Valentine Trifecta Cookies

Peanut Butter Oatmeal Chocolate Valentine Cookies @Barbara Bakes

A trifecta cookie is a combination of three popular cookies – chocolate chip, oatmeal and peanut butter cookies. It may sound over the top, but the ingredients blend together to make a cookie that is “amazing”. 

Kitchen Trial and Error is my Secret Recipe Club blog this month. Kate had Barbara Bakes as her SRC blog a few months back, so it was fun to be able to pick a recipe from her site. I decided to make the Trifecta Cookies when I read about her and her mom devouring them on a road trip.

Kate found the recipe on The Novice Chef, who adapted the recipe from Brown Eyed Baker, who was given the recipe by a reader, who got it from her mom, who got it from the back of a flour sack. Such a fun history, and now my adapted version includes finely chopped peanuts, coconut oil and chocolate hearts instead of chocolate chips.


I’d been thinking about making peanut butter cookies and dressing them up for Valentine’s Day with a chocolate heart on top. When I saw Kate’s Trifecta Cookies, I decided three favorite cookies rolled in to one Trifecta cookie was way more fun.

My plan was to buy Reese’s hearts because I knew my kids would like those, but when I saw this package with dark chocolate too, I couldn’t resist buying it instead.


Since I was making heart cookies, I decided to use heart healthy coconut oil. You could use butter instead of the coconut oil if you’d rather. I used crunchy peanut butter and added more peanuts. If you prefer smooth peanut butter, use smooth and omit the peanuts.

My daughter deemed these cookies amazing and all three dozen were gobbled up within 24 hours. I guess I’ll have to make another batch for Valentine’s Day.

Valentine Trifecta Cookies

Yield: 3 dozen cookies

Valentine Trifecta Cookies


  • 1 cup all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1/2 cup coconut oil
  • 1/2 cup peanut butter (I used chunky)
  • 1/2 cup granulated sugar
  • 1/3 cup light brown sugar*
  • 1/2 teaspoon vanilla extract
  • 1 egg
  • 1/2 cup old fashioned oats
  • 1/3 cup peanuts, finely chopped
  • 3 dozen assorted chocolate heart


Preheat oven to 350 degrees. Line baking sheet with parchment paper or silpat. Unwrap chocolate hearts.

In a small bowl, whisk together flour, baking soda and salt in a small bowl and set aside.

In a large mixing bowl, cream together coconut oil, peanut butter, granulated sugar, and brown sugar on medium speed until fluffy. Add the vanilla extract and egg and beat until combine. Reduce the speed to low and gradually add in the flour and mix just until combine. Quickly mix in the oats and chopped peanuts.

Using a small cookie scoop (about one tablespoon), drop dough onto prepared baking sheets about two inches apart.

Bake 10 minutes or until edges of cookies begin to brown. Remove from oven and let cookies set on trays for 3 minutes. Remove to wire racks and immediately press a chocolate heart into the center of each cookie.; cool completely. Store cookies in airtight container up to 5 days.

*I reduced the brown sugar to 1/4 cup for high altitude baking.

Thanks Kate for posting this recipe. I know it’s one that my family will be asking me to make again and again. I also want to make your Cinnamon Swirl Whole Wheat Bagels, but ran out of time. I hope to make some soon.

Visit the Secret Recipe Club for information on how to join in the fun. Stop by Bizzy Bakes for more great muffin recipe, as well as great gluten-free, meatless Monday recipes. And be sure and check out all the great recipes the Secret Recipe Club members created this month.

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    Leave a Comment:

  1. GP says

    I’m confused. Above the list of ingredients states recipe yields 3 dozen cookies. In list of ingredients says need 2 dozen candy hearts. How many cookies does the recipe yield? I’m shopping for ingredients this weekend to make for grand kids this Valentine Day.

    • says

      The original recipe made 2 dozen, but I made mine a bit smaller so the hearts would fit better on the cookie. If you make smaller cookies, you’ll want to buy 3 dozen chocolate hearts. I updated the recipe. Have fun with your grand kids!

  2. says

    I love everything about these! Cute, fun, all great flavors.
    Question, in your using of coconut oil, do you use same amount as butter
    if substituting it in cookies? I just ask because I used some recently in place
    of butter in an oatmeal cookie recipe and they were kind of oily/greasy. Wonder if the amount of oil should be cut back a little. Hmm? 😉

  3. says

    My jeans are running screaming for cover…but I might just have to whip up and eat an entire batch of these. I *love* the idea and am so glad you found out about it via the wonderful grapevine!

  4. says

    Oh, Barbara, I agree with your daughter – I love the combo of the peanut butter (and peanuts!), oatmeal and chocolate chip cookies and I love the hearts! I have to make these!

  5. Marsha Lynne says

    ??Why is the amount of brown sugar reduced? Our altitude is about 5400′. There are definitely times that my cookies do not come out of the oven the way I think they should. Thanks..This cookie looks wonderful, love the coconut oil. Marsha

    • says

      Hi Marsha – here’s a link to a high altitude baking guide that a friend of mine posted that I use frequently to help me adjust recipes. At 5400′ you’ll probably need to make adjustments to most baked goods for best results.

      For cookies she recommends: add 1 Tablespoon of extra flour to the specified amount; decrease the sugar slightly, and use 3/4 the amount of the baking powder or soda (leavening) called for in your recipe. Your cookies will not flatten out and run. Since this recipe didn’t have a lot of leavening or flour, I just reduced the sugar slightly.

      Great question – thanks!

  6. says

    This will be my first month as a part of the Secret Recipe Club and I am so excited! Especially if it means making fantastic cookies like these! They look great Barbara!

  7. says

    Don’t the chocolate on peanut butter cookies remind you of childhood (your child might have these fond memories too)? I just made a batch (flourless, though, so no oats) and have been impressed yet again how great chocolate and peanut butter are together. I’m sure the oats only add to the mix.

  8. says

    These are adorable. Every Valentines Day I bake some type of family Valentine for the countertop and guess what its going to be this year. Thanks for the inspiration.