Heart Peanut Butter Cookies

Freeze your Candy - You can either freeze the whole bag or freeze the chocolate peanut butter hearts unwrapped on a plate.
24 Reese's Peanut Butter Hearts (9.1 oz bag)
Preheat Oven - Preheat the oven to 350ºF (180ºC). Line a large baking sheet with parchment paper and set aside.
Combine Dry Ingredients - In a small bowl, whisk together flour, cornstarch, baking soda and salt.
1 ⅓ Cup (160g) All-Purpose Flour
1 Tablespoon (7g) Cornstarch
½ Teaspoon Baking Soda
¼ Teaspoon Fine Sea Salt
Combine Wet Ingredients - In a large bowl, and using an electric mixer on medium speed, beat peanut butter, softened butter, brown sugar and white sugar until creamy. About 2 to 3 minutes. Scrape down the bowl as needed.
¾ Cup (190g) Creamy Peanut Butter
½ Cup (113g) Unsalted Butter
½ Cup (100g) Brown Sugar
¼ Cup (50g) White Granulated Sugar
Add egg and vanilla, and continue mixing until combined.
1 Whole Large Egg
1 Teaspoon Vanilla Paste or Vanilla Extract
Add Dry Ingredients - Sift the flour mixture into the wet ingredients, and on the lowest speed, mix until no pockets of flour remain. Do not over mix.
Scoop & Roll - Pour ¼ cup of white sugar into a bowl or dish. Use a medium cookie scoop, which holds about 1.5 tablespoons (28 grams), and scoop out cookie dough. Roll into a smooth ball with the palms of your hands, then coat in the sugar.
Bake - Place the dough balls at least 2 inches apart onto your prepared pan (I fit 12 on the sheet). Bake in your preheated oven for 8 to 9 minutes. I like to bake one pan at a time, so keep the remaining cookie dough on the counter to bake after.
Cool - Let the cookies cool on the baking sheet for 3 ½ minutes (set a timer). Gently press the unwrapped frozen chocolate hearts into the center of each cookie. The cookies will crack, which is normal. Immediately transfer the cookies to a wire rack to cool. Continue baking the rest of the cookies. Enjoy!

Equipment

INGREDIENTS

Instructions

Notes