Heart-Shaped Peanut Butter Chocolate Cookies make for the sweetest treat and are perfect to share with your Valentine. Perfectly soft and reminiscent of a thumbprint cookie, this special edition uses a spoon to etch out a heart-shape on the freshly baked cookie while it’s still warm. Then we fill it up with chocolate!
Ingredients for the Heart-Shaped Peanut Butter Chocolate Cookies
Peanut Butter Cookie. I combined a couple of my favorite peanut butter cookie recipes to bring this together. No surprise, you’ll need flour, baking soda, salt, unsalted butter, creamy peanut butter, brown sugar, white sugar, an egg, and vanilla. The result is a perfectly soft cookie with the peanut butter taste we know and love. It’s rich without being overwhelming. There is no need to chill the dough.
Chocolate ganache. We’ll combine semi-sweet chocolate chips and heavy cream to make the ganache, it’s literally the icing on the cookie!
How to make the Heart-Shape
When the cookies are fresh from the oven, you will take a spoon and press the tip onto the upper left side of the cookie to make the first round side of the heart. Then press it onto the upper right side of the cookie to make the second round side of the heart. Now take the edge of the spoon to outline the shape of the heart on the cookie. It doesn’t need to be perfect, you can smooth out imperfections when adding the ganache!
Heart-Shaped Peanut Butter Chocolate Cookies
Ingredients
- ½ cup flour 188 g
- ½ tsp baking soda
- ½ tsp salt
- ½ cup butter unsalted, room temperature,
- ½ cup peanut butter creamy
- ¼ cup sugar
- ½ cup brown sugar
- 1 egg
- 1 tsp vanilla extract
Chococlate Ganache
- 4 oz semi-sweet chocolate chips
- ¼ cup heavy whipping cream
Instructions
- Preheat oven to 350 degrees
- Mix flour, baking soda, and salt in a medium bowl
- Using your paddle attachment in a stand-mixer, beat the butter, peanut butter, and sugars on medium speed 3-4 min until light and fluffy. Add the egg and vanilla, mix on low until combined.
- Add the flour mixture, beat on low speed until mixed thoroughly.
- Spoon out golf ball sized amounts of dough. Space them evenly on a large baking sheet. Bake 12-14 minutes on the middle rack.
- As soon as they come out of the oven, make a heart shape indentation using a spoon.
- To make the chocolate ganache. Heat cream in a small saucepan until lightly bubbling. Pour over chocolate chips in a heatproof bowl, stir until they are melted and are smooth.
- Spoon about a teaspoon amount of the chocolate ganache onto the cookie, spread into the heart shaped indentation.
Anjouli is a Midwestern farmwife and mom to two little boys. By day she works within the Healthcare industry and by night she’s always trying something new in the kitchen. Follow along to see what she’s feeding her farmers!
