Peanut Butter Sweethearts (Print Version)
# Ingredients:
→ Cookie Base
01 -
3/4 cup (190g) peanut butter, smooth
02 -
1/2 cup (113g) softened butter, unsalted
03 -
1 large egg, at room temperature
04 -
1 teaspoon vanilla extract, pure
05 -
1/4 cup (50g) white sugar
06 -
1/2 cup (100g) packed light brown sugar
07 -
1/4 teaspoon salt
08 -
1/2 teaspoon baking soda
09 -
1 1/4 cups (156g) plain all-purpose flour
→ Topping
10 -
1/4 cup (50g) white sugar for optional coating
11 -
24 unwrapped chocolate heart candies
# Instructions:
01 -
Combine salt, flour, and baking soda using a whisk in a medium-sized bowl.
02 -
Whip together softened butter with white and brown sugar for about 2 minutes until creamy. Stir in the egg, peanut butter, and vanilla.
03 -
On the lowest speed, blend the dry mixture into the wet ingredients until it just comes together. Let the dough chill in the fridge for no less than an hour.
04 -
Set your oven to 350°F and preheat it. Cover baking trays with parchment paper. Make room in the freezer.
05 -
Scoop out about 1 tablespoon of dough per cookie, roll into balls, and if you’d like, coat with sugar. Give them 3 inches of spacing on trays and bake for 11 to 13 minutes, until the tops crack slightly.
06 -
Gently press a chocolate heart in the center of each hot cookie. Move them to a plate and pop them in the freezer for 10 minutes so the chocolate stays firm.
# Notes:
01 -
For best results, go with processed peanut butter
02 -
Chilling the dough is a must
03 -
Putting cookies in the freezer keeps chocolate intact
04 -
They’ll stay fresh at room temp for up to 7 days