Valentine's Peanut Butter Blossom Cookies
Soft Peanut Butter Crinkle Cookies topped with a melty soft milk chocolate heart.
Ingredients
For the peanut butter cookies
- 1/2 cup granulated sugar
- 1/2 cup brown sugar
- 1/2 cup Skippy creamy peanut butter
- 1/2 cup unsalted butter
- 1 whole large egg
- 1 1/2 cup all purpose flour
- 3/4 teaspoon baking soda
- 1/2 teaspoon baking powder
Extras
- 1 cup sugar for rolling
- 22-24 heart shaped chocolates I used dove milk chocolate for these
Instructions
- Preheat the oven to 375 degrees and prep a cookie sheet with parchment paper. Set aside.
- In the bowl of a stand mixer fitted with a paddle attachment, cream together the sugars and butter until light and fluffy. Add in the egg and mix up again until combined. Scrape down the sides of the bowl, then add in the dry ingredients.
- Scoop the cookie dough into 1" balls, then roll them in the sugar on a plate. Place about 2" apart on prepared cookie sheet, and bake for 7-9 minutes. Pull the cookies out of the oven, then immediately press on the chocolate hearts, pressing down gently so they stick and begin to melt.
- Transfer the cookies to a cooling rack to cool until the chocolate hearts on top come back to a solid (about 30 minutes). Enjoy! Store covered up to a week at room temperature after the chocolates have cooled back into a solid.