Chewy peanut butter cookies topped with a chocolate heart are a perfect Valentine’s Day twist on the classic peanut butter blossom. Though you don’t have to save them for the holiday, they are a perfect way to spread the love any time!
Peanut butter blossom cookies are always a favorite. It is hard to go wrong with the chocolate and peanut butter combination. This particular recipe makes a soft and chewier peanut butter base.
Using heart chocolates makes them cute and festive with no extra work. They are a perfect way to show your Valentines you love them, or just make life a little sweeter.
I never got around to baking peanut butter blossom cookies this holiday season. That is a real shame, because I know they are a favorite of so many people.
Rather than get too sad about it, I decided to just change which holiday I would make them for. Luckily I had this old post for a Valentine’s version that was in need of a little spiffing up!
So I pulled out the mixer and got the chocolate hearts ready. I made a double batch and ended up with 63 cookies.
Unfortunately none of our Valentines will see them close to the holiday because they were all gone by the end of the day. Between my siblings, some friends and the neighbor kid (with plenty of help from me, my husband and Little Dude) not a single cookie made it to see the light of a second day.
Hey, it happens! And I would say that is a sign that these puppies are really good!
I originally shared this recipe back in 2016 when Little Dude was just 2, going on 3 and he was quite the helper. I couldn’t bear to change the part about him making these for his friends, so the original post is next.
I’ll throw some tips for storing and making these cookies down closer to the recipe card.
Original post from February 2016
It’s all hearts and chocolates at Valentine’s Day! So, Little Dude and I had a date in the kitchen last night.
We wanted to make treats for his friends at daycare. We love to cook together and I want to take advantage of making treats before he gets to school and homemade treats are frowned upon.
Last year he wasn’t quite old enough to help much, so I made sour cream cutout cookies (and a chocolate version too!) for his Valentines. So this year we played to his strengths and made a delicious treat to share with his friends.
Little Dude loves to unwrap the butter and put it in the mixer bowl. He also loves to dump the dry ingredients in the bowl.
Of course he knows that a good helper gets to lick the beater when we’re done. That is a perk of helping mom in the kitchen.
He rolled the balls of dough in the sugar and placed them on the cookie sheet and into the oven they went. As they baked, he unwrapped the chocolate hearts.
He was a very dedicated unwrapper. Luckily there was a broken heart in the bag, so he got to sample his hard work!
We can’t wait to bring these to Little Dudes’s friends this morning! We just know they are going to love them!
Tips and Tricks
The dough for these cookies is nice and soft. There isn’t a ton of flour in it, which is what keeps them softer and chewier after you bake them.
However, that can make the dough feel a bit sticky. If you chill the dough for a bit before you try to work with it, it will be less sticky.
I like using a small cookie scoop to measure the dough. Otherwise my balls of dough tend to grow as I go and I don’t get the number of cookies I am anticipating.
It seems I am rough on cookie scoops and have broke a fair number of them. My oxo cookie scoops are the only ones I have not broken, so I cannot recommend those highly enough.
I used a small cookie scoop to measure the dough for these. I scraped the excess off the scoop to make it a level scoop which is about 1 Tablespoon of dough.
That may not seem like enough when you see the size of the Dove hearts chocolates, but it all works out. The cookies and hearts end up being the perfect size together.
Solid chocolate candies are the go to for blossom cookies, but that doesn’t mean you can’t use filled. Just freeze the filled chocolates for several hours before you use them, otherwise the bottoms will melt and the filling may ooze out.
It is unnecessary to freeze solid chocolate candies for the center. Just unwrap them and use them at room temperature.
Storing your cookies
The chocolate candy centers of the cookies will be soft for a little while after you put them in the hot cookies. So be careful not to stack them too soon.
Once the cookies are fully cooled and the chocolate is once again set, you can stack the cookies as you desire. They will store in an airtight container at room temperature for several days or up to a week.
They will still be edible after that stage, but much less chewy. The cookie bases will get dryer the longer they are out.
So if you know you aren’t going to enjoy them right away, put them in a freezer bag or storage container and store them in the freezer until you are ready to consume them. Once frozen they can be stored for several months.
Just let them come to room temperature when you are ready and enjoy! A few seconds in the microwave will make them an extra decadent treat.
Love this recipe? Give it a ⭐⭐⭐⭐⭐ review in the recipe card below!
- 1/4 cup butter, softened
- 1/2 cup sugar
- 1/4 cup brown sugar
- 1/2 cup peanut butter
- 1 egg
- 1/2 teaspoon vanilla extract
- 1 teaspoon baking soda
- 1 cup flour
- additional sugar for rolling cookies in (about 1/4 cup)
- About 30 heart shaped chocolates
- Preheat oven to 350°F.
- Cream together sugars and butter until light and fluffy.
- Bear in peanut butter, egg and vanilla.
- Add baking soda and flour and mix until just combined. If the dough is sticky, cover and chill for at least a half hour or up to a couple of days.
- Roll dough about 1 Tablespoon at a time into balls, a small cookie scoop is perfect for this. Coat in additional sugar and place about 1" apart on cookie sheets. Bake for 6-8 minutes.
- Allow to cool for 5 minutes, then press a chocolate into the center of each cookie. Remove cookies to a wire rack and allow to cool completely before serving.
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Amount Per Serving: Calories: 82Total Fat: 4gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 10mgSodium: 81mgCarbohydrates: 10gFiber: 0gSugar: 6gProtein: 2g
All nutritional information is estimated and will depend on the exact ingredients you use.