Reese's Peanut Butter Chocolate

These little Reese's peanut butter chocolate chip cookie bites are my go to whenever I need an easy crowd pleasing treat The mix of velvety peanut butter chocolate chips and a melty mini Reese's cup is a bite sized dream Perfect for sharing during holidays bake sales or late night cravings

I started making these cookie bites for my daughter's birthday parties and they are now the most requested treat from friends and neighbors Every time I bring a batch somewhere they disappear fast

Gather Your Ingredients

• All purpose flour: It gives the cookies structure Choose unbleached for a tender texture and check for a fresh smell
• Baking soda: This helps the cookie bites puff up and get golden Make sure yours is no older than six months
• Salt: Balances all the sweetness and makes the flavors pop Use fine sea salt for best blending
• Unsalted butter: Softened is key so it creams smoothly with the sugars Go for high quality butter for richer flavor
• Granulated sugar: Brings sweet crisp edges Make sure it is lump free
• Brown sugar: Adds moisture and depth of flavor Look for soft light brown sugar for pleasant caramel notes
• Egg: Binds it all together and keeps them chewy Choose large eggs and use at room temperature for even mixing
• Vanilla extract: Infuses the dough with warm sweetness Pure vanilla gives best results
• Peanut butter: Creates richness and classic flavor Use creamy or crunchy to suit your taste Natural peanut butter is OK if well stirred
• Chocolate chips: Bring melty texture and extra chocolate flavor Semi sweet or milk both work
• Mini Reese's peanut butter cups: The showstopper in each bite Unwrap right before baking for ultimate freshness

How to Make It

Prep the Dry Ingredients:

Whisk flour baking soda and salt together in a bowl Make sure it is lump free and fully combined This helps the cookies bake evenly and prevents any bitter bites from clumpy leaveners

Cream the Butter and Sugars:

In a separate large bowl use an electric mixer to beat softened butter granulated sugar brown sugar and peanut butter Keep mixing on medium speed for three minutes until the mixture looks pale and fluffy Be sure to scrape down the sides so no streaks remain

Mix in Egg and Vanilla:

Add the egg and pure vanilla extract then mix until the dough is smooth and glossy This makes your dough cohesive and helps the cookies stay tender

Add the Dry to the Wet:

Gradually add the flour mixture to the wet mix Stir gently and only until you see no more dry flour Overmixing can make these bites tough so go slow and stop as soon as everything is blended

Fold in Chocolate Chips:

Pour in the chocolate chips and fold using a spatula The goal is to get chips evenly throughout without breaking up the dough

Shape the Cookie Bites:

Spoon rounded tablespoons of dough into greased mini muffin tins or onto a baking sheet for small rounds Try to keep the sizes similar for even baking

Bake:

Place in preheated oven at three hundred fifty degrees Fahrenheit Bake for about ten minutes Keep an eye out and remove from oven when the edges just turn golden brown and the tops look set

Add Reese's Cups:

Right after removing from the oven immediately press one unwrapped mini Reese's peanut butter cup into the center of each warm cookie The edges will gently crack forming a perfect nest

Cool and Serve:

Let the bites cool completely right in the pan This helps them firm up making removal easier and prevents breakage The chocolate will set as they cool creating a soft fudgy center

I always look forward to the moment when I get to press each mini Reese's cup into the soft cookies My son loves helping with this step squeezing the candies right into the warm centers It is a simple tradition that makes us both smile

Flavor Boosters

If you are out of peanut butter try using almond or sunflower seed butter for a nut free version You can mix milk and dark chocolate chips for a more complex flavor If you need gluten free choose your favorite gluten free flour blend just keep an eye as bake times may change a bit

Serving Suggestions

Serve these cookie bites with a glass of cold milk for the classic combo They look great stacked on a cake stand for parties or packaged up in treat bags for gifting Warm them in the microwave for just five seconds for a gooey center that is hard to resist

Creative Twists

These cookies blend classic American flavors that remind many people of childhood PB and chocolate together has been a potluck and bake sale favorite for generations Around Halloween and the winter holidays I use festive cupcake liners or press colored sprinkles into the tops for a seasonal touch

These Reese's peanut butter chocolate chip cookie bites are as fun to make as they are to eat Make them for your next gathering and watch smiles appear

Common Questions About This Recipe

→ What makes these cookie bites soft and chewy?

Combining softened butter and brown sugar helps ensure a tender, chewy texture in every cookie bite.

→ Can I use regular muffin tins instead of mini ones?

Mini muffin tins work best for bite-sized treats, but regular ones can be used for larger portions—just adjust baking time.

→ How do I prevent the cookies from sticking to the pan?

Allow the cookies to cool completely before removing from the pan, or use paper liners for easy release.

→ Is it necessary to press the Reese's cup into warm cookies?

Yes, pressing the candy into warm cookies ensures it melts slightly and adheres well for the perfect texture.

→ Can these cookie bites be made ahead of time?

Absolutely. Store cooled bites in an airtight container for up to 5 days to maintain freshness.