If you’re a fan of peanut butter and chocolate (and honestly, who isn’t?), these Reese’s Peanut Butter Chocolate Chip Cookie Bites are about to become your new favorite sweet indulgence. Imagine soft, chewy cookie cups loaded with chocolate chips and topped with a mini Reese’s Peanut Butter Cup that melts perfectly into the center—pure bliss in every bite. I tried these fresh from the oven, still warm, and they were absolutely irresistible. Perfect for parties, lunchbox treats, or satisfying your sweet tooth, these bite-sized cookies deliver big flavor in a small package.
Why You’ll Love This Recipe
These Reese’s Peanut Butter Chocolate Chip Cookie Bites combine the best of both worlds: rich peanut butter and decadent chocolate. They’re easy to make, bake quickly, and look as adorable as they are delicious. The cookies have soft, golden edges and a gooey center filled with melted chocolate and peanut butter goodness. You’ll love how effortless this recipe is—no need to chill the dough, no fancy tools, and no complicated steps. They’re the perfect dessert for holidays, bake sales, or simply enjoying with a cold glass of milk.
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Reese’s Peanut Butter Chocolate Chip Cookie Bites – The Ultimate Mini Dessert Treat
- Total Time: 25 mins
- Yield: 24 cookie bites
- Diet: Vegetarian
Description
Reese’s Peanut Butter Chocolate Chip Cookie Bites are soft, chewy, and packed with peanut butter flavor — loaded with mini Reese’s cups and chocolate chips. These bite-sized treats are perfect for parties, lunchboxes, or anytime you need a quick, decadent dessert fix.
Ingredients
- 1/2 cup unsalted butter, softened
- 1/2 cup creamy peanut butter
- 1/2 cup granulated sugar
- 1/2 cup brown sugar, packed
- 1 large egg
- 1 tsp vanilla extract
- 1 1/4 cups all-purpose flour
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1 cup mini chocolate chips
- 1 cup chopped mini Reese’s peanut butter cups
- Optional: sea salt flakes for sprinkling
Instructions
- Preheat oven to 350°F (175°C). Grease a mini muffin tin or line with mini cupcake liners.
- In a large bowl, cream together butter, peanut butter, granulated sugar, and brown sugar until light and fluffy.
- Add egg and vanilla extract, mixing until combined.
- In a separate bowl, whisk together flour, baking soda, and salt.
- Gradually add dry ingredients to the wet mixture, stirring until just combined.
- Fold in chocolate chips and chopped Reese’s cups.
- Using a small cookie scoop, drop about 1 tablespoon of dough into each mini muffin cup.
- Bake for 9–11 minutes, or until golden brown and set at the edges.
- Cool in the pan for 5 minutes before transferring to a wire rack to cool completely.
- Optional: sprinkle with sea salt flakes for extra flavor.
Notes
- These cookie bites stay soft for days — store in an airtight container at room temperature for up to 5 days.
- For extra chocolate goodness, press a few extra chocolate chips or Reese’s pieces on top before baking.
- Can be frozen for up to 2 months; thaw at room temperature before serving.
- Prep Time: 15 mins
- Cook Time: 10 mins
- Category: Dessert
- Method: Baked
- Cuisine: American
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
All-Purpose Flour: The foundation of the cookie dough for structure and softness.
Baking Soda: Helps the cookie bites rise slightly and stay light.
Salt: Balances the sweetness and enhances flavor.
Unsalted Butter: Softened for a rich, buttery base.
Brown Sugar: Adds moisture, chewiness, and caramel-like sweetness.
Granulated Sugar: Contributes to the perfect crisp edge.
Creamy Peanut Butter: Brings that unmistakable Reese’s flavor to the dough.
Egg: Binds everything together for a smooth, cohesive dough.
Vanilla Extract: Enhances the sweetness and warmth of the flavors.
Mini Chocolate Chips: Adds extra bursts of chocolate in every bite.
Mini Reese’s Peanut Butter Cups: The star topping—melty, creamy, and full of peanut butter flavor.
Directions
Preheat your oven to 350°F (175°C) and lightly grease a mini muffin tin.
In a medium bowl, whisk together flour, baking soda, and salt. Set aside.
In a large bowl, beat softened butter, brown sugar, and granulated sugar together until light and fluffy. Add peanut butter, egg, and vanilla extract, and mix until fully combined. Gradually add the dry ingredients to the wet mixture, stirring just until combined. Fold in the mini chocolate chips.
