Peanut Butter Sweethearts

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

peanut butter cookies with chocolate heart candies in the center

It goes without saying that I love peanut butter. Peanut butter cookies are definitely one of my favorites, but I’m not a fan of how hard, crunchy, and crumbly they can taste. 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.

Peanut butter blossoms are my favorite cookies during Christmas time. But I took the whole idea and added a little Valentine’s Day touch with some Dove chocolate hearts. I know you and your sweetheart will love them! (PS: I’ve done these with peanut butter cups too! See my peanut butter cup cookies.)

peanut butter cookie dough balls

overhead image of peanut butter cookies with chocolate heart candies on top

peanut butter cookies with chocolate heart candies on top

clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
overhead image of peanut butter cookies with chocolate heart candies on top

Peanut Butter Sweethearts

  • Author: Sally
  • Prep Time: 45 minutes
  • Cook Time: 10 minutes
  • Total Time: 55 minutes
  • Yield: 24 cookies
  • Category: Cookies
  • Method: Baking
  • Cuisine: American


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


  • 1 and 1/4 cups (156g) all-purpose flour (spoon & leveled)
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 cup (1 stick; 115g) unsalted butter, softened to room temperature
  • 1/2 cup (100g) packed dark brown sugar
  • 1/4 cup (50g) granulated sugar
  • 1 large egg
  • 3/4 cup (195g) creamy peanut butter
  • 1 teaspoon pure vanilla extract
  • 24 dove chocolate hearts
  • optional: additional 1/4 cup (50g) granulated sugar for rolling


  1. Whisk the flour, baking soda, and salt together. Set aside.
  2. Using a hand mixer or a stand mixer fitted with paddle attachment, beat the butter for 1 minute on high speed until creamy. On medium-high speed, beat in brown sugar and granulated sugar until completely creamed and smooth, about 2 minutes. Add the egg and beat on high until combined, about 1 minute. Scrape down the sides and bottom of the bowl as needed. Add the peanut butter and vanilla extract, then beat on high until combined.
  3. Add the dry ingredients to the wet ingredients and mix on low until combined. Cover and chill the dough for at least 30 minutes in the refrigerator (and up to 1 day). If chilling for longer than a few hours, though, allow to sit at room temperature for at least 30 minutes before rolling and baking because the dough will be quite hard and the cookies may not spread much.
  4. Preheat oven to 350°F (177°C). Line two large baking sheets with parchment paper or silicone baking mats. (Always recommended for cookies.) Set aside.
  5. Scoop and roll cookie dough, about 1 Tablespoon of dough each. Roll each ball in the additional granulated sugar (optional) and arrange on the baking sheet about 2 inches apart. Bake for 10 minutes or until the tops begin to slightly crack. Remove cookies from the oven and allow to cool for 10 minutes.
  6. Press a chocolate heart into each cookie and allow to cool completely.


  1. Make Ahead Instructions: Cookies stay fresh covered at room temperature for up to 1 week. You can make the cookie dough and chill it in the refrigerator for up to 1 day. Allow to come to room temperature then continue with step 4. Baked cookies freeze well for up to 3 months. Unbaked cookie dough balls freeze well for up to 3 months. Bake frozen cookie dough balls for an extra minute, no need to thaw. Click here for my tips and tricks on freezing cookie dough.
  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

peanut butter cookies with chocolate heart candies on top


  1. 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.

    1. 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!

  2. 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!

    1. 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!

  3. 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?

    1. 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!

  4. 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!

    1. 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!!

  5. Hey Sally! Quick question: do you have to use dark brown sugar or is it okay to use light brown? Thanks!

    1. Hey Britney! Light brown sugar is OK to use.

  6. Great recipe! They turned out so soft and delicious. Thank you for sharing, as always! =)

    1. That’s so great to hear. Thanks for reporting back Lauren!

  7. 3 for 3 Sally!!!!! My boyfriend says thank you 🙂

    1. 3 for 3! That’s so great to hear. 🙂 Thanks Melissa!

  8. 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.

