Peanut Butter Heart Blossom Cookies
Smooth peanut butter cookies with a Valentine's peanut buttery flare
Ingredients
- 1 cup Salted butter, room temperature
- 2 cup Brown sugar
- 2 Eggs
- 4-5 tsp Vanilla extract
- 3 ½ cups AP flour
- 1 ½ cup Peanut Butter, smooth or crunch (which ever you prefer)
- 1 ½ tsp Baking soda
- 1 bag Reese's Peanut Butter Hearts, linked above
- 1 ½ cups Peanut butter M&M's, optional
Instructions
- In a mixer on medium - low speed, beat your butter and sugar together until light and fluffy.
- Turn your mixer down to low and add in your eggs, vanilla extract and peanut butter. Once combined, turn off your mixer to rest.
- In a separate large bowl, whisk together your flour and baking soda.
- Turn your mixer back on low and slowly add your dry ingredients to your wet ones. Mix until just combined.
- Remove mixing bowl and put in refrigerator for at least an hour to chill. Now it a great time to unwrap all of your Reese's hearts, put them in a bowl and set those in the refrigerator as well.
- Optional - Chop up your M&M's into quarters and place pieces into a bowl.
- Preheat oven to 350℉. Line your baking sheets with parchment paper and set aside.
- Once your dough has chilled, start rolling dough balls about 2 ½ tablespoons worth of dough sized.
- Optional - if you are choosing to roll your cookie edges into M&M's, take each dough ball and flatten it slightly in your hands, roll the edges in the pile of M&M pieces.* Then place on prepare baking sheet.
- I typically fit about 4-6 cookies on a sheet. Remember they will be a bit larger of a cookie.
- Bake for 14-16 minutes, depending on your oven. You want them to still be chewy in the middle so bake until the edges start to turn slightly more brown than the rest of the cookie.
- Let them cool on the baking sheet for 1 minute. Then lightly press 1 Reese's heart candy into the center of each cookie.
- Continue to let the cookies cool on the sheet for at least 5 minutes before transferring them to a cooling rack.
- Allow the cookies to cool on the rack for a few hours, or until the Reese's hearts have stiffen back up. A good indicator is when the hearts are shiny, they are melty consistency still and they will have more of a matte finish again when they have firmed up.
- Store in an airtight container once they are completely cool and the hearts have firmed back up. Serve or enjoy up to 5 days after baking.
Notes
*You make need to press the M&M's in to the dough to get them to stick better.