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

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Peanut Butter Sweethearts

  • Author: Sally
  • Prep Time: 45 minutes
  • Cook Time: 8 minutes
  • Total Time: 1 hour, 15 minutes
  • Yield: 24 cookies
  • Category: Cookies
  • Method: Baking
  • Cuisine: American

Description

Soft peanut butter cookies with Valentine’s Day heart candies!


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 pure vanilla extract
  • 1/2 teaspoon baking soda
  • 1 and 1/4 cups all-purpose flour (spoon & leveled)
  • 24 dove chocolate hearts
  • optional: granulated sugar for rolling

Instructions

  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°F (177°C). Remove chilled dough from fridge and roll into 1 Tablespoon 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.

Notes

  1. Make Ahead & Freezing Instructions: Cookies stay fresh and soft in an airtight container for up to 10 days or in the freezer for up to 3 months.
  2. Be sure to check out my top 5 cookie baking tips AND these are my 10 must-have cookie baking tools.

Keywords: peanut butter sweetheart cookies, sweetheart cookies

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

If you like soft peanut butter cookies, check out these Classic Peanut Butter Blossoms!

Peanut Butter Blossom Cookies

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

88 Comments

  1. 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! 

    1. 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.

  2. 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! 🙂

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

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

  5. 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!

  6. 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?

  7. 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! 

  8. 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?

    1. 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.

  9. 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!

  10. 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!

  11. 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!

  12. 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! 

  13. 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?

    1. 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!

      1. 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. 🙂

  14. 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?

    1. 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!

  15. I made these this afternoon. I didn’t change a thing with the recipe and they turned out AMAZING!! I love all your recipes and these didn’t disappoint!

  16. Is this peanut butter cookie recipes the same as your peanut butter blossoms recipe? and what brand of peanut butter do you use? Peanut butter brand I think really can change the flavor of a cookie thank you

  17. Hi there! I’ve tried 7 different peanut butter recipes and they all came out hard and crumbly! I even tried your other one with 2 cups of peanut butter and it was so hard within minutes so I gave them to the raccoons…im scared to try this recipe….i just don’t get it I make amazing cookies and cakes my cookies always turn out soft and chewy I’ve been baking since I was 12 I’m 30 now so it’s definitely not my baking abilities lol….but it’s the peanut butter cookies that suck hmmm I’ll give this one a try I just want regular peanut butter soft and chewy like bakeries! I have tried both Jiff and kraft….the only ones that were remotely acceptable was a recipe with cornstarch but it tasted like peanut butter shortbread lol

    1. Hi Amber, That is so frustrating! I recommend using this updated recipe for the softest cookies: https://sallysbakingaddiction.com/peanut-butter-cup-blossoms/

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