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These Reese’s peanut butter chocolate chip cookie bites are the answer when you want a treat that feels special but comes together easily in your own kitchen With their gooey centers and sweet nutty aroma they make birthdays snow days or just-because moments feel like a celebration
I first discovered these on a rainy Saturday while baking with my niece and now they are a must at all our family gatherings Always a hit with both kids and adults
Gather Your Ingredients
- All purpose flour: provides structure and chew Look for unbleached for best texture
- Salt: brings out flavor fine sea salt is a good pick
- Softened butter: creates that classic rich cookie bite European style works well if you have it
- White sugar: for sweetness superfine blends smoothly
- Brown sugar: adds moisture and depth choose dark brown for an extra hit of caramel
- Egg: for binding and moisture room temperature eggs incorporate best
- Vanilla extract: gives a warm foundation use real vanilla for best aroma
- Peanut butter: is the star opt for creamy natural without added sugar
- Chocolate chips: add pops of gooey chocolate semi-sweet or milk both work well
- Reese’s peanut butter cups: finish each bite with the iconic flavor mini size fits perfectly
How to Make It
- Prep the Dry Ingredients:
- Combine your flour baking soda and salt in a medium bowl Set aside to ensure even distribution in the dough
- Cream the Fats and Sugars:
- Beat softened butter white sugar brown sugar and peanut butter together until fluffy Use a hand mixer on medium for 3 to 4 minutes until the mixture looks light and creamy This is key for tender cookies
- Incorporate Wet Ingredients:
- Crack in your egg and pour in the vanilla Beat until completely smooth Scrape the bowl to catch all the butter streaks
- Mix in Dry Ingredients:
- Gradually add the flour mixture to the wet mixture Stir slowly just until no streaks remain Overmixing can make cookies tough so stop as soon as it comes together
- Fold In Chocolate Chips:
- Use a spatula to gently fold chocolate chips into the dough Aim for even distribution so every bite is packed with chocolate
- Fill the Muffin Cups:
- Spoon dough into mini muffin tins filling each well about three quarters full Press gently to level out the tops
- Bake:
- Bake at 350 degrees Fahrenheit until edges turn a light golden color The tops should be just set and slightly puffed This usually takes 12 to 14 minutes
- Finish with Reese’s Cups:
- As soon as you remove the tray press a mini Reese’s cup straight into each warm cookie bite The chocolate will melt slightly and stick as they cool
I absolutely love how the mini Reese’s cups melt just a little so you get a perfect chocolate peanut butter swirl My niece says these are her top request for birthday treats and we always make double so there are leftovers for midnight snacks
Flavor Boosters
Let cookie bites cool completely before storing Keep them in an airtight tin at room temperature for up to four days For longer storage pop them in the freezer between layers of parchment and they will keep for up to three months Gently reheat in the microwave for about ten seconds to bring back the gooey texture
Serving Suggestions
Pile these cookie bites on a pretty platter and serve as an after-school treat or party dessert They are also perfect tucked into lunchboxes For an extra indulgent dessert serve warm with a scoop of vanilla ice cream and a drizzle of melted chocolate
Creative Twists
If you are short on peanut butter almond butter is a delicious swap and gives a new twist For chocolate chips try milk dark or even peanut butter chips For gluten-free needs choose a one to one baking blend that replaces regular flour For the holidays stir in a pinch of cinnamon or top with festive sprinkles during the holidays For fall swap half the peanut butter for pumpkin puree or mix in chopped roasted peanuts for crunch
After sharing a batch with my neighbor she immediately asked for the recipe and now they have become her go-to for bake sales I have even gifted these in decorative tins and they disappear within hours Make a double batch—trust me!
Common Questions About This Recipe
- → How do I keep the cookies soft?
Don't overbake; remove from oven as soon as edges are golden and centers look set but soft.
- → Can I use crunchy peanut butter?
Yes, crunchy peanut butter adds texture and nutty pieces for extra crunch in each bite.
- → What’s the best way to press in Reese’s cups?
Press a mini Reese’s cup into each baked cookie while they're still warm for a melty center.
- → Are these cookies freezer-friendly?
Absolutely! Cool completely and freeze in an airtight container for up to 2 months.
- → Can I substitute chocolate chips with another mix-in?
Try chopped nuts, white chocolate chips, or caramel bits for a different twist.