Chocolate-Covered Peanut Butter Heart Cookies

I’m taking the classic peanut butter cookie to a new level!

CHOCOLATE-COVERED PEANUT BUTTER HEART COOKIES

Time: 1 hour // Servings: 30

INGREDIENTS

For the cookies:

  • 1 3/4 cup heat-treated flour

  • 2 tsp cornstarch

  • 3/4 tsp baking soda

  • 3/4 tsp salt

  • 1 stick (8 tablespoons) unsalted butter, at room temperature

  • 3/4 cup creamy peanut butter

  • 1/4 cup granulated sugar, plus 1/3 cup for rolling

  • 3/4 cup brown sugar

  • 1/4 cup pasteurized egg whites, at room temperature

  • 1 tbsp vanilla extract

For topping:

  • 1 1/2 cups chocolate chips

  • 3 tbsp coconut oil, divided (or any flavorless oil with work)

  • 1 1/2 cups white chocolate chips

  • 1/3 cup Valentine’s Day sprinkles

DIRECTIONS

For the cookies:

  • Preheat the oven to 350 F.

  • In a medium bowl, whisk together the flour, cornstarch, baking soda and salt. Set aside.

  • In the bowl of a stand mixer fitted with the paddle attachment, beat the butter and peanut butter on medium speed until smooth and creamy, about 2 minutes. Add the granulated and brown sugars and mix on medium until light and fluffy, about 4 minutes. Use a rubber spatula to scrape the bowl as needed. Add the egg whites and vanilla, and mix until fully incorporated, about 2 minutes.

  • Add half of the flour mixture and mix on low just until the powdery texture of the flour disappears, about 15 seconds. Immediately add the rest of the flour mixture and mix until combined. Scrape the bowl and mix a final 15 seconds.

  • Remove the bowl from the mixer and steal a lick right from the bowl.

  • Use a medium cookie scoop to portion out the cookie dough.

  • Roll each cookie dough ball in granulated sugar and place on a cookie sheet lined with parchment paper, leaving about 3 inches between each cookie.

  • Use a flat-bottomed glass to press each cookie until flat. Then use a butter knife to cut a slice in the top of the circle creating the top of the heart shape. Use your fingers and the knife to make a point at the bottom until each cookie resembles a heart.

  • Use a fork to press the cookie down and create a crosshatch pattern on each heart.

  • Bake for 10-12 minutes, or until just set and the cookies are starting to get barely golden around the edges. Let cool completely.

For the toppings:

  • Meanwhile, in a small microwave-safe bowl, heat the chocolate chips with the 1½ tablespoons of coconut oil in the microwave on 50% power in 30-second increments. Stir well between each increment. Repeat just until melted. Do the same with the white chocolate.

  • Fill two small piping bags or heavy-duty zip top bags with 1/4 cup of the melted chocolate mixture. Do the same with the melted white chocolate. Keep the remaining melted chocolate and white chocolate in the small bowls.

To decorate:

  • Once cookies are cooled, dip into the melted chocolate mixture, alternating between the white and semi-sweet chocolate.

  • Let the excess chocolate drip off and place the cookies on a wire rack to let the chocolate set. Cut a small hole in the piping bags and drizzle with some additional chocolate and immediately dust with festive sprinkles. Continue this process with all the cookies. Have fun with it!

  • Leave the cookies out at room temperature until the chocolate is completely hardened.

Kristen Page