Chocolate Peanut Butter Valentine’s Cookies

We somehow survived what felt like the longest January ever and I’ve got the sweetest reward for you. These Chocolate Peanut Butter Valentine’s Cookies are not only the most delicious chocolate and peanut butter combo, but they are extra sweet since they are for a good cause. I’ve baked up this sweet treat as part of the 2019 Good Cookies Food Bloggers Valentine’s Event to benefit out of my favorite charities, Cookies for Kids Cancer. I’ve been eyeing the Reese’s Hearts in CVS ever since they took down the Christmas candy, and challenged myself with trying to fit as much chocolate and peanut butter as humanly possible into one cookie. And based on the results, I think these cookies are a sweet success. 

This is the third year that I participated in this great event. Last year I baked up these Chocolate Sugar Cookies and the year before these Frosted Sugar Cookies that I think are still the best sugar cookie & frosting recipe out there. When I was Marie Kondo’ing my kitchen pantry recently I found a whole bunch of sprinkles that I wanted to put to good use, including these Valentine’s nonpareils. 

I modified the traditional Peanut Butter Blossom Cookie that I always make around the holidays and added some cocoa powder to the base, and instead of coating the cookies in granulated sugar like the blossom recipe, I rolled them in nonpareils instead. The sprinkles don’t stick quite as easily as the sugar, so you just have to press down a little bit harder to make them stick. I did half the batch with granulated sugar and half with sprinkles, and the sprinkles were the clear winner.

When you take these out of the oven and press the candies down on them, they will melt really quickly, so in order to keep their heart shape I recommend not moving them off the tray until they come closer to room temperature, and then chill them for a bit to harden the candy heart up again. I bet if you froze the candies in advance, that would also help the chocolate keep its heart shape better. Also, a word of warning, I’m pretty sure for every 3 hearts I unwrapped, I ate one of them. So hopefully you can exercise better self control than me. 

Did you know that cancer is the #1 cause of death of children by disease in the U.S.? There are 40,000 U.S. children actively battling cancer right now. With less than 4% of the National Cancer Institute’s budget going to all childhood cancer combined, I knew it was important for me to get involved. Help us make a difference by donating to Cookies for Kids’ Cancer. Our goal is to raise at least $3000. Because these three companies: Dixie Crystals, Mediavine and OXO have each pledged to match our donations raised through this campaign up to $3000. Thanks to many of you, we have reached our goal. You can still donate and help us make an even bigger difference! Donate here.  

So if you’re looking to spread the love this Valentines day, bake up a batch of these Chocolate Sugar Cookies and consider donating to Cookies for Kids Cancer.


Chocolate Peanut Butter Valentine's Cookies
Yield: 20 Medium Cookies

Chocolate Peanut Butter Valentine's Cookies

Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes

The perfect combo of chocolate and peanut butter that's sure to result in cartoon heart eyes.


  • 1 stick butter, softened
  • 1 cup creamy peanut butter
  • 1/3 cup light brown sugar
  • 1/3 cup granulated sugar
  • 1 teaspoon vanilla extract
  • 1 1/2 tablespoons milk
  • 1 egg
  • 1 1/4 cups all-purpose flour
  • 1/4 cup cocoa powder
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • 1/4 cup nonpareils for rolling (you can use granulated sugar if you don't have sprinkles)
  • 20 unwrapped Reese's hearts


  1. Preheat oven to 375º F. Line baking sheets with parchment paper or sil-pats.
  2. Use a mixer to cream together butter, peanut butter, and sugars. Slowly beat in the vanilla extract, milk and egg. Scrape down the sides of the bowl before adding the dry ingredients.
  3. Sift together the flour, cocoa powder, baking soda and baking powder and slowly mix into the wet batter just until combined, being careful not to overmix the dough.
  4. Using a medium-cookie scoop to portion out dough, roll each scoop of dough into a ball and then coat in the bowl of sprinkles. Place on a baking sheet at least 2 inches apart (I fit about 6 cookies per sheet).
  5. Bake at 375 degrees for about 10-12 minutes.
  6. Remove the cookies from the oven, and gently press the Reese's heart into the center of each cookie. All the cookies to finish setting on the cookie sheet for at least five minutes before transferring to a wire rack to finish cooling. I chilled mine in the fridge for an hour to get the chocolate to set again before moving them to a dish. Enjoy!
Be sure to check out all of the other delicious recipes baked up as part of the Good Cookies Food Bloggers’ Valentine’s Event below.

