The perfect marriage of peanut butter and chocolate in bite-sized cookie form – soft, chewy, and absolutely addictive!
📋 Servings and Timing:
- Prep Time: 10 minutes
- Cook Time: 10–12 minutes
- Total Time: ~22 minutes
- Yield: 24 cookie bites
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Dietary Info: Contains dairy, gluten, egg, and peanuts
✅ Ingredients
(Check off as you go – no exact measurements here for quick visual prep)
- Softened unsalted butter
- Creamy peanut butter
- Brown sugar
- Granulated sugar
- Large egg
- Vanilla extract
- All-purpose flour
- Baking soda
- Salt
- Reese’s peanut butter cups (mini or chopped regular size)
- Semi-sweet chocolate chips
🔪 Instructions
- Preheat oven to 350°F (175°C). Line a mini muffin pan with paper liners or lightly grease it.
- Cream the butter and peanut butter together until smooth and fluffy.
- Add sugars (brown and granulated) and beat until well combined.
- Mix in the egg and vanilla extract until fully incorporated.
- In a separate bowl, whisk together flour, baking soda, and salt.
- Gradually add the dry ingredients to the wet mixture and mix just until combined.
- Stir in chocolate chips.
- Scoop dough into mini muffin tins – about 1 tablespoon per cavity.
- Bake for 10–12 minutes, or until golden brown around the edges.
- Immediately press a mini Reese’s cup into the center of each cookie bite while warm.
- Let cool in the pan for 5–10 minutes, then transfer to a wire rack to cool completely.
💡 Quick Notes
- Use softened (not melted) butter for best texture.
- Want extra chocolate? Sprinkle a few chocolate chips on top before baking.
- These are perfect for freezing – see storage tips below!
- Naturally peanut-packed and rich – no mixer needed if butter is soft enough.
- Can be made gluten-free with 1:1 GF flour swap.
✨ Brief Introduction
Some desserts don’t need a big story – these cookie bites speak for themselves. They combine two of the best flavors on earth: chocolate and peanut butter. These came to life during a late-night sweet craving raid, when I realized I had a half-bag of chocolate chips and a stash of Reese’s… the rest is history. If you’re looking for an easy crowd-pleaser or something special for a cookie platter, look no further.
🍽 Step-by-Step Cooking Guide
- Cream the Fats
Start by creaming your softened butter and peanut butter until the texture is smooth and fluffy.
Tip: Use room-temperature butter for easier mixing – no microwave shortcuts!
- Add Sweetness
Mix in both sugars until fully blended. This helps give the cookies their chewy, soft center.
- Eggs & Vanilla
Add the egg and vanilla and beat until the mixture is smooth and uniform.
- Combine Dry Ingredients
In a separate bowl, whisk together flour, baking soda, and salt.
Tip: This step helps evenly distribute the leavening agent.
- Mix Together
Slowly add dry ingredients to the wet mixture, stirring until just combined. Don’t overmix!
- Fold in the Chocolate
Stir in chocolate chips by hand. You want good, even distribution.
- Scoop & Bake
Scoop the dough into a prepared mini muffin tin, about a tablespoon per cup.
Bake for 10–12 minutes at 350°F, until golden around the edges.
- Add Reese’s
As soon as they come out of the oven, gently press a mini Reese’s cup into the center of each cookie.
Tip: Don’t wait too long or they won’t press in smoothly!
- Cool & Enjoy
Let cool in the pan before transferring to a wire rack. The chocolate center will stay melty for a while—YUM.
🧂 Ingredient Details & Substitution Tips
Why These Ingredients Work:
- Peanut Butter adds fat, flavor, and chew.
- Brown Sugar brings moisture and depth.
- Mini Reese’s Cups create that gooey, irresistible center.
Swaps & Alternatives:
- No brown sugar? Use all granulated, but the flavor will be slightly less rich.
- Vegan? Swap the egg for a flax egg and use plant-based butter and dairy-free chocolate.
- Gluten-Free? Use a 1:1 gluten-free baking flour.
- No mini muffin tin? Roll into balls and bake on a sheet—flatten slightly before baking.
🎨 Flavor Variations & Serving Ideas
- Stuff with other candies – Rolos, mini Snickers, or truffles.
- Add chopped nuts for crunch.
- Drizzle with melted chocolate or peanut butter for extra flair.
- Holiday twist? Add festive sprinkles before baking.
Serving Suggestions:
- Serve warm with milk or a scoop of vanilla ice cream.
- Makes a great party treat, bake sale item, or edible gift.
Pairing:
These go great with a bold cold brew, hot cocoa, or even a peanut butter stout 🍺.
🧊 Storage, Reheating & Make-Ahead Tips
Storage: Keep in an airtight container at room temperature for up to 4 days.
Freezing: Freeze baked bites for up to 2 months. Reheat in microwave for 10 seconds for gooey centers.
Make-Ahead: Dough can be made 1–2 days ahead and refrigerated. Bring to room temp before baking.
Shelf Life Note:
Cookies stay soft but become chewier after day 2 – still delicious!
🔢 Nutrition Facts (Estimated Per Cookie Bite)
- Calories: 150 kcal
- Carbs: 17g
- Protein: 3g
- Fat: 8g
- Sugar: 12g
- Allergens: Contains dairy, egg, peanuts, gluten
❓ Frequently Asked Questions (FAQs)
Q: Can I use crunchy peanut butter?
A: Yes! It’ll add a bit of texture. Just make sure it’s not too dry.
Q: Do these need to be baked in a mini muffin tin?
A: That’s ideal for the shape, but you can use a regular baking sheet and shape into balls.
Q: Can I use regular-sized Reese’s?
A: You can chop them into smaller pieces and press into the cookies instead.
Q: Can I freeze the dough?
A: Yes! Scoop into balls and freeze. Bake directly from frozen, adding 1–2 minutes to bake time.
Q: Why are my cookies crumbly?
A: They may be overbaked or had too much flour. Spoon and level flour for accuracy.
💬 Behind the Recipe
This one’s a family favorite, born from my sweet tooth and love of peanut butter cups. I originally made these as an experiment for a potluck, and they disappeared faster than anything else on the table. Since then, they’ve become a go-to for parties, cookie boxes, and, let’s be honest, midnight cravings.
