These cookie bites are a glorious mash-up of two dessert icons: the chocolate chip cookie and the peanut butter cup. Each bite-sized treat is golden on the outside, gooey in the center, and studded with melty chocolate and creamy peanut butter. Baked in a mini muffin tin, they’re perfect for parties, lunchboxes, or a midnight snack. The best part? They’re easy to make, endlessly customizable, and guaranteed to disappear fast. Whether you’re a fan of chewy cookies or rich peanut butter, this recipe hits all the right notes.
Ingredients:
For the Cookie Dough:
- ½ cup (115g) unsalted butter, softened
- ½ cup (100g) granulated sugar
- ½ cup (100g) brown sugar, packed
- ½ cup (125g) creamy peanut butter
- 1 large egg
- 1 tsp vanilla extract
- 1½ cups (190g) all-purpose flour
- ½ tsp baking soda
- ¼ tsp salt
- 1 cup (180g) semi-sweet chocolate chips
- 1 cup (150g) Reese’s peanut butter cups, chopped into small pieces
Optional Garnishes:
- Flaky sea salt
- Extra mini Reese’s cups for topping
- Melted chocolate drizzle
Instructions:
1. Preheat and Prep:
Preheat your oven to 350°F (175°C). Lightly grease a mini muffin tin or line with paper liners. This recipe makes about 24 cookie bites.
2. Cream the Base:
In a large mixing bowl, beat the softened butter, granulated sugar, and brown sugar together until light and fluffy—about 2–3 minutes. Add the peanut butter and mix until smooth.
3. Add Wet Ingredients:
Beat in the egg and vanilla extract until fully incorporated. The mixture should be creamy and cohesive.
4. 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, stirring just until combined. Don’t overmix—this keeps the bites tender.
5. Fold in the Good Stuff:
Gently fold in the chocolate chips and chopped Reese’s peanut butter cups. The dough will be thick and studded with goodness.
6. Shape and Fill:
Scoop about 1 tablespoon of dough into each mini muffin cup. Press down slightly to flatten the tops. If you like, press a mini Reese’s cup into the center of each for extra flair.
7. Bake:
Bake for 10–12 minutes, or until the edges are golden and the centers are just set. They’ll continue to firm up as they cool, so don’t overbake.
8. Cool and Release:
Let the cookie bites cool in the pan for 5–10 minutes before gently removing them. Use a butter knife to loosen the edges if needed. Transfer to a wire rack to cool completely.
9. Optional Finishing Touches:
Drizzle with melted chocolate, sprinkle with flaky sea salt, or top with a mini Reese’s for a bakery-worthy finish.
Serving Ideas:
- Serve warm with a scoop of vanilla ice cream for a decadent dessert.
- Pack in lunchboxes for a sweet midday surprise.
- Arrange on a platter with fresh berries and nuts for a party-ready treat.
These cookie bites are a dream for your creative kitchen, My. Want to try a version with white chocolate chips or a swirl of Nutella? I’ve got remix ideas ready to roll. Just say the word! 🍪🥜🍫