Chocolate Peanut Butter Hearts (Printable)

Creamy peanut butter hearts dipped in dark chocolate for a smooth, indulgent treat.

# Ingredient List:

→ Peanut Butter Filling

01 - 1 cup creamy peanut butter
02 - 4 tablespoons unsalted butter, softened
03 - 1 1/2 cups powdered sugar
04 - 1/2 teaspoon pure vanilla extract
05 - Pinch of salt

→ Chocolate Coating

06 - 10 ounces good-quality dark or semisweet chocolate, chopped or chips
07 - 1 tablespoon coconut oil (optional for smoother coating)

# Steps:

01 - In a medium bowl, beat together the peanut butter and softened butter until completely smooth and creamy.
02 - Add the powdered sugar, vanilla extract, and salt. Mix until a soft, pliable dough forms that holds together well.
03 - Line a baking sheet with parchment paper and set aside for later use.
04 - Roll out the peanut butter mixture between two sheets of parchment to about 1/2 inch thickness. Using a small heart-shaped cookie cutter, cut out hearts and transfer them to the prepared sheet. Re-roll scraps as needed until all dough is used.
05 - Freeze the peanut butter hearts for 25 to 30 minutes until firm to the touch, which makes dipping easier.
06 - Melt the chocolate and coconut oil (if using) in a heatproof bowl over barely simmering water, using a double boiler setup, or in short bursts in the microwave. Stir frequently until completely smooth and glossy.
07 - Using a fork, dip each chilled heart into the melted chocolate to coat completely. Gently tap the fork against the bowl edge to let excess chocolate drip off, then place the hearts back on the parchment-lined sheet.
08 - Refrigerate until the chocolate is completely set, about 15 minutes. Store in an airtight container in the refrigerator for up to 1 week.

# Expert Tips:

01 -
  • The combination of creamy peanut butter and snappy dark chocolate hits that perfect sweet spot between indulgent and nostalgic
  • These keep beautifully for weeks, making them ideal for gifting or keeping a stash in the freezer
02 -
  • If your peanut butter dough feels too sticky, add another tablespoon of powdered sugar until it rolls out cleanly
  • Chilled hearts are absolutely necessary or they will melt into the chocolate and become impossible to retrieve intact
03 -
  • Keep your dipping hand dry and your other hand clean for placing hearts on parchment
  • If chocolate starts to cool while dipping, briefly rewarm it over hot water

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