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 on the internet 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 and 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 look good but taste even better, peanut butter cups came to mind. 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). 

QUICK TIP

Click to see step-by-step photos and video tutorial on how to make the cookie base for this recipe — peanut butter cookies.

Process shots-- images of the peanut butter cookie being baked and the Reeses cup being pressed on top

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). 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,” a sprinkle for the nose, and 2 miniature chocolate chips for eyes.

The video tutorial on this post is helpful to see how these melted snowman cookies come together.

Proces shots of melted snowman cookies-- images of the white chocolate being spooned over the Reeses layer

Melting Snowman Cookie Recipe Tips

  • Add 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 Reese’s cup. Allow time for the white chocolate to slightly cool after being melted and spoon 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 a “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.

Process shots-- images of the base of the Reeses being cut and the mini Reeses being placed on top to make a hat

Variations

  • Make easy snowman cookies by purchasing already 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 already made 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&Ms 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.
Overhead image of the melted snowman cookies ready to be served

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 already-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:

Melted Snowman Cookies

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.

Melted Snowman Cookies

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.

Ingredients

Cookies (OR Use Store-Bought Cookies Instead!)

  • 1 cup (16 tbsp.) unsalted butter, melted
  • 1 cup light brown sugar, lightly packed
  • 1 cup white granulated sugar, plus some extra for rolling cookie dough balls
  • 1 cup creamy peanut butter Note 1
  • 1/8 teaspoon almond extract, optional — Note 2
  • 1 tablespoon vanilla extract
  • 2 large eggs
  • 1 teaspoon baking soda
  • 1/2 teaspoon fine sea salt
  • 2-2/3 cup white all-purpose flour Note 3

Instructions

  • PREP: Line a large baking sheet with parchment paper or a silpat liner and set aside.

  • COOKIE DOUGH: In a microwave-safe bowl, microwave 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 sugar and white sugar. 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. Mix just until ingredients are incorporated and then add in the last egg. Again mix 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 lined cookie sheet — 6 cookies at a time leaving ample room to spread.

  • 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 REESE’S: When the cookies are almost completely cooled, but not all the way, gently press an unwrapped miniature Reese’s cup into the center of the cookies. Let the cookies then cool 100% of the way. (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 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 Reese’s 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 time to get the white chocolate to spread and be smooth.

  • DECORATE CONT.: Immediately press in the “hat” (see step 10) 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 to harden at room temperature.

  • SNOWMAN HATS: Run a very sharp serrated knife under very hot water. Dry and then cut off the base of a miniature Reese’s cup. Place some of the melted white chocolate on the bottom of a MINI Reese’s cup and attach the MINI Reese’s cup to the cut miniature cup. Repeat process to make more snowman hats.

Recipe Notes

Note 1: Peanut Butter: We love and highly recommend Skippy Creamy Peanut Butter best in these cookies (not sponsored). We don’t recommend a natural peanut butter that needs stirring.
Note 2: Almond Extract: Completely optional; adds an additional nutty flavor to the cookies if you’d like that. If you have some add it in, but don’t go purchase just for these cookies!
Note 3: Flour: Measuring flour can wildly vary 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 white chocolate slightly cool before spooning on top of the Reese’s 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 a “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

Nutrition Facts

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

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.