Happy Valentine’s Day! May you have love in your heart and yummy food in your tummy!
Sprinkle them with some red and pink sugar and you have a festive, delicious treat you can take on the go. Now, you may ask, “On the go?” Yes, who says you have to stay home or go to a restaurant on this loving day. How about packing a picnic and enjoying an outdoor space? Or how about bringing these cookies to your child’s class as a special treat? Or, how about just for yourself to enjoy while reading a good book or sneaking some into a movie theater? However you plan on eating these, any way is perfect!
Peanut butter is so creamy and delicious. A serving of peanut butter, about 2 tablespoons contains 200 calories, contains vitamin E, a powerful antioxidant; bone-building magnesium; great for your muscles potassium and immunity- boosting vitamin B6. Peanut butter can also decrease your risk of heart disease, diabetes and other chronic conditions. So if you do not have any peanut allergies, Enjoy!
Heart Shaped Soft & Chewy Peanut Butter Cookies
Ingredients: Makes about 21 cookies
- 1 cup creamy organic peanut butter
- 1/2 cup butter, unsalted & softened
- 1/4 cup granulated sugar
- 3/4 cup light brown sugar
- 1 large egg, room temperature
- 1 1/4 teaspoon vanilla extract
- 1 1/2 cups all purpose flour, sifted
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- Red and Pink Sanding Sugar (optional)
- 2 inch diameter cookie scoop
- 3 inch diameter heart shaped cookie cutter
Preheat the oven to 350 degrees. Line 2 baking sheets with parchment paper and set aside.
In a larger bowl, cream together the peanut butter, butter and sugars until soft and creamy.
Add the egg and vanilla and continue to mix until combined.
In a separate bowl, whisk together the sifted flour, baking soda and salt. Slowly add the dry ingredients into the wet ingredients until completely combined.
Use the cookie scoop or roll the dough into 1-2 inch balls and place onto the parchment paper lined baking sheets. Press each roll into the heart shaped cookie cutter. Remove cookie cutter and press down slightly with a fork to create a criss-cross pattern. Sprinkle the sanding sugar on the cookies if you are using the sugar.
Bake for 12 minutes or as soon as the tops begin to crack. Rotate the pans halfway through baking. Do not over bake. Allow to cool on the baking sheet for a few minutes and then transfer to a wire rack to cool completely.