Valentine Peanut Butter Blossoms
Classic peanut butter blossom cookie recipe is a favorite any time of year but made special for Valentine’s Day with the addition of chocolate hearts. It is an easy recipe using pantry staples and Hershey chocolates and requires no refrigeration before baking!
Servings 24
Calories 114kcal
Ingredients
- 1 ½ cup all-purpose flour Spoon and leveled
- 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
Instructions
- Preheat oven to 350°F.
- Combine flour, baking soda, baking powder, and salt in a small bowl, then set aside.
- 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.
- Add the egg and vanilla and beat an additional minute.
- Add the flour mixture and stir at low speed until just combined.
- Portion into balls, using 1 ½ tablespoons of dough for each ball. Press the ball tightly, then roll it in granulated sugar until coated. Place on a baking sheet about 2 inches apart.
- 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
Video
Notes
Use creamy peanut butter like Jif, Skippy, or Peter Pan. The natural peanut butter has a different consistency and may not add enough moisture.
I used Hershey milk chocolate hearts but Reese's peanut butter hearts or even Butterfinger hearts would be delicious.
Use Hershey kisses or leave the chocolate out all together and make the crisscross pattern with a fork.
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.
Store these cookies 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.
Nutrition
Serving: 1g | Calories: 114kcal | Carbohydrates: 13g | Protein: 2g | Fat: 6g | Saturated Fat: 3g | Polyunsaturated Fat: 3g | Cholesterol: 14mg | Sodium: 114mg | Fiber: 1g | Sugar: 7g
