6 cookies per sheet, leaving plenty of room to spread. Bake for 8 to 14 minutes. Slightly underbaking keeps them soft and chewy. Let cookies cool on the pan for 5 minutes, then transfer to a cooling rack.
- When cookies are mostly cool (but still a tiny bit warm), press a miniature peanut butter cup just above the center of the cookie. (If cookies are fully cool, attach the peanut butter cup with a dab of melted white chocolate instead.)
- Microwave the white chocolate chips in 20-second bursts, stirring well between each one, until smooth. Spend extra time stirring so the chocolate melts gently and doesn’t overheat.
- Spoon white chocolate over each peanut butter cup and gently tap the cookie on the counter to help it spread. Add more chocolate if needed and tap again.
- Warm a serrated knife under very hot water, wipe dry, and slice the base off a miniature Reese’s cup. Dab melted white chocolate on the cut side and attach a Reese’s Mini on top. Quickly press the hat onto the snowman’s “head,” then add 2 mini chocolate chip eyes (upside down) and 1 orange jimmy for the nose. Repeat with remaining cookies, microwaving the white chocolate again if it starts to firm up. Let set at room temperature.
Video
Notes
Note 1: Skippy Creamy Peanut Butter works best. Avoid natural peanut butter that separates.
Note 2: For accuracy, use a scale (385 grams).
Note 3: Use good-quality chips or melting wafers. Tap the cookie rather than touching the chocolate to smooth it. White chocolate sets fast. Decorate one cookie at a time.
Storage: Store cookies in an airtight container at room temperature for up to 3 days. To freeze dough, place formed dough balls on a sheet pan, freeze until solid, then transfer to a sealed container or bag for up to 3 months. Bake dough balls straight from frozen, adding a few extra minutes until the edges are set and the centers are soft.
Nutrition
Serving: 1serving | Calories: 370kcal | Carbohydrates: 43.2g | Protein: 6.3g | Fat: 20.9g | Cholesterol: 36.4mg | Sodium: 91.6mg | Fiber: 2.3g | Sugar: 30.5g