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. 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?

    1. 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!

  2. 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.

  3. 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!

  4. 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!

  5. 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!

  6. 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!!

  7. 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.

  8. 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!

  9. 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!

    Dani

    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
        Dani

  10. My daughter doesn’t like peanut butter- if I eliminate the pb can I still use the rest of this recipe as is for these yummy cookies?

    Thanks & love love your site! : )

    1. No, I would suggest a regular cookie recipe. Here is my chocolate chip cookie recipe you can use and omit the chocolate chips: https://sallysbakingaddiction.com/2012/08/06/the-chocolate-chip-cookie/

  11. 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!

  12. 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!
    Jenny

  13. 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!
    Anna

    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.

  14. 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.

  15. 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.

  16. 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.

  17. 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!

  18. 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.

  19. 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!

    1. 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.

  20. 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? 

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