The Baker Chick

Baking up a delicious life.

Peanut Butter Sweetheart Cookies

by 16 Comments

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

Print
Peanut Butter Sweetheart Cookies
Prep time: 
Cook time: 
Total time: 
Yield: 24-30 cookies (depending on size)
 
Ingredients
  • 1¾ cups all-purpose flour
  • ½ teaspoon salt
  • 1 teaspoon baking soda
  • ½ cup butter, softened
  • ½ cup white sugar
  • ½ cup peanut butter
  • ½ 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 1½ 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

Subscribe

* indicates required

Popular Posts

Comments

  4. 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!

    Reply

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

    Reply

Leave a Reply

Your email address will not be published.

Rate this recipe:  

Pumpkin Buttermilk Biscuits