What the heck is this?
These are bite-sized cookie bombs of joy. Imagine a soft, chewy peanut butter cookie packed with melty chocolate chips—and oh yeah, there’s a whole Reese’s Mini in the middle just waiting to steal the show. It’s the best part of a cookie and a candy in one tiny, dangerously addictive treat. They bake up golden, gooey, and ready to disappear faster than you can say, “Wait, how many did I just eat?”
Why You’ll Love This Recipe
Because they’re tiny, easy to share (but do you want to?), and the ultimate mashup of chocolate, peanut butter, and cookie goodness. They’re a crowd-pleaser for every occasion—from bake sales and holiday trays to Tuesday-night cravings. No chill time, no fuss—just mix, press, bake, and boom: dessert magic.
The Good Stuff You’ll Need
- ½ cup unsalted butter, softened
- ½ cup creamy peanut butter
- ½ cup granulated sugar
- ½ cup packed brown sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 ¼ cups all-purpose flour
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ¾ cup semi-sweet chocolate chips
- About 24–30 Mini Reese’s Peanut Butter Cups (unwrapped, of course)
Let’s Do This
- Preheat and prep: Set your oven to 350°F (175°C). Lightly grease a mini muffin tin or use mini paper liners if you like less mess.
- Mix it up: In a large bowl, cream together the butter, peanut butter, and both sugars until light and fluffy (2–3 minutes). Beat in the egg and vanilla.
- Dry ingredients in: In a separate bowl, whisk together flour, baking soda, and salt. Gradually stir into the wet mixture until just combined. Fold in chocolate chips.
- Scoop and press: Scoop about a tablespoon of dough into each mini muffin cup and press it lightly into the bottom and up the sides—like a little cookie nest.
- Bake it up: Bake for 8–10 minutes, until puffed and just golden. They’ll still look soft—don’t overbake!
- The Reese’s moment: Right when they come out of the oven, press a Reese’s Mini into the center of each cookie bite. Let cool in the pan for 10 minutes, then gently remove to a rack to finish cooling (or eat warm while the chocolate’s still melty—highly recommended).
Serving Suggestions
Serve these at parties, wrap them in cute boxes for edible gifts, or just pile them high on a plate with a cold glass of milk. You can also warm them up slightly and crumble over ice cream for an over-the-top sundae situation.
Switch It Up
- Use dark chocolate or white chocolate chips.
- Try almond butter or cashew butter instead of peanut butter.
- Sub in mini Snickers, Rolos, or Hershey’s Kisses if Reese’s aren’t your thing (but… why?).
- Add a sprinkle of flaky sea salt on top after baking for an extra wow moment.
Make-Ahead Tips
The dough can be made and refrigerated up to 2 days in advance. You can also bake and freeze the finished bites for up to 2 months—just thaw and enjoy or warm up for that fresh-from-the-oven feel.
Questions People Actually Ask
Can I use a regular muffin tin? You can, but the bites will be bigger (not the worst problem). Increase baking time by 1–2 minutes and use more dough per cup.
Do I need to chill the dough? Nope! It’s a quick-mix-and-bake kind of dough.
How do I keep them from sticking? Grease your pan well or use mini liners. Let them cool a bit before removing to avoid breakage.
Can I double the recipe? Yes—and you should. These disappear.
Irresistible Reese’s Peanut Butter Chocolate Chip Cookie Bites
- Total Time: 25 minutes
- Yield: ~24–30 bites
Description
These are bite-sized cookie bombs of joy. Imagine a soft, chewy peanut butter cookie packed with melty chocolate chips—and oh yeah, there’s a whole Reese’s Mini in the middle just waiting to steal the show. It’s the best part of a cookie and a candy in one tiny, dangerously addictive treat. They bake up golden, gooey, and ready to disappear faster than you can say, “Wait, how many did I just eat?”
Ingredients
1 ¼ cups all-purpose flour
½ teaspoon baking soda
¼ teaspoon salt
¾ cup semi-sweet chocolate chips
About 24–30 Mini Reese’s Peanut Butter Cups (unwrapped, of course)
Instructions
Preheat and prep: Set your oven to 350°F (175°C). Lightly grease a mini muffin tin or use mini paper liners if you like less mess.
Mix it up: In a large bowl, cream together the butter, peanut butter, and both sugars until light and fluffy (2–3 minutes). Beat in the egg and vanilla.
Dry ingredients in: In a separate bowl, whisk together flour, baking soda, and salt. Gradually stir into the wet mixture until just combined. Fold in chocolate chips.
Scoop and press: Scoop about a tablespoon of dough into each mini muffin cup and press it lightly into the bottom and up the sides—like a little cookie nest.
Bake it up: Bake for 8–10 minutes, until puffed and just golden. They’ll still look soft—don’t overbake!
The Reese’s moment: Right when they come out of the oven, press a Reese’s Mini into the center of each cookie bite. Let cool in the pan for 10 minutes, then gently remove to a rack to finish cooling (or eat warm while the chocolate’s still melty—highly recommended).
Notes
Use dark chocolate or white chocolate chips.
Try almond butter or cashew butter instead of peanut butter.
Sub in mini Snickers, Rolos, or Hershey’s Kisses if Reese’s aren’t your thing (but… why?).
Add a sprinkle of flaky sea salt on top after baking for an extra wow moment.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
Nutrition
- Calories: ~140 kcal per bite
- Fat: ~7g
- Carbohydrates: ~17g
- Protein: ~2g