Chocolate peanut butter hearts are as simple to make as they look. You'll combine powdered sugar, peanut butter, vanilla, and salt with a mixer then roll it out flat to make a base for you to stamp into with a cookie cutter. Then, dip the hearts into melted chocolate and let them set. Lastly, try not to devour in one sitting.
1 2/3cupspowdered sugarplus more for rolling out peanut butter mixture
1cupcreamy peanut buttersuch as Skippy
1/2teaspoonvanilla extract
1/8teaspoonsalt
12ouncesmilk chocolatechopped. or chocolate chips
Instructions
Add the powdered sugar, peanut butter, vanilla, and salt to a large bowl. Use a handheld electric mixer to beat until well-combined. Towards the end, it helps to knead the mixture with your hands, as if you were making bread dough. Form the peanut butter mixture into a ball.
Place a piece of parchment paper down on your countertop and lightly dust the paper with powdered sugar. Put the peanut butter ball on top, and then sprinkle on a little more powdered sugar. Roll it out to a circle about 9 inches in diameter and about 1/2-inch thick.
Use a small heart shaped cookie cutter to stamp out as many hearts as you can. Gather the scraps, re-roll them, and stamp out more hearts, continuing this way until all the peanut butter mixture is gone.
Arrange the peanut butter hearts on a parchment-lined baking tray. Chill in the freezer for 20 minutes, or in the fridge for 2 hours.
Melt the chocolate in a microwave-safe bowl or a double boiler.
Dip the chilled peanut butter hearts in the melted chocolate, and then place them back onto the parchment paper so the chocolate can set. If there’s extra chocolate, you can drizzle it decoratively on top.
Let the chocolate harden before serving.
Video
Notes
Depending on a few factors (such as your peanut butter, the humidity, etc.), you may need slightly more powdered sugar for the peanut butter mixture to achieve the right consistency. It should feel like Play-Doh and easily roll out, but not be too mushy.
The exact number of chocolate peanut butter hearts you get will depend on the size of your heart-shaped cookie cutter. I used a cookie cutter about 2 1/4 inches wide and got 20 hearts (after re-rolling all the scraps).
We are using milk chocolate. You can use either chocolate chips or a bar of chopped chocolate for the coating. While candy melts will work for this, they are much sweeter and taste more artificial compared to regular chocolate. Feel free to substitute with dark chocolate, white chocolate, or semi-sweet chocolate in place of milk chocolate.
Store your fully cooled and hardened chocolate peanut butter hearts in an air-tight container, separating the layers with parchment paper, at room temperature or in the refrigerator for 6-7 days. Freeze for up to 3 months.