Get your ovens warming up because you’re going to want to bake these soft and chewy Valentine Day Cookies with a big fat Reese’s Peanut Butter Heart stuffed right in the middle of the hot cookie.
These are like a mashup of Peanut Butter Blossoms and Reese’s Peanut Butter Cup Cookies but with a fun and seasonal heart in the middle!
One of my all-time favorite cookies it s the peanut butter blossom. They’re just so perfect, with the fluffy cookie and the nice big hunk of chocolate in the middle. Well, these are kinda like that.
In fact, these are pretty much THAT classic peanut butter cookie but instead of the Kiss, its a heart shape Reese’s. So like peanut butter, chocolate, peanut butter cookie. For me, pretty much the ultimate cookie!
I saw the heart-shaped Reese’s at the store in the Valentine’s Day Aisle. The first time I passed them by, but then I went back and grabbed them. I could not resist making cookies with them!
Reese’s Peanut Butter Cup Cookies
These are like a Reese’s Peanut Butter Cup Cookie as well. But heart-shaped for Valentine’s Day. And the chocolate is very thin. If you don’t have Reese’s Peanut Butter Hearts, by all means, USE regular Reese’s Peanut Butter Cups, they will work perfectly.
Actually save yourself money and buy the leftover Reese’s Peanut Butter Cup Christmas Candy, you’re unwrapping them anyway. And they will definitely keep if you hide them from whoever will eat them.
In my house that’s me, so it’s self-defeating.
How to Keep Reese’s Cup Hearts from Melting in your Peanut Butter Cookies
The ONLY special treatment these cookies need is in the cooling department.The chocolate on the Reese’s Hearts is SO THIN they need special treatment.
The Reese’s Peanut Butter Cup Hearts like to melt away while they cool, so you have to work to keep that from happening. The Reese’s Hearts are a lot more fragile than a Kiss, and they melt and they make a MESS. Do NOT ask me how I know.
First I just tried popping the cookie sheet right in the refrigerator but that didn’t keep them from melting. It just barely slowed down the process.
So then I put them outside where it was about zero out. The chickadees immediately came calling. I think that the peanut butter smell got to them!
So I ended up putting them in the freezer to chill. It works perfectly! Just remember to take them out before they freeze completely.
Soft and Chewy Peanut Butter Cookies
These Reese’s Peanut Butter Heart Cookies much like their peanut butter cup brethren will stay SOFT and CHEWY if stored at room temperature. I just keep them on a plate in the cupboard and with two teen boys they didn’t last long. In fact, it felt like a race to see who got the last one.
Spoiler; it wasn’t me.
Peanut Allergies are No Joke!
Please, before you make these Reese’s Peanut Butter Heart Cookies and take them anywhere, be sure there isn’t a peanut allergy in the room. That would be a terrible thing to do to someone in a classroom or a workplace environment.
A Small Batch of Reese’s Peanut Butter Heart Cookies!
YES! These make roughly 24 cookies, so you’re not stuck with a bunch of cookies you have to eat up. They make a nice home-baked gift without too many leftovers, maybe just a few to sample! If you don’t like Peanut Butter Cup Cookies maybe try my Texas Sheet Cake Cookies?
These Soft Chewy Reese's Peanut Butter Heart Cookies are the perfect gift for anyone this Valentine's Day!
- 1/2 cup butter, softened
- 3/4 cup sugar, divided
- 1/2 cup brown sugar
- 1/2 cup peanut butter
- 1 egg
- 1 teaspoon vanilla extract
- 1 3/4 cups all purpose flour
- 1/2 teaspoon salt
- 1 teaspoon baking soda
- 24 Reese's Peanut Butter Hearts(about 1 bag)
- Cream the butter with 1/2 cup of the white sugar and all the brown sugar
- scrape down the sides of the bowl
- add the peanut butter and beat well
- beat in the egg and vanilla
- scrape the sides of the bowl again
- mix the flour, salt, and baking soda together
- stir into the butter mixture
- scrape down the sides, and stir until the dough comes together
- refrigerate for at least 30 minutes
- when you're ready to bake preheat the oven to 350˚
- roll the dough into 24 balls, they will be about 1 1/4 inch
- roll in the remaining sugar
- bake 12 at a time on a lined baking sheet for 10-12 minutes
- unwrap the peanut butter hearts
- when the cookies have risen and are lightly browned but still soft pull them out
- poke a heart in the middle of each cookie
- and then carefully slide the tray in the freezer to cool completely, don't freeze them solid
- repeat the rest of the dough
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