Description
Heart-Shaped Peanut Butter Cookies are sweet, soft, and full of nutty flavor—perfect for Valentine’s Day, anniversaries, or as a homemade edible gift. These tender cookies hold their shape well and are easy to decorate with chocolate drizzle or a sprinkle of sea salt.
Ingredients
Wet Ingredients
- 1/2 cup unsalted butter (softened)
- 1/2 cup creamy peanut butter
- 1/2 cup granulated sugar
- 1/2 cup packed brown sugar
- 1 large egg
- 1 teaspoon vanilla extract
Dry Ingredients
- 1 1/4 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
Optional for Decoration
- Melted chocolate
- Sanding sugar
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper to prevent sticking and ensure even baking.
- Cream Fats and Sugars: In a large bowl, cream together the softened butter, creamy peanut butter, granulated sugar, and brown sugar until the mixture is light and fluffy, creating a smooth base for your dough.
- Add Egg and Vanilla: Beat in the egg and vanilla extract until fully incorporated, adding moisture and flavor to the dough.
- Mix Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt to evenly distribute the leavening agents and salt.
- Combine Wet and Dry: Gradually add the dry ingredients to the wet mixture, stirring gently until a soft dough forms, being careful not to overmix to keep the cookies tender.
- Chill Dough: Chill the dough in the refrigerator for 20–30 minutes to firm it up, making it easier to roll and cut out.
- Roll Out Dough: On a lightly floured surface, roll the chilled dough to about 1/4-inch thickness to ensure even baking and proper cookie size.
- Cut Shapes: Use a heart-shaped cookie cutter to cut out cookies and place them about 1 inch apart on the prepared baking sheets to prevent sticking during baking.
- Bake Cookies: Bake the cookies for 8–10 minutes or until the edges are lightly golden, indicating they are cooked through but still soft inside.
- Cool Cookies: Allow cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely, which helps them set up properly.
- Decorate: Once cooled, optionally drizzle with melted chocolate or sprinkle with sanding sugar to add a decorative and flavorful touch.
Notes
- For a crunchier texture, bake for 1–2 minutes longer than the recommended time.
- The dough can be made ahead and refrigerated for up to 2 days for convenience.
- For an attractive finish, you can dip half of each cookie in melted chocolate once cooled.
