Peanut Butter & Chocolate Heart Cookies

Peanut butter and chocolate is a common but wonderful combination. These little hearts will make anyone jump with joy when they see them. You could also bake the insides and outsides separately so they're more like puzzles, or just do the insides and have lots of small hearts for munching. In our house we love peanut butter and chocolate, not always together of course. But together isn't a bad thing :). The two tones on these cookies always add a bit of fun to a cookie tray.

I was talking to my husband about how these would be delicious with ice cream in the middle. They would need to be frozen of course so they weren't as soft although they would retain their chewiness in the freezer. Wouldn't that be great? with a peanut butter or chocolate ice cream in the middle? I haven't tried it but I think so. 

Of course you could always just make the chocolate dough and sandwich them together with some cherry filling or frosting as well and that would be nice. These are on the Linky over at BruCrew Life, you should check out all of the fun crafts and recipes she has over there :). Happy Baking!

Peanut Butter & Chocolate Cookies
Makes about 2 ½ dozen two toned hearts

Chocolate Dough Ingredients:
- ½ cup butter
- ½ cup + 2 tablespoons sugar
- 1 egg white (or half an egg*)
- ½ tsp vanilla extract
- 1 oz chocolate, melted and cooled
- 1 cup +2 tablespoons all-purpose flour
- 1 tbsp cocoa powder
- ½ tsp baking powder
- ⅛ tsp salt
 
Peanut butter dough ingredients:
- ¼ cup butter (½ stick)  
- ½ cup + 2 tablespoons sugar
- ½ cup smooth peanut butter
- 1 egg white (or half an egg*)
- 1 ½ tbsp milk
- ½  tsp vanilla extract
- 1 cup all-purpose flour
- ½ tsp baking powder
- ⅛  tsp salt

Mix chocolate dough:
1. Cream butter and sugar. Beat in egg, vanilla extract and melted chocolate.
2. In another bowl, sift together flour, cocoa powder, salt and baking powder.
3. Add flour mixture to the chocolate mixture and beat until combined. Wrap in plastic and refrigerate for at least an hour.
 
Mix peanut butter dough:
1. Cream butter, peanut butter and sugar. Beat in egg, milk and vanilla extract.
2. In another bowl, sift together flour, salt and baking powder.
3. Add flour mixture to the peanut butter mixture and beat until combined. Wrap in plastic and refrigerate for at least an hour.
 
Assembling:
1. Roll out doughs to about ⅓ inch thick and use a large cookie cutter to cut the large shapes.
2. Use a smaller cookie cutter to remove the centers and switch them, creating a two-toned effect.
3. Bake at 350F for 12-13mins, until the edges of the peanut butter cookies are golden brown.

Printable recipe


Adapted from Examiner.com