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Peanut Butter Chocolate Heart Cookies

These soft and chewy Peanut Butter Chocolate Heart Cookies, adorned with chocolate hearts, are perfect for spreading joy on any occasion.
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Prep Time 20 minutes
Cook Time 13 minutes
Total Time 1 hour 30 minutes
Servings: 28 cookies
Course: Dessert, Snack
Cuisine: American
Calories: 120
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 1.33 cups all-purpose flour Opt for a good-quality brand for the best texture. If you’re gluten-free, you can use a 1:1 gluten-free baking flour.
  • 1/2 tsp baking soda Ensure it's fresh for the best rise.
  • 3/8 tsp salt Balances sweetness.
Wet Ingredients
  • 8 tbsp unsalted butter, softened Leave it out at room temperature for about an hour.
  • 1/2 cup brown sugar Light or dark works; dark gives a richer flavor.
  • 1/4 cup granulated sugar Use organic sugar for an unrefined option.
  • 1 large egg Use a room temperature egg for better mixing.
  • 3/4 cup creamy peanut butter Choose a natural brand with minimal additives.
  • 1.5 tsp vanilla extract Pure vanilla extract enhances flavor.
Chocolate Decoration
  • 28 pieces chocolate hearts Use milk chocolate for a sweeter flavor, or dark chocolate for a richer taste.
Optional Garnish
  • 1/4 tsp flaked sea salt Optional but adds a gourmet touch.

Method
 

Preparation
  1. Preheat your oven to 350°F.
  2. In a small bowl, whisk together the flour, baking soda, and salt.
  3. In a large mixing bowl, beat the softened butter until light and fluffy, about 1 minute.
  4. Add brown sugar and granulated sugar, and beat until pale and creamy.
  5. Mix in the egg, peanut butter, and vanilla until smooth.
Dough Formation
  1. Gradually fold in the dry ingredients until just combined.
  2. Form the dough into a disk, cover with plastic wrap, and refrigerate for at least 1 hour.
Baking
  1. Roll chilled dough into 1 tbsp sized balls, coating them in granulated sugar.
  2. Place on parchment-lined baking sheets about 2 inches apart.
  3. Bake for 11-13 minutes until the edges are just set.
  4. Press a chocolate heart into the center of each warm cookie.
  5. Freeze the cookies for 10 minutes to set the chocolate.
  6. Optionally, sprinkle flaked sea salt on top before serving.

Notes

Store in an airtight container for up to 5 days. The dough can be prepared ahead of time and kept in the refrigerator for up to 3 days before baking.