We’re back again with my fun “10 cookies for Valentine’s Day” series (do these technically count as cookies, though? haha), and I cannot wait for you to try this one! My third addition to the series are my NEW Easy Chocolate Peanut Butter Hearts are inspired by the favorite chocolate peanut butter hearts by Reeses. With a soft peanut butter center (just like Reeses) and chocolate shell, they have quickly became a new favorite here at our house! These are SO DANG GOOD, you guys!

Look familiar? That’s because I made a chocolate peanut butter tree version at Christmas!

DO THEY TASTE LIKE THE REAL THING?

Yes, yes, and yes! These are basically are the real thing. They taste just like, if even better than, the classic peanut butter cup we all know and love. Good news is, with my Chocolate Covered Peanut Butter Hearts, you have more of that gorgeous peanut butter chocolate taste to enjoy. Why? Well, these are huge :). More PB Chocolate to go around with a bigger heart shape. You an always make a smaller, more bite-sized, version. Just use a smaller cookie cutter!

HOW TO MAKE CHOCOLATE PEANUT BUTTER hearts

First, you start with the filling! Oh, this filling. I could eat it with a spoon, it’s so tasty!

INGREDIENTS FOR PEANUT BUTTER CUP FILLING:

  • Unsalted butter – make sure it’s not too firm, but not melted. So leave it out at room temp for about 10 minutes so that the mixer will have a better chance of blending the butter into the peanut butter.
  • Sugar – Granulated Sugar
  • Peanut butter – I used Skippy brand for it’s sweetness and creaminess.
  • Salt – you only need about a half teaspoon.
  • Vanilla – I love a good quality vanilla or Mexican vanilla.
  • Powdered sugar – no need to sift, just turn the mixer on low speed and add it in a little at a time to avoid the powdered sugar flying everywhere. If you know, you know 
  • Chocolate Melts – I used this Ghirardelli version and it’s SUPER tasty.

I used this cookie cutter, but you can use any heart shaped one you have! The sizes will affect how many cookies or PB hearts you come out with. The smaller ones are easier to manage, but the bigger ones have more of a wow factor, so it’s up to you!

Step by step:

  1. Make the dough by combining all the ingredients in a stand mixer fitted with a paddle attachment until the dough forms.
  2. Spread the dough/filling out onto a sheet of parchment paper, then place another sheet of parchment on top. Use a rolling pin to spread the dough out flat. Freeze until firm, then use a heart cookie cutter to cut out heart shapes.
  3. Place the heart shaped filling/dough pieces onto a cookie sheet and freeze again to firm.
  4. Melt the chocolate in a bowl in the microwave, then (with a fork) submerge the peanut butter hearts into the melted chocolate. Gently place the chocolate hearts onto a sheet of parchment to firm.
  5. Drizzle on a little chocolate on top, and enjoy!

How to store the peanut butter hearts

They can be stored in the fridge, freezer, or room temperature – I placed them into a tight-lid container for up to a week, but they can be stored for longer.

Here’s a quick video of the process:

I can’t wait to see what you create! Make sure to tag me @bakingwithblondie or #bakingwithblondie so I can join in on all the fun!

Happy Baking!

xo,

Mandy

Get the Recipe: Easy Chocolate Covered Peanut Butter Hearts

Decadent peanut butter filling coated in a rich chocolate shell shaped in the cutest hearts for Valentine's Day!
Servings: 20 hearts, depending on the size of the cookie cutter
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Ingredients
 

  • 1/2 cup unsalted butter, left out at room temperature for 10 minutes
  • 1/4 cup granulated sugar
  • 2 cups creamy peanut butter, I used Skippy brand
  • 1/2 teaspoon salt
  • 1 Tablespoon vanilla extract
  • 4 cups powdered sugar
  • 6-8 cups Ghirardelli Melting Chocolate

Equipment

  • heart shaped cookie cutter
  • Parchment Paper
  • Rolling Pin
  • Cookie Sheet

Instructions
 

  • In a stand mixer fitted with a paddle attachment, whip up the butter, sugar, and peanut butter until it's light and fluffy, about 2 minutes.
  • Add in the salt, vanilla, and powdered sugar and mix in on low speed for about 30 seconds, then whip it up on high speed for 30 seconds to combine the ingredients into a dough-like texture.
  • Lay out a sheet of parchment paper on the counter, dump out the dough onto the parchment paper, then add another sheet of parchment on top. Roll out the dough into about 1/2 or 1/4 inch thick (depends on your preference) sheet.
  • Lift the dough (between the parchment paper) onto a cookie sheet to lay flat and freeze for 30 minutes until firm. Lift up the top layer of parchment, place another sheet of parchment paper onto a different cookie sheet (to prep for baking), then use a heart-shaped cookie cutter to cut out the heart shapes. Place the heart shapes onto the prepared cookie sheet.
  • Combine the scraps into another sheet of peanut butter dough and place it into the freezer again to firm up before cutting again (so repeating the process with the remaining pieces, etc).
  • Place the sheet of heart-shaped peanut butter dough into the freezer for 30 minutes to nearly frozen.
  • Heat the chocolate melts in the microwave for 1 minute, stir, heat for 30 seconds, then stir again until smooth.
  • Working quickly in batches of 2-3 hearts (leaving the rest in the freezer), submerge the frozen peanut butter heart dough in the chocolate, then carefully lift them with a fork (tapping gently to remove any excess chocolate). Place the chocolate covered peanut butter heart onto a sheet of parchment paper. Let the chocolate firm. Repeat (in batches) with the remaining peanut butter hearts).
  • Add about a half cup of the melted chocolate to a squeeze bottle, drip bottle, piping bag, or plastic baggie, and then drizzle on the chocolate onto the chocolate hearts.
  • Enjoy! Store at room temperature or in the fridge covered for up to two weeks.