Nothing says Valentine’s Day like chocolate and peanut butter! These Peanut Butter Reese’s Hearts Cookies start with small, soft peanut butter cookies and finish with a sweet miniature Reese’s Heart pressed right on top. They’re tender, melt-in-your-mouth delicious, and perfect for gifting, parties, or a cozy baking day at home. If you love easy holiday cookies that look festive without a lot of effort, this recipe is a must-bake.
I just love these adorable cookies! If you love easy Valentine treats you are in the right place! Try these Valentine Rice Krispie Treat Hearts and keep scrolling for more ideas!
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Ingredients/Shopping List
- Reese's Mini Hearts Unwrapped
- unsalted butter
- creamy peanut butter
- granulated sugar
- brown sugar
- egg
- vanilla extract
- all-purpose flour
- baking soda
- salt
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 and then roll dough into a ball. Next, roll the small ball of dough in the granulated sugar until lightly covered. Place them 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 overbake. As soon as cracks BEGIN to appear...remove. Do not wait for LOTS of cracks.
Once removed from the oven, immediately press a mini 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.
FAQs
I have seen them at big retailers like WalMart and Target. If you like to online shop here is a LINK.
Only one. This recipe makes about 54 cookies....leaving a few candies to pop in your mouth!
A couple reasons....You may have stirred the dough too much. It is important to creamy and beat all the wet ingredients like the recipe says. However, once those dry ingredients go in, only stir until they are combined. Then stop stirring. The other reason may be that you are baking to long. The cookies will puff then start to form cracks. Mine are done right at 8 ½ minutes. I only want a couple cracks...not the entire cookie covered in cracks.
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, and since these cookies are small I can fit 24! 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 to Buy
When you shop this is the bag you are looking for! I love that they are mini and unwrapped-it is so convenient! I found it in big retailers like WalMart and Target. If you prefer shopping online here is a LINK.
More Peanut Butter Cookies to Try
- Reese's Thins Peanut Butter Cookies
- Peanut Butter Swirl Brownies
- Chewy Peanut Butter Chocolate Chip Cookies
Valentine Recipes to Try
- Valentine M&M Cookie Bars
- Peanut Butter Chocolate Heart Cookies
- Hershey Bar Pie
- Valentine Rice Krispie Treat Hearts
Peanut Butter Reese's Hearts Cookies
Equipment
Ingredients
- 7.6 oz Reese's Mini Hearts Unwrapped
- 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 for rolling
Instructions
- Preheat oven to 375°F and line cookie sheet with parchment paper.
- 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 dough into balls. This is about 1 ½ inches of dough or one Tablespoon. Roll in sugar and place on prepared cookie sheet. Leaving about 2 inches between scoops.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
Nutrition
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