Why You’ll Love Best Reese’s Peanut Butter Chocolate Chip Cookie Bites Recipe

I enjoy how these cookie bites combine classic peanut butter cookies with the surprise of a chocolate-filled center. The texture is perfectly soft with slightly crisp edges, and the balance of sweet chocolate and nutty peanut butter feels just right. I also like that they are bite-sized, making them perfect for parties, gifting, or simply enjoying one at a time.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

½ cup (113g) unsalted butter, softened
½ cup (100g) granulated sugar
½ cup (100g) light brown sugar, packed
½ cup (125g) creamy peanut butter
1 large egg, room temperature
1 teaspoon vanilla extract
1¼ cups (156g) all-purpose flour
½ teaspoon baking soda
¼ teaspoon salt
¾ cup (130g) semi-sweet chocolate chips
24 mini Reese’s peanut butter cups, unwrapped

Directions

I start by preheating the oven to 350°F (175°C) and lightly greasing a 24-cup mini muffin tin to ensure easy removal later.

In a large bowl, I cream together the softened butter, granulated sugar, and brown sugar until the mixture becomes light and fluffy. I beat in the peanut butter until fully incorporated, then add the egg and vanilla extract, mixing until smooth.

In a separate bowl, I whisk together the flour, baking soda, and salt. I gradually add the dry ingredients to the wet mixture, mixing just until combined. I avoid overmixing so the cookies stay tender.

I gently fold in the chocolate chips using a spatula to distribute them evenly throughout the dough.

I cover the dough and refrigerate it for 30 minutes. This step helps prevent spreading and enhances the flavor.

Once chilled, I scoop about 1½ tablespoons of dough into each mini muffin cup, making sure the portions are even for consistent baking.

I bake for 10 to 12 minutes, until the edges are set but the centers still look slightly soft.

Immediately after removing the pan from the oven, I press one unwrapped mini Reese’s peanut butter cup into the center of each cookie bite. The heat softens the chocolate slightly while keeping its shape.

I let the cookie bites cool in the pan for about 10 minutes before carefully transferring them to a wire rack to cool completely.

Servings and Timing

I get 24 cookie bites from this recipe. The prep time is about 20 minutes, the chilling time is 30 minutes, and the bake time is 10 to 12 minutes. The total time comes to approximately 1 hour and 10 minutes.

Variations

I sometimes swap creamy peanut butter for crunchy to add extra texture. When I want a deeper flavor, I use dark brown sugar instead of light brown sugar. I also enjoy using dark chocolate chips for a less sweet version or mini chocolate chips for more even distribution.

Storage/Reheating

I store these cookie bites in an airtight container at room temperature for up to 4 days. If I want them slightly warm again, I microwave one for about 8 to 10 seconds to gently soften the chocolate center. I can also freeze them for up to 2 months and thaw at room temperature before serving.

FAQs

Do I have to chill the dough?

I always chill the dough because it helps prevent spreading and improves flavor.

Can I use natural peanut butter?

I prefer regular creamy peanut butter since natural versions can alter the texture.

Why are my cookie bites dry?

I find this can happen if I overbake them or add too much flour.

Can I make these without a mini muffin tin?

I can bake them as regular cookies on a baking sheet, though the shape will be different.

How do I prevent sticking?

I lightly grease the pan and allow the bites to cool before removing them.

Can I use a different candy in the center?

I sometimes substitute other mini chocolate candies for variety.

Should the centers look underbaked?

I remove them when the centers are slightly soft because they finish setting as they cool.

Can I double the recipe?

I double it easily when baking for a crowd.

How do I get evenly sized bites?

I use a cookie scoop to portion the dough evenly.

Can I make the dough ahead of time?

I refrigerate the dough for up to 24 hours before baking if needed.

Conclusion

I keep coming back to these Reese’s peanut butter chocolate chip cookie bites because they are simple to make yet incredibly satisfying. The soft cookie base and chocolate-peanut butter center create a dessert that feels both nostalgic and irresistible every single time I bake them.