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
Cream Softened Butter and Peanut Butter in large Stand Mixer or use a Hand Mixer
Add ½ 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
Notes
Makes approximately 20-24 cookiesStore Cooled Cookies in container or Zip-loc bag. Freeze up to 3 months.Use 2 scoops of Medium Cookie Scoopsize #24 per cookieChocolate 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.