• Skip to main content
  • Skip to primary sidebar
My Sweet Precision
menu icon
go to homepage
  • About
  • Recipes
  • Subscribe
  • Contact
    • Facebook
    • Instagram
    • Pinterest
  • subscribe
    search icon
    Homepage link
    • About
    • Recipes
    • Subscribe
    • Contact
    • Facebook
    • Instagram
    • Pinterest
  • ×

    Home » Recipes » Cookies

    Peanut Butter Heart Cookies

    Published: February 15, 2021 · Last Updated: May 5, 2022 by Heather · This post may contain affiliate links · Leave a Comment

    Jump to Recipe Print Recipe
    peanut butter heart cookies on a platter

    These peanut butter heart cookies combine the best of two worlds... decadent chocolate + creamy peanut butter. This recipe features my favorite soft and chewy peanut butter cookies. Each cookie has a chocolate heart pressed into the middle. I chose Reese's and Dove dark chocolate. Valentine's Day will be complete with these homemade cookies for a friend or loved one.

    closeup of peanut butter heart cookies on a plate

    Nothing gets me into the spirit of Valentine's Day, like some quality time in the kitchen making treats. Although it's not one of my favorite holidays, I do love baking! Whether it's heart-shaped brownies or strawberry cake, I always find myself in the kitchen around February 14th. This year was no exception!

    Jump to:
    • Why you'll love this recipe
    • Key ingredients and why we use them
    • Frequently asked questions
    • Step-by-step: how to make these peanut butter heart cookies
    • Make ahead and storage tips
    • Recipe variations
    • Try these other cookie recipes
    • Recipe

    overhead photo of peanut butter heart cookies

    Why you'll love this recipe

    Taste & Texture: These peanut butter heart cookies combine two of my favorite flavors... peanut butter + chocolate. The cookies are chewy and soft. Coated in sugar before baking, you could seriously eat these cookies on their own. I won't judge you! The chocolate takes things to the next level and I'm a fan of using Reese's hearts which really amps up the peanut butter flavor.

    Level of Difficulty: This recipe is a medium level of difficulty. You'll want to use your mixer to speed things along. Chilling the dough—a necessary step—takes a little bit of time, as does the rolling and chocolate additions. So while this won't be ready right out of the oven, these babies are totally worth the wait!

    ingredients for peanut butter cookies

    Key ingredients and why we use them

    • Chocolate Candy: Choosing your chocolate is 100% a matter of personal preference. You could use milk chocolate, white chocolate, dark chocolate... you name it! You can see that I made some with Reese's peanut butter hearts and others with Dove dark chocolate in the pictures. Both were amazingly delicious!
    • Peanut Butter: Opting for a cheaper brand of peanut butter is totally okay with this recipe. There's so much going on here, and no one will know if your peanut butter costs $6 a jar or not. However, if that's what you prefer—do you!
    • Butter: Unsalted butter is a must in this recipe. Make sure it's at room temperature and ready to beat in your mixer. Don't plop butter directly from the refrigerator into your mixing bowl!
    • Brown Sugar: Feel free to use dark or light brown sugar in this recipe. Either will produce delicious results.
    closeup of a hand holding a peanut butter heart cookie

    Frequently asked questions

    Why are my peanut butter cookies flat?
    There are SO many reasons! Common culprits are that your butter was too warm or that you mixed the butter and sugar for too long. This is one reason we chill our cookie dough. Speaking of... did you skip chilling the dough? This can often lead to flat cookies! Another common mistake is using oven trays that are too hot. If you're re-using a tray, make sure you allow it cool between batches.

    Can natural peanut butter be used in cookies?
    Absolutely! In fact, for most recipes, you won't be able to notice a discernable difference. You may want to consider adding a little extra salt (¼ teaspoon) since most natural peanut butter has less sodium.

    peanut butter heart cookies on counter

    HEATHER'S HELPFUL HINT
    If you want to speed up the cooling of your cookies after adding the chocolate, place them in the refrigerator for 30 minutes.

    Step-by-step: how to make these peanut butter heart cookies

    Using a stand mixer fitted with a paddle attachment, beat room temperature butter on medium speed until creamy. Add granulated sugar and brown sugar. Beat on medium-high speed until creamed (about 2 minutes). Add the egg and beat on medium-high speed for an additional minute. Scrape down the sides of the bowl as needed.

    collage of four photos showing creaming of butter

    Add the vanilla and peanut butter and beat on medium until combined. Add the flour mixture to the mixer and beat on low until just combined. Cover the bowl with plastic wrap and refrigerate for at least 30 minutes.

    collage of four photos showing mixing of cookie batter

    Shape dough into 1-inch balls. Roll balls in ¼ cup of sugar. Place on the baking sheet at least 2 inches apart.

    collage of two photos showing rolling dough in sugar

    Bake for 8-10 minutes. Cookies are ready to take out when the tops begin to slightly crack.

    cookies cooling on baking tray

    Cool on a wire rack for 5 minutes. Press a chocolate heart into each cookie.

    finger pressing chocolate onto cooled cookie

    Make ahead and storage tips

    • You can make this cookie dough in advance and then store it in the freezer (up to two months) to bake later. Simply shape the dough into balls and pop them into the freezer for one hour on a baking sheet. Transfer them to a zip-top bag and squeeze out the extra air.
    • You can store these cookies at room temperature in an airtight container for up to one week.
    • If you plan to freeze your cookies, do so the same day you bake them. Store them in a zip-top plastic storage bag. Remember to put the name and date on the bag so you don't forget about them! Store for up to eight months.
    peanut butter heart cookies on baking tray

    Recipe variations

    There are a number of different ways to switch up this recipe according to your taste!

