Peanut Butter Heart Cookies Recipe
Introduction
These Peanut Butter Heart Cookies are a delightful treat perfect for any peanut butter lover. Soft, sweet, and topped with a classic Reese’s Peanut Butter Heart, they’re an easy cookie recipe that brings joy with every bite.
Ingredients
- 1/4 cup unsalted butter
- 1/4 cup vegetable shortening (Crisco)
- 1/2 cup creamy peanut butter
- 1 cup granulated sugar (divided)
- 1/2 cup light brown sugar (packed)
- 1/2 teaspoon vanilla extract
- 2 large eggs
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 12 ounce package Reese’s Peanut Butter Hearts
Instructions
- Step 1: Preheat your oven to 375 degrees F.
- Step 2: In a mixing bowl, cream together the butter, shortening, peanut butter, 1/2 cup of granulated sugar, and brown sugar until the mixture is light and fluffy, about 2 minutes.
- Step 3: Add eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
- Step 4: In a separate bowl, whisk together the flour, baking soda, and salt.
- Step 5: Gently stir the dry ingredients into the wet ingredients, combining without over-mixing. The dough will be very soft.
- Step 6: Place the remaining 1/2 cup of granulated sugar in a small bowl. Line a cookie sheet with parchment paper.
- Step 7: Scoop the dough into balls, then roll each ball in the sugar to coat.
- Step 8: Bake the cookies for 7–10 minutes, until just set and pale in color. Avoid over-baking to keep them soft.
- Step 9: Remove cookies from the oven and let them cool on the baking sheet for 2–3 minutes, then transfer to a cooling rack.
- Step 10: While still warm, press one unwrapped Reese’s Peanut Butter Heart into the center of each cookie. Allow the cookies to cool completely.
- Step 11: Store leftover cookies in a container at room temperature or freeze for longer storage.
Tips & Variations
- For extra flavor, try adding a pinch of cinnamon or a few mini chocolate chips to the dough before baking.
- Use crunchy peanut butter instead of creamy if you prefer a bit of texture in your cookies.
- If Reese’s hearts aren’t available, substitute with peanut butter cups or your favorite chocolate candy.
Storage
Store cookies in an airtight container at room temperature for up to 5 days. To keep them longer, freeze the baked cookies in a sealed container for up to 3 months. Thaw at room temperature before serving. Reheat gently in a low oven or microwave for a soft, warm treat.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use natural peanut butter instead of creamy peanut butter?
Yes, you can, but natural peanut butter can make the dough a bit more oily and may affect the texture slightly. Stir it well before measuring to ensure even mixing.
What can I do if my cookie dough is too sticky to handle?
Chill the dough in the refrigerator for about 30 minutes. This will firm it up and make it easier to scoop and roll in sugar.
PrintPeanut Butter Heart Cookies Recipe
These Peanut Butter Heart Cookies are soft, chewy, and loaded with rich peanut butter flavor, topped with a sweet Reese’s Peanut Butter Heart candy for an irresistible treat. Perfect for Valentine’s Day or any time you want a festive cookie with a peanut buttery twist.
- Prep Time: 15 minutes
- Cook Time: 8 minutes
- Total Time: 23 minutes
- Yield: 24 cookies 1x
- Category: Dessert, Cookies
- Method: Baking
- Cuisine: American
Ingredients
Wet Ingredients
- 1/4 cup unsalted butter
- 1/4 cup vegetable shortening (Crisco)
- 1/2 cup creamy peanut butter
- 1/2 cup granulated sugar
- 1/2 cup light brown sugar, packed
- 1/2 teaspoon vanilla extract
- 2 large eggs
Dry Ingredients
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/4 teaspoon salt
For Rolling and Topping
- 1/2 cup granulated sugar (remaining)
- 12 ounce package Reese’s Peanut Butter Hearts (unwrapped for topping)
Instructions
- Preheat Oven: Preheat your oven to 375 degrees F to prepare for baking the cookies evenly.
- Cream Butter and Sugars: In a mixing bowl, cream together the unsalted butter, vegetable shortening, creamy peanut butter, 1/2 cup granulated sugar, and light brown sugar until the mixture is light and fluffy, which should take about 2 minutes.
- Add Eggs and Vanilla: Add the two eggs one at a time, mixing well after each addition. Then mix in the vanilla extract to combine all wet ingredients.
- Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, and salt to ensure even distribution.
- Mix Dry into Wet: Gently stir the dry ingredients into the wet ingredients just until combined. Avoid overmixing as the dough will be very soft.
- Prepare for Baking: Pour the remaining 1/2 cup of granulated sugar into a small bowl. Line a cookie sheet with parchment paper to prevent sticking.
- Shape and Sugar Coat Cookies: Scoop the dough into balls and roll each ball in the granulated sugar to coat externally.
- Bake the Cookies: Bake the cookies for 7-10 minutes, just until they are set and pale. Be careful not to over-bake, as the cookies should remain soft after cooling.
- Cool Slightly on Sheet: Remove the cookies from the oven and allow them to cool on the baking sheet for 2-3 minutes to firm up slightly.
- Transfer and Add Topping: Transfer the cookies to a cooling rack. While still warm, press one unwrapped Reese’s Peanut Butter Heart into the center of each cookie.
- Cool Completely and Store: Allow the cookies to cool completely before storing them in an airtight container at room temperature. They can also be frozen for longer storage.
Notes
- Don’t overmix the dough to keep the cookies soft and tender.
- Be careful not to overbake; the cookies are done when they look just set and pale.
- Using parchment paper helps prevent sticking and makes cleanup easier.
- Reese’s Peanut Butter Hearts should be unwrapped before pressing into the warm cookies.
- Cookies can be stored at room temperature in an airtight container or frozen for extended freshness.
Keywords: Peanut Butter Cookies, Valentine Cookies, Reese’s Cookies, Soft Cookies, Heart Shaped Cookies, Peanut Butter Treats
