Peanut butter cookies are my weakness. I’ve never been a huge cookie fan, but when I was in school, it used to be my favourite thing to go down to the coffee shop in between classes and have a coffee and a peanut butter cookie. (Or maybe it was a peppermint tea and a peanut butter cookie? It took a few years before my caffiene addiction officially kicked in…)
There was one semester where almost every day, my friends and I would go to the cafe and sit on wobbly metal chairs at a round table that was barely big enough to fit all of our backpacks underneath it, and I’d eat the sweet, crumbly, peanut buttery goodness out of a paper bag while we complained about our Calculus assignment. The cookie probably had about 300 calories, but it was worth it!
Now, my gluten free and dairy free husband, he LOVES cookies. Except ever since he went voluntarily gluten and dairy free, his options are kind of limited, unless he wants to pay $3 per cookie at the gluten free bakery.
This recipe is ridiculously easy to make AND it’s gluten and dairy free, which is a bonus in this household!
Chocolate Heart Peanut Butter Cookies
For the best flavour, make sure you use fresh peanut butter. Peanut butter that has been sitting around in your cupboard for 6 months tends to make the cookies taste a bit off, even if it still tastes fine on peanut butter sandwiches.
The full printable recipe is at the bottom of this post, but here’s what you’ll need:
- Smooth Peanut Butter
- An egg
- Chocolate hearts
The cookie dough is really soft, so it’s hard to get perfect balls, but it helps when you roll the dough balls in the sugar.
Set the balls on a cookie sheet and bake them for 20 minutes. I was able to make 20 cookies, which fit perfectly on one baking sheet.
See how well they flattened? No need to push them down with a fork – they spread evenly on their own.
As soon as they come out of the oven, press a chocolate heart into the center of the cookie.
I got my chocolate hearts from the bulk store, but I saw them at the dollar store too. If it’s not Valentine’s Day, and you’re having trouble finding chocolate hearts, feel free to press a Hershey’s Kiss in the center instead.
Now holy melted chocolate goodness! The heat from the cookies made the chocolate melt just enough that it was warm and soft when you bite through it. Of course, that’s assuming you eat them while they are still warm – which I definitely recommend!
After they had cooled off, the chocolate was a little harder, but still easy to bite through.
And oh my goodness, my very favourite flavour combination is peanut butter and chocolate. Yum! You really can’t go wrong here!
And best of all? My gluten and dairy free husband could eat these, which means I didn’t have to eat 20 cookies on my own. Not that I would have been against eating 20 cookies on my own, but you know… it’s just probably not the best plan.
- 1 cup Smooth Peanut Butter
- ½ cup Sugar
- 1 Egg
- 4 Tablespoons of Sugar (for rolling)
- 20 Chocolate Hearts
- Preheat oven to 325°F.
- Mix together peanut butter, sugar and egg.
- Pour the 4 Tablespoons of sugar onto a plate
- Roll the cookie dough into 1" balls and then roll in the sugar until fully coated.
- Place on an ungreased cookie sheet. (No need to flatten them)
- Bake for 20 minutes or until lightly browned.
- After you remove them from the oven, immediately press a chocolate heart into each of the cookies.
- Wait 5 minutes and remove to a wire rack to cool.
These chocolate heart peanut butter cookies are the EASIEST cookies ever! They only take 3 ingredients plus the chocolate hearts. They are quick to make and oh my goodness, they taste amazing when they come out of the oven and the chocolate hearts have melted slightly… Mmmm…