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These peanut butter blossom cookies are a sweet classic, but with chocolate hearts on top, they're extra special any time of year. They're ready in a flash, no chilling needed, and you probably have the basics in your kitchen already. When they come out of the oven and the chocolate hearts start melting a little, nobody can resist grabbing one.
I first made these cookies with my kids before they even made it to kindergarten. No matter how wobbly those chocolate hearts looked, every single one got eaten up fast.
Ingredients
- Heart-shaped chocolate candies: gives that classic blossom look, use Hershey Hearts or any chocolate with a heart shape
- Vanilla extract: boosts the flavor, real extract is best
- Egg: brings everything together and keeps cookies moist, works best if not too cold
- Butter: makes the dough smooth and tasty, soft and unsalted is your friend here
- Peanut butter: the main flavor star, go for creamy and no chunks
- Brown sugar: adds a hint of caramel flavor and helps with soft texture
- White sugar: for sweetness and a delicate surface, fine sugar works well
- Salt: brings out the sweetness, fine salt mixes in best
- Baking powder: for a finer crumb and a fluffy bite, you can use it along with baking soda
- Baking soda: makes the cookies puff up a bit, so make sure it’s fresh
- All-purpose flour: the base for classic cookies, check there are no lumps for best results
Simple Step-by-Step
- Pop the chocolate hearts on:
- Once you’ve pulled the cookies out of the oven, quickly press a chocolate heart into each hot cookie. Let them cool so the chocolate sets — then dig in.
- Bake:
- Space the dough balls out on a parchment-lined baking sheet. Bake in the center of the oven at 175°C (that’s about 350°F) for 10-12 minutes. They'll crack on top when they’re done.
- Roll and coat:
- Scoop about a tablespoon and a half of dough and gently roll it into a ball. Coat each ball well in fine sugar until it’s fully covered.
- Add the dry stuff:
- Now briefly mix in the flour mixture on low until everything just comes together and forms a dough. That keeps the cookies nice and tender.
- Add egg and vanilla:
- Add the egg and vanilla to the creamed sugar and butter. Give it another minute with the mixer so it all blends together smoothly.
- Cream sugar and butter:
- In a big bowl, beat both sugars, peanut butter, and soft butter with a hand mixer for about two minutes on medium-high. It should be pale and fluffy.
- Prep the dry mix:
- Start by whisking together the flour, baking powder, baking soda, and salt in a small bowl — this stops any lumps in your dough.
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Need to Know
Even after they cool down, these cookies stay soft and fresh — thanks to the peanut butter. You can get creative with decorations and swap toppings for different holidays. I’m always a fan of chocolate and peanut butter, but it’s extra fun when my daughter purposely presses the heart on crooked so it looks like it got a funny kiss. Honestly, baking these together is the best part.
Storing Tips
Keep your cookies in an airtight container and they’ll stay nice and fresh for about five days. Want to save them longer? Freeze them! Lay them flat on a tray to freeze, then move to a freezer-safe box. Let them defrost right on the counter.
Ingredient Swaps
If you can’t get heart-shaped chocolates, regular chocolate kisses or small chocolate bars work too. Need to skip peanuts? Try almond butter instead — just know the flavor will be a bit different.
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Serving Suggestions
These cookies make an awesome little gift, especially on Valentine’s Day. Set them out on a cute plate and maybe add some colorful sprinkles on top. They’re perfect with coffee, hot chocolate, or as a kid's birthday snack too!
Cultural Background
Peanut butter blossoms are a classic in the US and you’ll find them on sweet trays at gatherings for decades. The peanut butter and chocolate combo brings everyone to the table. And with those little chocolate hearts for Valentine’s Day, these cookies really hit the nostalgia button.
Common Recipe Questions
- → How should I keep the cookies fresh?
Toss the cookies in any airtight container and just keep them on the counter so they stay tasty and tender.
- → Can I use a different kind of chocolate?
Totally! Any chocolate heart or even basic chocolate chunks will work great here.
- → Is it okay to freeze these cookies?
Yep, you can freeze the dough or finished cookies without a problem. Thaw them whenever you're ready to snack.
- → How do I stop the chocolate from melting everywhere?
Put those chocolate hearts on right after baking, but let the cookies cool down all the way before you stack or move them.
- → Do I need any special molds or cutters?
Nope! Just shape the dough balls with your hands, then finish with a chocolate heart for the cute look.