Valentine's Day Peanut Butter Sweetheart Cookies (Print Version)
# Ingredients:
→ Cookie Base
01 -
1 1/4 cups (156g) all-purpose flour
02 -
1/2 teaspoon baking soda
03 -
1/4 teaspoon salt
04 -
1/2 cup (113g) unsalted butter, room temperature
05 -
1/2 cup (100g) light or dark brown sugar
06 -
1/4 cup (50g) granulated sugar
07 -
1 large egg, room temperature
08 -
3/4 cup (190g) creamy peanut butter
09 -
1 teaspoon pure vanilla extract
→ Topping
10 -
24 chocolate heart candies, unwrapped
11 -
1/4 cup (50g) granulated sugar for rolling (optional)
# Instructions:
01 -
Whisk flour, baking soda, and salt together in medium bowl.
02 -
Beat butter until creamy, then beat in both sugars until smooth, about 2 minutes. Add egg, then mix in peanut butter and vanilla.
03 -
Mix in dry ingredients until combined. Cover and chill dough for at least 1 hour.
04 -
Preheat oven to 350°F. Line baking sheets. Clear space in freezer.
05 -
Roll 1 tablespoon dough balls, optionally coat in sugar. Place 3 inches apart. Bake 11-13 minutes until tops crack.
06 -
Press chocolate heart into each warm cookie. Transfer to plate and freeze 10 minutes to set chocolate.
# Notes:
01 -
Use processed peanut butter for best results
02 -
Dough must be chilled
03 -
Freezing step prevents chocolate from melting
04 -
Keeps fresh 1 week at room temperature