Happy Valentine’s Day!
I used to make you guys peanut butter chocolate heart cookies on Valentine’s Day. I think you liked them? They usually all got eaten but I can’t remember if I was the one who ate most of them?
When we were married I told myself I’d always make you guys these cookies, even when you get older and eventually move away – I’d always bake and send.
The last time I made these was when I lived in Charlotte and I sent them in the mail. That was 4 years ago.
I’m sorry that tradition stopped. I’m sorry we’re not talking anymore.
I still love you both.
Ingredients
36 Reeses Peanut Butter Hearts (usually found at CVS)
1¾ cups all purpose flour
1 teaspoon baking soda
½ teaspoon salt
½ cup (1 stick) salted butter
½ cup creamy peanut butter
½ cup packed light brown sugar
½ cup white sugar
1 large lightly beaten egg
2 tablesppons milk
1 teaspoon vanilla extract
Additional white sugar for rolling
Instructions
- Whisk together the flour, baking soda and salt in a medium bowl.
- In a large bowl, use an electric mixer to combine the butter, peanut butter and sugars until smooth. Add in the egg, milk and vanilla and mix again. Stir in the dry ingredients. Cover the bowl with plastic wrap and refrigerate the dough for about an hour until it is slightly firm.
- Preheat the oven to 375°F. Line baking sheets with parchment paper or silpat mats. Make some room in your refrigerator or freezer for one cookie sheet.
- Shape the dough into 1½-inch balls and roll in sugar. Place the sugared cookie dough balls on one baking sheet, about 1½-inches apart.
- Bake 10 to 12 minutes, until the cookies are set and golden. Remove from the oven and immediately press one peanut butter heart into the center of each cookie. Place the cookie sheet in the refrigerator or freezer until the chocolate is set (the Reeses hearts will get melty when you press them into the cookies, but they will harden-up again once they have cooled down). Repeat with the remaining cookie dough and PB hearts.
