Peanut Butter Heart Cookies
My favorite soft and chewy peanut butter cookies, with a Reese's peanut butter heart pressed into the center.
Prep Time15 mins
Cook Time10 mins
Total Time25 mins
- 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, 1/2 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 1/2 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.
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.
Calories: 187kcal | Carbohydrates: 23g | Protein: 3g | Fat: 9g | Saturated Fat: 3g | Cholesterol: 19mg | Sodium: 126mg | Potassium: 78mg | Sugar: 16g | Vitamin A: 85IU | Calcium: 15mg | Iron: 0.6mg