Heart Shaped Peanut Butter Cookies Recipes

ROASTED PEANUT PEANUT BUTTER COOKIES

Steps:

• Heat oven to 350 degrees F. Line a cookie sheet with parchment paper or a silicone mat.
• In mixing bowl, whisk together flour, baking powder, baking soda and salt; set aside.
• In a separate bowl, or bowl of stand mixer, cream butter with sugar for about 3 minutes, until very creamy. Add peanut butter and beat until well-blended.
• Beat in eggs, one at a time, and then vanilla extract. Scrape down sides and bottom of bowl.
• With electric mixer on low speed, slowly add flour mixture until fully incorporated and then add chocolate chips until well-blended.
• Working on baking sheet, fill ice cream scooper with batter, drop into hand and then roll dough in the peanuts, pressing the nuts into the dough. Place on lined cookie sheet spaced a couple inches apart.
• Bake for about 12 minutes or until edges are light golden brown.

PEANUT BUTTER SWEETHEARTS

Steps:

• Whisk the flour, baking soda, and salt together. Set aside.
• Using a hand mixer or a stand mixer fitted with paddle attachment, beat the butter for 1 minute on high speed until creamy. On medium-high speed, beat in brown sugar and granulated sugar until completely creamed and smooth, about 2 minutes. Add the egg and beat on high until combined, about 1 minute. Scrape down the sides and bottom of the bowl as needed. Add the peanut butter and vanilla extract, then beat on high until combined.
• Add the dry ingredients to the wet ingredients and mix on low until combined. Cover and chill the dough for at least 1 hour in the refrigerator (and up to 3 days). If chilling for longer than a few hours, though, allow to sit at room temperature for at least 30 minutes before rolling and baking because the dough will be quite hard and the cookies may not spread much.
• Preheat oven to 350°F (177°C). Line two large baking sheets with parchment paper or silicone baking mats. (Always recommended for cookies.) Set aside.
• Scoop and roll cookie dough, about 1.5 Tablespoons of dough each. Roll each ball in the additional granulated sugar (optional) and arrange on the baking sheet about 2 inches apart. Bake for 11-13 minutes or until the tops begin to slightly crack. Remove cookies from the oven and allow to cool for 10 minutes.
• Press a chocolate heart into each cookie and allow to cool completely.

PEANUT BUTTER HEART COOKIES

Steps:

• Preheat oven to 375 degrees F.
• In a mixing bowl cream together butter, shortening, peanut butter, 1/2 cup granulated sugar, and brown sugar until light and fluffy, about 2 minutes.
• Add and eggs, mixing after each addition. Mix in the vanilla.
• In a separate bowl whisk together flour, baking soda, and salt.
• Stir dry ingredients into the wet ingredients and mix gently to combine. Don't over-mix. The dough will be very soft.
• Pour remaining 1/2 cup of granulated sugar into a small bowl. Line a cookie sheet with parchment paper.
• Scoop dough into balls and then roll in sugar.
• Bake for 7-10 minutes, just until set. They will be pale, and look just barely set. Don't over-bake them or they will be hard once cooled.
• Remove from oven and allow to cool on baking sheet for 2-3 minutes, and then transfer to cooling rack.
• Press an unwrapped Reese's heart to the center of each warm cookie. Allow cookies to cool completely.

PEANUT-BUTTER-AND-JAM HEART COOKIES

Steps:

• Whisk together flour, bakingpowder, and 1/4 teaspoon salt. Beatbutter and sugars with a mixeron medium speed until pale andfluffy. Beat in peanut butter,then egg. Reduce speed to low,and beat in flour mixture untildough forms. If dough is sticky,refrigerate for 5 to 10 minutes.
• Preheat oven to 350 degrees. Rolldough into 1 1/2-inch balls (about2 tablespoons each). Arrange onparchment-lined baking sheets,spacing 1 1/2 inches apart. Pressinto 1 3/4-inch rounds. Press heartsinto centers using your fingertips.Refrigerate for 20 minutes.
• Bake for 12 minutes. Removefrom oven, and reshape heartsusing your fingertips or thehandle of a wooden spoon. Fillindentation of each with agenerous 1/2 teaspoon jam to forma heart. Bake until cookiesare firm, 6 to 7 minutes more.

CHOCOLATE HEART PEANUT BUTTER COOKIES

Steps:

• Heat oven to 375°F. In medium bowl, stir cookie mix, oil, water and egg until dough forms.
• Shape dough into 36 (1-inch) balls; roll in sugar. Place 2 inches apart on ungreased cookie sheets.
• Bake 8 to 10 minutes or until light golden brown. Immediately press chocolate candy into top of each cookie. Remove from cookie sheets to cooling racks. Cool completely, about 20 minutes, before storing in tightly covered container.

