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.