Melted Snowman Cookies not only make such a fun winter treat–they’re also crazy delicious! These sugary peanut butter cookies are topped with a peanut butter cup and melted white chocolate. Throw on a few candies to decorate the tops like a melting snowman.
Try some of our other festive treats like one of these Christmas Oreo Truffles, Gingersnap Cookies, or browse through this collection of homemade Christmas Oreo Pops!
Melted Snowman Cookies
Melted Snowman Cookies aren’t anything “new” to the internet, but I’m so excited to share my take on them because if you’re a chocolate and peanut butter fan, these are the tastiest version of Melted Snowman Cookies around!
Most melted snowman cookie recipes call for a halved large marshmallow to make the melted head of the snowman. And while it does look good, the taste is not as great because the marshmallows get hard a lot faster than you want them to. We made these last year and while they looked so cute, they weren’t all that tasty.
So after brainstorming how to make Melted Snowman Cookies that look good and taste even better, we thought of peanut butter cups. They’ve got the same shape as a halved marshmallow, but they won’t get hard. Plus, they are the perfect complement to peanut butter cookies (or regular Chewy Chocolate Chip Cookies if you’d prefer).
Click to see step-by-step photos and video tutorial on how to make the cookie base for this recipe — Peanut Butter Cookies.
How To Make Melted Snowman Cookies
No need for a melted snowman cookie cutter– these cookies don’t require any special baking tools to create!
Start by whipping up a batch of your favorite cookies–either homemade or store-bought (we love and recommend peanut butter cookies for this recipe). Press a peanut butter cup on top of the cookie and let it cool. Once fully cool, top with melted white chocolate, a peanut butter cup “hat,” an orange sprinkle for the nose, and 2 miniature chocolate chips for the eyes.
The video tutorial on this post is helpful to see how these melted snowman cookies come together.
Melting Snowman Cookie Recipe Tips
- Add a peanut butter cup to nearly cooled cookies. If you press the peanut butter cup in the cookies too soon after they’ve come out of the oven, they will melt from residual cookie heat. If the cookie is completely cooled, attach the peanut butter cup by adding some melted chocolate on the base and pressing it into the cookie.
- The peanut butter cups may start to melt when you add the melted white chocolate on top. This happens if the melted white chocolate is too hot or too much time is spent covering the peanut butter cup. Allow time for the white chocolate to slightly cool after being melted and spoon it on the peanut butter cup quickly. Instead of touching the white chocolate, tap the entire cookie on the table to smooth the chocolate in one even layer. Tapping also helps the white chocolate to spread down into an irregular “melted snow” look.
- Add the decorations quickly. White chocolate has a tendency to set up fast, so you’ll want to add on the hat, eyes, and nose as quickly as possible. Decorate one cookie at a time instead of adding decorations in batches.
- Make even easier snowman cookies by purchasing pre-baked cookies and attaching the peanut butter cup to the top of the cookies with melted white chocolate. (Or make some Pillsbury® Snowman Cookies by purchasing Pillsbury Cookie Dough to bake up at home and decorate.)
- Use the concept of these cookies to make melted snowman cupcakes instead! Use our all-purpose Cake Mix Cupcakes recipe to whip up a batch of cupcakes (whatever flavor you like best!). Top the cupcakes with Cream Cheese Frosting and then a peanut butter cup. Drizzle white chocolate on top of the peanut butter cup and finish decorating following directions in this recipe.
- Make chocolate melting snowman cookies instead by whipping up a batch of these Chocolate Caramel Cookies (leave out the caramel candies in the center) and decorating according to instructions in this recipe.
- Make melted snowman sugar cookies using this Peppermint Sugar Cookies recipe. This one you will want to top with a halved large marshmallow instead of peanut butter cup. Leave off the hat and instead add some miniature M&M’s for buttons!
- For a party we recently threw, I sprayed the finished cookies with edible glitter — which added even more fun to these cute cookies.
Melted Snowman Cookies Storage
These cookies store well at room temperature in an airtight container for 3-4 days. Once decorated, they don’t freeze and thaw well (the white chocolate will become spotty).
Instead of freezing the baked cookies, freeze the dough! To do so: Drop the cookie dough balls on a large sheet pan and freeze until solid. Once solid, transfer the frozen cookie dough balls to an airtight container or bag and freeze for up to 3 months. To bake: You can bake these cookies straight from the freezer. There is no need to thaw, but you may need to add a few extra minutes to the baking time. Bake the cookies until the edges are set, and the center is still soft.
More Fun Holiday Treats:
- Mason Jar Christmas Giftswith free printable tags
- Christmas Treatsthat only require three ingredients
- Peppermint Barkwith three types of chocolate
- 6 Easy Christmas Giftswith free printable tags
- Peppermint Fudgewith crushed candy canes on top
Melted Snowman Cookies
Melted Snowman Cookies
Cookies (OR Use Store-Bought Cookies Instead!)
