Reese’s Peanut Butter Chocolate Chip Cookie Bites

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Reese’s Peanut Butter Chocolate Chip Cookie Bites

⏱ Time & Yield

  • Prep: 20 minutes
  • Bake: 10–12 minutes
  • Cooling: 10 minutes
  • Yield: 30–36 cookie bites

🧾 INGREDIENTS

Wet Ingredients

  • ½ cup (115 g) unsalted butter, softened
  • ¾ cup creamy peanut butter (not natural)
  • ¾ cup brown sugar, packed
  • ¼ cup granulated sugar
  • 1 large egg, room temperature
  • 1½ tsp vanilla extract

Dry Ingredients

  • 1½ cups all-purpose flour
  • ½ tsp baking soda
  • ½ tsp salt

Mix-Ins

  • ¾ cup mini chocolate chips
  • 1 cup chopped Reese’s Peanut Butter Cups (mini or regular)

🥣 INSTRUCTIONS (VERY DETAILED)

🔹 STEP 1: PREP

  1. Preheat oven to 175°C / 350°F.
  2. Line baking sheets with parchment paper.

🔹 STEP 2: CREAM THE BASE

  1. In a large bowl, beat butter, peanut butter, brown sugar, and granulated sugar for 2–3 minutes until light and fluffy.
  2. Scrape bowl sides.
  3. Add egg and vanilla. Beat until smooth and creamy.

🔹 STEP 3: MIX DRY INGREDIENTS

  1. In a separate bowl, whisk flour, baking soda, and salt.
  2. Gradually add dry ingredients to wet mixture.
  3. Mix just until combined — do NOT overmix.

🔹 STEP 4: ADD MIX-INS

  1. Gently fold in mini chocolate chips.
  2. Fold in chopped Reese’s.

🔹 STEP 5: SHAPE

  1. Scoop 1 tablespoon portions of dough.
  2. Roll into balls.
  3. Place 2 inches apart on baking sheet.
  4. Lightly press down tops if you want flatter bites.

🔹 STEP 6: BAKE

  • Bake 10–12 minutes
  • Edges should be set, centers soft
  • Do NOT overbake

🔹 STEP 7: COOL

  1. Let cookies cool on baking sheet 5 minutes.
  2. Transfer to wire rack to cool completely.

⭐ PRO TIPS

  • Chill dough 20 minutes for thicker bites
  • Use mini Reese’s for better distribution
  • Sprinkle flaky salt on top before baking for contrast

🍨 VARIATIONS

  • Drizzle melted chocolate on top
  • Stuff each bite with a whole mini Reese’s
  • Add crushed pretzels for crunch
  • Make gluten-free with GF flour

🫙 STORAGE

  • Room temp: 4 days (airtight)
  • Fridge: 7 days
  • Freezer: 2 months (baked or dough)

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