Peanut Butter Valentine's Day Cookies
These Peanut Butter Valentine's Day cookies make the most beautiful Valentine's Day treat. Soft and chewy peanut butter cookies with a chocolate heart pressed on top.

Every year, when I see the Dove chocolate hearts ♥️ come out, I get excited to make this sweet treat. You can use all kinds of heart chocolates, but I can't resist how creamy and silky Dove chocolates are.
I love celebrating holidays with special treats. I only make these near Valentine's Day, and I look forward to them every year. These chocolate heart peanut butter cookies are an easy recipe to make with kids.
Ingredients
I make my classic peanut butter cookies with butter-flavored shortening (Crisco) and Jiff peanut butter to ensure the cookies stay soft and thick rather than dry and crumbly.
- 1 cup butter-flavored Crisco (shortening)
- 1 cup packed brown sugar
- ½ cup granulated sugar
- 2 eggs
- 1 ½ teaspoon vanilla extract
- 1 ½ cups creamy peanut butter (I like Jiff)
- 2 ½ cups flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 cup sugar set aside to roll cookies in
- 40 Dove heart chocolates (any flavor)
See recipe card for full instructions and steps.
Instructions
Notes: If you do not own a stand mixer, you can use a large bowl and an electric hand mixer easily for this recipe.
Do you love classic peanut butter blossom cookies? This is the Valentine's Day version. This is the holiday of love, and nothing says love like the combination of peanut butter and chocolate.
- Preheat oven to 350 degrees and line 3 baking sheets with parchment paper and set aside.
- In the bowl of a stand mixer, use the paddle attachment to cream together shortening, brown sugar, and granulated sugar. Mix just until well combined.
- Add in eggs, vanilla, and peanut butter. Scrape down the sides of the bowl and again mix well.
- Add in flour, baking soda, and salt. Mix well; the dough will be soft.
- Place reserved 1 cup of sugar into a bowl and set aside.
- Using a cookie scoop, portion out cookie dough about 1 ½ Tbsp. and roll each into a smooth ball. Roll the cookie dough balls in granulated sugar and place them on a baking sheet.
- Bake 12 cookies per baking sheet for 11-12 minutes each. The bottoms of the cookies will start to crack but the tops will still be smooth.
- After baking, let the cookies cool on the baking sheet for 2 minutes. Then, gently press one chocolate candy down on the top of each cookie. The cracks will spread around the cookie. If the edges crack too much, you can carefully shape them together again with your fingers.
- Let cookies cool completely on a cooling rack to let the chocolate set up. The chocolate will get warm and melty, but let it cool completely, and it will be solid, and you can stack and store them easily.
Variations
Change up the chocolates. Dark chocolate, white chocolate, milk chocolate, Reese's peanut butter cup heart chocolates.....anything your heart ❤️ desires. Do not use chunky peanut butter or natural peanut butter; these will make the dough too crumbly.
Do you love peanut butter? Don't miss these other delicious treats.
Peanut Butter Valentine's Day Cookies
ByIngredients
- 1 cup butter-flavored Crisco shortening
- 1 cup packed brown sugar
- ½ cup granulated sugar
- 2 eggs
- 1 ½ teaspoon vanilla extract
- 1 ½ cups creamy peanut butter I like Jiff
- 2 ½ cups flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 cup sugar set aside to roll cookies in
- 40 Dove heart chocolates any flavor
Instructions
- Preheat oven to 350 degrees and line 3 baking sheets with parchment paper and set aside.
- In the bowl of a stand mixer, use the paddle attachment to cream together shortening, brown sugar, and granulated sugar. Mix just until well combined.
- Add in eggs, vanilla, and peanut butter. Scrape down the sides of the bowl and again mix well.
- Add in flour, baking soda, and salt. Mix well, the dough will be soft.
- Place reserved 1 cup of sugar into a bowl and set aside.
- Using a cookie scoop, portion out cookie dough (about 1 ½ Tbsp.) and roll each into a smooth ball. Roll the cookie dough balls in granulated sugar and place on baking sheet.
- Bake 12 cookies per baking sheet for 11-12 minutes each. The bottoms of the cookies will start to crack but the tops will still be smooth.
- After baking, let cookies cool on the baking sheet for 2 minutes. Then. gently press one chocolate candy down on the top of each cookie. The cracks will spread around the cookie. If the edges crack too much, you can carefully shape them together again with your fingers.
- Let cookies cool completely on a cooling rack to let the chocolate set up. The chocolate will get warm and melty but let it cool completely and it will be solid and you can stack and store them easily.
Storage
Baked and cooled cookies will freeze well in an airtight container or freezer bag for up to 2 months. Store cookies in an airtight container at room temperature for up to a week. Cookies will soften slightly and they are delicious.