Butter Heart Valentine Cookies (Print Version)
# Ingredients:
→ Cookie Base
01 -
1 1/4 cups (156g) plain flour
02 -
1/2 teaspoon baking soda
03 -
1/4 teaspoon salt
04 -
1/2 cup (113g) unsalted butter, softened to room temp
05 -
1/2 cup (100g) light brown sugar, packed down
06 -
1/4 cup (50g) white sugar
07 -
1 large egg, not cold from fridge
08 -
3/4 cup (190g) smooth peanut butter
09 -
1 teaspoon vanilla extract
→ Topping
10 -
24 chocolate hearts, papers removed
11 -
1/4 cup (50g) white sugar for coating if you want
# Instructions:
01 -
In a medium bowl, stir together the flour, baking soda and salt until well mixed.
02 -
Mix the butter with both sugars until smooth and fluffy for around 2 minutes. Then add your egg, followed by peanut butter and vanilla.
03 -
Slowly blend in your dry mixture using low speed until everything's just combined. Pop the dough in the fridge for at least an hour.
04 -
Turn oven on to 350°F. Put parchment on your baking sheets. Make sure there's room in your freezer too.
05 -
Roll tablespoon-sized dough into balls and roll in sugar if you'd like. Place them 3 inches apart and bake for 11-13 minutes until you see cracks on top.
06 -
While cookies are still warm, push a chocolate heart into each one. Move them to a plate and stick in freezer for 10 minutes so chocolate doesn't melt.
# Notes:
01 -
Commercial peanut butter works better than natural
02 -
Don't skip the chilling time
03 -
Quick freezing stops the hearts from getting too melty
04 -
Stays good for a week when stored at room temp