Description

Soft and chewy peanut butter chocolate chip cookie bites topped with a mini Reese’s cup, creating a rich, indulgent treat with the perfect balance of chocolate and peanut butter in every bite.

Ingredients

1/2 cup (113g) unsalted butter, softened

1/2 cup (100g) granulated sugar

1/2 cup (100g) light brown sugar, packed

1/2 cup (125g) creamy peanut butter

1 large egg, room temperature

1 teaspoon vanilla extract

1 1/4 cups (156g) all-purpose flour

1/2 teaspoon baking soda

1/4 teaspoon salt

3/4 cup (130g) semi-sweet chocolate chips

24 mini Reese’s peanut butter cups, unwrapped

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Instructions

Preheat the oven to 350°F (175°C) and lightly grease a 24-cup mini muffin tin.
In a large bowl, cream together the butter, granulated sugar, and brown sugar until light and fluffy. Beat in the peanut butter, then mix in the egg and vanilla extract until smooth.
In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add the dry ingredients to the wet mixture, mixing just until combined.
Fold in the chocolate chips evenly throughout the dough.
Cover and refrigerate the dough for 30 minutes.
Scoop about 1 1/2 tablespoons of dough into each mini muffin cup.
Bake for 10–12 minutes, until the edges are set and the centers are slightly soft.
Immediately press one mini Reese’s peanut butter cup into the center of each cookie bite.
Cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

Notes

Chilling the dough helps prevent spreading and enhances flavor.

Do not overbake; the centers should look slightly soft when removed.

Store in an airtight container at room temperature for up to 4 days.

Freeze for up to 2 months and thaw at room temperature.

Use a cookie scoop for evenly sized bites.

Nutrition

Serving Size: 1 cookie bite
Calories: 150
Sugar: 12g
Sodium: 95mg
Fat: 9g
Saturated Fat: 4g
Unsaturated Fat: 4g
Trans Fat: 0g
Carbohydrates: 16g
Fiber: 1g
Protein: 3g
Cholesterol: 20mg