Peanut Butter Sweetheart Cookies

By Sally's Baking Recipes · 45 min

Ingredients

Instructions

1. Whisk the flour, baking soda and salt together in a bowl and set aside.
2. Beat the softened butter on high speed for 1 minute. Reduce to medium-high, add both sugars and beat about 2 minutes until light and smooth.
3. Beat in the egg until combined, then add the peanut butter and vanilla and beat until combined.
4. Add the flour mixture and beat on low speed until just combined. Cover and chill the dough for at least 1 hour, up to 3 days.
5. Preheat the oven to 350°F (177°C). Line 2 large baking sheets with parchment or silicone mats, and make room in the freezer.
6. Roll dough into balls of about 1 heaping tablespoon (around 25g). If you like, roll them in the extra 1/4 cup sugar. Space them about 3 inches apart on the sheets.
7. Bake 11 to 13 minutes, until the tops just begin to crack.
8. Cool on the sheets for 5 minutes.
9. Press a chocolate heart into the centre of each cookie. Move them carefully to a plate with a thin spatula and freeze for 10 minutes to set the chocolate.
10. Remove from the freezer and serve.

Summarized from Sally's Baking Recipes's video. Watch it for the details.

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