Reese’s Peanut Butter Chocolate Chip Cookie Bites combine buttery cookie dough, melty chocolate chips, and creamy Reese’s Minis for the ultimate treat.
Alright, picture this. It’s a rainy Saturday afternoon, the kind where the couch is calling, but so is that sweet tooth. I wandered into my kitchen, fully prepared to grab a boring granola bar, when my eye caught two pantry staples—chocolate chips and a bag of Reese’s Mini Peanut Butter Cups. And in that glorious moment, the idea hit me:
“Why not marry the classic chocolate chip cookie with my all-time favorite candy?”
So, I did. And wow—these Reese’s Peanut Butter Chocolate Chip Cookie Bites were born. I made a batch, and before they even cooled down, half of them were gone (thanks, family). The next batch? I hid it. No shame.
Why You’ll Love This Reese’s Peanut Butter Chocolate Chip Cookie Bites Recipe?
- Peanut Butter + Chocolate Perfection: It’s the flavor duo that just works.
- Bite-Sized Bliss: Because who doesn’t love mini treats that you can justify eating by the handful?
- Easy, No-Fuss Recipe: Basic pantry ingredients, no weird techniques—just pure, delicious simplicity.
- Crowd-Pleaser Alert: Bake these for parties, potlucks, or just a Tuesday afternoon. They disappear fast.
- Make-Ahead Friendly: Whip up a batch and freeze them for a rainy day (or, let’s be honest, tomorrow).
Ingredient Notes:
- Unsalted Butter: Because buttery cookies are the best cookies.
- Granulated Sugar & Brown Sugar: A blend of sweet and caramel-like flavors, plus that dreamy chewy texture.
- Eggs: To bind everything together and make them soft and rich.
- Vanilla Extract: Adds that warm, cozy flavor we all secretly love.
- All-Purpose Flour: The classic base. Swap with gluten-free flour if needed—still delish.
- Semi-Sweet Chocolate Chips: Because more chocolate is always the right choice.
- Reese’s Mini Peanut Butter Cups: The star of the show. They melt into the cookie for the ultimate gooey bite.
- Sea Salt: Trust me, that little salty kick makes everything pop.
- Baking Soda: To give the cookies a bit of lift and softness.
How To Make Reese’s Peanut Butter Chocolate Chip Cookie Bites?
Step 1: Preheat & Prep
Crank the oven to 350°F. Grease your mini muffin tin or line it with paper liners for zero cleanup stress.
Step 2: Make That Dreamy Dough
In a large bowl, beat together the softened butter, granulated sugar, and brown sugar until it’s creamy and fluffy. Then, add the eggs one at a time, followed by the vanilla.
In a separate bowl, whisk together the flour, baking soda, and sea salt. Gradually mix this into the wet ingredients until it forms a dough. Fold in those glorious chocolate chips.
Step 3: Fill the Muffin Tin
Scoop a generous tablespoon of dough into each muffin cup—don’t be stingy here. You want them nearly full.
Step 4: Bake Until Golden
Pop the tray in the oven and bake for 8-9 minutes. The tops should be set but still soft.
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Step 5: Reese’s Time!
Right out of the oven, press a Reese’s Mini into the center of each cookie bite. The warmth will make the chocolate all melty and dreamy.
Step 6: Cool (If You Can Wait)
Let them cool in the pan for 10 minutes before transferring to a wire rack. Or, just eat one warm because… YOLO.
Storage Options:
- Countertop: Airtight container, 4-5 days.
- Fridge: Want them extra chewy? Store for up to a week.
- Freezer: Pop them in a ziplock bag and freeze for up to 3 months. Pro tip? Microwave for 10 seconds before eating. Heaven.
Variations and Substitutions:
- Gluten-Free: Swap regular flour for a 1:1 gluten-free blend. Same chewy results.
- Candy Swap: Try Rolos, mini Snickers, or even caramel-filled chocolates.
- Nut-Free: Use SunButter cups or omit the Reese’s and just go double chocolate.
- Extra Crunch: Add chopped pretzels or peanuts for texture.
- Dairy-Free: Use vegan butter and dairy-free chocolate chips. You won’t miss a thing.
What to Serve with Reese’s Peanut Butter Chocolate Chip Cookie Bites?
- Milk (Duh): The ultimate cookie sidekick.
- Vanilla Ice Cream: Warm cookie bites + cold ice cream = pure joy.
- Peanut Butter Drizzle: Melt some PB and go wild.
- Espresso: For that grown-up balance of bitter and sweet.
Frequently Asked Questions:
Can I prep the dough ahead of time?
Heck yes! Chill it for up to 48 hours or freeze it for when the craving strikes.
What if I can’t find Reese’s Minis?
Use regular ones and chop them up. Or hey, get creative—any mini candy will do.
Can I make bigger cookie cups?
Absolutely. Just use a regular muffin tin and adjust the baking time to around 12-14 minutes.
Bake, Eat, Repeat
If you’re anything like me, these Reese’s Peanut Butter Chocolate Chip Cookie Bites are about to become your go-to indulgence. They’re sweet, salty, melty, and perfectly poppable. And seriously, if you don’t sneak at least two straight from the pan… I don’t trust you.
Whip up a batch, share them (or don’t), and drop me a comment below if you try them! And hey, if you snag a drool-worthy pic, tag me—I love seeing your baking masterpieces!
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
Keep the Flavor Coming – Try These:
Reese’s Peanut Butter Chocolate Chip Cookie Bites
Ingredients
- 1 c unsalted butter
- 3/4 c sugar
- 3/4 c brown sugar
- 2 eggs
- 1 tbsp. vanilla
- 1 tsp sea salt
- 1 tsp baking soda
- 2 1/2 c all-purpose flour
- 2 c semi-sweet chocolate chips
- Approximately 1 1/2 packages of Reese’s Mini peanut butter cups wrappers removed
Instructions
- Preheat the oven to 350°F. Make sure to grease a muffin pan.
- Start by combining the butter, sugar and brown sugar in a bowl and mix them together until creamy.
- Add the eggs one at a time followed by the vanilla extract.
- Carefully fold in the flour, salt, baking soda and chocolate chips until everything is well combined.
- Spoon the dough into the muffin tins. Bake for 8 to 9 minutes or until they are set.
- Soon as they're, out of the oven gently press a Reese's Mini peanut butter cup into each cookie. Allow them to cool before enjoying.
Notes
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