- 1cup (16 tbsp.)unsalted butter,melted
- 1cuplight brown sugar,lightly packed
- 1cupwhite granulated sugar,plus some extra for rolling cookie dough balls
- 1cupcreamy peanut butterNote 1
- 1/8teaspoonalmond extract,optional — Note 2
- 1tablespoonvanilla extract
- 1teaspoonbaking soda
- 1/2teaspoonfine sea salt
- 2-2/3cupwhite all-purpose flourNote 3
PREP: Line a large baking sheet with parchment paper or a Silpat liner and set it aside.
COOKIE DOUGH: In a microwave-safe bowl, heat the butter until it’s melted. Set aside to cool back to room temperature (hot butter will melt sugars and cause greasy cookies). Once at room temperature, use a spatula to scrape every bit of butter into a large bowl and add in the brown and white sugars. Mix with a large whisk until smooth.
COOKIE DOUGH, CONT.: Add in the peanut butter, almond extract (if using), and vanilla extract. Mix until combined. Add in one egg and mix just until ingredients are incorporated and then add in the last egg. Continue mixing until the ingredients are just incorporated. Add in the baking soda and salt and mix until just incorporated. Add in the flour and again mix until just incorporated. Don’t over-mix.
CHILL: Cover the dough and chill for 30 minutes. Preheat the oven to 325 degrees F. Scoop the cookie dough and roll into large balls that are each 3 tablespoons in size (don’t make these smaller) and if desired (optional) roll cookie dough balls in some extra granulated sugar. Place dough balls on a lined cookie sheet — 6 cookies at a time, leaving ample room for spreading.
BAKE: Bake for 8-14 minutes. Ever so slightly under-baking the cookies will keep them soft and chewy. (They also bake a bit more on the cookie sheet when removed from the oven). Be careful to not over-bake these cookies!
COOL: Remove the cookies and allow them to cool on the baking sheet for 5 minutes before removing them to a cooling rack to finish cooling completely.
ADD PEANUT BUTTER CUPS: When the cookies are almost completely cooled, but not all the way, gently press an unwrapped miniature peanut butter cup into the center of the cookies. Let the cookies finish cooling completely. (If the cookies are fully cool, it’s fine, just attach the Reese’s with melted white chocolate.)
DECORATE: Once the cookies are completely cooled (you can chill them if you’re in a warm kitchen), melt the white chocolate chips in the microwave. Microwave the chips (don’t add oil or anything) in bursts of 20 seconds, stirring in between each burst for 10 seconds until the chocolate is melted and smooth. Using a small spoon, spoon the white chocolate over the miniature peanut butter cup. Tap the cookie on the counter a few times and then add another spoonful of white chocolate on top if needed. Again, tap the cookie a few times to get the white chocolate to spread out smoothly.
SNOWMAN HATS: Run a very sharp serrated knife under very hot water. Dry and then cut off the base of a miniature peanut butter cup. Place some of the melted white chocolate on the bottom of a mini peanut butter cup and attach it to the cut miniature cup. Repeat the process to make more snowman hats.
DECORATE, CONT.: Immediately press in the «hat» (see above step) to the top of the «head» of the snowman and then add two miniature chocolate chips (placed upside down) below the hat and finally one orange sprinkle below the chocolate chip eyes (Note 5). Repeat with remaining cookies. Allow them to harden at room temperature.
Note 2: Almond extract: Completely optional; almond extract adds an additional nutty flavor to the cookies if you’d like that. If you have some add it in, but it’s not essential.
Note 3: Flour: Measuring flour can vary wildly from person to person and is usually the culprit for cookies not working out. If you have a food scale, use that instead of measuring cups. 385 grams is perfect for this recipe!
Note 4: White chocolate: Use good, high-quality chocolate chips (we love Ghiradelli®) or white chocolate melting wafers/baking bars for best results. Let the chocolate slightly cool before spooning it on top of the peanut butter cup. Instead of touching the white chocolate, tap the entire cookie on the table to smooth the chocolate in one even layer. Tapping also helps the white chocolate to spread down into an irregular «melted snow» look.
Note 5: Add the decorations quickly. White chocolate has a tendency to set up fast, so you’ll want to add on the hat, eyes, and nose as quickly as possible. Decorate one cookie at a time instead of adding decorations in batches.
We do our best to provide accurate nutritional analysis for our recipes. Our nutritional data is calculated using a third-party algorithm and may vary, based on individual cooking styles, measurements, and ingredient sizes. Please use this information for comparison purposes and consult a health professional for nutrition guidance as needed.