You’re sure to win over your sweetheart with this amazing Valentine’s Cookies recipe that includes my favorite soft and chewy peanut butter cookies, with a Reese’s peanut butter heart pressed into the center.
I love easy Valentine’s recipes! Try my Sugar Cookie Bars, Valentine’s Cupcakes, or Chocolate Covered Strawberries!
![Peanut Butter Cookies with a reese's chocolate heart in the center, stacked on a plate.](https://tastesbetterfromscratch.com/wp-content/uploads/2020/01/Peanut-Butter-Heart-Cookies-3.jpg)
I’m a bit of a cookie snob, and these Valentine’s Day cookies fit the bill for my ideal cookie; slight crisp to the outside, but is really soft and chewy. Top with a Reese’s peanut butter heart candy and I can’t think of any better cookies to make on Valentine’s day. They are fantastic!
How to Make Heart Cookies:
1. Cream butter and sugar. Start with mixing together the butter, shortening, brown sugar and white sugar.
2. Add the eggs (room temp) and vanilla.
![Process photos for mixing the ingredients for peanut butter cookies.](https://tastesbetterfromscratch.com/wp-content/uploads/2015/01/Peanut-Butter-Heart-Cookies.jpg)
3. Add dry ingredients and mix until combined.
4. Scoop into dough balls. The dough will be pretty soft. Use a cookie scoop or spoon to scoop the dough. This recipe will make about 2 dozen cookies.
![Process for scooping the peanut butter cookie dough into balls, and rolling them in sugar.](https://tastesbetterfromscratch.com/wp-content/uploads/2015/01/Peanut-Butter-Heart-Cookie-10.jpg)
5. Roll in sugar. Roll each dough ball lightly in granulated sugar and place them on a parchment lined baking sheet.
![One cookie sheet with peanut butter cookie dough rolled into balls, and another cookie sheet with the baked cookies.](https://tastesbetterfromscratch.com/wp-content/uploads/2015/01/Peanut-Butter-Heart-Cookies-12.jpg)
6. Bake for 7-10 minutes. Keep in mind these homemade Valentine’s cookies will set up as they cool, so don’t over bake them.
![Placing a chocolate Reese's peanut butter heart candy in the center of a peanut butter cookie.](https://tastesbetterfromscratch.com/wp-content/uploads/2015/01/Peanut-Butter-Heart-Cookies-7.jpg)
7. Cool and add chocolate heart. Remove them from the oven and allow them to cool on the baking sheet for a few minutes before pressing an unwrapped Reese’s heart in the center. Remove them to a wire cooling wrack to cool completely.
![Overhead photo of a platter of peanut butter cookies with Reese's chocolate pressed into the center of each cookie, and extra Reese's heart candies scattered around.](https://tastesbetterfromscratch.com/wp-content/uploads/2015/01/Peanut-Butter-Heart-Cookies-9.jpg)
Make Ahead and Freezing Instructions:
To Make Ahead: The cookie dough may be refrigerated for up to 2 days before baking.
To Freeze: Once cooled, place in a freezer safe bag or container and freeze for up to 3 months.
I’ve got dozen’s of yummy cookie recipes. Some of my favorites include:
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Recipe
![Peanut Butter Cookies with a reese's chocolate heart in the center, stacked on a plate.](https://tastesbetterfromscratch.com/wp-content/uploads/2020/01/Peanut-Butter-Heart-Cookies-3-500x500.jpg)
Peanut Butter Heart Cookies
Ingredients
- 1/4 cup unsalted butter
- 1/4 cup vegetable shortening (Crisco)
- 1/2 cup creamy peanut butter
- 1 cup granulated sugar , divided
- 1/2 cup light brown sugar , packed
- 1/2 teaspoon vanilla extract
- 2 large eggs
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 12 ounce package Reese's Peanut Butter Hearts
Instructions
- Preheat oven to 375 degrees F.
- In a mixing bowl cream together butter, shortening, peanut butter, ½ cup granulated sugar, and brown sugar until light and fluffy, about 2 minutes.
- Add and eggs, mixing after each addition. Mix in the vanilla.
- In a separate bowl whisk together flour, baking soda, and salt.
- Stir dry ingredients into the wet ingredients and mix gently to combine. Don’t over-mix. The dough will be very soft.
- Pour remaining ½ cup of granulated sugar into a small bowl. Line a cookie sheet with parchment paper.
- Scoop dough into balls and then roll in sugar.
- Bake for 7-10 minutes, just until set. They will be pale, and look just barely set. Don’t over-bake them or they will be hard once cooled.
- Remove from oven and allow to cool on baking sheet for 2-3 minutes, and then transfer to cooling rack.
- Press an unwrapped Reese’s heart to the center of each warm cookie. Allow cookies to cool completely.
- Store leftover cookies in a container at room temperature, or they freeze very well.
Notes
Nutrition
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I originally shared this recipe January 2018. Updated January 2020 and January 2022.
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This is our family’s favorite peanut butter cookie recipe!! I usually put the dough in the fridge for a minute to setup before I scoop and roll in sugar. Never seem to have the peanut butter cups but they are still delicious without them.