Peanut Butter Chocolate Heart Cookies

Peanut butter cookies with chocolate hearts pressed into the middle.

5 from 1 vote

Peanut Butter Chocolate Heart Cookies

Soft and chewy Peanut Butter Cookies are filled with an indulgent chocolate heart candy for a sweet treat any day of the year! I love these for Valentine's Day, but they are an easy recipe that you'll love to bake often.

Prep Time15

Cook Time10

Chill Time2

Total Time2 25

Course: Dessert

Cuisine: American

Keyword: heart blossom peanut butter cookies, peanut butter chocolate cookies, peanut butter valentine's day cookies

Servings: cookies

Calories: 184kcal

Ingredients

8 tablespoons unsalted butter 4 ounces, room temperature
1/2 cup light brown sugar, packed 3.5 ounces
1/3 cup granulated sugar 2.5 ounces
1/2 cup smooth peanut butter 4.5 ounces
1 teaspoon vanilla extract
1 large egg
1 1/4 cups all-purpose flour 6.25 ounces
3/4 teaspoon baking soda
1/8 teaspoon salt
1/3 cup granulated sugar optional, for rolling cookies in
chocolate candy hearts, unwrapped (I used these ones)

Instructions

In a large bowl, use a hand mixer with beaters to cream together softened butter and the sugars. Beat until totally combined and smooth, about 2 minutes. Add peanut butter and vanilla extract and beat until combined. Add egg and beat until just combined.
Sprinkle the flour, baking soda, and salt over the mixture and mix on low or use a (spatula to fold together) until combined and no streaks of flour remain. The dough will be soft and a bit sticky.
Chill dough for two hours or up to two days.
Remove dough from fridge and allow to soften at room temperature for 15-25 minutes. It should be easily scooped at this point. Meanwhile, preheat oven to 350°F and line two baking sheets with parchment paper.
Use a #40 scoop (1.5 tablespoons) to scoop cookies. Optional: roll in granulated sugar. I forgot when I took the pictures and they are delish either way!
Place on baking sheet 2” apart. Bake a single sheet for 9-11 minutes or until cookies are puffed, lightly crackled on top, and the edges are golden. Don’t overbake. Immediately after pulling the cookies from the oven, press an unwrapped chocolate heart into each cookie. The sides may crackle, which is just fine!
Cookies will be puffy and then flatten as they cool. Cool on the cookie sheets for about 10 minutes and then transfer to a cooling rack to cool completely.

Notes

How to Store or Make Ahead

These cookies keep really well. I think they are BEST before day 3, but they still taste amazing on day 4 and 5. If you want to make them waaay ahead, you can also freeze them as directed below.

Before packing them up, be sure the chocolate hearts are completely set! I usually pack the cooled cookies in a single layer in airtight storage containers and then I will layer them later once the chocolate is set (several hours or overnight).

How to Freeze

Allow cookies to cool completely. Allow chocolates to set completely. Pack in layers (wax paper in between is great if you have it) in a freezer-safe container or wrap cookies (packs of two works well) in plastic wrap and then place in a zip-top freezer storage bag.

Cookies keep best in my freezer for 1-2 months, but I've found my deep freezer will keep them even longer! If you know that your freezer tends to "freezer burns" food items, then stick to 4-6 weeks max.

Chocolate Hearts

A bag of Hershey’s Chocolate Hearts contains 26-27 hearts and the recipe will make 24 1-ounce cookies. If you wish to double the recipe for a larger batch, go for it! Just be sure to grab two bags of chocolates.

Nutrition