Sweetheart Peanut Butter Cookies

Monday, February 11, 2019

Peanut butter blossoms are one of my favorite cookies.  I love the combination of a soft peanut butter cookie with a milk chocolate center; it's just a total win in my book.  But you know what makes peanut butter blossoms even better?   Replacing the milk chocolate kiss for a chocolate peanut butter heart!


These cookies are a perfect Valentine's/Galentine's Day treat, especially for those chocolate peanut butter lovers out there and the best part is that they are baked with love!


Sweetheart Peanut Butter Cookies
{Yield: 2 dozen cookies}

1/2 cup salted butter, softened to room temperature
1/2 cup packed brown sugar
1/4 cup granulated sugar
1 large egg
3/4 cup creamy peanut
1 tsp. vanilla extract
1/2 tsp. baking soda
1 1/4 cups all-purpose flour
24 Reese's Peanut Butter Hearts
sprinkles and/or sugar for rolling

In a large bowl with a stand mixer, cream the butter and sugars together until light and fluffy.  Mix in the peanut butter, then the egg and then the vanilla extract until combined.  Scrap down the sides of the bowl and then slowly mix in the dry ingredients.  Do not overmix the dough and place in the fridge to chill for at least 30 minutes.

Remove the wrappers from the chocolate peanut butter hearts and place the hearts into the fridge or freezer to chill until the cookies are out of the oven.

Preheat the oven to 350 degrees, remove the chilled cookie dough from the fridge and roll into 1 tablespoon balls using a cookie scoop.  In a small bowl, add the sprinkles or sugar and roll each dough ball to coat evenly.

Place dough balls onto an ungreased baking sheet and bake for 8 to 9 minutes, until the tops begin to ever so slightly crack.  It is very important to not bake them longer than this!  The cookies will look undone but will firm up as they cool.

Remove the cookies from the oven and immediately press the chilled chocolate peanut butter hearts into each cookie center.  Then quickly stick the baking sheet into the freezer or fridge so the hot cookies don't completely melt the hearts.  Let the hearts set up for about 15 minutes in the freezer/fridge before removing from the cookie sheet.

These cookies will stay fresh and soft in an airtight container for up to 10 days or in the freezer for up to 3 months.

Enjoy!


Recipe adapted from Sally's Baking Addiction.

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