    • Feel free to use any type of chocolate in this recipe! You could use plain Hershey's Kisses and the cookies would be delicious. You could bring these to a Christmas cookie exchange.
    • Not a fan of chocolate? No problem! Simply leave it out of the recipe. These soft and chewy cookies stand alone without any additions.
    • If you want to lighten things up, I'm a fan of these keto peanut cookies! With only five ingredients and only 72 calories each, you can't go wrong!

    Try these other cookie recipes

    Did you make this recipe? First, let me say THANK YOU for giving it a try! Please leave us a rating and leave any feedback in the comments section at the bottom of this post. I always love to hear your thoughts and ideas on what went well — and what didn’t — with a recipe! Be sure to check out some of our other recipes linked below!

    • Soft Pumpkin Cookies
    • S'mores Chocolate Chip Cookies
    • Lemon Infused Crinkle Cookies

    Recipe

    closeup of peanut butter heart cookies

    Peanut Butter Heart Cookies

    These peanut butter heart cookies combine the best of two worlds... decadent chocolate + creamy peanut butter. This recipe features my favorite soft and chewy peanut butter cookies.
    Print Pin Comment
    5 from 1 vote
    Prep Time: 15 minutes
    Cook Time: 30 minutes
    Cooling Time: 30 minutes
    Total Time: 1 hour 15 minutes
    Yield: 30 cookies

    Equipment

    • 19 x 13-inch half-sheet baking pan
    • parchment paper

    Ingredients

    • 1¾ cup all-purpose flour
    • 1 teaspoon baking soda
    • ¼ teaspoon salt
    • ½ cup unsalted butter room temperature
    • ½ cup granulated sugar
    • ½ cup brown sugar firmly packed
    • 1 large egg room temperature
    • 1 teaspoon vanilla extract
    • ½ cup peanut butter creamy
    • ¼ cup granulated sugar optional, for rolling
    • 30 chocolate candy hearts

    Instructions

    • In a large bowl, whisk the flour, baking soda, and salt together. Set aside.
    • Using a stand mixer fitted with a paddle attachment, beat room temperature butter on medium speed until creamy. Add granulated sugar and brown sugar. Beat on medium-high speed until creamed (about 2 minutes). Add the egg and beat on medium-high speed for an additional minute. Scrape down the sides of the bowl as needed. Add the vanilla and peanut butter and beat on medium until combined.
    • Add the flour mixture to the mixer and beat on low until just combined. Cover the bowl with plastic wrap and refrigerate for at least 30 minutes. You can store the dough in the refrigerator for up to 4 days. If chilling for longer than a couple of hours, allow the dough to sit at room temperature for 30 minutes before rolling.
    • Place a rack in the center of your oven. Preheat the oven to 350 degrees Fahrenheit 20 minutes before baking your cookies. Line two half-sheet baking pans with parchment paper and set them aside.
    • Shape dough into 1-inch balls. Roll balls in ¼ cup of sugar. Place on the baking sheet at least 2 inches apart.
    • Bake for 8-10 minutes. Cookies are ready to take out when the tops begin to slightly crack. Cool on a wire rack for 5 minutes. Press a chocolate heart into each cookie. Allow cookies to cool completely before enjoying!

    Notes and Tips

    • I chose Reese's chocolate hearts and Dove dark chocolate hearts for this recipe. However, you can get creative with any type of chocolate in this recipe! 
    • Make sure your butter and eggs are at room temperature before beginning. 

    Nutrition

    Serving: 1cookies | Calories: 138kcal | Carbohydrates: 18g | Protein: 2g | Fat: 7g | Saturated Fat: 3g | Trans Fat: 1g | Cholesterol: 15mg | Sodium: 64mg | Potassium: 44mg | Fiber: 1g | Sugar: 12g | Vitamin A: 104IU | Calcium: 17mg | Iron: 1mg
    Did you try this recipe?!Mention @mysweetprecision on Instagram and hashtag it #mysweetprecision!
    « Strawberries and Cream Bundt Cake
    Jiffy Blueberry Muffin Copycat Recipe »

    Reader Interactions

    I answer all questions! Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    Image of blog creator Heather standing outdoors.

    Hi, I'm Heather!
    I am a wife and mother, baker, photographer, blogger, and cupcake lover. I've been baking from a young age. With my easy-to-follow recipe ideas, you can create delicious desserts in your home kitchen! Let's get started baking!

    More about me →

    Trending Right Now

    • Cherry Coffee Cake
    • Chewy Meringue Cookies with Blackberry Jam
    • S'mores Chocolate Chip Cookies
    • Apple Praline Cake
    • Almond Cranberry Cake
    • Salted Caramel Kentucky Butter Cake with Bourbon

    Footer

    ↑ back to top

    About

    Meet Heather
    Recipe Index

    Newsletter

    Newsletter Signup

    Contact

    Contact Heather
    Privacy Policy

    COPYRIGHT © 2023 MY SWEET PRECISION