As soon as we get to be a month out from Valentine’s day, it’s game on. Time for all the hearts.

I’ve always been a huge Valentine’s Day person. Not so much for the romantic side of it, I really don’t care about that part. But more so just about the love that we share to EVERYONE. The hearts, special notes, candy and just that extra step you take to tell someone how much they mean to you. The past several years, life has been hard - pandemic, climate change, gun violence, hate around the world - to say the least. So I don’t know about you, but we deserve a day to just love on each other. And better yet, let’s do it all the time and not just one day!

So, let’s share a cookie that literally has a heart on every single one.

This is a take on the classic peanut butter blossom. The peanut butter cookie recipe came from New York Times and it’s a HIT in our house. Seriously, the best ever. Top it with a milk chocolate heart and you have yourself a fun Valentine’s Day Treat.

Peanut Butter Heart Cookies

• 1 3/4 cups flour

• 1 tsp baking soda

• 1/2 tsp salt

• 1 stick unsalted butter (1/2 cup)

• 1/2 cup creamy peanut butter

• 1/2 cup sugar (plus more for rolling)

• 1/2 cup brown sugar (I love using dark brown sugar!)

• 1 egg

• 1 Tbsp milk

• 1 tsp pure vanilla extract

• Milk Chocolate Hearts (about 30- I used one bag)
  
  

Directions:

1. Cream butter, peanut butter and sugars until creamy. Add egg, milk and vanilla. Mix. Add flour, baking soda, and salt. Mix until combined.

2. Roll cookie balls in sugar and place on cookie sheet. Bake at 375 for 6-8 minutes. Remove and lightly press the chocolate heart in the center. Return to oven and bake 2-3 more minutes.

3. Remove and let cool completely and store in air-tight container.