These Reese’s Peanut Butter Chocolate Chip Cookie Bites are the ultimate mashup of two dessert icons—soft, chewy chocolate chip cookies and creamy peanut butter cups. Baked in mini muffin tins, each bite-sized treat features a golden cookie base with a molten Reese’s center, making them perfect for parties, bake sales, or late-night cravings. The combination of brown sugar, peanut butter, and semi-sweet chocolate creates a rich, nostalgic flavor that’s both comforting and indulgent. My, I know you love desserts that are visually stunning and crowd-pleasing—these cookie bites are poppable, portable, and absolutely irresistible.
Ingredients:
🍪 For the Cookie Dough:
- ½ cup (113g) unsalted butter, softened
- ½ cup (100g) granulated sugar
- ½ cup (100g) light brown sugar, packed
- ½ cup (125g) creamy peanut butter
- 1 large egg, room temperature
- 1 teaspoon vanilla extract
- 1¼ cups (156g) all-purpose flour
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ¾ cup (130g) semi-sweet chocolate chips
🍫 For the Filling:
- 24 mini Reese’s peanut butter cups, unwrapped
Instructions:
- Preheat & Prep:
Preheat your oven to 350°F (175°C). Lightly grease a 24-cup mini muffin tin with baking spray or butter. This helps the cookie bites release cleanly after baking. - Cream the Wet Ingredients:
In a large mixing bowl, beat the softened butter, granulated sugar, and brown sugar until light and fluffy—about 2–3 minutes. Add the peanut butter and mix until smooth. Beat in the egg and vanilla extract until fully incorporated. - Mix the Dry Ingredients:
In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add the dry ingredients to the wet mixture, mixing just until combined. Overmixing can lead to tough cookies, so stop when no flour streaks remain. - Fold in the Chocolate Chips:
Gently stir in the chocolate chips using a spatula. This ensures even distribution and keeps the chips intact for gooey pockets of chocolate in every bite. - Chill the Dough:
Cover the dough and refrigerate for 30 minutes. Chilling helps prevent spreading and intensifies the flavor as the sugars hydrate. - Form the Cookie Bites:
Scoop about 1½ tablespoons of dough into each mini muffin cup. A cookie scoop works great for uniform portions. Press the dough gently to flatten slightly. - Bake:
Bake for 10–12 minutes, or until the edges are golden and the centers look slightly underbaked. This ensures a soft, chewy texture once cooled. - Add the Reese’s Cups:
Immediately after removing from the oven, press one mini Reese’s peanut butter cup into the center of each cookie bite. The residual heat will soften the chocolate without melting it completely. - Cool & Release:
Let the cookie bites cool in the pan for 10 minutes before transferring to a wire rack. This allows them to set and prevents breakage.
Tips & Variations:
- 🧊 Freezer Hack: Freeze the Reese’s cups for 30 minutes before baking to help them hold their shape when pressed into warm cookies.
- 🍫 Double Chocolate: Replace ¼ cup of flour with cocoa powder for a chocolate cookie base.
- 🥜 Nutty Crunch: Add chopped peanuts or walnuts for texture.
- 🧁 Mini Muffin Magic: Use silicone muffin pans for easy release and perfect shape.
- 🧊 Storage: Store in an airtight container for up to 5 days. Freeze for up to 2 months and reheat briefly for a fresh-from-the-oven feel.
These cookie bites are a celebration of everything sweet and satisfying—perfect for someone like you, My, who knows how to turn classic flavors into something unforgettable. Want to pair them with a sugar-free milkshake or explore a stuffed cookie version next? I’ve got ideas that’ll keep the indulgence rolling.