Merry Christmas season to you!
I’m moderately obsessed with all things Christmas – the lights, the sparkly decorations, Jesus himself, and – oh, yes – I’m that person who starts listening to Christmas music November 1st. (Don’t hate! I use headphones for those of you anti-Christmas-before-December-ers, even if we don’t share the same core values in life! ;))
And of course I’m more than moderately obsessed with Christmas COOKIES. I could eat them year-round.
Well, sometimes I do.
Sometimes by choice; sometimes because I went a little overboard in December and still have a freezer full of peanut blossoms in February. It happens.
One of my favorite Christmas “cookies” – I hesitate to call them that because they aren’t technically baked, but they still make the Christmas goodie roundup – are Peanut Butter Coconut Snowballs. My mom’s been making them forever and I took over peanut butter snowball duty when I was like 11. I never looked back. They’re so easy, they’re pretty quick to roll together, and I contribute them to some kind of Christmas cookie display almost every year. Probably every year, but I haven’t really kept track. For the most part, the peanut butter snowballs are just a given at Christmastime.
Whenever I have a beloved peanut butter recipe, one question and one question alone haunts me at all hours of the night until it is answered:
Would this taste just as good with…Nutella?
The answer is almost always YES.
My Nutella obsession runs as deep as my Christmas devotion, so it’s up there. And I am never fully satisfied with a peanut butter recipe until I’ve discovered whether or not it tastes better when made with Nutella instead.
Usually I find that it does. But I’m biased. I have all the heart eyes for Nutella. (In case you’re wondering, puppy chow is one of my few exceptions, because you just can’t beat the original version with peanut butter.*)
*Can you? Prove me wrong. I’m always up for a puppy-chow-eating challenge!
Let’s not get carried away here, though. I DO still love me some P.B.!
I just can’t help but get creative when I have an innocent jar of unopened Nutella sitting patiently in the pantry.
So, naturally, I had to try making my favorite peanut butter coconut snowballs with Nutella.
Until this point, I don’t think I’d ever tried anything that combined Nutella with coconut, so I wasn’t entirely sure how this would all pan out, but I was willing to take the risk. I didn’t regret it!
My verdict: I like both versions equally. If I had to choose one, I miiiiiight go with the Nutella version just because I love the stuff so much. But I love both. And to prove it, I’ve enjoyed several of each already this season and it’s only December 10th. :)
Two questions for you:
1) Are you more of a PEANUT BUTTER or NUTELLA fan?
2) What is your favorite Christmas cookie recipe using either one?
Merriest of Christmases to you, my friends!
Oh, and in case you’re looking for more Christmas baking inspiration, here’s a roundup of recipes I’ve shared over the past few years:
Candy Cane Oreo Truffles
Cheater Caramel Rolls
Chocolate Chip Cookie Dough Truffles
Gingerbread Cheesecake Cookie Cupcakes
Hash Brown Quiche
Layered Dark Chocolate Mint Brownies
Nutella Krispy Truffles
Peanut Butter Krispy Truffles
- 1 1/2 cups sugar
- 3/4 cup flour
- 1/2 cup butter
- 1/2 cup milk
- 1 1/2 cups quick oats
- 2/3 cup Nutella (a little extra won't hurt! :))
- 1/2 cup flaked coconut + extra for rolling (extra coconut not reflected in nutrition info below)
- 1 tsp. vanilla extract
- 1/4 tsp. salt
- In a large saucepan, combine sugar, flour, butter and milk; bring to a boil. Let boil 3 minutes, stirring constantly.
- Remove from heat and add remaining ingredients, mixing well. Cool slightly until you are comfortable touching the mixture without burning your hands.
- Meanwhile, prepare a sheet of waxed paper, and place extra coconut in a shallow bowl.
- Once the Nutella mixture is cool enough, shape teaspoonfuls of the mixture into balls and dip into coconut. Roll to coat all sides and place on waxed paper to cool completely.
- Store in an airtight container for three days or in the freezer for up to a month.
Total Fat: 3.6 g
Cholesterol: 5 mg
Sodium: 16.9 mg
Potassium: 6.9 mg
Total Carbohydrate: 12 g
Dietary Fiber: .5 g
Sugars: 8.4 g
Protein: 1 g