These Peanut Butter Chocolate Heart Cookies are the ideal treat for Valentine's Day - or any day. This delicious cookie is crunchy on the outside, chewy on the inside and topped off with a dark chocolate heart.
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Surprise your loved ones with these peanut butter Valentine's Day cookies. Who can turn down a delicious peanut butter cookie with a dark chocolate heart?
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Ingredients
- All-purpose flour: sift or whisk flour well to remove any lumps
- Unsalted butter: bring the butter to room temperature before starting the cookie dough
- Light brown sugar and granulated sugar
- Peanut butter: use creamy peanut butter. If using a natural peanut butter be sure to stir well to incorporate the oil.
- Baking powder and baking soda
- An egg: bring the egg to room temperature before starting the cookie dough
- Chocolate hearts: I used the Dove dark chocolate hearts for the cookies but you may use any brand you wish (note: the Dove hearts are 1" wide)
See recipe card for quantities.
Instructions
Place room temperature butter, brown sugar and granulated sugar in a bowl. Using a hand- or stand-mixer, begin creaming together until light and fluffy (approximately 2 - 4 minutes).
Add the peanut butter. Mix on medium speed until well combined. Scrape the bowl as needed.
Add the room temperature egg. Mix on medium speed until well combined. Scrape the bowl as needed.
Add the flour, baking powder and baking soda. Mix on low speed or stir with a spatula until combined.
Scoop approximately 1 ½ tablespoons of cookie dough and roll into a ball.
Roll in granulated sugar until well coated. Rolling in sugar creates a crunchy cookie exterior.
Place the cookies onto baking sheets lined with parchment or a silicone baking mat. Leave approximately 2 inches of space between each cookie. Bake for 10 - 12 minutes at 375° F. Cookies will be a golden brown and the edges turning crispy when done.
Allow cookies to cool for 5 minutes. Place a chocolate heart in the center of each cookie. Let cookies cool on the baking sheets for an additional 5 to 10 minutes, then transfer them to a wire rack to cool completely.
Storage
Store the peanut butter chocolate heart cookies in an airtight container at room temperature for up to 4 days. Alternatively, wrap well and store in the freezer for up to 2 months.
Top tip
Place the chocolate heart on top of the cookies while still warm. This ensures the heart will adhere to the top of the cookie. Allow the cookies to cool completely and the chocolate heart to set up firmly before serving.
FAQ
Can I make the peanut butter chocolate heart cookies gluten-free?
More Valentine's Day dessert recipes
Need more dessert ideas for your Valentine's Day celebration? Try these:
📋 Recipe
Peanut Butter Chocolate Heart Cookies
Equipment
- Electric mixer hand- or stand-mixer
- Parchment paper or silicone baking mats
- Bowls, measuring cups and spoons
Ingredients
Cookie Dough
- ½ cup Unsalted Butter softened
- ½ cup Granulated Sugar
- ½ cup Light Brown Sugar
- ¾ cup Creamy peanut butter
- 1 large Egg room temperature
- 1 ½ cup All-purpose flour
- ¾ teaspoon Baking soda
- ½ teaspoon Baking powder
- ½ cup Granulated Sugar
- 24 Chocolate hearts
Instructions
Cookie dough
- Preheat oven to 375℉ (190℃)
- Prepare two baking sheets by lining with parchment paper or silicone baking mats mats.
- In a medium bowl, whisk together the flour, baking soda, and baking powder. Set aside for later.1 ½ cup All-purpose flour, ¾ teaspoon Baking soda, ½ teaspoon Baking powder
- Using a stand mixer fitted with the paddle attachment, cream the butter, brown sugar, and granulated sugar on medium speed until light and fluffy, about 2–4 minutes. Scrape down the sides of the bowl as needed. Note: A hand mixer can also be used for this step.½ cup Unsalted Butter, ½ cup Granulated Sugar, ½ cup Light Brown Sugar
- Add peanut butter to the mixing bowl. Mix on medium speed until well combined. Scrape down the sides of bowl as needed.¾ cup Creamy peanut butter
- Add the egg and mix on medium speed until fully incorporated. Scrape down the sides of the bowl as needed.1 large Egg
- Add flour mixture and mix on low speed until combined.
Sugar Coating
- Scoop approximately 1 ½ tablespoons of cookie dough and roll into a ball. Roll in the granulated sugar until well coated.½ cup Granulated Sugar
Bake and Cool
- Arrange the dough balls on the prepared baking sheets, spacing them about 2 inches apart to allow for spreading during baking.
- Bake cookies for 10 - 12 minutes, or until tops and edges of cookies are browning.
- Allow cookies to cool for 5 minutes. Place a chocolate heart in the center of each cookie.24 Chocolate hearts
- Let cookies cool on the baking sheets for an additional 5 to 10 minutes, then transfer them to a wire rack to cool completely.
Video
Nutrition
Food safety
- Do not use the same utensils on cooked food, that previously touched raw meat
- Wash hands after touching raw meat
- Don't leave food sitting out at room temperature for extended periods
- Never leave cooking food unattended
- Always have good ventilation when using a gas stove
Lynda L says
Love the peanut butter cookies! I made these with Hersey kisses but will make again for Vday with the cute heart chocolates.
dessertswithstephanie says
Hi Lynda, Thanks for letting me know the cookies worked well for you!