With Valentine’s Day right around the corner, I have chocolate on the brain. This doesn’t really work well with my New Year’s resolutions, but sometimes you just have to roll with it. In my family we eat a lot of peanut butter and my husband loves peanut butter and chocolate together, so these cookies are sort of a no-brainer.
This is also a super easy recipe to make with kids. I measured out all the ingredients beforehand so my daughter could throw them in the mixer. She also got to experience Nutella for the first time, so basically it was a really good day for her.
I tried to make the heart shapes a few different ways but ultimately decided that if you use a small ice cream scoop and cook them in balls, it’s very simple to cut out the hearts when the cookies are warm and fresh out of the oven. Use the scraps as ice cream topping. Yum!
P.S. These are gluten-free, although no one will notice or care. They are irresistible. And if you haven’t tried coconut peanut butter before, well…you’re welcome.
Ingredients: Gluten-Free Nutella & Peanut Butter Heart Cookies
- 1 stick of butter
- ¼ cup brown sugar
- ¼ cup cane sugar
- 1 egg
- 1 t vanilla
- ½ Earth’s Best Coconut Peanut Butter (or regular creamy)
- 1 ½ cup Pamela’s Baking Mix (or any all-purpose gluten-free baking mix)
Preheat the oven to 350. In a stand mixer, cream together the butter and sugar. Next add in the egg and vanilla, then the peanut butter. Once mixed thoroughly, add in the dry ingredients.
Line a baking sheet with parchment paper and scoop out small balls of the dough with a tiny ice cream scoop. Bake for 10 minutes.
Let the cookies cool on the baking sheet for a few minutes, then cut out heart shapes with a cookie cutter. Move heart cookies to a cooling rack for 15 minutes.
Add a small (or large) amount of Nutella to one cookie. Sandwich them together.
Share with your sweethearts.