Peanut Butter Cookie Bites

These peanut butter cookie bites combine a tender cookie base with a rich, gooey peanut butter center and a hint of chocolate. They are always a huge hit at potlucks and bake sales and have the magic ability to disappear within minutes. Their small size makes them perfect for sharing and snacking any time of day.

I love making these cookie bites on Sunday afternoons with my family. Everyone joins in and gets a little messy, but by the end we always have a tray of warm bites to share over stories and milk.

Gather Your Ingredients

• Unsalted butter: Softened butter ensures a lighter texture and helps bind the dough
• Brown sugar: Adds moisture and a hint of molasses flavor Try to choose dark brown sugar for deeper taste
• Granulated sugar: Sweetens and helps the cookies brown Look for fine granulated sugar for even blending
• Large egg: Optional Adds richness and helps bind the dough Use fresh eggs for best quality
• Vanilla extract: Lends warm aroma and rounds out the sweetness Real vanilla extract gives the best flavor
• All-purpose flour: The structural backbone of the cookie Sift to avoid lumps for a smooth dough
• Creamy peanut butter: Provides the signature nutty center For best results choose natural peanut butter without added oil
• Powdered sugar: Blends into the peanut butter filling for smoothness Sift to prevent clumps
• Semi-sweet chocolate chips: Offer delightful bursts of chocolate Use high quality chips with a robust cocoa taste
• Crushed Reese's Pieces or chopped peanuts or mini M and Ms: Optional for added crunch or color Pick your favorite for a personal touch
• Egg yolk mixed with water: For brushing Gives the exterior a lovely golden finish Use a fresh egg for the right texture

How to Make It

Prepare the oven and pan:

Preheat your oven to 350 degrees Fahrenheit or 175 degrees Celsius Line a muffin tin with paper liners so the bites release easily and hold their shape

Make the cookie dough:

Cream the softened butter with both sugars in a large bowl Beat until fluffy as this traps air for chewy cookies Add the egg if using along with vanilla extract and blend completely Gradually incorporate the flour so the dough is soft and uniform

Form the peanut butter centers:

In another bowl mix the peanut butter and powdered sugar until very smooth Shape this into small balls You should end up with between 24 and 30 balls Chill the shaped balls in the fridge so they hold together easily during assembly

Assemble the cookie bites:

Take bits of dough and flatten into discs Place each peanut butter ball in the center and wrap the dough around it Smooth the surface and gently press into the lined muffin cups Sprinkle chocolate chips and any desired toppings on each one Press lightly so they adhere

Brush with egg wash:

Mix egg yolk with water and lightly brush the tops of each assembled cookie bite This helps them turn a beautiful golden color when baked

Bake to perfection:

Bake in your preheated oven for about 12 to 15 minutes You are looking for edges that are lightly golden while the centers should just set To avoid overbaking check often in the last few minutes

Cool and enjoy:

Let the baked bites cool in the muffin tin for 5 minutes before moving to a wire rack The peanut butter center will be soft and gooey at first but will firm up as they cool

I think the creamy peanut butter center is what makes these cookie bites unforgettable The day my niece first helped me roll the peanut butter balls she could not stop sneaking tastes That memory always comes back to me with every batch

Flavor Boosters

Store any leftover cookie bites in an airtight container at room temperature for up to five days They stay soft and chewy longer than most cookies thanks to the creamy peanut butter filling For longer storage consider freezing the baked bites in a single layer then transferring to a zip top bag They make sweet lunchbox treats straight from the freezer

Serving Suggestions

Arrange these bites on a platter with different toppings for parties Kids love to decorate their own with colored candies and sprinkles You can also turn a batch into ice cream sandwiches by slicing cooled bites in half and filling with vanilla or chocolate ice cream This is always a hit with my family for birthday celebrations

Creative Twists

If you only have salted butter on hand reduce the pinch of salt in your dough Almond or cashew butter works beautifully if you need a peanut free version For a holiday spin try rolling the filled balls in cinnamon sugar before baking for a snickerdoodle twist

Make sure to use room temperature butter for proper creaming This makes a fluffier dough For best flavor use a mix of dark brown sugar and high cocoa chocolate chips

Common Questions About This Recipe

→ How do I make the peanut butter center smooth?

Beat creamy peanut butter with powdered sugar until completely blended and lump-free before shaping into balls.

→ Can I skip the egg in the dough?

Yes, the egg is optional for those with dietary restrictions, but omitting it may slightly alter texture.

→ What toppings work best for these bites?

Crushed Reese's Pieces, chopped peanuts, or mini M&Ms add color and crunch. Feel free to mix them for variety.

→ How will I know when the bites are done baking?

Edges should look lightly golden, and centers just set. Overbaking can result in dry bites, so check at 12 minutes.

→ How should I store peanut butter cookie bites?

Keep cooled bites in an airtight container at room temperature for up to four days, or freeze for longer storage.

→ Can I use crunchy peanut butter instead of creamy?

Creamy peanut butter is best for the filling, but crunchy can be used if you enjoy added texture in the center.