Monday, February 8, 2016

Reese's Valentine Heart Cookies Recipe

Why should we only make peanut butter blossoms during christmas time? These cookies are so delicious I find every excuse to make them year round. I salivate just thinking about biting into the peanut buttery goodness. 


1/2 C granulated sugar
1/2 C brown sugar
1/2 C creamy peanut butter
1/2 C butter
1 egg
1 1/4 C all-purpose flour
1/4 C corn starch*
3/4 tsp baking soda
1/2 tsp baking powder
1 pkg Reese's hearts
extra granulated sugar in a bowl

*the corn starch makes the cookies extra soft, guys! You can just use 1 1/2 C flour if you don't have any, but I seriously recommend :)


1. Pre-heat oven to 325 degrees. Mix the sugars with the butter, egg, and peanut butter in large bowl. Then add the rest of the dry ingredients until dough forms. I added some red food coloring to make a tie-dye effect. 

2. Refrigerate the dough for a half hour. Take out and make one inch balls and lay out on cookie sheet. 

3. Bake for 10 minutes or until edges are golden brown. Unwrap the Reese's hearts while you wait. When finished, immediately press the hearts into each cookie. 

4. Move cookies to cooling rack. You might want to even stick them in the refrigerator as well. Those Reese's hearts take forever to cool off!

There you have it! 

Soft, chewy, chocolatey, peanut buttery goodness! :D
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