Peanut Butter Sweethearts

My favorite soft-baked and extra thick peanut butter cookie recipe with heart shaped chocolates. 

Soft peanut butter cookies with Valentine's Day heart candies! Recipe on sallysbakingaddiction.com

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!

Peanut butter sweethearts on sallysbakingaddiction.com

Soft peanut butter cookies with Valentine's Day heart candies! Recipe on sallysbakingaddiction.com

Soft peanut butter cookies with Valentine's Day heart candies! Recipe on sallysbakingaddiction.com

Peanut Butter Sweethearts

Ingredients:

  • 1/2 cup (1 stick) salted butter, softened to room temperature
  • 1/2 cup packed 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

Directions:

  1. 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.
  2. 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).
  3. 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.

Sally's Tip: Cookies stay fresh and soft in an airtight container for up to 10 days or in the freezer for up to 3 months.

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Soft peanut butter cookies with Valentine's Day heart candies! Recipe on sallysbakingaddiction.com

If you like soft peanut butter cookies, check out these peanut butter cookie recipe:

Soft-Baked Peanut Butter Lovers’ Cookies.

Reese's Stuffed Peanut Butter Cookies. Soft, chewy, and overloaded with peanut butter! sallysbakingaddiction.com

and these Classic Peanut Butter Blossoms!

Peanut Butter Blossom Cookies

Soft peanut butter cookies with Valentine's Day heart candies! Recipe on sallysbakingaddiction.com

92 Comments

Comments

  1. Constance on October 13, 2014 at 1:32 am

    I love ❤ this recipe! My cookies

  2. SS on November 10, 2014 at 8:56 am

    Best PB cookie ever!

  3. EllyA on December 4, 2014 at 11:03 am

    Hi Sally, i found your recipe today, my boyfriend is deployed and he loves Peanutbutter cookies. Do you think they will be good in 2 weeks when he recieves them. I think they will be great for the Christmas time overseas. Tha ks for the nice recipe

    • Sally on December 4, 2014 at 3:35 pm

      They would probably be just fine for 2 weeks in colder weather (wouldn’t ship these in humid, hot weather conditions). They’ll likely stay pretty soft.

  4. Jennifer on December 16, 2014 at 4:05 pm

    I’d love to do do this for Hanukkah with a chocolate coin on top–should I add the coin to the cookie right out of the oven (as written) and pop it in the fridge, or should I wait awhile, with the lower quality chocolate and the flimsy shape of the coin? I could trial-and-error it, but that’s a risky business! 🙂

    By the way, I’m a huge fan and a long-time reader. All my cookie recipes come straight from you!

    • Sally on December 16, 2014 at 4:18 pm

      Hey Jennifer! I feel like it *should* be ok sticking on right out of the oven and then placed in the refrigerator, but I’m not positive. I would play around with it until you find what works best with that chocolate candy. Enjoy!

  5. Katherine on February 15, 2015 at 9:18 am

    These were really good, and a great idea for Valentine’s Day! My only comment is that the recipe seemed very intent upon not baking for more than 9 minutes, but for my oven 9 minutes didn’t do the trick, except I had already put the chocolate hearts in the middle so it was too late and they came out underdone. So, great cookies, just know that 8-9 minutes may differ depending on your oven.

  6. nell alcott on March 1, 2015 at 12:45 pm

    I made these today I had 4 bag of Dove chocolates I got on clearance after Valetine’s Day and remembered seeing this recipe. I had dark choc hearts and Red Vevet Swirl. I figured I neeed to quadruple the recipe to use upf my hearts, I ended up with 11 1/2 dozen cookies! they are gorgeous and my husband taste-tested and approed.But I stil had more dough left. I had my youngest granso two week ago and had bought him one of those to-go snack cups of pb cookie when inspiration/or insanity struck I took the scoop I used for the cookies and then divided that ball in 1/2, I was easily able to fit 30 cookies on my sheet. I baked them for 8 minutes. They are slightly larger than the store bought, maybe next time I would divide the scoop into thirds. When completely cooled, I just dabbed a little pb on one and then topped with another cute little cookie, let them set up and then popped them in the freezer until the next time I see the grandsons. I ended up with 104 little cookies or 52 sandwich cookies and I am now done baking for the day. YOU ROCK!

    • nell alcott on March 1, 2015 at 12:47 pm

      I had such a hard time with the website letting me comment that now I see a LOT of typo’s…………oops! and I did not put them in the fridge to set up just put them on the cooling rack and they were perfect.

  7. Lisa on October 13, 2015 at 9:56 am

    I’m so glad I stumbled on your website!!  The nutella cookies are amazing and this is the best peanut butter blossoms recipes I’ve found yet and so my search is finally over.  

    I’m using this recipe to make spider cookies for halloween… just using a chocolate truffle and making chocolate lines for legs.  Anyways I want to freeze these after I make them today and take them out for our party on the 30th.  Do you think they freeze well? 

    • Sally on October 13, 2015 at 3:06 pm

      Yes, definitely! Up to 2-3 months. Thaw in the refrigerator before serving.

  8. Mariam on February 29, 2016 at 6:10 pm

    Hi, Sally! I love all of your recipes that I’ve tried so far, and these look fantastic! Can I add some cornstarch to make these softer, or will that affect the texture badly? If so, how much? I’ve used cornstarch in cookies before and absolutely love the texture as they remain soft for days! 

