When I first suggested to Rory that we do a Valentine’s-themed post, he scoffed. However, he soon came back with a fantastic idea for heart-shaped Valentine’s Peanut Butter Cookies, and I’m not complaining!
I first had these cookies during Christmas in Maine. Rory’s Mom had made a double batch and I was responsible for the quick death of at least half of them, and since then I’ve been dying to make them myself.
I love the sweet-but-salty combination of chewy cookie with melt-in-your-mouth chocolate peanut butter cups. I’d recommend serving still hot from the oven with a dollop of ice cream.
For my friends across the pond who may not be able to find mini peanut cups, I think this recipe would work equally well with Rolos or Munchies.
Recipe makes 36.
- 1 stick (~120 g) butter or margarine (at room temperature)
- 1/2 cup smooth peanut butter
- 1/2 cup sugar (~110 g)
- 1/2 cup (~120 g) packed brown sugar
- 1 large egg
- 1/2 tsp vanilla extract
- 1 1/4 c flour
- 3/4 tsp baking soda
- 1/2 tsp salt
- 1 package miniature peanut butter cups (or other, see notes)
Note: This recipe can be used to make two different types of cookies. If you want to make the tall ones (seen above on the plate), you’ll need mini peanut butter cups (Reese’s or otherwise) and a mini muffin tin. If you choose to make the flat cookies, you’ll need a baking tray and flatter chocolate – we used heart-shaped Reeses’ candy, but you could also use Hershey’s Kisses.
Beat in egg and vanilla before stirring in flour, baking soda and salt. Blend to make a smooth dough.
Shape the dough into 1 inch balls and place in ungreased miniature muffin tins if making cups, or spaced on a baking tray if making flat cookies. Bake for 8 minutes. Note that these cookies get crunchy fast. 8 minutes is perfect for 1 inch balls – even at 9 minutes, they start to crisp up.
Immediately after removing from the oven, press the chocolate hearts/cups into the centre of each cookie, until only the top can be seen. If you wait too long to do this, the cookie will crumble when you add the chocolate.
Allow your cookies to cool on the tray for at least 10 – 15 minutes before removing carefully, using a short knife if needed.
The Finished Product
Thanks so much to Rory’s Mom for this recipe! It originally came from her Mom, so we’re passing down this cookie recipe through generations. I hope you enjoy them as much as we do!