HEART-SHAPED PEANUT BUTTER COOKIES

Steps:

• Line the baking sheet with peanut butter balls. Prepare peanut butter cookie dough according to the recipe link above. After the mixture has refrigerated for 15-20 minutes, preheat the oven to 350° F and transfer dough bowl to the countertop. Line two baking sheets with parchment paper. Then place 1/4 cup of granulated sugar in shallow bowl.
• Take dough by a small handful and roll into a ball. Then with a flat glass dip the bottom into the sugar and place onto cookie ball. Gently flatten cookie. Re-dip the bottom of glass into the sugar before flattening each cookie.
• Using the dull end of a fork or knife handle, form the top of the cookie into a heart by gently moving the dough outward to the right and left. This will form a "V" shape.
• Next using your thumb and index finger apply slight pressure to the bottom of the cookie dough and draw it down and in to make a tip, or the bottom of the "V" shape. Cookies might need a subtle touch-up on the sides to perfect this shape.
• Then using a large, long-pronged fork press the dough down on each side of the heart to make a crisscross pattern.
• Bake these cookies for 10 minutes-- just until the outside edges have a slight golden brown color. Remove from the oven. Cookies will continue to bake on the baking sheet so after a minute transfer cookies to a cooling rack. Allow to cool completely before storing in an airtight container.

COCOA-PEANUT BUTTER HEART-SHAPED SANDWICH COOKIES

Steps:

• Whisk flour, cocoa and baking powder in small bowl to blend. Using electric mixer, beat butter, 1 cup sugar and 1/2 cup powdered sugar in large bowl until well blended. Beat in egg, then peanut butter and vanilla. Add dry ingredients; beat until well blended. Divide dough into 4 pieces; flatten each into disk. Wrap dough in plastic; chill overnight.
• Position 1 rack in center and 1 rack in bottom third of oven and preheat to 375°F. Butter 2 baking sheets. Sprinkle work surface generously with additional sugar. Place 1 dough disk atop sugar on work surface (dough will be soft; keep remainder refrigerated). Sprinkle top of dough with additional sugar. Roll out dough to generous 1/4-inch thickness, sprinkling with additional sugar as needed to prevent sticking.
• Using 3-inch heart-shaped cookie cutter, cut out cookies. Transfer cookies to prepared baking sheets, spacing 2 inches apart. Using small heart-shaped or round cookie cutter, make 1 hole in center of half of cookies. Gather dough scraps; reshape into disk and refrigerate. Bake cookies until puffed and beginning to crack on top, about 7 minutes. Using spatula, transfer cookies to rack; cool completely. Repeat rolling, cutting and baking with remaining dough disks and scraps. (Can be made 2 days ahead. Store between layers of waxed paper in airtight container.)
• Stir chopped milk chocolate in top of double boiler over barely simmering water until melted and smooth. Remove chocolate from over water. Sift additional powdered sugar over cookies with hole. Place 1 solid cookie, bottom side up, on work surface. Spread 1 teaspoon melted chocolate over. Spoon 1 scant teaspoon strawberry jelly atop chocolate in center. Immediately top with cookie with hole, placing hole over jelly and pressing gently to adhere (cookies are very tender). (Can be prepared 1 day ahead. Store in single layer in airtight container and refrigerate. Cookies may soften slightly.)

VALENTINE'S DAY RECIPE - CHOCOLATE HEART PEANUT BUTTER COOKIES

Steps:

• In large bowl, combined the 1/2 cup granulated sugar, brown sugar, peanut butter, butter and eggs until nice and smooth.
• Mix in the flour, baking soda, and baking powder.
• Use a 1 tablespoon cookie scoop, and drop 1 inch cookie balls on to a plate of granulated sugar and roll until covered with sugar.
• Place cookies on a lined cookie sheet {I use silpats} and bake at 375 for 8 - 10 minutes. Carefully remove the cookies from the oven and immediately press 1 unwrapped chocolate heart into center of each cookie.
• Cool, then transfer to a cookie platter or store in an airtight container.

6 INGREDIENT HEART SHAPED VEGAN SHORTBREAD SUGAR COOKIES

Steps:

• Preheat oven to 425
• In a medium mixing bowl, mix the melted vegan butter, sugar or purecane sweetener, almond milk, vanilla, and baking powder. Then, add the flour and mix until a thick dough forms. Form the dough into a mound and wrap it in plastic wrap. Refrigerate it for 30 minutes. 3
• Roll the cookie dough onto a floured surface, adding more flour as needed if the dough is sticky. Roll it into a 1/4 - 1/3 of an inch thick and use your cookie cutters to cut shapes. Place the shapes onto a cookie sheet lined with parchment paper. Bake in the oven for 10-12 minutes or until they are lightly golden.
• You will still have plenty of dough left so roll the dough back into a mound and repeat the previous step until all of the dough is used. You should have about 40 cookies.