    • Sally on March 1, 2016 at 9:29 am

      Oh gosh, these peanut butter cookies are the softest cookies I’ve ever made, no need AT ALL for cornstarch. Trust me on it! If anything, you can add 1 tsp of cornstarch if you’d like.

  9. Mariam on March 4, 2016 at 10:11 pm

    Ahhh, Sally it’s me AGAIN.  I cannot stop with the questions, can I?  ;)Anyways, Is this a thick enough dough for add ins like reeses pieces? About a cup maybe? Because peanut butter upon peanut butter sounds fantastic! 🙂

    • Sally on March 5, 2016 at 10:28 am

      Yes, definitely! 1 cup is the perfect amount.

  10. sara johnson on December 17, 2016 at 11:30 am

    This is probably a silly question, but can I make these without the chocolate and press the hashtag in them like traditional PB cookies?!

    • Sally on December 17, 2016 at 11:51 am

      Absolutely!

  11. balconcine on January 18, 2017 at 10:01 am

    Hello!
    i’ve seen this lovely cookies on Pinterest and i love them!
    I like very much your website too.
    kisses from Sicily!

  12. Jennifer on February 1, 2017 at 12:24 pm

    HI!
    My husband loves peanut butter and chocolate. I am planning on making this cookies for V-day. Do you have a recommendation on what type of peanut butter to use? Natural ok? Or should I use one with more sugar such as Jiff?
    Thank you!

    • Sally on February 1, 2017 at 2:11 pm

      I do not suggest natural. Commercial brands like creamy Jif or Skippy are best for the texture!

  13. Traci on February 2, 2017 at 2:53 pm

    Is there a difference in the light brown and dark brown sugar?  In the original peanut butter cookie (which I love!) it calls for light and this for dark. Am I fine using light for these?

  14. Melanie Rosen on February 4, 2017 at 10:49 am

    Another winner Sally! The cookie part is irresistible! Everyone commented on how beautiful they were too! I’m going to try it with different candies for year-round. Heck I may leave the candy out and just eat the cookie! 

    • Sally on February 4, 2017 at 6:17 pm

      The PB cookies– plain– are my favorite PB cookies ever 🙂

  15. Steph on February 11, 2017 at 1:04 pm

    Hi Sally! Thanks for sharing another great recipe 🙂 I am so excited to make these for my husband for Valentine’s Day! Quick question- do you think I could make the dough a day or two ahead of time and leave it in the refrigerator  until I’m ready to bake them?

    • Sally on February 12, 2017 at 11:24 am

      Sure can! You can leave this cookie dough in the fridge (covered tightly) for 2-4 days. Just let it sit out at room temperature for 30 minutes before rolling/shaping.

  16. Carol on February 11, 2017 at 3:22 pm

    I baked these today for an early Valentine’s Day dinner with my family.  Oh so delicious! I know everyone will love them tonight! Thank you for such wonderful recipes!

  17. Tory on February 15, 2017 at 12:35 pm

    Hi Sally! I love your site. Great recipes! I made these yesterday and the sugar cookie hearts, both for my husband. Each batch of cookies came out perfect. Thanks for the clear and easy to follow directions, made things easier for this novice baker!

  18. CK on March 13, 2017 at 1:56 pm

    Hi there!
    I wish I had time to look through all the comments on your peanut butter cookies to find the answer to my question — but I can’t while I’m at school. I have moved from sea level Miami to higher altitude Colorado…do you happen to know what I should adjust, ingredient-wise? I so want them to turn out like they usually do! Please and thanks, and have a great day!

  19. Meghan on April 10, 2017 at 4:13 pm

    These are delish! They turn out great with either light or dark brown sugar. They’re also great with chunky peanut butter as well. Thank you for all that you do! 

  20. Victoria on July 29, 2018 at 11:44 am

    I know a couple of people who are diabetic and I was wondering if I could swap the sugar out for another sweetener? Maybe splenda or something? Would that still be good?

    • Sally on July 30, 2018 at 11:01 am

      Hi Victoria! I recommend sticking with the recipe as written or finding another source for diabetic-friendly cookie recipes. Sorry I don’t have any!

      • Victoria on July 30, 2018 at 1:25 pm

        It’s okay! I actually ended up trying it anyway. The conversion chart for sugar and splenda are the same. They turned out really great and are already all eaten up. My coworkers and family ate them in a day. Haha. 🙂



  21. Anna on August 2, 2018 at 10:25 am

    Hi these looks amazing! I would like to make these for my boyfriend who is a peanut butter lover! Is there another recipe that has the measurements in grams?

    • Sally on August 2, 2018 at 1:29 pm

      Hi Anna, This recipe is from 2012 so I don’t have the measurement conversions written for it. Just about all of my newer recipes have measurements written both ways!

Reviews

Questions

  1. Victoria on July 29, 2018 at 11:44 am

    I know a couple of people who are diabetic and I was wondering if I could swap the sugar out for another sweetener? Maybe splenda or something? Would that still be good?

    • Sally on July 30, 2018 at 11:01 am

      Hi Victoria! I recommend sticking with the recipe as written or finding another source for diabetic-friendly cookie recipes. Sorry I don’t have any!

      • Victoria on July 30, 2018 at 1:25 pm

        It’s okay! I actually ended up trying it anyway. The conversion chart for sugar and splenda are the same. They turned out really great and are already all eaten up. My coworkers and family ate them in a day. Haha. 🙂



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