If you’re looking for a showstopping treat that’s as fun to make as it is to eat, these Valentines’ Day Peanut Butter Heart Cookies are the answer! They’re the perfect fusion of an old-fashioned peanut butter cookie kissed with a heart-shaped chocolate, making them absolutely irresistible. Whether you’re baking for your sweetheart, your kids’ classroom, or just to sprinkle a little love around, this recipe never disappoints. Rich, buttery, and packed with peanut butter flavor, every bite is a little hug wrapped in a chocolate heart. Trust me, once you’ve made them, you’ll be asked for this recipe every February!
Ingredients You’ll Need
Ingredients You’ll Need
The ingredient list for Valentines’ Day Peanut Butter Heart Cookies couldn’t be simpler, but each component is carefully chosen for a reason: to create cookies that are crisp on the edges, tender in the center, and bursting with peanutty goodness. Here’s what you’ll need and why you need it:
- All-purpose flour: The sturdy base that holds your cookies’ shape and gives them the perfect, slightly chewy bite.
- Baking soda: Adds lift and spread, ensuring your cookies puff up just right as they bake.
- Baking powder: Works alongside baking soda for a soft, tender crumb inside each cookie.
- Table salt: Just a pinch wakes up the sweet and savory peanut butter flavors.
- Creamy peanut butter: The soul of the cookie, providing richness and unmistakable peanut flavor.
- Butter (softened): Gives the cookies a lovely tender texture and delicious flavor.
- Granulated sugar: Sweetens and helps those lovely crackled tops form (plus a little extra for rolling for sparkle and crunch).
- Light brown sugar: Brings a deeper, caramel-like sweetness and keeps the cookies extra moist.
- Large egg: Binds everything together for structure and moisture.
- Vanilla extract: Adds fragrance and another layer of warmth that pairs so well with peanut butter.
- Heart shaped Hershey’s chocolates: The star of the show—these transform the cookies into a sweet Valentine masterpiece!
How to Make Valentines’ Day Peanut Butter Heart Cookies
Step 1: Prep the Baking Sheets and Preheat
Start by heating your oven to 350°F. Line two cookie sheets with parchment paper (my favorite way to guarantee easy cleanup and no sticking!), or use a silicone baking mat or a simple mist of cooking spray. Starting with a well-prepared surface helps your cookies bake evenly and release like a dream.
Step 2: Unwrap and Chill the Chocolates
Unwrap those adorable heart-shaped Hershey’s chocolates and place them in a bowl. Pop the bowl into the fridge while you prep the dough. This simple trick keeps your hearts firm and picture-perfect when you press them into the warm cookies later.
Step 3: Mix Dry Ingredients
In a small mixing bowl, combine the all-purpose flour, baking soda, baking powder, and salt. Give it a quick whisk to make sure everything is evenly distributed—uniform dry ingredients mean your cookies bake consistently every time.
Step 4: Cream Peanut Butter, Butter, and Sugars
In a large mixing bowl (a hand or stand mixer both work beautifully), beat the peanut butter, softened butter, granulated sugar, and light brown sugar together on medium-low speed for about two minutes. The mixture should look a bit lighter and fluffier when you’re done, which means air has been incorporated for a dreamy cookie texture.
Step 5: Add Egg and Vanilla
Add in the egg and vanilla extract, mixing until everything is just combined. These add moisture, flavor, and help all the ingredients blend together seamlessly.
Step 6: Combine Wet and Dry Ingredients
With your mixer on low speed, add the dry flour mixture to the peanut butter mixture. Blend just until there are no more streaks of flour—the dough should look soft and cohesive. Overmixing can cause tough cookies, so stop as soon as the dough comes together.
Step 7: Prep Sugar for Rolling
Pour the extra 1/3 cup granulated sugar into a small bowl and keep it handy. This step is crucial for giving your Valentines’ Day Peanut Butter Heart Cookies their signature sparkling finish and slightly crisp exterior.
Step 8: Scoop, Roll, and Sugar
Use a small cookie scoop or measure about 1.5 tablespoons of dough per cookie. Roll each portion into a ball, then roll generously in the bowl of sugar so each ball is coated all over. Arrange 12 cookies per prepared sheet, leaving a little space—they’ll spread out as they bake.
Step 9: Bake to Perfection
Bake your cookies for 9 to 12 minutes, watching for the tops to puff up with a few telltale cracks. They’ll still look soft; that’s exactly what you want! The cookies will set as they cool, so no need to wait for deep golden edges.
Step 10: Chocolate Heart Finishing Touch
Right after you pull the cookies from the oven, gently press a chilled heart-shaped chocolate onto the top of each warm cookie. Let them cool on the sheet for about 15 minutes before moving to a rack to cool completely. This ensures the chocolate adheres perfectly without melting into a puddle.
How to Serve Valentines’ Day Peanut Butter Heart Cookies
Garnishes
For a festive finish, sprinkle warm cookies with a touch of pink sanding sugar or edible glitter right after pressing in the chocolate heart. If you’re feeling extra fancy, a drizzle of melted white chocolate or a few colorful heart-shaped sprinkles add even more charm to your Valentines’ Day Peanut Butter Heart Cookies.
