Happy Valentines Time! Peanut Butter Chocolate Heart Cookies are the perfect combination of soft, chewy peanut butter cookies and a rich chocolate heart right in the center. You need to sweeten your day with these YUMMY cookies. Full of Peanut Butter goodness and rolled in red sugar then topped with a chocolate heart...I mean what's not to love?! Made with simple pantry ingredients, these easy peanut butter cookies come together quickly and bake up thick, tender, and full of classic peanut butter flavor.
I am certain your Valentine will give you extra kisses for these! If you are looking for another FUN Valentine idea try these easy Valentine Rice Krispie Treat Hearts!
To get the thick red sugar look on the cookie look for sanding sugar. you can find it HERE. However, any decorating sugar will look great!
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Shopping List Ingredients
- unsalted butter
- creamy peanut butter
- granulated sugar
- light brown sugar
- egg
- vanilla extract
- all purpose flour
- baking soda
- salt
- decorators sugar for rolling (thick sanding sugar HERE)
- milk chocolate sold heart candies
See exact quantities in recipe card below.
Instructions
This recipe is so easy and comes together quickly, making it a perfect last-minute treat. To begin, cream together the butter and sugars until light and fluffy. Next, add the egg and stir to combine. Then, mix in the peanut butter and vanilla until fully incorporated. In a separate bowl, whisk together the dry ingredients, and then add them to the wet mixture. It is important to mix only until everything is combined at this stage—overmixing can lead to hard, dry cookies.
Using a small cookie scoop (about one tablespoon), scoop a heaping scoop - about 1 ½ Tablespoons and roll into a ball. Roll in decorators sugar and place onto a parchment-lined baking sheet. Then, bake for 8-9 minutes. Bake just until the edges show slight signs of doneness, with small cracks forming on top. Do not over bake. Unwrap the candies while the cookies are baking.
Once removed from the oven, immediately press a heart candy into the center of each cookie. After that, let the cookies sit on the pan for about 2 minutes, then transfer them to a wire rack to cool completely.
Top Tip
There is a trick to getting these cookies to stay fluffy. To often they turn out flat and boring and sad. Be careful not to over mix and you will get a beautiful cookie that is fluffy!
Equipment
Having a well stocked kitchen truly helps your baking experience. I love my XL sheet pan. It can bake 20 regular size cookies at one time! I love a good cookie scoop as well. Be sure and take a look at my favorites in my affiliate store front. You may find a tool you need!
Storage
Simply store in an airtight container. If I am transporting these to a party I will leave them in a single layer on a cooled sheet pan and add this cover. Then when I arrive arrange them on a platter. This way the trees stay fresh!
Candy - 2 Options
These are my favorite chocolate hearts for this cookie, and you can get them HERE. These are also good to use if you can't find the Dove brand, and they are HERE.
More Valentine Recipes to Try
Desserts to Impress
Peanut Butter Chocolate Heart Cookies
Equipment
Ingredients
- 24 milk chocolate heart candies
- ½ cup unsalted butter room temp
- 1 cup peanut butter creamy
- ¼ cup granulated sugar
- ¾ cup light brown sugar packed
- 1 egg
- 1 teaspoon vanilla extract
- 1 ½ cups all-purpose flour
- ¾ teaspoon baking soda
- ½ teaspoon salt
- ½ cup sugar (see note) for rolling
Instructions
- Preheat oven to 375°F and line cookie sheet with parchment paper. Remove candy wrappers.
- Cream together the butter and sugars in a stand mixer or with a hand held mixer until fluffy. About 2 minutes total. Add the egg and mix in to combine. Add peanut butter and vanilla and mix until smooth and creamy.
- In a bowl whisk together the flour, salt and soda and add to wet mixture. Mix this in JUST until combined. It is important to not over mix.
- Using a small cookie scoop, scoop heaping (1 ½ Tablespoons) of dough into balls. Us may also use a medium scoop for these as well. Roll into balls and roll in colorful sugar and place on prepared cookie sheet. Leaving about 2 inches between dough balls.Bake at 375℉ for about 8-9 minutes. They should just be starting to crack and appear done on the sides. It is super important not to over bake!
- Immediately press a candy into center of each cookie; cookie will crack around edges. Let cool for 2 minutes then remove from cookie sheet to wire rack. Cool completely.
Notes
- Once dry ingredients go in...do not over mix. Only stir until combined and no white streaks are left.
- Bake just until starting to crack. Baking too long will dry out the cookies.
Misty Tannery says
I love a good peanut butter and chocolate combo...and this cookie is all of that with a Valentine flair! I just know you will love them!