Snowballs

These no-bake peanut butter snowballs are the kind of holiday treat that’s been getting kids underfoot in kitchens for generations. Five ingredients (peanut butter, dates, walnuts, butter, powdered sugar) get mashed together, rolled into balls, dipped in icing, and tumbled in shredded coconut. Done. No oven, no mixer, no fuss.

The flavor profile is unique. Peanut butter brings savory richness; chopped dates bring caramel-toffee sweetness without the obvious sugar punch; walnuts add buttery crunch; powdered sugar binds and sweetens. Together they taste like a homemade peanut butter date bar in bite-sized form.

Use pitted Medjool or Deglet Noor dates and chop them fine before mixing. Dates are sticky; coating the knife (and your fingers) with a little oil makes the chopping easier. Or pulse them in a food processor with the walnuts for a uniform texture.

The icing layer is the move that creates the snowball effect. A simple powdered-sugar-and-water glaze gets brushed on each ball before rolling in coconut, making the coconut stick uniformly and giving the finished cookie that snowy white appearance.

Natural peanut butter (the kind that separates) works best here. Commercial peanut butters with hydrogenated oils can taste waxy in no-bake cookies.

Pro Tips

• Refrigerate the dough for 15 minutes before rolling if it’s too sticky.
• Use a small cookie scoop for uniform balls.
• Roll in coconut while the icing is still wet so it sticks evenly.
• Stores up to 2 weeks airtight at room temperature; longer refrigerated.
• Perfect cookie tin entry; ships well to relatives.

Variations

• Sub almond butter or cashew butter for peanut butter.
• Use chopped pecans or hazelnuts in place of walnuts.
• Drizzle with melted chocolate instead of (or alongside) the coconut coating.