Reese's Peanut Butter Chocolate Chip Cookie Bites (Print version)
Soft peanut butter chocolate chip cookie bites baked in a mini muffin pan and finished with melty Reese's cups.
# Ingredients:
For the cookie dough
01 -
1/2 cup (113 g) unsalted butter, softened
02 -
1/2 cup (130 g) creamy peanut butter
03 -
1/2 cup (105 g) packed light brown sugar
04 -
1/4 cup (50 g) granulated sugar
05 -
1 large egg, room temperature
06 -
1 teaspoon vanilla extract
07 -
1 1/4 cups (150 g) all-purpose flour
08 -
1/2 teaspoon baking soda
09 -
1/2 teaspoon fine salt
10 -
3/4 cup (128 g) mini semisweet chocolate chips
For the centers
11 -
24 mini Reese's peanut butter cups, unwrapped and chilled
12 -
Baking spray or softened butter, for the pan
13 -
Flaky salt, optional
# Instructions:
01 -
Unwrap the mini Reese's cups and place them in the freezer while you make the dough. Grease a 24-cup mini muffin pan well and heat the oven to 350°F (175°C).
02 -
Beat the softened butter, peanut butter, brown sugar, and granulated sugar until creamy, about 1-2 minutes. Mix in the egg and vanilla until smooth.
03 -
Add the flour, baking soda, and salt. Mix just until combined, then fold in the mini chocolate chips. Chill the dough for 20 minutes if it feels very soft.
04 -
Scoop about 1 tablespoon of dough into each mini muffin cup. Press gently so the dough sits evenly in the bottom of each cup.
05 -
Bake for 9-11 minutes, until the edges are lightly golden and the centers look puffed but still soft. Do not overbake.
06 -
Immediately press one chilled mini Reese's cup into the center of each hot cookie bite. Sprinkle with a tiny pinch of flaky salt if using.
07 -
Let the bites cool in the pan for 10 minutes. Run a thin knife or small offset spatula around the edges, lift out carefully, and cool completely on a rack.
# Good to know:
01 -
Makes 24 mini cookie bites.
02 -
Freeze the peanut butter cups before baking for cleaner centers.
03 -
Let the bites cool before stacking so the chocolate does not smear.