Chocolate Chip Cookie Cake from Julie of The Little Kitchen

Læsø Salted Chocolate Chip Cookies from Camilla of Culinary Adventures with Camilla

Meyer Lemon Cookies from Linda of Simply Healthyish Recipes

Soft & Chewy Gluten Free Oatmeal Raisin Cookies from Allie of Miss Allie’s Kitchen

Small Batch Bakery Style Chocolate Chip Cookies Recipe from Faith of An Edible Mosaic

Chocolate Madeleines from Caroline of Caroline’s Cooking

Rainbow Rice Krispie Treats from Bree of Baked Bree

Tiger Butter Candy from Melissa of MamaGourmand

Valentine’s Day Gluten Free Sugar Cookies from Brianna of Flippin’ Delicious

Chocolate Spritz Sandwich Cookies from Carlee of Cooking With Carlee

Pink Velvet Chocolate Chip Cookies from Jenn of Ever After in the Woods

French Butter Cookies from Rebekah of Kitchen Gidget

Brown Sugar M&M Cookies from Sara of Imperfectly Balanced Sara

mini rose cookies from Meaghan of the decorated cookie

Raspberry Linzer Cookies from Stephie of Stephie Cooks

Red Velvet Brownies with White Chocolate Cream Cheese Frosting from Coleen of The Redhead Baker

Lemon Poppyseed Cookies from Becca of Two Places at Once

Warn Dark Chocolate Melting Cups from Lisa of Snack Girl

Salted Dark Chocolate Cookies from Jessica of A Kitchen Addiction

Cherry Cordial Bundt Cake from Carolann of Apron Warrior

Nutella Stuffed Cookies from Allison of Celebrating Sweets

Strawberry Pudding Cookies from Holly of A Baker’s House

Slice and Bake Whirligig Cookies from Laura of Untwisted Vintage

Raspberry Strawberry Cookies from Heather of Delicious Not Gorgeous

Chocolate Strawberry Hand Pie from Trang of Wild Wild Whisk

White Chocolate Cashew Cranberry Cookies from Brittany of Diary of a Southern Mrs.

The Best Potato Chip Cookies Recipe from Marybeth of Babysavers

Darth Vader Valentine’s Day Hug Cookies to Support Cookies for Kid’s Cancer from Jenn of justJENN recipes

Hazelnut Shortbread Cookies with Jam from Lisa of Garlic & Zest

Sprinkled Chocolate Shortbread Heart Cookies from Lisa of Blogghetti

Double Chocolate Chip Cookies from Dee of Meatloaf and Melodrama

Homemade Salted Nut Rolls from Shaina of Food for My Family

Valentine Sugar Cookie Cups from Melissa of Persnickety Plates

Chocolate Dipped Cashew Butter Cookies from Ashley of Fit Mitten Kitchen

Chocolate Vanilla Striped Shortbread Cookies from Denise of Chez Us

Pineapple Coconut Bar Cookies from Barbara of Barbara Bakes

Chocolate Raspberry Roll-Ups from Sue of It’s Okay to Eat the Cupcake

Raspberry and Rose Meringue Parfaits from Michelle of Cup of Zest

Chocolate Chip Pudding Cookies from Jade of Jonesin’ For Taste

Raspberry Thumbprint Cookies from Emilie of Finding Zest

Chocolate Mousse Cups from Miranda of Cookie Dough and Oven Mitt

Grain-Free Dark Chocolate Raspberry Tart from Gretchen of kumquat

Chocolate Shortbread Cookies from Sara of My Imperfect Kitchen

Chocolate Chip Cookie Pie from Angela of About A Mom

Honey Pistachio Shortbread from Megan of Stetted

Red Velvet Oreo Cheesecake Cookies from Nicole of For the Love of Food

Chewy Coconut Macaroon Hearts (Gluten Free) from Taryn of Hot Pan Kitchen

Chocolate Peanut Butter Valentine’s Cookies from Becca of The Salted Cookie

Chocolate Caramel Pie from Stefanie of Mommy Musings

Gluten-Free Red Velvet Brownies {Dairy-Free} from Audrey of Mama Knows Gluten Free

Chocolate Raspberry Cupcakes from Erica of The Crumby Kitchen

Dark Chocolate Bourbon Coconut Cream Mousse from Lisa of Taste Cook Sip

Maple Butter Chocolate Chip Cookies from Jamie of Southern Revivals

Red Velvet Mini Layer Cakes from Gwynn of Swirls of Flavor

The Best Potato Chip Cookies Recipe from Marybeth of babysavers

Brown Butter Chocolate Chip Cookies from Kara of Kara in the Kitchen

Brown Sugar Snickerdoodles from Kristin of On the Home Front

Valentine’s Gummy Hearts from April of April Golightly

Cocoa Sweet Dough Hearts from TammyJo of The Chocolate Cult

Heart-Shaped Sugar Cookie Cutouts from Susannah of Feast + West

Cranberry Pecan Oatmeal Cookies from Denise of addicted 2 recipes

Shortbread Cookie Recipe from Raquel of Organized Island