Name: Reese's Mini Hearts Peanut Butter Blossoms
Prep time: 25 min
Cook time: 10 min
Total time: 35 min
Ingredients: ½ cup unsalted butter, softened (113g); ¾ cup traditional creamy peanut butter, not natural (203g); ¾ cup light brown sugar (160g); ¼ cup granulated white sugar (50g), plus more for rolling; 1 whole egg; 1 egg yolk; 1½ cups plus 1 tablespoon all purpose flour (187.5g); 1 teaspoon vanilla extract; ½ teaspoon baking soda (3g); ½ teaspoon kosher salt; Mini Reese’s Hearts for topping; Pink and Red sanding sugar for rolling, optional

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Perfect for Valentine’s Day.

These Reese’s Mini Hearts Peanut Butter Blossoms are perfect if you’re looking for an easy Valentine’s Day cookie recipe. They start with a classic soft and chewy peanut butter cookie that’s rolled in sugar and finished with a small heart-shaped Reese’s (that we all know & love). They’re perfect for Valentine’s Day parties or if you just want a festive treat.

Mini Reese’s Hearts!

I have had a blast ever since these new, unwrapped Reese’s shapes have started hitting the shelves. It started with the little Reese’s eggs, and now we’ve made these tasty peanut butter blossoms with pumpkins and trees too!

Not only are the hearts super cute and oh so perfect for Valentine’s Day, the pink and red sanding sugar makes them even more festive. They’re the kind of bite-size cookie you can’t help but snag as you walk by.

Red and Pink Reese's Mini Hearts Peanut Butter Blossoms with heart candies lying in the back.

Ingredients

Your classic peanut butter cookie ingredients!

Wet Ingredients

unsalted butter
traditional creamy peanut butter – not natural, it separates
light brown sugar
granulated white sugar
egg
egg yolk – extra moisture!
vanilla extract

Dry Ingredients

all purpose flour
baking soda
kosher salt
mini Reese’s Hearts for topping – of course! I have seen them at Walmart, Sam’s Club & Publix
pink and red sanding sugar – optional, but so festive!

A stainless steel bowl of flour, glass bowls of peanut butter, brown sugar, baking soda, vanilla, white sugar, eggs, a stick of butter, and pink bag of Reese's Mini Hearts.

How to Make Reese’s Mini Hearts Peanut Butter Blossoms

Prep: Preheat the oven and line a baking sheet with parchment paper. Place the Mini Reese’s Hearts in the fridge so they get cold while you prepare the dough.
Make the Dough: Cream the butter and sugar until light in color, then mix in the peanut butter until fully combined. Add the egg, extra yolk, and vanilla and mix until smooth. In a separate bowl, whisk together the dry ingredients, then gradually add them to the wet mixture.
Shape and Roll: Scoop the dough into balls, roll each one in granulated sugar or sanding sugar, and place them evenly spaced on your baking sheet.
Bake: Bake until the edges are just lightly golden, then immediately press a Mini Reese’s Heart into the center of each cookie while it’s warm. If you wait too long you won’t have the classic cracks in the cookie!
Cool and Set: You can absolutely enjoy the cookies warm, but you have to let them cool completely to allow the chocolate to firm up before storing. Cool the cookies in a single layer until the chocolate sets.

A stainless mixing bowl of creamed. butter and sugar, adding in the peanut butter, and then adding in the flour, followed by rolling out balls of cookie dough and rolling them in red sanding sugar.

How to Make Reese’s Mini Hearts Peanut Butter Blossoms Ahead of Time

To make these ahead of time I recommend freezing the unbaked dough balls in a flat, single layer in an airtight container or ziplock bag. Remove the dough balls from the freezer right before baking, place in your 350°F oven for 9-10 minutes. Press the hearts on the cookies once baked as per the regular recipe instructions.

Do not let the dough sit out, bake immediately from frozen for best results. I do recommend baking the dough once made, but it is possible to make the dough and bake when you’re ready!

How to Store Reese’s Mini Hearts Peanut Butter Blossoms

These stay fresh for up to 3 days in an air-tight container. Keep in mind, it takes several hours for the mini hearts to harden after placing them on your cookies. You can store them sooner by only keeping them in a single layer so nothing presses on the chocolate until it fully hardens.

I recommend baking dough balls from frozen instead of freezing them already made. The chocolate hearts can get a bit funky after freezing.

Red, pink, and plain peanut butter Cookies with mini Reese's hearts on crinkly brown parchment paper with bowls of red and pink sanding sugar.

Equipment I Use to Make Reese’s Mini Hearts Peanut Butter Blossoms

Cookie Sheet – some of my favorite cookie sheets by USA Pan
Stand Mixer – if you’re looking to invest in a stand mixer, wait for sales, they happen often!
Valentine’s Sanding Sugar – various colors to use for the cookies!

Frequently Asked Questions

Are the tops of the cookies supposed to crack?

Yes! These cookies contain a lot of fat. But have no fear, it helps the mini tree sit perfectly in the center of each cookie! Plus, it gives it the classic peanut butter blossom look.

Do I have to roll them in colorful sugar?

Not at all. Regular granulated sugar works great, the sanding sugar just adds sparkle and a festive Valentine’s touch.