What the heck is this?
These Reese’s Peanut Butter Cookie Bites are what happens when you mash up the rich, chewy texture of a classic peanut butter cookie with the over-the-top deliciousness of mini Reese’s. They’re soft, slightly crispy at the edges, and gooey in the middle—basically the dream cookie, but in bite-sized form. These little guys are baked right into mini muffin tins so they get a golden crust and a perfectly melted Reese’s cup nestled right in the center. Spoiler alert: no one eats just one.
Why You’ll Love This Recipe
Let’s be honest, you already love peanut butter and chocolate. These bites deliver both in ideal ratio. They’re easy to make, totally crowd-pleasing, and way more satisfying than a basic cookie. Perfect for bake sales, holiday trays, birthday parties, or just Tuesday nights when you want something sweet and comforting with zero fuss. Plus, they freeze beautifully—if they last that long.
The Good Stuff You’ll Need
- ½ cup (1 stick) unsalted butter, softened
- ½ cup granulated sugar
- ½ cup packed brown sugar
- ½ cup creamy peanut butter
- 1 large egg
- 1 tsp vanilla extract
- 1¼ cups all-purpose flour
- ½ tsp baking soda
- ¼ tsp salt
- About 30–36 mini Reese’s peanut butter cups (unwrapped and chilled)
Let’s Do This
1. Preheat and prep: Set your oven to 350°F and lightly grease a mini muffin tin (or use nonstick spray). Unwrap your Reese’s cups and pop them in the freezer while you make the dough. Chilling helps them hold shape after baking.
2. Cream it up: In a large bowl, beat the butter, granulated sugar, and brown sugar until light and fluffy (about 2–3 minutes). Add in the peanut butter and beat until smooth.
3. Add the good stuff: Mix in the egg and vanilla until combined. In a separate bowl, whisk together flour, baking soda, and salt. Gradually mix the dry ingredients into the wet until just combined.
4. Scoop and shape: Roll dough into 1-inch balls (a rounded tablespoon each) and place one in each muffin cup. Don’t flatten them—the oven will handle that for you.
5. Bake: Bake for 9–11 minutes or until lightly golden and puffed. The centers might still look a little soft, which is perfect.
6. Press the magic: As soon as they come out of the oven, gently press a chilled mini Reese’s into the center of each cookie bite. Let them cool in the tin for 10–15 minutes (this helps them set), then carefully remove and transfer to a wire rack.
7. Cool completely… or not: You can serve these warm and melty, or let them fully set up so the chocolate re-solidifies. Either way, it’s gonna be good.
Serving Suggestions
Pile these on a dessert tray, box them up for gifting, or pop a couple in a lunchbox for a surprise treat. For something extra, serve warm with a scoop of vanilla ice cream and drizzle with chocolate syrup. Yes, it’s indulgent. Yes, it’s worth it.
Switch It Up
- Use dark chocolate mini Reese’s for a more grown-up flavor
- Add a sprinkle of flaky salt on top for sweet-salty vibes
- Mix in mini chocolate chips or chopped peanuts to the dough for crunch
- Sub almond butter and mini almond butter cups if you’re feeling fancy
Make-Ahead Tips
These freeze beautifully. Once baked and cooled, pop them in a freezer-safe container (layered with parchment if stacking) and freeze for up to 2 months. Let thaw at room temp or microwave for 10–15 seconds for that “just baked” feel. You can also freeze the dough balls ahead and bake fresh as needed.
Questions People Actually Ask
Can I use natural peanut butter? Not ideal here—natural PB tends to separate and can make the dough too oily. Stick with classic creamy peanut butter like Jif or Skippy.
Do I need a mini muffin tin? Yep! That’s what gives them their signature shape and chewy edges. A regular muffin tin will be too big, and baking them flat doesn’t give the same effect.
Why freeze the Reese’s? If you don’t, they melt too much and lose their shape when pressed into hot cookies. A quick chill keeps them looking sharp.
How long do they last? About 4–5 days in an airtight container at room temp. If they’re still around after that, move them to the freezer.
Reese’s Peanut Butter Cookie Bites: Tiny Treats with Big Dessert Energy
- Total Time: 25 minutes
- Yield: 30–36 bites 1x
Description
These cookies are soft, pillowy lemon dreams topped with a tart-sweet glaze that zings with citrusy joy. Think of them as the cookie version of sunshine on a plate—bright, tender, and not too sweet. They’re sort of like sugar cookies and lemon bars had a baby: cake-like texture with the punch of fresh lemon juice and zest in every bite, plus a simple glossy glaze that locks in moisture and flavor. They’re perfect for spring, summer, tea parties, or whenever your tastebuds need a pick-me-up.
Ingredients
½ cup (1 stick) unsalted butter, softened
½ cup granulated sugar
½ cup packed brown sugar
½ cup creamy peanut butter
1 large egg
1 tsp vanilla extract
1¼ cups all-purpose flour
½ tsp baking soda
¼ tsp salt
About 30–36 mini Reese’s peanut butter cups (unwrapped and chilled)
Instructions
1. Preheat and prep: Set your oven to 350°F and lightly grease a mini muffin tin (or use nonstick spray). Unwrap your Reese’s cups and pop them in the freezer while you make the dough. Chilling helps them hold shape after baking.
2. Cream it up: In a large bowl, beat the butter, granulated sugar, and brown sugar until light and fluffy (about 2–3 minutes). Add in the peanut butter and beat until smooth.
3. Add the good stuff: Mix in the egg and vanilla until combined. In a separate bowl, whisk together flour, baking soda, and salt. Gradually mix the dry ingredients into the wet until just combined.
4. Scoop and shape: Roll dough into 1-inch balls (a rounded tablespoon each) and place one in each muffin cup. Don’t flatten them—the oven will handle that for you.
5. Bake: Bake for 9–11 minutes or until lightly golden and puffed. The centers might still look a little soft, which is perfect.
6. Press the magic: As soon as they come out of the oven, gently press a chilled mini Reese’s into the center of each cookie bite. Let them cool in the tin for 10–15 minutes (this helps them set), then carefully remove and transfer to a wire rack.
7. Cool completely… or not: You can serve these warm and melty, or let them fully set up so the chocolate re-solidifies. Either way, it’s gonna be good.
Notes
Use dark chocolate mini Reese’s for a more grown-up flavor
Add a sprinkle of flaky salt on top for sweet-salty vibes
Mix in mini chocolate chips or chopped peanuts to the dough for crunch
Sub almond butter and mini almond butter cups if you’re feeling fancy
- Prep Time: 15 minutes
- Cook Time: 10 minutes
Nutrition
- Calories: ~130 kcal per serving
- Fat: ~7g
- Carbohydrates: ~14g
- Protein: ~2g