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These Reese s Peanut Butter Chocolate Chip Cookie Bites are my favorite way to get that classic peanut butter cup flavor in just a few bites. Every time I serve them at a gathering, they disappear even before they have cooled. If you love soft, gooey cookies packed with melty chocolate and nutty goodness, this recipe is for you.
My sister calls these her comfort cookie I ended up making a double batch last holiday since we kept sneaking them straight from the cooling rack.
Ingredients
- Unsalted butter softened: adds richness and ensures a soft tender cookie choose a high quality butter for best flavor
- Creamy peanut butter: gives the cookies their signature taste opt for the classic brands that are smooth and unsweetened
- Brown sugar: for moisture and a deeper caramel note try to use dark brown for more intense flavor
- Granulated sugar: for sweetness and that classic cookie texture
- Large egg: binds the dough for a chewy bite always use fresh eggs
- Vanilla extract: gives warmth and rounds out flavors pure extract is best
- All purpose flour: keeps cookies tender and soft sift before measuring for even texture
- Baking soda: helps the cookies rise and achieve a soft bite check yours is fresh so the cookies puff properly
- Salt: balances the sweetness and enhances all other flavors go for fine sea salt for even distribution
- Mini chocolate chips: bring melty sweetness in every bite use a good quality chocolate for rich flavor
- Chopped Reese s Peanut Butter Cups: burst of candy flavor and extra creamy bits you can even use minis if you like more in every bite
Instructions
- Preheat and Prep:
- Preheat the oven to three hundred fifty degrees Fahrenheit or one seventy five Celsius and line a baking sheet with parchment paper This step keeps cookies from sticking and makes cleanup a breeze
- Cream the Wet Ingredients:
- In a large mixing bowl combine the softened butter creamy peanut butter brown sugar and granulated sugar Beat with a hand mixer or sturdy spoon until the mixture looks light and fluffy This can take about three minutes and helps the sugar dissolve making the cookies soft
- Add Egg and Vanilla:
- Add the egg and vanilla extract to the creamed mixture Beat again for at least thirty seconds until everything is well mixed and smooth This ensures every cookie will have even flavor
- Combine Dry Ingredients:
- Sprinkle the flour baking soda and salt evenly over the mixture Gently stir the dry ingredients in just until you no longer see streaks of flour Do not over mix as this keeps the cookies soft and prevents them from getting tough
- Fold in Mix ins:
- Add the mini chocolate chips and chopped Reese s Peanut Butter Cups Use a spatula to gently fold them into the dough Try not to break up the chocolate cups too much to leave nice big pieces throughout
- Scoop and Bake:
- Use a small cookie scoop or teaspoon to scoop the dough into one inch balls Place them spaced apart on the prepared baking sheet Bake for ten to twelve minutes The edges should look lightly golden and the centers will still be soft but will set as they cool
- Cool and Enjoy:
- Let the cookies cool on the baking sheet for five minutes so they firm up before moving to a wire rack to cool completely You can eat them warm or save for later Either way they stay soft with pockets of melted chocolate and gooey peanut butter throughout
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These cookies turn any day into a celebration The touch of chopped peanut butter cups is my personal favorite I remember my nephew’s birthday where everyone picked the ones with extra peanut butter chunks He declared them the best cookies ever and honestly I have to agree
Storage Tips
Once completely cool place your cookie bites in an airtight container They will stay fresh for up to four days at room temperature For longer storage freeze them in a single layer then transfer to a bag If you want that fresh baked texture again just warm for five seconds in the microwave
Ingredient Substitutions
No creamy peanut butter Use sunflower seed butter for a peanut free version If you run out of mini chocolate chips chop any chocolate bar into small bits Instead of peanut butter cups try mini caramel filled chocolates or even chopped nuts for a twist
Serving Suggestions
Pile the cookie bites into a pretty bowl for parties or wrap up in cellophane bags for a sweet homemade gift I have even made mini ice cream sandwiches with them by pressing a scoop of vanilla ice cream between two cookies Such a nostalgic treat
Cultural Context
The pairing of chocolate and peanut butter is a true American classic Born from the popularity of Reese s this combination has become a cookie jar standard I grew up making these flavors for school bake sales and neighborhood potlucks They are now a cross generational treat everyone loves
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When I bake these with my family it always turns into a fun assembly line My youngest loves pressing extra chocolate chips on top just before baking We eat a few warm from the oven then save the rest for the week ahead but honestly they never last that long
Frequently Asked Questions
- → How do I keep the cookies soft?
Store in an airtight container at room temperature. Adding a slice of bread helps maintain their softness.
- → Can I substitute crunchy peanut butter?
Yes, crunchy peanut butter adds extra texture. Just mix it in the same way as creamy peanut butter.
- → Should the butter be at room temperature?
Yes, softened butter creams better with sugars, producing a tender and smooth dough.
- → Can these cookie bites be frozen?
Absolutely. Once cooled, freeze in a sealed container for up to two months. Thaw at room temperature before serving.
- → What’s the best way to cut Reese’s cups?
Chop Reese’s cups with a sharp knife while chilled to avoid melting or sticking.