Peanut Butter Heart Cookies

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Soft, chewy Peanut Butter Heart Cookies topped with a chocolate heart. They are made in one bowl, so easy to make, adorable for Valentine’s Day, and perfect for gifting!

PIN this Peanut Butter Heart Cookie recipe to try later!

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peanut butter heart cookies

These Peanut Butter Heart Cookies are like classic Blossom Cookies, but with a fun twist, we swap the Hershey’s chocolate kiss for a chocolate heart candy. No special cookie cutters needed, and there’s no rolling or cutting out dough, just scoop, bake, and press the chocolate heart on top.

Make these Valentine Peanut Butter Cookies for classroom parties or Valentine’s Day celebrations, or pack them into treat bags or cookie boxes for the sweetest (and easiest) homemade gift.

Other peanut butter cookie recipes to try are these PB&J Cookies, Reese’s Peanut Butter Cup Cookies, Peanut Butter M&M Chocolate Chip Cookies, Peanut Butter Oatmeal Cookies and Brown Butter Peanut Butter Cookies. If you love blossom cookies and sugar cookies make my Sugar Cookie Blossoms!

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key ingredients

• Peanut butter: Make sure to use creamy peanut butter such as Jif or Skippy brand that’s already stirred and has a little sugar already. I use Skippy’s natural creamy peanut butter but any creamy style will work. Be sure not to use a peanut butter that has oil sitting at the top if you use a natural peanut butter, it won’t work because it will be too oily. Use crunchy peanut butter if you prefer. 
• Sugar: We use both granulated white sugar and brown sugar.
• Vanilla extract: Enhances all the flavors.
• Salted butter: Make sure the butter is softened at room temperature. If you use unsalted butter, add 1/4 teaspoon of salt to the recipe.
• Egg: One whole egg, at room temperature. This will help bind the dough together.
• Flour: All-purpose flour works great, but you can also use whole wheat flour. Just note the flavor will be slightly different. Always spoon and level flour when measuring it. Be sure not to scoop it out of the bag using the measuring cup. This way, you won’t accidentally measure out too much. 
• Baking powder & baking soda: Used as a leavening agent.
• Chocolate hearts: Any heart shape chocolates make these cookies so festive for Valentine’s Day. We use the Hershey’s Milk Chocolate Hearts but you could also use dark chocolate, white chocolate, Dove hearts, or cookies and cream hearts instead.

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how to make peanut butter heart cookies

Prepare cookie sheets: Preheat oven to 350 degree F and line baking sheets or cookie sheets with parchment paper or silpat mats.

Cream butter and sugars: In a large mixing bowl, using an electric mixer or stand mixer with a paddle attachment, cream together the butter and sugars until light and creamy. About 2-4 minutes.

Add in the peanut butter, vanilla extract and egg: Mix until combined. Be sure to scrape down the sides of the bowl and mix again.

Add dry ingredients to wet ingredients: Add the flour, baking powder and baking soda to the wet ingredients and mix just until combined and a dough has formed.

Scoop cookie dough balls and roll in sugar: Use a regular cookie scoop (equivalent to 2 tablespoons of dough) to form cookie dough balls. Roll in turbinado sugar (optional, to get a sparkly coating). Place on prepared cookie sheet 2 inches apart.

Bake and place chocolate heart on tops of the cookies: Bake for 8-10 minutes or just until the edges turn a light golden brown. Immediately place a chocolate heart on the center of each cookie and gently press down a bit. Let the cookies cool for a few minutes before transferring to a wire cooling rack. Enjoy!

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tips & Variations

• Room temperature ingredients: For best results, it’s important that your egg, peanut butter, and butter are at room temperature. They incorporate with the other ingredients so much better when at room temperature. This will also help your cookies stay tender and soft.
• Peanut butter: If you love a nutty and crunchy texture, use chunky peanut butter instead of creamy.
• Switch the candies up! Instead of topping these peanut butter cookies with a mini Reese’s add a Rolo, Hershey’s Kiss, Reese’s pieces, or any of your favorite chocolate candy pieces on top.
• Use a cookie scoop: It keeps the cookies the same size so they bake evenly and look extra perfect.
• Add a salty finish: Sprinkle flaky sea salt on top right after pressing the heart.

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can I make these into cookie bars?

Yes! I would recommend using a 13×9 inch baking dish and line with parchment paper. Once cookie dough comes together, transfer batter to baking dish press into an even layer. Sprinkle top with sugar. 

Bake for 13-16 minutes. Once removed from oven, place your chocolate hearts on the bars. Allow the dish to completely cool prior to cutting. You should get approximately 24 bars out of this recipe. 

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leftovers & storage

Make-ahead and frozen cookie dough: Place the balls of dough into the freezer and freeze for 1 hour so the cookies are firm. Transfer the cookies to a freezer-safe zip lock bag (gallon size works great) and store in the freezer for up to 3 months. You can also skip scooping the dough into balls and just form one big dough ball to freeze to scoop later.

When you are ready to bake your frozen cookies, place the cookies on a baking sheet and bake as directed, adding about 3-4 minutes to the baking time.

To-store: Store leftover cookies at room temperature in an airtight container, large freezer bag, or cover dish with plastic wrap. They will stay fresh for up to 1 week.

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