Irresistibly Soft Peanut Butter Valentine’s Day Cookies

Indulge in the perfect Valentine’s Day sweet treat with these irresistibly soft and chewy peanut butter cookies!

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Peanut Butter Valentine’s Day Cookies

If you love peanut butter, then you’re in for a treat! (Pun intended.)

A delicious twist on the classic peanut butter blossom recipe, these quick and simple peanut butter cookies, adorned with a gooey Reese’s chocolate and peanut butter heart, make the perfect sweet treat for Valentine’s Day.

This recipe is not only simple but also kid-friendly, making it a breeze to whip up with your kids or grandkids for a fun Valentine’s Day dessert.

This recipe makes around 24 cookies. And because it’s nearly impossible to eat just one, I highly suggest making a double batch. That way, you can share some with friends and still have a few extras left for yourself!

Ingredients for Peanut Butter Valentine’s Day Cookies

• 1/2 cup shortening
• 3/4 cup creamy peanut butter
• 1/3 cup granulated sugar (and a bit extra for rolling the dough in)
• 1/3 cup packed brown sugar
• 1 egg
• 2 Tablespoons milk
• 1 teaspoon vanilla extract
• 1 1/2 cups all-purpose flour
• 1/2 teaspoon salt
• 1 teaspoon baking soda
• 24 Reese’s peanut butter cup white chocolate hearts

*Note: If you can’t find white chocolate Reese’s Peanut Butter hearts, feel free to use regular milk chocolate hearts or cups as a substitute.

Instructions for Homemade Peanut Butter Valentine’s Day Cookies

Start by preheating the oven to 375℉ and lining a few cookie sheets with parchment paper.

Next, in a medium-sized mixing bowl, combine the shortening and peanut butter, beating them together until well blended. Add 1/3 cup of granulated sugar and the brown sugar to the peanut butter mixture, and beat until it becomes fluffy.

Add the egg, milk, and vanilla and beat well. Then stir together the flour, baking soda, and salt. Gradually add to the rest of the ingredients and mix until just combined.

Next, grab a small cookie scoop or teaspoon to shape the dough into 1-inch balls. Then, gently roll each ball in a bowl of granulated sugar and place the cookies on a baking sheet, making sure to space them out evenly.

Bake your peanut butter Valentine’s Day cookies for 8-10 minutes or until they are a light golden brown. Then remove the cookies from the oven and let them cool on the pan for about 3-5 minutes.

Next, carefully press a white chocolate Reese’s Peanut Butter heart in the middle of each one of the Valentine’s Day cookies. As you press the chocolate into the tops of the cookies, they will get cracks around the edges. When you’re done, quickly take them off the cookie sheet and transfer them to a wire baking rack to finish cooling.

A Sweet Treat for Valentine’s Day

Pair these peanut butter heart cookies with my free Valentine’s Day printable for a sweet treat that’s perfect to share with classmates, neighbors, school teachers, or family and friends!

Just place a few of the peanut butter cookies in a plastic treat bag and tie on the printable treat tag with some craft twine.

Frequently Asked Questions About These Cookies

Q: Can you make the peanut butter cookie dough ahead of time?

A: Absolutely! This peanut butter cookie dough is great for prepping ahead of Valentine’s Day. Simply place all the dough in a sealed container and freeze it. When you’re ready to bake, thaw the dough overnight in the fridge before forming it into balls and baking.

Alternatively, you can shape the cookie dough into balls and freeze them. Just remember to use parchment paper between layers of dough to prevent the cookies from sticking. When you’re ready to bake, let the frozen cookie dough sit at room temperature for a bit before popping them in the oven.

Q: Do I have to use white chocolate Reese’s Peanut Butter Hearts?

A: No. If you can’t find white chocolate Reese’s Peanut Butter hearts, feel free to use regular milk chocolate hearts or cups as a substitute. Or, like traditional peanut butter blossom cookies, if you can’t find any Reese’s Chocolate and Peanut Butter hearts, you can use traditional Hershey’s kisses in a pinch.

Q: How do you store leftover peanut butter Valentine’s Day cookies?

A: You can keep your peanut butter cookies fresh by storing them in an airtight container at room temperature for three days or in the fridge for up to two weeks.

Q: Can you freeze them?

A: I’ll be honest – leftovers are a rare sighting in our house, but just in case you have some self-control, feel free to freeze any extra cookies. You can store them in a freezer-safe container, wrap them up snugly in plastic to fend off freezer burn, and layer in some parchment paper between the stacks. They’ll keep for up to two months!

Peanut Butter Valentine’s Day Cookies

I hope you enjoyed this fun and simple Valentine’s Day recipe. And, as always, you can also find all of my best recipes [HERE].

Happy Valentine’s Day!

Printable Recipe Card for Recipe for Reese’s Peanut Butter Valentine’s Day Cookies

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Irresistibly Soft Peanut Butter Valentine’s Day Cookies

Indulge in the perfect Valentine's Day sweet treat with these irresistibly soft and chewy peanut butter cookies!

Prep Time15 minutes mins

Cook Time10 minutes mins

Total Time25 minutes mins

Course: Dessert

Cuisine: American

Keyword: Peanut Butter Cookies, Reese’s Hearts, Valentine’s Day

Servings: 24 cookies

Cook ModePrevent your screen from going dark

Ingredients

• ½ cup shortening
• ¾ cup creamy peanut butter
• ⅓ cup granulated sugar and a bit extra for rolling the dough in
• ⅓ cup packed brown sugar
• 1 egg
• 2 Tablespoons milk
• 1 teaspoon vanilla extract
• 1 ½ cups all-purpose flour
• ½ teaspoon salt
• 1 teaspoon baking soda
• 24 Reese’s peanut butter cup white chocolate hearts

Instructions

• Preheat your oven to 375°F. Line several cookie sheets with parchment paper and set aside.
• In a medium mixing bowl, beat shortening and peanut butter together until well blended. Add 1/3 cup granulated sugar and the brown sugar; beat until light and fluffy.
• Add the egg, milk, and vanilla. Beat well to combine.
• Stir together the flour, baking soda, and salt. Gradually add the dry mixture to the wet ingredients, mixing until just combined (do not overmix).
• Using a small cookie scoop or teaspoon, shape dough into 1-inch balls. Roll each ball in a bowl of granulated sugar until coated.
• Place balls on the prepared baking sheets, spacing them evenly. Bake for 8–10 minutes or until light golden brown.
• Let the cookies cool on the pan for 3–5 minutes. This makes them firm enough to handle the chocolate.
• Carefully press one white chocolate Reese’s Peanut Butter Heart into the center of each cookie (cracking around the edges is normal).
• Transfer immediately to a wire rack to finish cooling so the chocolate doesn’t melt completely.

Notes

Nutritional information is an estimate and provided to you as a courtesy. You should calculate the nutritional information with the actual ingredients used in your recipe using your preferred nutrition calculator.

You can freeze the dough in a sealed container or as pre-rolled balls. Thaw overnight in the fridge before baking.

If white chocolate hearts are unavailable, milk chocolate Reese’s hearts, Reese’s cups, or Hershey’s Kisses work perfectly.

Store in an airtight container at room temperature for 3 days, in the fridge for 2 weeks, or freeze for up to 2 months.

Nutrition

Calories: 177kcal | Carbohydrates: 17g | Protein: 4g | Fat: 11g | Saturated Fat: 3g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 7mg | Sodium: 158mg | Potassium: 87mg | Fiber: 1g | Sugar: 10g | Vitamin A: 16IU | Vitamin C: 0.02mg | Calcium: 16mg | Iron: 1mg

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