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It goes without saying that I love peanut butter. Peanut butter cookies are definitely one of my favorites, but I hate how crunchy and hard they can be. It’s taken me some time to perfect, but I have the softest, puffiest peanut butter cookie recipe for you today!
They are absolutely loaded with peanut butter flavor and are the softest peanut butter cookie you’ll ever eat. And the best part is that the whole recipe can be made in one bowl. 
Peanut Butter Blossoms are my favorite cookies during Christmas time. But I took the whole peanut butter blossom idea and added a little Valentine’s Day touch with some Dove chocolate hearts. I know you and your sweetheart will love them!
I even found Cookies n Cream white chocolate hearts to use! I got them at Walgreens.
Cookies n Cream + Peanut Butter = match made in heaven!
makes about 2 dozen cookies
- 1/2 cup (1 stick) salted butter, softened to room temperature
- 1/2 cup dark brown sugar
- 1/4 cup granulated sugar
- 1 large egg
- 3/4 cup creamy peanut butter
- 1 teaspoon vanilla extract
- 1/2 teaspoon baking soda
- 1 and 1/4 cups all purpose flour
- 24 dove chocolate hearts
- extra granulated sugar for rolling, if desired
In a large bowl with a handheld or stand mixer, cream butter and sugars together until light and fluffy. Mix in peanut butter, then the egg, and then the vanilla. Slowly mix in the dry ingredients. Do not overmix. Chill dough for at least 30 minutes.
Preheat oven to 350 degrees. Remove chilled dough from fridge and roll into balls. Spread a thin layer of granulated sugar on a plate and roll each dough ball to evenly coat (if desired).
On an ungreased baking sheet, bake for 8-9 minutes, until the tops begin to *slightly* crack. Do not bake longer than this. Cookies will look undone, but will firm up as they cool. Press a chocolate heart into each cookie and quickly stick the baking sheet in the freezer or fridge so the warm cookie does not completely melt the chocolate heart. Let the chocolate set (about 15 minutes) on the cookies in the freezer/refrigerator.
Cookies stay fresh and soft in an airtight container for up to 10 days.
RECIPE SOURCE: SALLYSBAKINGADDICTION.COM
© Sally’s Baking Addiction. All images & content are copyright protected. Please do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words, or link back to this post for the recipe.
You will just love how soft these are!
If you like soft peanut butter cookies, check out this same peanut butter cookie recipe:
Loaded with peanuts, peanut butter cups, and peanut butter chips are my:
Soft-Baked Peanut Butter Lovers’ Cookies.
And here they are stuffed with Rolos! Rolo-Stuffed Peanut Butter Cookies.
{ 31 comments… read them below or add one }
These look perfect! I love peanut butter blossom cookies, this is a yummy twist!
thank you! they are super soft and the hard chocolate is a delicious contrast!
I recently tried a Betty Crocker recipe…
Mix 3/4 cup of Peanut Butter and one 14 oz. can of sweetened condensed milk (NOT evaporated) until smooth.
Add 2 cups of original Bisquick mix, and 1 teaspoon of vanilla extract.
Mix until it is a nice even mix (should be the color and consistency of peanut butter buckeyes). Dough hooks and a spatula work quite well here.
Roll into 1 1/4 inch balls, rolling the top of the balls in granulated sugar.
Bake 6 to 8 minutes (I only needed 6 minutes and 20 seconds). Pop in the hearts, then let cool a minute before popping into the freezer
Super easy, and no mess!!
Yum! these sound very easy!
I love peanut butter blossoms and I love how you put a valentine’s day twist on them!
thank you!
I was just thinking about making the peanut butter cookies with a Hershey’s chocolate kiss on top with my kids for Valentine’s Day, but I love the festiveness and hearty-ness of these!
these are definitely more festive than a hershey’s kiss- but that would be a cute idea too.
What a delicious twist! Too cute and perfect for occasion!
Cheers
Choc Chip Uru
Latest: Healthiest Natural Sugars Muesli Bars
First of all, WILL YOU MARRY ME? I love your site so much, I just found it on pintrest and I can’t look away
And second, I want to make these for my boyfriend on valentine’s day, can I use light brown sugar? And are there any healthy substitutions you can make here that won’t make it taste less delicious?
Hi Ruosi! Thank you so much and I’m so glad you found my website.
There is no way to make these healthier though – they are a rich and dense cookie and I do not suggest switching out anything. For the amount of cookies you get, the 3/4 total of sugar isn’t too bad when broken down into each cookie. And yes, light brown sugar will work as well. Thank you so much Ruosi, enjoy them!
Love this recipe! Will be linking back to this in my upcoming post
Hi Marla! Thanks so much for the link. Were you able to link up to them? I didn’t find that particular post.
I just saw Reece’s Peanut Butter cup HEARTS at the store! I think I will make these cookies with those hearts for Valentine’s this year. Thanks for a great idea.
YUM! Charm, that sounds fabulous. I love reese’s peanut butter cups
I just made these, and, as promised, they are cute and delicious. I think I baked mine too long, because they were not especially soft. Also, I scooped into a mini muffin pan – to get uniform size and shape – and baked for 8-9 minutes. And that may be where I overbaked. I find that when I make blossom cookies ‘free form’, they don’t hold a nice round shape but become abstract art and too thin. Hence the mini muffin pan. And with that, I also got almost 4 dozen cookies!
And a quick tip I picked up from some other food blog: unwrap then freeze the chocolate pieces before placing them on the hot cookies (I do this before I get all my ingredients together). That helps prevent premature melting of the chocolate piece.
Thanks Charm! I like to freeze them after I stick the chocolate on top. But I’ll try your way next time. My cookies stay perfectly round when baked and scooped with a cookie scoop or rolled into a ball. You should try them on a cookie sheet next time. Thanks Charm!
Made these tonight and they are indeed the SOFTEST peanut butter cookies ever. My husband says they taste just like resses peanut butter. Keep the great recipes coming!
SO glad you made them Laura! And that you took the time to report back. I love these cookies so much. And yes – they taste like the inside of a reese’s cup!
Hi! I absolutely adore your site! This may seem weird, but I’m never too certain if I have to pack the brown sugar to measure it or not, when it isn’t indicated to do so. Help?
Hey Sarah! It’s not a weird question at all. I pack the brown sugar for all of the recipes on my website unless otherwise stated. Thank you!
Hi Sally! I have been keeping up with your blog for a while as a silent reader, but today was the first time that I tried one of your recipes. I just wanted to let you know that these cookies are amazing! Can’t wait to see what else you come up with!
Hey Reid! That’s so cool to hear that you’ve been a reader for awhile! So glad you made these AND that you loved them AND took the time to report back. Thank you!!
Hey Sally! Quick question: do you have to use dark brown sugar or is it okay to use light brown? Thanks!
Hey Britney! Light brown sugar is OK to use.
Great recipe! They turned out so soft and delicious. Thank you for sharing, as always! =)
That’s so great to hear. Thanks for reporting back Lauren!
3 for 3 Sally!!!!! My boyfriend says thank you
3 for 3! That’s so great to hear.
Thanks Melissa!
Thanks for sharing your cookie recipe. I made these today and they are delicious. My girls and I love that they are so soft and flavorful.
Hi Denise! That’s great to hear. I love these cookies!
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