Servings 24 cookies
Ingredients
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 cup unsalted butter, at room temp
- 1/3 cup sugar
- 1/3 cup packed light brown sugar
- 1 large egg
- 3/4 creamy peanut butter
- 2 Tablespoons whole milk
- 1 teaspoon vanilla extract
- 24 Reese's Peanut Butter Hearts, unwrapped
For the Coating:
- 1/2 cup red sanding sugar
Instructions
- Preheat the oven to 350°F. Line two baking sheets with parchment paper.
- In a medium bowl, whisk together the flour, baking soda and 1/2 teaspoon kosher salt. Set it aside.
- In the bowl of a stand mixer fitted with the paddle attachment, cream together the butter, sugar and brown sugar until light and fluffy, about 2 minutes. Add the egg then beat in the peanut butter, milk and vanilla extract.
- Add the flour mixture to the stand mixer, beating just until combined.
- Scoop out 2-tablespoon portions of the dough and roll it into balls.
- Add the 1/2 cup red sanding sugar to a small bowl then roll the cookie balls in the sugar and arrange them on the baking sheets, spacing them 2 inches apart.
- Bake the cookies until they are set, 8 to 10 minutes, then remove them from the oven and let them cool for 5 minutes.
- Press a Reese's Peanut Butter Heart into the center of each cookie. Let the cookies finish cooling then serve.
Notes
- For best results, use a no-stir peanut butter like Jif or Skippy. Natural peanut butter can cause the cookies to spread.
- Store fully cooled cookies in an airtight container at room temperature for up to 3–4 days. I like to place a sheet of parchment or wax paper between layers to protect the chocolate hearts.
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