Scoop about 1 tablespoon of dough into each cavity of the mini muffin tin. Roll into small balls and place one in each cup.
Bake for 8–10 minutes, or until the tops are golden but still slightly soft in the center. Immediately after removing from the oven, press a mini Reese’s Peanut Butter Cup into the center of each cookie. Let them cool in the pan for about 10 minutes before transferring to a wire rack to cool completely.
Enjoy them warm for a gooey, melt-in-your-mouth treat or at room temperature for a chewy, rich texture.
Equipment needed :
Must-Have Tools to Get Rolling
Here’s what you’ll want to have on hand:
Silicone Spatula – Durable, heat-resistant silicone spatula perfect for mixing, scraping, and spreading. Gentle on non-stick cookware and easy to clean.
Large pot – You’ll need this to boil the whole cabbage head and soften the leaves.
large bowl –Spacious, durable large bowl ideal for mixing, serving, or food preparation. Made from sturdy material and easy to clean.
Sharp knife – For coring the cabbage and slicing out the thick stem in each leaf. A paring knife works best.
Mixing bowl – A big bowl makes it easier to combine your meat and rice filling evenly.
Cutting board – For prepping cabbage leaves and rolling them like a pro.
9×13-inch baking dish – Ideal size to fit your rolled cabbage leaves snugly and prevent them from unraveling.
knife – A sharp, durable kitchen knife perfect for slicing, chopping, and dicing with ease.
Servings and timing
This recipe makes about 24–30 cookie bites.
Prep time: 15 minutes
Cook time: 10 minutes
Total time: 25 minutes
Perfect for serving 8–10 people as bite-sized desserts.
Storage/reheating
Store the cookie bites in an airtight container at room temperature for up to 5 days. For longer storage, refrigerate for up to a week or freeze for up to 2 months. To enjoy them warm again, microwave for 10–15 seconds to melt the chocolate slightly.
Variations and Customizations
Chunky Peanut Butter Twist: Use chunky peanut butter for a nutty texture.
Double Chocolate Version: Add cocoa powder to the dough for an extra chocolatey flavor.
Salted Peanut Butter Bites: Sprinkle a pinch of sea salt on top of each cookie for a sweet-salty contrast.
White Chocolate Chip Option: Swap regular chocolate chips for white chocolate for a creamy twist.
Reese’s Pieces Add-In: Fold Reese’s Pieces candies into the dough for more crunch and color.
Nut-Free Version: Use sunflower seed butter or almond butter instead of peanut butter.
Mini Marshmallow Surprise: Add a small marshmallow under each peanut butter cup for gooey texture.
Dark Chocolate Upgrade: Use dark chocolate chips for a richer, less sweet balance.
Holiday Edition: Add red and green M&Ms or sprinkles for festive flair.
Frozen Treat: Chill cookie bites and serve cold for a firm, candy-like texture.
FAQs
1. Can I use store-bought cookie dough?
Yes! Simply press the dough into a mini muffin pan and follow the same baking and topping steps.
2. Can I use full-sized Reese’s cups?
For larger cookies, yes—but use a regular muffin tin instead of a mini one.
3. How do I prevent the cookies from sticking?
Grease the muffin tin lightly or use nonstick spray before adding the dough.
4. Can I make these ahead of time?
Yes, you can bake them a day in advance and store them in an airtight container.
5. Do I need to unwrap the Reese’s cups before baking?
Yes—unwrap them before pressing into the warm cookies.
6. How do I keep the peanut butter cups from melting too much?
Let the cookies cool in the pan for a few minutes before transferring them.
7. Can I use crunchy peanut butter?
Yes, it adds a great texture variation.
8. Can I use dark brown sugar?
Yes, it adds a deeper caramel flavor to the cookies.
9. Can I freeze the cookie dough?
Absolutely—roll the dough into balls and freeze for up to 2 months; bake from frozen, adding 1–2 minutes to the time.
10. What’s the best way to serve these?
They’re perfect warm with a glass of milk or topped with vanilla ice cream.
Conclusion
These Reese’s Peanut Butter Chocolate Chip Cookie Bites are everything a dessert should be—sweet, rich, gooey, and satisfying. Each bite combines the irresistible flavors of chocolate and peanut butter in a soft, chewy cookie that’s perfect for any occasion. Whether you’re baking for a party, holiday, or just a cozy night in, these mini treats deliver maximum flavor with minimal effort. Once you try them, they’ll become a staple in your dessert rotation—because one bite is never enough!