You’re sure to win over your sweetheart with these amazing Peanut Butter Heart Cookies. 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 like these heart cookies, these Heart Cupcakes, and the classic super soft Sugar Cookies!  Don’t miss all my other Valentine’s recipes!

Peanut Butter Cookies with a reese's chocolate heart in the center, stacked on a plate.

I’m a total sucker for Reese’s holiday peanut butter cups. Do you know the ones I’m talking about? They’re shaped as pumpkins at halloween, Christmas trees at Christmastime, and hearts during Valentines? They are WAY better than the regular Reese’s! They’re packed with twice as much peanut butter filling, and the chocolate isn’t “waxy” like it sometimes is with the mini Reese’s cups.

My husband –who knows chocolate is truly the way to my heart — usually surprises me with one during each of those holidays. What a sweetheart, right? 😉

Why I LOVE this recipe:

So, I’m kind of a cookie snob. Ok not “kind-of”. I AM a cookie snob. I don’t think there’s anything worse than a crunchy, hard cookie! My ideal cookie has a slight crisp to the outside, but is really soft and chewy. These Peanut Butter Cookies are exactly that. 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.

I like the butter/shortening combination in these cookies because you get the best of both worlds: that delicious buttery flavor with the tenderness that the shortening adds. The brown sugar and white sugar combination also adds to the rich flavor and chewiness in these cookies.

Process photos for mixing the ingredients for peanut butter cookies.

2. Add the eggs and vanilla.

3. Add dry ingredients.  Mix in the dry ingredients, just until everything is 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.

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.

6. Bake them for 7-10 minutes. You don’t want them to get brown around the edges at all. We want to avoid hard, crumble-y cookies at all costs, so be careful not to over bake them. They will look just set, and pale. Remember, they will set up more as them cool.

Placing a chocolate Reese's peanut butter heart candy in the center of a peanut butter cookie.

7. Cool and add chocolate heart.  Remove them from the oven and allow them to cool on the baking sheet for 3 minutes. Remove them to a wire cooling wrack, press a Reese’s hearts into the center of each cookie and then allow them to cool completely.

I love how much cuteness the Reese’s hearts add! They take these already amazing peanut butter cookies and send them over the top!

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.

The first time I made these I sent two in my husband’s lunch. He called me right after eating them to declare they were his absolute new favorite cookie!  I aim to please 😉


To make ahead: These cookies will taste great made one day ahead of time or you could make the dough and store it in the refrigerator for 1-2 days before rolling in sugar and baking.

To store: Store cookies at room temperature in a sealed container or bag.

To freeze: Place cookies (once they have cooled completely) in a freezer safe bag in the freezer for 2-3 months.

I’ve got dozen’s of yummy cookie recipes. Some of my favorites include:



Peanut Butter Cookies with a reese's chocolate heart in the center, stacked on a plate.
Prep 15 mins
Cook 10 mins
Total 25 mins
Save Recipe



  • 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.


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.


Calories: 225kcalCarbohydrates: 28gProtein: 4gFat: 12gSaturated Fat: 4gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gTrans Fat: 0.4gCholesterol: 21mgSodium: 151mgPotassium: 100mgFiber: 1gSugar: 20gVitamin A: 90IUVitamin C: 0.04mgCalcium: 22mgIron: 1mg

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I originally shared this recipe January 2018. Updated January 2020 with additional instructions to make sure you can make them perfectly! 

Have you tried this recipe?!

RATE and COMMENT below! I would love to hear your experience.

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About The Author

Lauren Allen

Welcome! I’m Lauren, a mom of four and lover of good food. Here you’ll find easy recipes and weeknight meal ideas made with real ingredients, with step-by-step photos and videos.

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Recipe Rating


  1. 5 stars
    LAUR! These were so good! Like waiting until my children turn their back and sneaking one more before they can catch me good. Definitely adding this to my recipe cards! I used natural peanut butter and it went just fine, which is not always the case for peanut butter cookie recipes.

  2. 4 stars
    I was super excited to make these because pb kiss cookies are my favorite Xmas cookie. I thought they turned out really cute! Mine stayed soft(maybe almost to soft) but I wished they had more peanut butter flavor. If I make them again I will add more peanut butter.

  3. 5 stars
    I made these cookies last night for Valentines Day and they were delicious! It was a little tricky trying to keep the chocolate from melting, but most of them turned out fine!
    I’ve made these before using a different recipe, and using solid chocolate hearts, and they weren’t near as tasty as your recipe!

  4. Would it work if I use all butter and no crisco ? I don’t like to use crisco. The cookies look great for Valentine’s Day! Can’t wait to make this this weekend. Thanks!

    1. Hi Donna, All butter would be fine–the texture will just be a little different. I would also suggest whipping the butter first, before adding the sugar and pb.

  5. I love these cookies!! They were perfect, thanks Lauren! Just one note- don’t put your hearts on until the cookies are on the cooling rack or else they will melt!!

  6. I saw these and could not wait to make them. That happened today and they did not disappoint! I doubled the recipe and used coconut oil and they were so good. My sons were outside playing in the snow and came into the house to the smells. One son who is not really a sweet eater at three! He told me the peanut butter in the hearts was so good. Thank you for sharing such a great recipe. I put most of them in the freezer to save to share with out Sunday School class next month.

    1. I’m so happy you liked them! I freeze my extras as well–I love having treats ready to go for things like that! Thanks for your comment

  7. Oooh these look so good and I’m with you on soft cookies…crackers are supposed to be crunchy not cookies. I’ve never seen those Reese’e hearts but I am going to pick up a bag next time I’m at the store. Thanks for the great recipe!