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When I whip up these Reese’s Peanut Butter Chocolate Chip Cookie Bites, I'm instantly taken back to fun school events and birthday celebrations from when I was a kid. Every bite is loaded with peanut goodness and melty chocolate, so they're always the first to disappear. Plus, that tucked-away candy center is the reason these are my top pick for everything from family hangouts to game nights.
The first time I made these was in a pinch for a potluck. Everyone immediately started asking how I made them. There's something cozy and wonderful about crunching into a warm cookie and stumbling on a hidden peanut butter cup inside.
Tasty Ingredients
- Mini Reese’s peanut butter cups: This is your secret sweet middle—unwrap ahead for easier baking and go for ones with bright, glossy tops
- Mini chocolate chips: Makes sure each bite oozes chocolate goodness—taste test a few if you want
- Salt: Rounds out the sweetness—fine sea salt works well for making the flavors pop
- Baking soda: Helps cookies puff and keeps them soft—just double check yours is fresh if you want lift
- All-purpose flour: The backbone for the texture— best to sift first before tossing in
- Vanilla extract: Gives a richer, deeper flavor—pure vanilla is worth it if you’ve got some
- Large egg: Holds everything together and helps make the cookies soft—fresh eggs give the most color
- Packed brown sugar: Helps with chewiness, and a soft brown sugar means super moist cookies
- Granulated sugar: This gives those perfect cookie edges—use the freshest sugar you can
- Creamy peanut butter: The main flavor here—go for a smooth jar that smells nutty and roasted
- Unsalted butter: Let it get nice and soft, it makes your cookies melt in your mouth—pick butter that’s pale and smells good
Easy Step-by-Step Directions
- Mix Everything Up:
- First, in a big bowl, beat up both sugars, peanut butter, and soft butter. When it’s all fluffy, toss in the vanilla and egg. Mix again so it looks smooth and pale. In a separate bowl, mix salt, baking soda, and flour really well. Add the flour mix to the wet stuff just a bit at a time. Stir until you don’t see powdery streaks anymore. Fold in your mini chips so they're all through the mix.
- Shape Then Bake:
- Spray your mini muffin tray with some nonstick spray so nothing sticks. Form small dough balls about an inch wide and drop one into each cup. Pop the tray into your oven preheated to 350 degrees F. Bake 10–12 minutes till the tops look just colored and the outside is set. Take them out right away before they overbake and get dry.
- Press in Reese’s:
- As soon as you pull out the hot cookies, quickly press a mini Reese’s gently into the top of each soft cookie. Let cookies chill in the pan for about ten minutes so they finish setting up and the middle keeps its shape. After that, move them gently to a wire rack and wait for the candy to finish melting and cooling off.
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Quality peanut butter really makes all the difference here, giving that super rich taste alongside the melty chocolate bits. My niece always loves peeling the wrappers off each candy—she thinks it’s the best baking chore around.
Storage Hacks
Let the cookies totally cool before you close them up in a tight tin. You can leave them on the counter for about four days. Want them to last? Pack them in zipper freezer bags, press out the air, and stash in the freezer for up to two months. If you want that freshly baked magic, just toss a few in a warm oven from frozen and the middles turn gooey like new.
Swap Suggestions
If you like cookie crunch, try chunky peanut butter. Sunflower butter or almond butter will work for folks who avoid peanuts, though the taste will shift a bit. Craving more chocolate flavor? Use dark chocolate chips. Go with white chocolate chips if you want a super sweet kick.
Fun Ways to Serve
These bites work great in lunch packs, stand out at bake sales, or make a stunning treat on a party tray. Try stacking them high in a tall jar or just heap them on a big plate for your crowd. For an extra special treat, scoop out some vanilla ice cream and serve with a few warm cookie bites on the side.
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These cookie bites come together fast and wow every single time you make them!
Frequently Asked Questions
- → Can I use crunchy peanut butter instead of creamy?
Yep, crunchy works and adds a little extra bite and some nutty bits for more crunch.
- → Do I need to chill the dough before baking?
Chilling the dough isn’t needed, but if you do, your cookies might keep their shape better and won’t spread out as much.
- → Can these cookie bites be made ahead of time?
For sure. Pop them in an airtight box and leave on the counter up to four days. You can freeze them too if you want to keep them around longer.
- → What’s the best way to remove the bites from the muffin pan?
Give them about 10 minutes to cool off in the pan, then go around the edges with a knife gently and lift them onto a rack.
- → Can I substitute regular chocolate chips for the mini ones?
Mini chips go further, but regular chocolate chips will do the trick if that’s all you’ve got.