Description
Delicious cookies with a hidden chocolate heart in each bite, perfect for any occasion!
Ingredients
Scale
- 1 3/4 cups all-purpose flour (218 g, weighed or spooned and leveled)
- 1 teaspoon baking soda
- 1/2 teaspoon kosher salt or 1/4 tsp table salt
- 1/2 cup unsalted butter, 1 stick (softened)
- 1/2 cup smooth peanut butter (130 g)
- 1/2 cup firmly packed light brown sugar (100 g)
- 1/2 cup granulated sugar (100 g)
- 1 large egg (room temperature)
- 1 teaspoon vanilla extract
- 1/3 cup red or pink sanding sugar (for rolling)
- 25–35 Chocolate Hearts (unwrapped)
Instructions
- In a medium bowl whisk together the flour, baking soda, and salt. Set aside.
- Add the peanut butter, softened butter, brown sugar, and granulated sugar to a large bowl or standing mixer.
- Mix on medium for 2-3 minutes until the mixture is super light and creamy.
- Add the egg and vanilla extract and mix until combined, scraping down the sides of the bowl with a spatula as needed.
- Add the prepared flour mixture, and mix on medium until just combined, about 1-2 minutes. Do not overmix the cookie dough.
- Cover the bowl of cookie dough with plastic wrap and place in the refrigerator for 30 minutes.
- While the dough is chilling, preheat the oven to 350℉ and unwrap your chocolate hearts.
- Once the dough has chilled, scoop out a heaping tablespoon-sized portion of dough and roll them into balls (a small ice cream scoop works great for this!).
- Then, roll each dough ball in a bowl of sanding sugar or sprinkles to coat. Place the coated cookie dough balls onto a baking sheet lined with parchment paper, keeping them at least 2 inches apart.
- Bake one baking sheet at a time in the middle rack of the preheated oven for 8-10 minutes, or until the edges just start to brown and there is some slight cracking.
- Remove from the oven and immediately press the chocolate heart into the center of each cookie. You must add the hearts right when they get out of the oven and before the cookies firm up.
- Let the cookies cool on the baking sheet for 5-10 minutes, and then move to a cooling rack to finish cooling. Repeat with remaining cookie dough. Once cool, Enjoy!
Notes
- For a richer flavor, consider using dark brown sugar.
- Make sure to roll the dough balls quickly in the sanding sugar before placing them on the baking sheet.
- These cookies are best enjoyed fresh but can be stored in an airtight container for up to a week.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 10g
- Sodium: 80mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 20mg