A rich chocolate cookie paired with the irresistible taste of Reese’s peanut butter, a match made in cookie heaven.

There couldn’t be a more perfect pairing than chocolate and peanut butter, so it only felt natural to combine this marvelous duo into a Valentine’s Day cookie. I paired my already delicious chocolate cookie recipe with the irresistible taste of Reese’s to create a cookie that any Valentine would love to receive. It’s only a cute little bonus that they are shaped like hearts, but it most certainly fits the occasion.

Have a Reese’s Piece of My Heart Cookies

*Makes 10 large heart cookies

1 cup unsalted butter 

1½ cups brown sugar 

2 tsp coffee liqueur 

2 large eggs

3  cups all-purpose flour 

½ cup triple cocoa blend or Dutch process cocoa powder

1 tsp baking soda

½ teaspoon kosher salt

4 oz. Reese’s Pieces

Chocolate Peanut Butter Drizzle

4 oz. Reese’s peanut butter chocolate bar, chopped

In a stand mixer, cream  butter, room temperature butter, sugar, and coffee liqueur until creamy and fluffy. Add the eggs one at a time and mix until just incorporated.

In a separate bowl, combine the flour, cocoa powder, baking soda, and salt. Add the flour a cup at time and mix until incorporated. The dough should be thick and pliable like Playdoh. If it's still too sticky, add more flour.  

With a rubber spatula, fold in the Reese's Pieces. Cover your cookie dough with cling film and refrigerate for at least an hour or up to overnight. Chilling the dough stiffens it as well as helping the dry ingredients hydrate in the dough.

Preheat the oven to 350°F degrees and line two baking sheets with parchment paper.

On a lightly floured surface, roll out the cookie dough until it’s about a ¼ inch thick. Using a large heart cookie cutter, cut out your shapes and place onto your parchment lined baking sheet.

Bake for 16 minutes and transfer to a cooling rack right away. They will be underdone and super puffy, which makes them perfectly soft, thick, and fudgy when cooled.

While the cookies cool, make the chocolate peanut butter drizzle. To a microwave safe bowl, add your chopped chocolate bar. Microwave the chocolate 20 seconds at a time stirring after each microwave session. Once completely melted, add the chocolate to a pastry bag with a fine tip and drizzle the chocolate over the cooled cookies. Let the chocolate harden on the cookies for at least one hour before storing.

Store your cookies in an airtight container for longer storage. 

*Notes: 

If you can’t find triple cocoa powder, Dutch process cocoa powder will work just fine.

It’s very important to not overbake these cookies. If they are overbaked they will not be chewy or fudgy. They will become chewy and slightly crispy. 

If you want even more chocolate because, let's face it we all have those days, you can add 1 cup of semi-sweet chips with the 4 ounces of Reese’s Pieces. 

You can easily make smaller hearts if you do not have large heart cookie cutters. Just cut down the baking time from 16 minutes down to 8 minutes.