Peanut Butter Chocolate Heart Cookies
This delicious cookie is crunchy on the outside, chewy on the inside and topped off with a dark chocolate heart.
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 Mini chocolate hearts
Instructions
Cookie dough
- Preheat oven to 375℉ (190℃)
- Prepare two baking sheets by lining with parchment paper or silicone baking mats.
- In a medium bowl, whisk together 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, mix the butter, brown sugar, and granulated sugar on medium speed until light and fluffy, about 2–4 minutes. Scrape down sides of 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 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 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 10 minutes. Place a chocolate heart in the center of each cookie.24 Mini 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.
Nutrition
Calories: 163kcalCarbohydrates: 21gProtein: 3gFat: 8gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.2gCholesterol: 18mgSodium: 113mgPotassium: 64mgFiber: 1gSugar: 14gVitamin A: 129IUCalcium: 16mgIron: 1mg
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