Peanut Butter Sweetheart Cookies

pbsweethearts2

I’m always on the hunt for festive Valentine’s Day recipes that don’t necessarily require pink and red food coloring to be involved. I’m not opposed to it don’t get me wrong, but it’s nice to have the option of a more natural looking treat that still packs a festive punch. These cookies are not only a favorite for their winning flavor combo and perfect cookie texture, but they’re just so darn cute aren’t they?

Similarly to the favorite Christmas variety that uses a chocolate kiss or peanut butter cup, this cookie involves a chocolate heart getting pressed into a warm peanut butter cookie. Any variety/brand of chocolate hearts will do, but I found that using the Reese’s brand was perfect as it added even more creamy peanut butter goodness. Freezing the chocolate ahead of time keeps them firm in the warm cookie and once the cookies cool you have a pretty perfect V-day treat.

pbsweethearts

Peanut Butter Sweetheart Cookies

Yield: 24 -30 cookies (depending on size)
Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes

Ingredients

  • 1 3/4 cups all-purpose flour
  • 1/2 teaspoon salt
  • 1 teaspoon baking soda
  • 1/2 cup butter, softened
  • 1/2 cup white sugar
  • 1/2 cup peanut butter
  • 1/2 cup packed brown sugar
  • 1 egg, beaten
  • 1 teaspoon vanilla extract
  • 2 tablespoons milk
  • about 30 chocolate hearts, I used the peanut butter filled ones

Instructions

  1. Place the un-wrapped peanut butter cups in the freezer to make them easier to handle. Preheat oven to 375 degrees F (190 degrees C). Mix together the flour, salt and baking soda; set aside.
  2. Cream together the butter, sugar, peanut butter and brown sugar until fluffy. Beat in the egg, vanilla and milk.
  3. Gradually the flour mixture; mix until just combined. Scoop dough into 1 1/2 inch sized portions and roll into balls and then coat in sugar, place on cookie sheet 2-3 inches apart.
  4. Bake at 375 degrees for about 9 minutes. Remove from oven and immediately press a chocolate into each. Transfer to a wire rack to cool.*

Notes

*I like to put the hot cookies into the freezer for a few minutes so the cookie doesn't melt the chocolate too much. Otherwise it can take quite a long time for the chocolate to solidfy again and the cookies won't stack easily. Recipe adapted from: AllRecipes

Nutrition Information:
Yield: 24 Serving Size: 1 grams
Amount Per Serving: Unsaturated Fat: 0g

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16 Comments

  1. These are sooo cute! I’m totally with you: I’ve got a bit tired of the overseen pink or red colored V-Day treats! These lovely cookies would make for a perfect gift, a little bit different than the usual ones!

    xo, Elisa

  2. Love the Valentines spin on the classic peanut butter blossom cookie! Totally love that they look natural, like you mentioned. There’s only so much pink and red and heart sprinkles a girl can take!

  3. Well, you know I’m a fan of my red food coloring (but only around V-Day). That being said, I also have a sweet spot (pun intended!) for all things chocolate+PB. Love these!

  4. These are adorable, and I’m sure they taste fantastic! A Valentine’s present for myself, perhaps? :)

  5. These look so cute and I bet they taste amazing. I’d love for you to link these up at Sweet and Savoury Sundays which is live on my blog now, we’d love you to share your recipes.

  6. Love the simplicity of these cookies and the Reece’s hearts are the perfect choice! You can never go wrong with Reece’s peanut butter anything.

  7. Second year for making theses delicious cookies. The freezer trick works great, thank you for posting the recipe.

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