Soft crinkle peanut butter cookies crowned with a melty milk chocolate heart—these Valentine’s Peanut Butter Blossom Cookies are the ideal balance of tender peanut butter and creamy chocolate. They’re simple to make and perfect for sharing on Valentine’s Day.
10 Cookies for Valentine’s Day
Valentine’s Day is just around the corner, and this recipe is part of my “10 Cookies for Valentine’s Day” series. It’s recipe #5 in the lineup, and as delicious as the others. Today’s bake features classic peanut butter cookies with a festive chocolate heart on top—soft, sweet, and perfect for gifting or enjoying with a cup of coffee.
How to make peanut butter blossom cookies
These cookies are straightforward and require no chilling. You’ll need a handful of everyday ingredients and about 20–30 minutes of hands-on time.
- Unsalted butter – softened but not melted.
- Granulated sugar – used in the dough and for rolling.
- Brown sugar – packed (I used light brown sugar).
- Egg – large.
- Peanut butter – creamy style works best.
- Baking soda – make sure it’s fresh to keep the cookies from going flat.
- Baking powder – fresh is best for proper rise.
- Flour – measured accurately.
- Heart-shaped milk chocolates – any small chocolate hearts are great for topping.
Cream the butter and sugars together in a stand mixer fitted with the paddle attachment until light and fluffy—this helps produce a softer cookie. Add the egg, mix to combine, then incorporate the peanut butter and dry ingredients until the dough comes together.
Roll em up
Portion the dough into roughly 1″ balls, then roll each ball in granulated sugar so the outside gets a little crunch. Space the dough balls about 2″ apart on a parchment-lined cookie sheet. Bake at 375°F for 7–9 minutes—during baking the cookies will spread slightly and develop crinkles on top.
Press on the chocolate fast!
For the best result, press a chocolate heart into the center of each cookie immediately after removing them from the oven while they are still on the baking sheet. Press gently so the chocolate adheres and softens slightly from the cookie’s heat.
Allow the cookies to cool on a rack until the chocolate firms up again—this can take about 20–30 minutes. Letting them cool fully before storing prevents the chocolates from getting squashed.
How to store the cookies to keep them soft?
Store cooled cookies in a sealed container or a large zip-top bag at room temperature for up to a week. They stay soft on the inside, retain a slight sugar crunch on the outside, and the chocolate remains a pleasant, slightly melded topping.
Can I use Hershey’s Kisses instead?
Yes—Hershey’s Kisses are the traditional choice for blossom cookies and work perfectly. I chose heart-shaped chocolates for a Valentine’s touch, but any small chocolate works well.
Here’s a video of the process:
I can’t wait for you to try these cookies—they’re festive, easy, and irresistibly tasty. If you bake them, I’d love to see your results and how you decorate them for Valentine’s Day.
Happy Baking!
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Valentine’s Peanut Butter Blossom Cookies
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Ingredients
For the peanut butter cookies
- 1/2 cup granulated sugar
- 1/2 cup brown sugar
- 1/2 cup 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 milk chocolate hearts for these.
Instructions
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Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper and set aside.
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In a stand mixer fitted with the paddle attachment, cream the unsalted butter with the granulated and brown sugars until light and fluffy. Add the egg and mix until incorporated. Scrape the bowl, then add the peanut butter and dry ingredients and mix until combined.
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Scoop dough into 1″ balls and roll each in granulated sugar. Space about 2″ apart on the prepared sheet and bake 7–9 minutes. Remove from the oven and immediately press a chocolate heart into the center of each cookie, pressing gently so it adheres and begins to melt.
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Transfer cookies to a cooling rack and let them cool until the chocolates firm up again, about 20–30 minutes. Store in a covered container at room temperature for up to a week.