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
- Preheat oven to 175°C / 350°F.
- Line baking sheets with parchment paper.
🔹 STEP 2: CREAM THE BASE
- In a large bowl, beat butter, peanut butter, brown sugar, and granulated sugar for 2–3 minutes until light and fluffy.
- Scrape bowl sides.
- Add egg and vanilla. Beat until smooth and creamy.
🔹 STEP 3: MIX DRY INGREDIENTS
- In a separate bowl, whisk flour, baking soda, and salt.
- Gradually add dry ingredients to wet mixture.
- Mix just until combined — do NOT overmix.
🔹 STEP 4: ADD MIX-INS
- Gently fold in mini chocolate chips.
- Fold in chopped Reese’s.
🔹 STEP 5: SHAPE
- Scoop 1 tablespoon portions of dough.
- Roll into balls.
- Place 2 inches apart on baking sheet.
- 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
- Let cookies cool on baking sheet 5 minutes.
- 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)