Peanut Butter Sweethearts (Print Version)
# Ingredients:
→ Base Layer
01 -
1/4 teaspoon salt
02 -
1/2 teaspoon baking soda
03 -
1 1/4 cups (156g) plain flour
04 -
1/2 cup (113g) softened unsalted butter
05 -
1/4 cup (50g) white sugar
06 -
3/4 cup (190g) smooth peanut butter
07 -
1 teaspoon vanilla extract, pure
08 -
1/2 cup (100g) brown sugar, tightly packed
09 -
1 large egg, room-temp
→ Decoration
10 -
1/4 cup (50g) sugar for rolling (optional)
11 -
24 unpackaged chocolate candies in a heart shape
# Instructions:
01 -
Use a whisk to stir together salt, baking soda, and flour in a medium-sized bowl.
02 -
Mix butter with both sugars until smooth and fluffy—takes about 2 minutes. Toss in the egg, followed by vanilla and peanut butter.
03 -
With the mixer on low, slowly add your dry items and mix until it sticks together. Let the dough chill for at least one hour.
04 -
Set your oven to 350°F. Cover your baking trays with parchment paper. Make a freezer spot ready.
05 -
Roll the dough into 1-tablespoon balls. Coat with sugar if you'd like. Place on baking trays a few inches apart and bake for 11–13 minutes until the tops split.
06 -
Push a heart-shaped candy into each cookie while it's still hot. Freeze them on a plate for 10 minutes so the candy sets.
# Notes:
01 -
Smooth peanut butter (not natural) works best
02 -
The dough needs chilling to firm up
03 -
Freezing the cookies keeps the candy from melting
04 -
Cookies stay good for up to a week if left at room temp