These bite-sized cookie treats combine the rich, creamy flavors of peanut butter and chocolate with the classic texture of soft-baked cookies. Stuffed with mini Reese’s peanut butter cups and studded with chocolate chips, these cookie bites are perfect for parties, snacks, or satisfying your sweet tooth. They’re quick to make and utterly irresistible!
Ingredients
For the cookies:
- 1 cup creamy peanut butter
- 1/2 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 1/2 cup brown sugar, packed
- 1 large egg
- 1 teaspoon pure vanilla extract
- 1 1/4 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup semi-sweet chocolate chips
For the filling:
- 10–12 mini Reese’s peanut butter cups (or regular-sized ones, cut into halves)
For rolling (optional):
- 1/4 cup granulated sugar (for coating the outside)
Instructions
- Prepare the Dough:
- In a large mixing bowl, cream together the peanut butter, softened butter, granulated sugar, and brown sugar until smooth and fluffy.
- Beat in the egg and vanilla extract until fully combined.
- In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add the dry ingredients to the wet mixture, mixing until just combined.
- Fold in the chocolate chips.
- Chill the Dough:
- Cover the dough and refrigerate for 20–30 minutes. This step helps the dough firm up and makes it easier to handle.
- Form the Cookie Bites:
- Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone baking mat.
- Scoop out about 1 tablespoon of dough and flatten it slightly in your palm. Place a mini Reese’s peanut butter cup (or half of a regular-sized one) in the center.
- Gently wrap the dough around the peanut butter cup, sealing it completely. Roll the ball between your palms to ensure it’s smooth. Repeat with the remaining dough and filling.
- Optional Sugar Coating:
- If desired, roll each dough ball in granulated sugar before placing it on the prepared baking sheet. This gives the cookies a sparkly, sweet exterior.
- Bake the Cookies:
- Place the dough balls about 2 inches apart on the baking sheet. Bake for 8–10 minutes, or until the edges are lightly golden but the centers still look soft. (The cookies will continue to set as they cool.)
- Cool and Serve:
- Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Tips and Variations
- Double-Stuffed: Use full-sized Reese’s peanut butter cups for an extra indulgent treat. You may need to adjust the amount of dough per cookie.
- Nut-Free Option: Substitute sunflower seed butter for peanut butter and use nut-free chocolate chips to make this recipe allergy-friendly.
- Make Ahead: Freeze the unbaked dough balls on a baking sheet, then transfer them to a freezer-safe bag. Bake straight from frozen, adding 1–2 extra minutes to the baking time.
- Gluten-Free Option: Use a gluten-free flour blend in place of all-purpose flour.
Yield
Makes about 20–24 cookie bites, depending on size.
These Reese’s Peanut Butter Chocolate Chip Cookie Bites are the ultimate dessert for peanut butter and chocolate lovers. With their gooey centers and soft, chewy exteriors, they’re sure to disappear quickly at any gathering—or in your own kitchen!
