Reese’s Peanut Butter Cookie Bites

Baking these Reese’s Peanut Butter Chocolate Chip Cookie Bites transports me straight to childhood birthday parties and school bake sales. Packed with warm, peanutty flavor and melty chocolate, they always disappear from the cookie tray faster than any others. Tucked with a surprise candy inside each one, these are my go-to treat for game nights and family celebrations.

I first whipped up a batch for a last minute potluck and everyone wanted the recipe right away. There is something nostalgic and magical about biting into a warm cookie and finding that hidden peanut butter cup inside.

Ingredients

• Unsalted butter: Softened for the richest and most tender texture, choose butter that smells fresh and cream colored
• Creamy peanut butter: Adds classic flavor, test for quality by the smoothness and a roasted aroma
• Granulated sugar: Gives crisp edges, always use fresh sugar for best results
• Packed brown sugar: Supplies moisture and a chewy texture, check that it’s soft and light brown
• Large egg: Binds everything and gives structure, use a farm fresh egg if possible for best richness
• Vanilla extract: Boosts flavor depth, pure extract is worth it for real vanilla notes
• All-purpose flour: Creates the perfect cookie crumb, sift before measuring for best accuracy
• Baking soda: Helps cookies rise and get tender, ensure your soda is fresh and not expired
• Salt: Balances the sweetness, use fine sea salt for even flavor
• Mini chocolate chips: Ensure every bite gets chocolate, test a chip first for flavor
• Mini Reese’s peanut butter cups: Provide the hidden candy center, always unwrap them before starting and check for smooth tops

Step-by-Step Instructions

Make the Dough:

In a large mixing bowl, blend softened unsalted butter, creamy peanut butter, granulated sugar, and brown sugar together until the mixture is fluffy and fully combined. Add the large egg and vanilla extract, then mix thoroughly so the wet ingredients are smooth and light in color. In a separate bowl, whisk the all-purpose flour, baking soda, and salt together, ensuring the leavening and salt are evenly distributed through the flour. Gradually add the dry ingredients into the wet mixture, stirring gently until no flour streaks remain. Fold in the mini chocolate chips so they are spread evenly throughout the dough.

Shape and Bake:

Prepare a mini muffin pan with a light coating of nonstick spray to ensure easy cookie removal. Roll the dough into small balls about one inch across, making them uniform in size for even baking, and place each ball in a muffin cup. Bake in a preheated oven set to three hundred fifty degrees Fahrenheit for ten to twelve minutes, the cookies should have light golden tops and set edges. Do not overbake since they continue to cook from residual heat.

Add the Reese’s:

While cookies are still hot and soft, immediately press a mini Reese’s peanut butter cup into the center of each one using gentle, even pressure. Let the cookies cool inside the muffin pan for about ten minutes, as this helps set their shape and keeps the centers intact. Move the cookies carefully to a wire rack to finish cooling and allow the chocolate to settle.

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I adore using a high-quality peanut butter here because its richness really shines against the chocolate and soft cookie. My niece always insists on unwrapping the peanut butter cups and says it is her favorite baking job.

Storage Tips

Cool cookie bites completely, then store them in an airtight tin at room temperature for up to four days. For longer storage, freeze baked cookie bites in zipper freezer bags, squeezing out excess air so they stay fresh and chewy for up to two months. Reheat from frozen in a warm oven for a fresh-baked texture and gooey chocolate center.

Ingredient Substitutions

If you prefer crunchy peanut butter, it works but brings a heartier bite. Sun butter or almond butter easily substitutes for those with peanut allergies, just watch for slight changes in flavor. Swap in dark chocolate chips if you like deeper cocoa taste or use white chocolate chips for a sweet twist.

Serving Suggestions

These bites are perfect for lunch box treats, a bake sale hit, or party platter centerpiece. Stack them in a tall glass jar or pile high on a big plate for a crowd. Add a scoop of vanilla ice cream alongside a few warm cookie bites for a showstopper dessert.

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These cookie bites are quick to make and guaranteed to impress every time you bake them!

Frequently Asked Questions

→ Can I use crunchy peanut butter instead of creamy?

Yes, crunchy peanut butter will add extra texture and nutty pieces for a heartier treat.

→ Do I need to chill the dough before baking?

Chilling is not required, but it can help the dough hold shape and prevent spreading in the pan.

→ Can these cookie bites be made ahead of time?

Absolutely. Store them in an airtight container at room temperature for up to four days, or freeze for longer storage.

→ What’s the best way to remove the bites from the muffin pan?

Let them cool in the pan for 10 minutes before gently loosening the edges with a knife and transferring to a rack.

→ Can I substitute regular chocolate chips for the mini ones?

Mini chips distribute more evenly, but regular-sized chips can work if that’s what you have on hand.