    1. Hi Denise! That’s great to hear. I love these cookies!

  9. Rachel Lauren says:

    Sally, I was curious if the unbaked dough balls can be frozen as with your chocolate chip cookies? I’m baking christmas cookies and would love to save time by prepping ahead of time and saving that fresh baked taste for when I actually gift these bad boys out!

    1. Hi Rachel! Yep, the cookie dough balls may be frozen up to 2-3 months. I am all about saving time and prepping ahead, Rachel!

  10. If i dont have salted butter how much salt should i add to the batter?

    1. 1/4 teaspoon should be good.

  11. Happy New Year Sally! I hope you have a great one. 🙂

    I have a question about the dough. I’m making these for my brothers girlfriend, this was her special request for the holidays. I made the dough late Tuesday night. Thinking id see her today, however things didn’t work out that way. So I was wondering will the dough still be okay til Friday or Saturday night? It’s in a airtight container. Or should I make them ASAP? Thanks a bunch!


    1. Hey Dani – the dough should be fine. I suggest making them on Friday and then if you don’t see her until Saturday, cover the baked cookies tightly at room temperature overnight.

      1. Thanks Sally! I did as you said and she loved them. As a matter of a fact everyone who tried them love them. I did some without the chocolate and they were still good. The peanut butter flavor was just right way better and softer than the ones I made a couple a weeks ago. This recipe is a total keeper all around.

        Thanks again

  12. Hey Sally!
    I am making these and my dough is super sticky! I’m not sure why or what I should do? They also don’t seem to be cracking on the tops either.

    1. Hey Lacey! Be sure to chill the cookie dough longer if you find the dough to be sticky. It’s supposed to be slightly sticky, but you should be able to handle it well.

      1. thank you! but i realized that i some how made the mistake of leaving out the baking soda and the flour… haha oops! i added it in and they turned out great! so delicious!

  13. These were very good! I just made regular peanut butter cookies w out the chocolate part. I wanted a plain yummy peanut butter cookie. And these were sooo good. Puffy and soft..mmmm. im going to have to try your other peanut butter cookies now!

    1. Happy to read that, Jennifer! Thank you so much for reporting back. Let me know any others you try next!

  14. Hi Sally! I’m planning on making these for my spring break trip. I want to make the dough in advance and bake them on Thursday night. How long can I chill the dough for? Thanks!

    1. Cover tightly and chill for up to 3 days. I recommend rolling into balls and then chilling if you are chilling for more than 2-4 hours, though. Otherwise the dough will be rock hard and difficult to roll.

      1. Thanks so much, Sally! You are the best and your recipes are always a hit!

  15. Hi. I’ve made these several times and they are always a big hit! Today I made them gluten free and egg free (due to allergies of a friend). I used gluten free all purpose flour and I substituted unsweetened applesauce for the egg. They are tasty but really came out way too soft and several were falling apart. I’m thinking maybe the applesauce wasn’t the best choice. Or maybe I need to add baking powder? This was also my first time using gluten free flour. Any recommendations on adapting this recipe to be egg free? Thanks!

    1. I have no recommendations, unfortunately. I have never tried this recipe any other way than as written and am not experienced with gluten free flours in my cookie recipes. I would not suggest replacing egg with applesauce in my recipes.

  16. Just made these last night without any chocolate (just plain PB cookies) and they are amazing! So soft and chewy! Much better than a lot of the other PB cookie recipes out there that make hard cookies. Mine baked for a little longer than 9 minutes and still had that delicious slightly-underbaked texture. Yum.

  17. Delicious!

  18. I love ❤ this recipe! My cookies

  19. Best PB cookie ever!

  20. 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

    1. 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.

  21. 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!

    1. 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!

  22. 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.

  23. 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? 

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

  24. 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.

  25. 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! 🙂

    1. Yes, definitely! 1 cup is the perfect amount.

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

    1. Absolutely!

    2. These are delicious and so soft. Traditional peanut butter cookies crumble after a day but these are completely delicious. Thank you for adjusting the old standard and making these so amazing. They’re SO peanut buttery I would not add any Reese’s to them. Perfect with just a Hershey Kiss.

  27. 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!

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

  28. Melanie Rosen says:

    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! 

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

  29. 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.

  30. 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!

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