Peanut Butter Heart Cookies
This recipe is originally from www.sallysbakingaddiction.com This recipe makes a light, pillowy soft dough that gets refrigerated for up to a day, and then topped with a chocolate heart of your choice. I used two different types of candies for this, a solid chocolate heart, and a peanut butter filled heart. It is hard to tell which were enjoyed more, because they both disappeared rather quickly! This recipe yields 2 dozen cookies.
Ingredients
· 1 stick (½ cup) Butter (room temperature)
· 1 Large Egg
· ¾ Cup Peanut Butter
· 1 Teaspoon Vanilla Extract
· ½ Cup White Sugar
· ½ Cup Packed Dark Brown Sugar
· ½ Teaspoon Baking Soda
· ¼ Teaspoon Salt
· 1 ¼ Cups Flour
· Chocolate Heart Candies (Dove, Lindt, Reese’s all work)
Instructions
1. In a bowl, combine flour, salt, and baking soda together.
2. Using a mixer with a paddle attachment beat butter until fluffy. Add sugars and cream together until smooth.
3. Add in peanut butter, egg, and vanilla extract. Combine until smooth, scraping down the sides of the bowl as needed.
4. Add the combined dry ingredients to the wet ingredients slowly on a lower speed.
5. Roll out dough into balls using a cookie scoop or tablespoon measure and chill. OR Chill dough as a whole for at least half an hour up to a day. The longer you chill, you may need to let the dough sit for a little bit before rolling out into balls. *this is why I roll them before I chill them
6. Preheat oven to 325 degrees. Prepare baking sheets with parchment paper or silicone mats.
7. Place dough balls evenly spaced on cookie sheet and bake for 10-12 minutes.
8. Allow cookies to cook for a few minutes, then press chocolate candy into each cookie.
9. Allow cookies to cool completely, unless the idea of a melty chocolate heart is your thing (it’s my thing).
10. Cookies stay fresh in an air-tight container for up to a week. They won’t last that long. 😉