Valentine's Day Peanut Butter Sweetheart Cookies (Print Version)

# Ingredients:

→ Cookie Base

01 - 1 1/4 cups (156g) all-purpose flour
02 - 1/2 teaspoon baking soda
03 - 1/4 teaspoon salt
04 - 1/2 cup (113g) unsalted butter, room temperature
05 - 1/2 cup (100g) packed brown sugar
06 - 1/4 cup (50g) granulated sugar
07 - 1 large egg, room temperature
08 - 3/4 cup (190g) creamy peanut butter
09 - 1 teaspoon pure vanilla extract

→ Topping

10 - 24 chocolate heart candies, unwrapped
11 - 1/4 cup (50g) granulated sugar for rolling (optional)

# Instructions:

01 - Whisk flour, baking soda, and salt together in medium bowl.
02 - Beat butter with brown and granulated sugars until creamy, about 2 minutes. Add egg, then peanut butter and vanilla.
03 - Mix in dry ingredients on low speed until combined. Chill dough at least 1 hour.
04 - Preheat oven to 350°F. Line baking sheets with parchment. Clear space in freezer.
05 - Roll 1 tablespoon dough into balls, optionally coat in sugar. Arrange 3 inches apart. Bake 11-13 minutes until tops crack.
06 - Press chocolate heart into each warm cookie. Transfer to plate and freeze 10 minutes to set chocolate.

# Notes:

01 - Use processed peanut butter for best results
02 - Dough must be chilled
03 - Freezing step prevents chocolate from melting
04 - Keeps fresh 1 week at room temperature

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