Introduction

These Valentine’s Day Peanut Butter Heart Cookies are a sweet and festive treat that combine creamy peanut butter and buttery cookie dough topped with a heart-shaped chocolate. Perfect for sharing with loved ones or enjoying as an indulgent snack.

The image shows a group of round, lightly cracked peanut butter cookies, each with a smooth, heart-shaped piece of chocolate pressed into the center. The cookies have a golden-brown color with a slightly crumbly texture, and the chocolate hearts are shiny and rich brown with a small dotted pattern in the middle. They are arranged neatly on a black cooling rack placed over a white marbled surface. In the top right corner, a white bowl holds extra heart-shaped chocolates, partially visible. The photo has bright, even lighting that highlights the soft and crunchy textures. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1½ cups all-purpose flour
¾ teaspoon baking soda
½ teaspoon baking powder
¼ teaspoon table salt
¾ cup creamy peanut butter
½ cup (1 stick) butter, softened
½ cup granulated sugar (plus ⅓ cup for rolling)
½ cup light brown sugar
1 large egg
1 teaspoon vanilla extract
32 heart shaped Hershey’s chocolates

Instructions

Step 1: Preheat your oven to 350°F. Line two cookie sheets with parchment paper, a Silpat liner, or lightly grease them with cooking spray.
Step 2: Unwrap the heart chocolates and place them in a bowl. Refrigerate the chocolates while you prepare the cookie dough.
Step 3: In a small bowl, whisk together the flour, baking soda, baking powder, and salt. Set aside.
Step 4: In a large mixing bowl, use a hand mixer or stand mixer to beat the peanut butter, softened butter, granulated sugar, and brown sugar on medium-low speed for about 2 minutes until well combined and lighter in color.
Step 5: Add the egg and vanilla extract to the mixture and mix until combined.
Step 6: Gradually add the flour mixture and mix on low speed until just incorporated, ensuring there are no flour streaks remaining in the dough.
Step 7: Pour the extra ⅓ cup granulated sugar into a small bowl. Using a small cookie scoop or about 1.5 tablespoons, scoop dough and roll into balls. Then roll each ball in the sugar to fully coat.
Step 8: Place the sugar-coated dough balls evenly spaced on the prepared cookie sheets, about 12 per sheet.
Step 9: Bake for 9 to 12 minutes. The cookies should look puffy with slight cracks on top when done.
Step 10: Immediately after removing from the oven, press a chilled heart-shaped chocolate onto the center of each cookie.
Step 11: Let the cookies cool on the baking sheets for about 15 minutes, then transfer them to a wire rack to cool completely.

Tips & Variations

Use creamy peanut butter (such as Jif, Skippy, or Peter Pan) for the best texture. Avoid all-natural peanut butters, which can make cookies dry and crumbly.
Swap out Hershey’s heart chocolates for Reese’s heart-shaped chocolates for a peanut butter and chocolate twist.
Salted butter is recommended, but unsalted butter can be used if preferred.

Storage

Store leftover cookies at room temperature in an airtight container for up to 4 days for best flavor and texture. Cookies may dry out if stored longer. You can freeze fully baked cookies for up to 3 months. To freeze dough, roll into balls first; when baking from frozen, add 1-2 extra minutes to the baking time.

How to Serve

The image shows multiple round cookies on a black wire cooling rack. Each cookie has a rough, light brown base with a sandy texture, slightly cracked around the edges. On top of each cookie is a thick, smooth chocolate heart with a small heart design embossed on the surface. One cookie in the front has a bite taken out of it, revealing a moist, chewy inside with visible waffle-like layers inside the chocolate. The cookies are placed against a white marbled background. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use natural peanut butter instead of creamy?

Natural peanut butter contains less moisture, which can result in dry, crumbly cookies with a tough texture. For best results, use creamy peanut butter.

Can these cookies be frozen?

Yes, fully baked cookies can be frozen for up to 3 months. You can also freeze the dough pre-scooped into balls. When baking from frozen dough, increase the baking time by 1 to 2 minutes.