Valentine’s Peanut Butter Blossoms
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Soft and chewy peanut butter cookies are rolled in sugar and pressed with organic chocolate hearts right after they come out of the oven! Chocolate and peanut butter is everyone’s favorite combo, and now you have a recipe for Valentine’s Peanut Butter Blossoms everyone will fall in love with.
If you’re looking for more Valentine’s Day cookies, check out my Chocolate Heart Thumbprint Cookies, Vegan Raspberry Chocolate Chip Cookies, or my Valentine's Day Cookie Skillet.
Table of Contents
This classic combo of chocolate and peanut butter is one that everyone loves! This is a soft and chewy peanut butter cookie, rolled in cane sugar, and topped with a chocolate heart! You can use milk chocolate hearts or dark chocolate hearts, or both!
Peanut butter blossoms are difficult to make organic because there are no organic kisses out there, but these organic chocolate hearts work incredibly well! These are simple and easy heart peanut butter blossoms, and they are festive without being difficult to make, which is my favorite kind of Valentine’s Day Cookie!
Why You'll Love This Recipe
Festive and Flavorful: I love desserts that are delicious first and festive second. These Valentine's Peanut Butter Blossoms check that box! With flavor coming first, these are minimally decorated for a simple Valentine's Day cookie.
Easy: This recipe is incredibly easy! Just classic soft and chewy peanut butter cookies and when they come out of the oven you just press chocolate hearts into them.
Crowd Pleaser: Everyone loves the chocolate peanut butter combo! These are sure to be a hit this Valentine's Day!
Ingredients
Costco Kirkland Organic Cane Sugar
Homemade Organic Dark Brown Sugar
Simply Organic Vanilla Extract
Costco Kirkland Organic Peanut Butter
Cairnspirng Organic All Purpose Flour
Lake Champlain Assorted Organic Chocolate Hearts
Tools Needed
Baking Sheet Half Sheet Pan (use code MIMIBAKES for 10% off my favorite stainless steel sustainable bakeware!)
Parchment Paper (get my favorite nontoxic parchment paper and get 10% off with MIMIBAKES)
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Step by Step Instructions
Step 1
The first step is to cream the butter, cane sugar, dark brown sugar, and vanilla extract together. Make sure to mix on low until everything is combined and there’s no chunks of butter.
Step 2
Next, you’ll add the peanut butter and eggs and mix for just a couple of rotations. You don’t want to overmix!
Step 3
Then you’ll add in the dry ingredients into the butter and sugar mixture. This includes the flour, baking soda, and sea salt.
Step 4
Roll the cookie dough into balls. You can also do this with a cookie scoop if you prefer, but I always just use my hands because I am so bad at using scoop! Either way is totally fine, so long as you get the same amount of cookies. Getting the amount of cookies a recipe calls for is important because the baking time is associated with the amount of cookies. If you make them smaller or larger, you’ll have to adjust the baking time to less or more.
Step 5
After the cookies are baked you’ll press in a chocolate heart into the center of each cookie!
Step 6
Be sure to store your cookies properly, in an airtight container so they stay soft and chewy. You can also store them in the freezer and they will keep for much longer.
Baker's Tips
- Use soft butter. This is key for making soft and chewy cookies. I like to leave butter out on the counter overnight for the best results. If you have to microwave it, then only do 10 second intervals per half cup at one time. If you need to do two intervals, that’s okay. You don’t want to microwave for too long because you can melt the butter in places, which isn’t good.
- Use a peanut butter that you like the flavor of! Peanut butter is the heart of this recipe. So, make sure to use a peanut butter that you like the flavor of because that will be the flavor of your cookies.
- If your cookie dough seems a little sticky, feel free to refrigerate it for 20 minutes or so until it’s easy to work with. Eggs can vary in size, so if you don’t weigh the eggs, you could get more egg than the usual large size (which is 50 grams), and this can result in a more sticky cookie dough. If you want to weigh your eggs to be sure you have the right amount, 2 eggs will weigh 100 grams. But, if you get eggs that are a little large, you can always just pop the cookie dough in the fridge or add in a little bit more flour to make it less sticky and prevent cookie spread.
- Be sure to store these in an airtight container as these cookies are soft and chewy! You can use a Tupperware or an airtight cookie jar, or even a zip bag.
FAQ's
Yes, just add ¼ teaspoon fine sea salt to the recipe.
Store in an airtight container for up to 7 days.
Craving More?
Valentine's Peanut Butter Blossoms
Ingredients
Dough
- 113 grams salted butter (softened)
- 113 grams cane sugar
- 113 grams dark brown sugar (packed)
- 1 teaspoon vanilla extract
- 2 large eggs
- 226 grams peanut butter
- 160 grams all purpose flour
- ½ teaspoon baking soda
- ½ teaspoon fine sea salt
Topping
- 57 grams cane sugar
- 24 chocolate hearts
Instructions
- Preheat the oven to 375°F. Line 2 cookie sheets with parchment paper.
- In the bowl of a stand mixer fitted with the paddle attachment, add the butter, cane sugar, light brown sugar, and vanilla extract. Mix on low until combined and there are no chunks of butter, then continue to mix for 5 minutes.
- Add the eggs and peanut butter and mix for just 3 to 4 rotations.
- Add the flour, baking soda, and sea salt to a separate bowl and whisk together. Add to the butter mixture and mix on low until almost combined and you can still see bits of flour. Then add the chocolate chips and mix on low until combined.
- Using your hands, form the dough into 24 balls and roll in the cane sugar. Place on prepared cookie sheets at least 1-inch apart.
- Bake for 13 to 15 minutes or until cracked and set.
- Press a chocolate heart into the center of each cookie. Allow to cool completely on the cookie sheets.
- Store in an airtight container for up to 7 days.
Notes
Nutrition
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