Heart Peanut Butter Cookies

Name: Heart Peanut Butter Cookies
Prep time: 20 min
Cook time: 8 min
Total time: 32 min
Ingredients: 1 1/3 Cup (160g) All-Purpose Flour; 1 Tablespoon (7g) Cornstarch; 1/2 Teaspoon Baking Soda; 1/4 Teaspoon Fine Sea Salt; 3/4 Cup (190g) Creamy Peanut Butter; 1/2 Cup (113g) Unsalted Butter (softened); 1/2 Cup (100g) Brown Sugar (packed); 1/4 Cup (50g) White Granulated Sugar ((plus 1/4 cup for rolling)); 1 Whole Large Egg; 1 Teaspoon Vanilla Paste or Vanilla Extract; 24 Reese's Peanut Butter Hearts (9.1 oz bag) (unwrapped)

Jump to Recipe Print Recipe

Super soft and chewy Heart Peanut Butter Cookies are an adorable twist on the classic peanut butter blossom! Peanut butter sugar cookies are rolled in sugar for a sparkly finish, and topped with Reese's milk chocolate peanut butter hearts! 😍

Super soft and moist peanut butter thumbprint cookies rolled in sugar and pressed with Reese's hearts peanut butter cups.

Jump to:

♡ Why You Will Love These Peanut Butter Heart Cookies 🥜🍫🍪
Ingredient Notes
Step-By-Step Instructions
💡 Tip
Storage
⭐️ Expert Tips
FAQ
More Valentine's Day Recipes...
♡ Did you try this recipe?
📖 Recipe

♡ Why You Will Love These Peanut Butter Heart Cookies 🥜🍫🍪

Easy to make. These peanut butter cookies have very minimal steps and are ready in about 30 minutes, as no chilling is required.
Texture. It has the perfect balance of soft, chewy and crisp.
Double peanut butter. There's peanut butter in the cookie dough and a Reese's chocolate peanut butter heart pressed in the center. Perfect for peanut butter lovers! For more peanut butter recipes, try my brown butter peanut butter cookies, no-bake Oreo peanut butter cheesecake, and peanut butter pretzel pie next!
Great for any occasion. Classic peanut butter blossoms are popular during the holidays, but these can be enjoyed year round!

Super soft and moist peanut butter thumbprint cookies, also known as peanut butter blossom cookies are rolled in sugar and pressed with Reese's hearts peanut butter cups.

Ingredient Notes

Here are some notes about all the ingredients used in these Heart Peanut Butter Cookies. Quantities and full instructions are in the recipe card below!

Peanut butter heart cookies are a twist on the classic peanut butter blossoms and ingredients include, peanut butter, butter, brown sugar, granulated white sugar, baking soda, salt, egg, all-purpose flour, cornstarch, vanilla and Reese's milk chocolate peanut butter hearts.

Creamy Peanut Butter - Use processed conventional peanut butter like Jif or Skippy. I've also used the no-stir version from Trader Joe's.
Reese's Milk Chocolate Peanut Butter Hearts - If you're unable to find these Reese's hearts, you can use regular peanut butter cups. You can also use Hershey's Kisses or Hugs, rolos, Dove chocolate hearts or even fruit jam.
Unsalted Butter - We'll be using softened butter to make the cookies soft and fluffy.
Sugar - We're using a combination of brown sugar and white granulated sugar for the perfect texture. The cookies will also be rolled in white sugar before baking as well.
All-Purpose Flour - I always recommend measuring flour with a kitchen scale for the best results. Adding too much flour can make your cookies dry and crumbly.
Cornstarch- A bit of cornstarch makes the cookies chewy and extra tender.
Baking Soda
Salt - Enhances the flavors and balances the sweetness.
Egg - Adds structure.
Vanilla - For flavor. I'm using vanilla paste, but you can also use vanilla extract.

*See recipe card for quantities.

Step-By-Step Instructions

Here are step-by-step photos and instructions on how to make these Heart Peanut Butter Cookies! Please find detailed instructions in the recipe card at the end of this post.

💡 Tip

Before making the cookie dough, freeze the Reese's milk chocolate peanut butter hearts!

Softened butter, creamy peanut butter, brown sugar and white sugar are in a large mixing bowl.

Step 1. In a large bowl, beat together peanut butter, soften butter, brown sugar and white sugar until creamy.

An egg and vanilla are added to the softened butter sugar mixture.

Step 2. Next, mix in the egg and vanilla until combined.

Dry ingredients are sifted into the bowl of wet ingredients.

Peanut butter sugar cookie dough is mixed together in a large mixing bowl.

Step 3. Sift in the dry ingredients and mix until no pockets of flour remain. Do not overmix.

Peanut butter sugar cookies are shaped into round dough balls and rolled in white granulated sugar.

Step 4. Using a medium scoop, which holds about 1.5 tablespoons (28 grams), scoop out your dough balls and roll in sugar.

Peanut butter sugar cookies are baked 2 inches apart on a large baking sheet.

Step 5. Place the dough balls at least 2 inches apart on a large baking sheet lined with parchment paper.

Step 6. Bake at 350ºF (180ºC) for 8 to 9 minutes.

Reese's heart shaped chocolate peanut butter cups are pressed into the center of each peanut butter blossom cookie.

Step 7. Let the cookies cool for 3 ½ minutes, then gently press a frozen Reese's heart in the center. Immediately transfer the cookies onto a wire rack to cool completely. Enjoy!

Storage

Room Temperature - Peanut butter blossom cookies can be stored in an airtight container for up to 5 days.
Freezer - For prolonged storage, store in freezer bags for up to 2 months. Let thaw at room temperature before eating.

⭐️ Expert Tips

Use a kitchen scale to weigh all your ingredients. Baking in grams, rather than volume, is the best and most accurate way to bake! All my recipes include gram conversions based on King Arthur's Weight Chart.

If you are not using a kitchen scale, measure your flour correctly. Fluff and aerate your flour first, then spoon into your measuring cup and finally level off with the back of a butter knife. Do not pack it in as it will add too much flour.

Freeze the heart chocolate peanut butter candy. This will prevent the chocolate from melting as it gets pressed into the warm blossom cookies.

Let the cookies cool for 4 minutes before pressing the chocolate hearts. If you press too soon, the candy will melt too much. Press too late, and the chocolate heart won't stick and can fall off. The sweet spot is 3 ½ minutes (set a timer).

Do not overbake. Overbaking the cookies will make the cookies dry and crumbly. I baked mine for just 8 minutes.

FAQ

Why are my cookies crumbly?

The cookies could have been over-baked or had too much flour. Measure your flour correctly by using a kitchen scale or spooning the flour into the measuring cup and leveling it with a knife (don't pack it down).

Do I have to freeze the Reese's chocolate peanut butter hearts?

Yes, you should! During testing, I used unfrozen hearts and they melted immediately, even after letting the cookies cool.

Can I use Hershey's Kisses instead?

You sure can!

Can I use natural peanut butter?

This recipe has not been tested with natural peanut butter, so I can't recommend it.

More Valentine's Day Recipes...

♡ Did you try this recipe?

Please consider leaving a 5-star rating and review below. This provides helpful feedback to myself and other readers. Thank you so much!