Ingredients:

  • 250g Creamy Peanut Butter
  • 115g Unsalted Butter
  • 100g Light Brown Sugar
  • 100g Granulated White Sugar
  • 1 Large Egg
  • 1 tsp Pure Vanilla Extract
  • 190g All purpose Flour
  • 1 tsp Baking Soda
  • 1/2 tsp Fine Sea Salt
  • 24 Milk Chocolate Heart Candies

Instructions:

  1. Preheat the oven to 175°C and line your baking sheets with parchment paper or silicone mats.
  2. Cream the 115g softened butter, 100g brown sugar, and 100g white sugar until the mixture looks pale and fluffy.
  3. Beat in the 250g peanut butter, the egg, and 1 tsp vanilla until the batter is silky and completely combined.
  4. Whisk together the 190g flour, 1 tsp baking soda, and 1/2 tsp salt in a separate small bowl.
  5. Fold the dry ingredients into the wet mixture until no white streaks of flour remain.
  6. Scoop the dough into 24 even balls and place them 5cm apart on the prepared sheets.
  7. Bake for 10 minutes until the edges are just set and the tops look slightly cracked.
  8. Remove from the oven and let them sit for exactly 2 minutes on the hot pan.
  9. Press one chocolate heart firmly into the center of each cookie until it creates a small indentation.
  10. Transfer to a wire rack to cool completely until the chocolate has reset and firmed up.