Soft, sweet, and chewy, who can resist peanut butter cookies? This recipe is packed with peanut flavor, sure to satisfy that peanut butter craving. They taste as delicious dunked in ice cold milk as they do all on their own. Plus, you’ll fall in love with the little heart-shaped design.
This is my go-to recipe for peanut butter cookies. While I don’t always take the extra time to make them into hearts, you simply have to this time of year. It’s so easy, and no cookie cutter or rolling out dough necessary. It makes them extra fun for kids and coworkers, plus, it gives you an excuse to get baking in the first place!
You can put this creative twist on just about any peanut butter cookie recipe (some of the 3-ingredients recipes are a little too crumbly to hold up).
How to make heart-shaped peanut butter cookies
Start by scooping out dough and roll into about a 1-inch ball. Place dough balls about 2 inches apart. Repeat until cookie sheet is full.
Press each dough ball flat using your fingers or the flat bottom of a glass.
Take a knife and cut a small slit into the top center.
Take your thumb and index finger and pinch the bottom of the cookie to make a “V” shape, or the bottom of the heart. You your hands to round out the heart shape a little more up top, too.
Take a fork and press down on the dough to make a criss-cross pattern. Now they’re ready to bake. Bake on 350ºF for 10-12 minutes. Don’t over bake or they’ll come out hard!
Heart-Shaped Peanut Butter Cookies
- 1/2 cup sugar
- 1/2 cup packed light brown sugar
- 1 stick (1/2 cup) salted butter, melted
- 1/2 cup peanut butter
- 1 large egg
- 1/2 tsp vanilla extract
- 1 1/2 cups all-purpose flour
- 1 tsp baking soda
- Preheat oven to 350ºF.
- In a medium bowl, mix together sugar, brown sugar, and butter until creamy. Add peanut butter, egg, vanilla, and stir mixture until creamy.
- Add flour and baking soda. Stir until combined.
- Scoop out 1-to 1 1/2-inch dough balls and place on ungreased cookie sheet(s).
- Flatten each dough ball using fingers or bottom of flat glass.
- Use a knife or fork to make a small slit from the top to the near center of each dough circle.
- Use your thumb and index finger to pinch the bottom of the dough to form a “V” shape (the bottom of the heart). Use your hands to further shape the dough more into a heart shape.
- Use a fork to press the dough down, making a criss-cross pattern on the heart.
- Bake each cookie sheet for about 10-12 minutes.
- Remove from oven and let cool.
Also see, Chocolate Raspberry Thumbprint Cookies.