Side Dishes
Pair these cookies with a tall glass of cold milk or your favorite warm beverage for the ultimate comfort combo. If you’re serving them as part of a dessert spread, consider including chocolate-dipped strawberries, a bowl of raspberries, or even a mini hot cocoa bar to complete the Valentine theme.
Creative Ways to Present
Package a few Valentines’ Day Peanut Butter Heart Cookies in clear cellophane bags tied with pink ribbons for sweet little gifts. Arrange them on a heart-shaped platter or stack them inside a festive tin for a beautiful centerpiece at any Valentine’s gathering. For parties, add name tags for each guest and use a cookie as a place card—they’re both adorable and delicious!
Make Ahead and Storage
Storing Leftovers
Store your leftover Valentines’ Day Peanut Butter Heart Cookies in an airtight container at room temperature for up to 4 days. They’ll stay fresh and soft, with the chocolate hearts still perfectly intact for that special bite.
Freezing
Want to get ahead? Scoop and roll your dough into balls (without the sugar coating) and freeze them on a sheet tray. Once firm, transfer to a freezer bag or container. When you’re ready to bake, roll them in sugar and bake straight from frozen—just add two extra minutes to the baking time. Baked cookies (without the chocolates pressed in) can also be frozen and finished with chocolates after reheating.
Reheating
If you like your cookies warm and the chocolate gooey, microwave a cookie for about 8–10 seconds before serving. Alternatively, pop a tray of cookies in a low oven (300°F) for just a few minutes to refresh that fresh-baked texture and scent.
FAQs
Can I use crunchy peanut butter instead of creamy?
Absolutely! While creamy peanut butter gives a smooth, classic texture, crunchy works if you love a bit of added texture and peanut pieces in every bite. Just know the dough will be slightly chunkier, but still delicious.
What can I substitute for the heart-shaped chocolates?
If you can’t find heart-shaped chocolates, any milk chocolate or even a classic Hershey’s Kiss will work in a pinch. You can also try dark or white chocolate hearts for a different look and flavor in your Valentines’ Day Peanut Butter Heart Cookies.
Do I have to chill the dough before baking?
Nope, there’s no chilling required for this recipe! The dough is ready to roll and bake right away, making these cookies a perfect choice when you need a quick and charming Valentine’s treat.
Can I double this recipe for a big crowd?
Go for it! Simply double all the ingredients—your mixer and baking sheets might get a workout, but your guests won’t be able to get enough of these delightful cookies. Just rotate your pans halfway through baking for even results if your oven is packed.
Are these cookies safe for peanut allergies?
Since peanut butter is a main ingredient, these are not peanut-allergy friendly in their original form. If you need a peanut-free option, you can experiment with a sunflower seed butter or another nut-free butter, but keep in mind the taste and texture will change.
Final Thoughts
Making Valentines’ Day Peanut Butter Heart Cookies is one of the sweetest ways to share love from your kitchen. They bring a little extra joy to any Valentine’s Day—and a lot of smiles to anyone lucky enough to taste them. Try them out and see how quickly they become your new Valentine’s Day tradition!
Valentine’s Day Peanut Butter Heart Cookies Recipe
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Total Time: 35 minutes
- Yield: 32 cookies 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
These adorable Valentine’s Day Peanut Butter Heart Cookies are the perfect sweet treat to share with your loved ones. With a peanut butter cookie base and a heart-shaped Hershey’s chocolate on top, these cookies are not only delicious but also beautiful.
Ingredients
Cookies:
- 1½ cups all-purpose flour
- ¾ teaspoon baking soda
- ½ teaspoon baking powder
- ¼ teaspoon table salt
- 3/4 cup creamy peanut butter
- 1/2 cup (1 stick) butter (softened)
- 1/2 cup granulated sugar (plus 1/3 cup for rolling)
- 1/2 cup light brown sugar
- 1 large egg
- 1 teaspoon vanilla extract
Decoration:
- 32 heart-shaped Hershey’s chocolates
Instructions
- Heat the oven and prepare the cookie sheets: Preheat the oven to 350°F. Line two cookie sheets with parchment paper or use a silpat liner.
- Prepare the chocolates: Unwrap the heart chocolates and refrigerate them while preparing the dough.
- Mix the dry ingredients: In a small bowl, whisk together the flour, baking soda, baking powder, and salt. Set aside.
- Cream the wet ingredients: In a larger bowl, beat together the peanut butter, butter, granulated sugar, and brown sugar until well combined.
- Add egg and vanilla: Mix in the egg and vanilla extract until combined.
- Incorporate the dry ingredients: Gradually add the flour mixture to the wet ingredients and mix until no flour streaks remain.
- Roll the dough: Roll the dough into balls, coat them in sugar, and place on the cookie sheets.
- Bake: Bake the cookies for 9-12 minutes until puffy with slight cracks.
- Add the chocolate: Press a heart-shaped chocolate onto each cookie immediately after removing from the oven.
- Cool and serve: Let the cookies cool on the sheet before transferring to a wire rack to cool completely.
Notes
- You can customize these cookies for any occasion by using different shaped chocolates.
- Store cookies in an airtight container for up to one week.
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 10g
- Sodium: 120mg
- Fat: 8g
- Saturated Fat: 3g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 17g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 15mg
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