Peanut Butter Cookies topped with Chocolate are a favorite for many. How about a Valentine Peanut Butter Blossom Cookie topped with a Reeses Peanut Butter Cup shaped in a Heart? It’s creamy goodness is delicious and makes these Peanut Butter Blossom Cookies Ah-Ma-ZING!

Peanut Butter Heart Blossom Cookies

Typically a Peanut Butter Blossom Cookie is a Peanut Butter Cookie topped with a Hershey’s Chocolate Kiss. Treat yourself and the ones you love to these Heart Shaped Valentine Peanut Butter Blossom Cookies and let those that you love know how much you love them.

My Peanut Butter Cookie Recipe is ideal to use. Why try to reinvent the wheel when you have a cookie recipe as good as this one, right? It’s been passed down through generations and delicious. And by the way try making these Old Fashioned Peanut Butter Cookies because they are heavenly and timeless.

Peanut Butter Heart Blossom Cookie

Top each cookie with a Peanut Butter Heart Chocolate for a rich and creamy treat on top. These are sold for Valentines Day and are individually wrapped.

Ingredients for Peanut Butter Heart Blossom Cookies

  • Butter
  • Peanut Butter
  • All Purpose Flour
  • Sugar
  • Brown Sugar
  • Egg
  • Baking Soda
  • Baking Powder
  • Vanilla
  • Reeses Peanut Butter Heart Shaped Chocolates

How to make Peanut Butter Blossom Cookies

I prefer to use a large stand mixer. I’ve grown up using a Bosch Mixer and love it. find out why I love my Bosh Mixer and the first recipe I learned to make. You can also choose to use a Hand Mixer if you wish.

Valentine Peanut Butter Blossom Cookies

Preheat Oven to 375 degrees so it’s good and hot when you are ready to bake.

Begin by mixing Softened Butter and Peanut Butter. Cream until smooth and add egg and sugar. Mix until light and fluffy.

Add Vanilla and Brown Sugar and mix until fulled incorporated

In a separate bowl combine Flour, Baking Soda and Baking Power. Add flour mixture to Butter Mixer a little at a time.

Use a Medium Cookie Scoop size #24 to scoop cookie dough balls and roll into sugar. Place on baking sheet 2-3 inches apart

rolling cookie dough in sugar

Bake at 375 degrees for 7-9 minutes. Edges should be a light golden brown

Peanut Butter Cookies on cookie sheet

Remove from Oven and allow to cool for 1 minute. Place 1 Heart Shaped Chocolate Peanut Butter on top of Warm Cookie pressing down slightly.

Remove from baking sheet to fully cool on cooling rack

Store in a sealed container or Zip-loc bag

Freeze for up to 3 months

Chocolate Tip:

Reeses Peanut Butter Heart Chocolates melt easily. Chill chocolate in refrigerator for 30 minutes prior to placing on hot cookies.

Fun Fact:

Peanut Butter Blossom Cookies were invented in 1957 by Freda Strasel Smith.

Peanut Butter Blossom Cookies

Do you ever wonder why some cookies are flat and others aren’t? It’s not all about adding more flour. That will make a cookie dry and hard. Here is a tip. Chilling cookie dough cools and hardens the fats used in the recipe. Those fats hold their shape longer during the cooking process and result in thicker cookies.

I suggest using softened butter. But not super soft butter. What’s the difference? Well softened butter has sat out on the counter for about 1 hour away from heat in a cool spot. Super soft butter melts as you touch it. It’s so soft it’s difficult to unwrap from the wax paper coating.

There is no need to use super soft butter when making cookies. So do yourself a favor and pay attention to the texture of the butter used. You just might enjoy a thicker cookie after baking.

When in doubt, it never hurts to chill cookie dough before baking. I prefer to place cookies on a cookie sheet and chill as individual cookies.

How Long Should you Refrigerate Cookie Dough?

If you choose to chill cookie dough a general rule of thumb is chilling for 30 minutes.

Looking for more Cookie Recipes?

Valentine Peanut Butter Blossom Cookies
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Valentine Peanut Butter Blossom Cookie

Valentine Peanut Butter Blossom Cookies made with Reeses Peanut Butter Heart Shaped Chocolates on a soft and chewy Peanut Butter Cookie rolled in sugar. Share this soft and chewy cookie with those you love
Prep Time15 mins
Cook Time7 mins
Course: Dessert
Cuisine: American
Servings: 12
Calories: 284kcal


  • 1/2 Cup Butter Softened
  • 1/2 Cup Peanut Butter Smooth
  • 1 1/4 Cup All Purpose Flour
  • 1 Cup Sugar *Divided
  • 1/2 Cup Brown Sugar
  • 1 Egg
  • 1/2 tsp Baking Soda
  • 1/2 tsp Baking Powder
  • 1/2 tsp Vanilla
  • 1 Bag Reeses Peanut Butter Heart Shaped Candy


  • Preheat Oven to 375
  • Cream Softened Butter and Peanut Butter in large Stand Mixer or use a Hand Mixer
  • Add 1/2 Cup Sugar and Egg and Cream until light and fluffy
  • Add Brown Sugar and Vanilla and mix until combined
  • In a separate bowl mix Flour, Baking Soda and Baking Powder
  • Add Flour Mixture to Butter Mixture and mix to combine
  • Use a Medium Cookie Scoop size #24 and roll dough in remaining sugar.
  • Place dough on cookie sheet
  • Bake at 375 for 7-9 minutes or until edges turn golden brown. Do Not Over Bake
  • Remove from oven and allow to cool on pan for 1 minute
  • Place 1 Heart Shaped Reeses Chocolate on top of cookie and allow to cool for 1 minute before removing to cooling rack
  • Store cooled cookies in a sealed container
  • Freeze up to 3 months


Makes approximately 20-24 cookies
Store Cooled Cookies in container or Zip-loc bag.  Freeze up to 3 months.
Use 2 scoops of Medium Cookie Scoop size #24 per cookie
Chocolate Tip: Heart Shaped Peanut Butter Chocolates tend to melt quickly.  Chill Peanut Butter Cups in Refrigerator or Freezer for 30 minutes before placing on hot cookies to prevent melting into a puddle. 


Calories: 284kcal | Carbohydrates: 38g | Protein: 5g | Fat: 14g | Saturated Fat: 6g | Trans Fat: 1g | Cholesterol: 34mg | Sodium: 189mg | Potassium: 104mg | Fiber: 1g | Sugar: 27g | Vitamin A: 256IU | Calcium: 29mg | Iron: 1mg
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