Description
Delicious peanut butter cookies with a chocolate heart pressed in the center, perfect for Valentine’s Day.
Ingredients
Scale
- 1 and 1/4 cups (156g) all-purpose flour (spooned & leveled)
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup (113g) unsalted butter, softened to room temperature
- 1/2 cup (100g) packed light or dark brown sugar
- 1/4 cup (50g) granulated sugar
- 1 large egg, at room temperature
- 3/4 cup (190g) creamy peanut butter
- 1 teaspoon pure vanilla extract
- 26–28 chocolate heart candies, unwrapped
- Optional: additional 1/4 cup (50g) granulated sugar for rolling
Instructions
- Whisk the flour, baking soda, and salt together in a medium bowl. Set aside.
- In a large bowl, beat the butter until creamy; add the brown sugar and granulated sugar, beating until smooth.
- Add the egg, peanut butter, and vanilla extract, and beat until combined.
- Mix in the flour mixture until the dough is creamy and soft.
- Cover and refrigerate the dough for at least 1 hour.
- Preheat oven to 350°F (177°C). Line baking sheets with parchment paper.
- Scoop and roll about 1 heaping tablespoon of dough for each cookie.
- If desired, roll the dough balls in granulated sugar.
- Arrange on the baking sheets about 3 inches apart and bake for 11–13 minutes.
- Allow to cool for 5 minutes, then press a chocolate heart candy into the center of each cookie.
- Place the cookies in the freezer for 10 minutes to set the chocolate.
Notes
These cookies stay fresh at room temperature for up to 1 week. For longer storage, freeze baked cookies without the candy or with the candy pressed in.
- Prep Time: 60 minutes
- Cook Time: 13 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 160
- Sugar: 10g
- Sodium: 200mg
- Fat: 8g
- Saturated Fat: 3g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 15mg