These are your must-have Valentine’s Day treats. Every bite is absolutely decadent and worthy of a celebration. These cookies are soft and chewy, with a crackly sugar crust. Most importantly they’re topped with a delicious chocolate heart. You’ll be amazed these heart peanut butter blossom cookies are gluten and dairy free! They taste absolutely incredible.
I’ve always found the chocolate peanut butter combo to be my favorite. How about you? Honestly, the two flavors are tantalizing together, and I can’t stop creating recipes with this combo in mind. I’m declaring it here —I can’t stop, won’t stop.
When preparing to bake these little blossom cookies of wonderfulness, I typically make my chocolate hearts a day or two before. Obviously you can make them the day of.
Keep in mind if this is your first time to bake peanut butter blossom cookies, you want to press the chocolate heart into a warm cookie. I do this 2-3 minutes after the cookies are removed from the oven.
what you’ll need for heart peanut butter blossom cookies
- a heart-shaped mold. I have tried out a couple and I recommend this one. It’s super easy to use and the hearts pop out so easily. Do yourself a favor and buy two if you can. I use the same heart mold for this chocolate covered peanut butter heart recipe too– it’s worth noting these are mouthwatering as well.
- mini squeeze bottle. I use squeeze bottles on a weekly basis. They save me so.much.time and product in the kitchen.
- semi-sweet dairy free chocolate morsels; two great brands are Enjoy Life and Nestle Toll House Simply Delicious. Dark chocolate tastes decadent too.
- coconut oil
- dairy free butter, Earth Balance Soy Free Butter Sticks work great
- granulated sugar
- brown sugar
- creamy peanut butter
- dairy free milk, I use unsweetened almond milk; however any dairy free milk product will work
- gluten free all-purpose flour, I use Bob’s Red Mill certified Gluten Free 1 to 1 Baking Flour found here
- xanthan gum, omit if your all-purpose flour has this in it
- baking soda
more Valentine’s Day ideas
- DIY Chocolate kisses are a must-make! Make your very own dairy free Hershey chocolate wrapped kisses to share with those you love.
- Your Valentine’s Day Food Guide gives you festive food ideas to keep the celebration going all day long
- Chocolate Covered Peanut Butter Hearts; you’ll use the same heart mold for this recipe too. The inside of each chocolate heart is filled with creamy peanut butter. These are mouthwatering.
These cookies turn out perfect every single time. They’re so soft and chewy. And their classic crackly sugar crust makes these a Valentine’s Day must. Nothing else says “I love you” like topping these with a chocolate heart.
Do me a favor and give me a 5-star rating if you found this recipe helpful. Also be sure to follow me on Pinterest. New gluten and dairy free pins are being added weekly. It’s an exciting time to eat and feel your best.
Eat well and feel well,
Heart Peanut Butter Blossom Cookies
- 1 c dairy free chocolate chip morsels
- ¼ tsp coconut omit if you're coconut free
Peanut Butter Blossom Cookies
- ½ c dairy free butter softened not melted
- ½ + ¼ c granulated sugar divided ¼ of sugar is for rolling the cookie balls in
- ½ c brown sugar
- ¾ c creamy peanut butter
- 1 egg, room room temperature
- 2 tbsp dairy free milk unsweetened almond milk works great
- 1¾ c gluten free all-purpose flour
- ¼ tsp xanthan gum omit if your all-purpose flour has this as an ingredient
- 1 tsp baking soda
Heart Shaped Chocolates
- Melt chocolate morsels and coconut oil in the microwave or over the stove top on low heat. Stir often.
- Once melted transfer chocolate into a mini squeeze bottle. Or using a small spoon fill each heart cavity with chocolate. Once all cavities are filled gently tap the mold so chocolate evens out equally in each cavity.
- Place filled heart mold into the refrigerate for 10-15 minutes. You will need 40 hearts for this cookie recipe.
- After hearts are firm and solid remove them from the mold cavities. Place in an airtight container at room temperature up to a week.
Peanut Butter Blossom Cookies
- Line 2 baking sheets with parchment paper and set aside.
- With a handheld mixer cream together the butter and sugars in a medium bowl.
- Add peanut butter and blend until smooth.
- Next add in the egg, milk, vanilla and cream well.
- Now add in flour, xanthan gum, and baking soda. Mix until just combined.
- Then refrigerate the dough for 15-20 minutes so it's easier to handle.
- Preheat oven to 350°F.
- Place the ¼ c sugar into a small shallow bowl.
- Roll dough into 1" balls, then roll in sugar and place onto parchment paper.
- Bake 8-9 minutes or until lightly browned on the edges.
- Remove from the oven and allow to cool for 2-3 minutes. Then place a chocolate heart in the center of each cookie.
- Store in an airtight container up to 4-5 days, though these are best the day they're baked.