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.

Prep Time: 15

Cook Time: 30

Cooling Time 30

Total Time: 1 15

Servings: 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!

Heather's Helpful Hints

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

This recipe was found on My Sweet Precision. Thank you for visiting!