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’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.
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.
5. Roll in sugar. Roll each dough ball lightly in granulated sugar and place them on a parchment lined baking sheet.
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.
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!
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 😉
MAKE AHEAD, STORING AND FREEZING INSTRUCTIONS:
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 Heart Cookies
- 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
- 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.
Did You Make This Recipe?
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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?!
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