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1
In a large mixing bowl, beat butter and peanut butter with an electric mixer on medium to high speed for 30 seconds. Add the granulated sugar, brown sugar, baking soda and baking powder. Beat until combined, scraping sides of bowl occasionally.
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2
Beat in the egg and vanilla and continue mixing until combined.
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3
Beat in as much of the flours as you can with the mixer. Then use a wooden spoon to stir in any remaining flour.
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4
Cover and chill dough for about 1 hour or until easy to handle. I chilled mine overnight, but that's not necessary.
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5
Preheat oven to 375 F. Shape dough into 1-inch balls. Flatten the balls with the palm of your hand and put the flattened dough balls onto a work surface. Use a cookie cutter to cut out the heart shape. Then put the hearts into a bowl with the additional granulated sugar and turn them over to coat.
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6
Place dough 2 inches apart on an ungreased cookie sheet. Bake for 7 to 9 minutes or until bottoms are light brown. Transfer to a wire rack and let cool.
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7
Optional, drizzle with melted chocolate.
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8
Calories per cookie without the chocolate: 45.3, Fat: 2.8, Cholesterol: 4.4, Sodium: 21, Potassium: 4, Carbs: 4, Fiber: .04, Sugar: 1.9, Protein: 1.1
