Valentine peanut butter blossom cookie recipe is a favorite any time of the year but made special for Valentine’s Day with the addition of chocolate hearts.
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It is an easy recipe using pantry staples and Hershey chocolates and requires no refrigeration before baking! Another favorite peanut butter treat is my Butterfinger Pie!
Soft peanut butter cookies are a classic cookie and a favorite in our house. I often make my quick and easy 3 Ingredient Peanut Butter Cookies when I'm craving something sweet. I love easy Valentine's Day recipes like these cookies, Valentine's Muddy Buddies, and Heart Shaped Cherry Hand Pies.
Why this recipe works
This delicious cookie recipe is a perfect Valentine's Day treat. A delicious peanut butter cookie dough rolled into sugar, baked and a chocolate heart pressed into the center. It's a fun recipe to do with your kids and super cute for gifts or party desserts. So simple and yet so satisfying!
Ingredients for this recipe
Creamy Peanut butter: use brands like JIF, Skippy, or Peter Pan the natural kinds have a different consistency.
Butter: both salted and unsalted can be used. It is important to make sure your butter is at room temperature to completely mix with the sugars.
Leavening: Using both baking soda and baking powder allows them to hold great shape without chilling the dough first.
Chocolate hearts: I used Hershey's heart chocolates, but Reese's peanut butter cup hearts or Butterfinger hearts are also delicious.
How to make this recipe
Step 1: Add all the dry ingredients to a large bowl and mix until combined.
Step 2: Mix the sugars, peanut butter, and butter in another large mixing bowl until combined.
Step 3: Add in the egg and vanilla and mix.
Step 4: Add the dry ingredients to the wet and combine.
Step 5: One the dough is all mixed.
Step 6: Use a 1 1/2-inch cookie scoop or spoon and grab some dough.
Step 7: Roll the dough into 1 1/2-inch ball.
Step 8: Roll the balls into the granulated sugar.
Step 9: Place cookie dough balls on a baking sheet and bake.
Step 10: Press a Hershey chocolate heart into the center of a hot cookie.
Chunky peanut butter: try crunchy peanut butter instead of creamy for a nuttier version with more texture.
Roll the dough: in sprinkles instead of sugar for a more festive cookie.
Don't overbake: You want them to be soft and chewy. I actually prefer to underbake them by about 1 minute just for that extra softness.
Chocolate hearts: The chocolate will start to melt a bit from the warm cookie. You can pop the tray into the freezer for 5 minutes to let the heart hold its full shape.
Fully baked cookies can be stored in a single layer separated with parchment paper in a freezer bag for up to 3 months. You can also freeze the dough. Portion the dough into balls before freezing. If baking from a frozen state, add an additional minute or two to the bake time.
These cookies are best stored at room temperature in an airtight container. They will keep for 5-7 days
If too much flour is used then the cookies will be crumbly. For best results measure using a spoon to scoop the flour loosely into a measuring cup. If your dough is crumbly, add a tablespoon or two of milk to the dough for moisture.
If your cookies break apart as you push the Hershey hearts into them, gently push them back into place while they are still warm. They will firm up as they cool.
More sweet treats you'll love
- 1 ½ cup all-purpose flour
- ¾ teaspoons baking soda
- ½ teaspoon baking powder
- ¼ teaspoon salt
- ½ cup granulated sugar plus additional for rolling
- ½ cup lightly packed light brown sugar
- ¾ cup creamy peanut butter
- ½ cup butter, softened
- 1 egg
- 1 teaspoon vanilla extract
- 32 heart shaped Hershey chocolates
1. Preheat oven to 350°F.
2. Combine flour, baking soda, baking powder, and salt in a small bowl, then set aside.
3. In a large mixing bowl, beat the granulated sugar, brown sugar, peanut butter, and unsalted butter on medium-high speed until smooth, about 2 minutes. A hand mixer or stand mixer can be used.
4. Add the egg and vanilla and beat an additional minute.
5. Add the flour mixture and stir at low speed until just combined.
6. Portion into balls, using 1 ½ tablespoon of dough for each ball. Press the ball tightly, then roll in
granulated sugar until coated. Place on a baking sheet about 2-inches apart.
7. Bake 10-12 minutes, or until there are cracks across the top of each cookie. Remove from the oven and immediately press a chocolate heart into each cookie. *See notes
Peanut butter-Use creamy peanut butter like Jif, Skippy, or Peter Pan. The natural peanut butter has a different consistency and may not add enough moisture.
Chocolate hearts- I used Hershey milk chocolate hearts but Reese's peanut butter hearts or even Butterfinger hearts would be delicious.
The hearts will start to melt a little after you press them into the cookie. Pop them into the freezer for 5 minutes to help the heart hold its full shape.
How to store-These cookies are best stored at room temperature in an airtight container. They will keep for 5-7 days.
Can I freeze them?-Fully baked cookies can be stored in the freezer for up to 3 months. You can also freeze the dough. Portion the dough into balls before freezing. If baking from a frozen state, add an additional minute or two to the bake time.
Amount Per Serving Calories 114Total Fat 6gSaturated Fat 3gTrans Fat 0gUnsaturated Fat 3gCholesterol 14mgSodium 114mgCarbohydrates 13gFiber 1gSugar 7gProtein 2g
Nutrition Disclaimer: All information presented on this site is intended for informational purposes only. I am not a certified nutritionist and any nutritional information shared on butteryourbiscuit.com should only be used as a general guideline.