A two-ingredient Valentine version of a classic cookie! Save time with these easy to make cookies!

2-Ingredient Peanut Butter Valentine Cookies

I have been through some hard times in my life, as a child and as an adult. I’ve often wished for an easy button or begged God for a day without challenges or a year without hardships.

I have experienced loss and grief in every form of the word. And through it all I’ve asked God for help. He’s given me strength, patience, peace, and a way when there seems to be no way.

When I look back at everything I have been through in my lifetime, I can see now how God has worked everything together for good. As I have learned to lean on God more through my trials, it has built faith. I trust that He will see me through, I know I just have to be patient and watch miracles unfold.

Without my hard times, I wouldn’t have built my faith. And without faith, I wouldn’t have hope. That hope is the only thing that gets me through sometimes. Not only does it help me, but hanging onto that hope brings out the love in me for others. It allows me to empathize with their situation so I can pray on their behalf when they are mad at God.

God knows what He is doing. He loves us, all of us! He loves us unconditionally, and will never leave us.

These Valentine Peanut Butter Cookie Cups are a simple way to say “I love you” for Valentine’s Day! These Love Bug Oreo Cookies or Red Velvet Cake Mix Cookies would do the trick, too!

Red Velvet Cake Mix Cookies

What You’ll Need

1 package (24 count) Ready-to-Bake Reese’s Peanut Butter Cookie Dough Squares

24 Valentine Mini-Reese’s Cups, Unwrapped

24 Candy Hearts, Optional

How to Make Valentine Peanut Butter Cookie Cups

Preheat oven to 350 degrees. Spray a 24-count mini-muffin pan with non-stick spray.

One at a time, roll each Ready-to-Bake Reese’s Peanut Butter Cookie Dough Square into a ball. Place into each mini-muffin spot.

Bake for 12 minutes.

In the meantime, unwrap 24 Valentine Mini-Reese’s Cups and set aside.

Remove the pan from the oven and immediately press unwrapped Reese’s down into the center of the cookie.

Place candy heart in the center of the pressed in Reese’s.

Let cool before removing from the pan.

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Pan – I use a 24 cup non-stick mini muffin pan, works like a charm! You could also use two 12 cup non-stick mini muffin pans.

Sugar – Roll dough balls into sugar before placing them into the mini-muffin pan if desired.

Sanding Sugar – You can use pink and/or red sanding sugar instead of regular sugar if you’d like.

Non-Stick Spray – Even if you are using a non-stick pan, I recommend spraying it. It helps you easily remove them.

Keeping their Shape – I highly recommend leaving these in the pan and putting them in the refrigerator for about an hour. When they are cold out of the refrigerator, all you have to do is give each of the cookies a slight twist and they will pop right out!