🍪 Reese’s Peanut Butter Chocolate Chip Cookie Bites 🥜
Ingredients
½ cup (115g) unsalted butter, softened
½ cup (100g) granulated sugar
½ cup (100g) packed light brown sugar
½ cup (125g) creamy peanut butter (not natural or oily varieties)
1 large egg, room temperature
1 teaspoon pure vanilla extract
1½ cups (190g) all-purpose flour
½ teaspoon baking soda
¼ teaspoon fine sea salt
1 cup (180g) semi-sweet chocolate chips
1 cup (150g) Reese’s peanut butter cups, roughly chopped
Instructions
Prep & Preheat: Position a rack in the center of your oven and preheat to 350°F (175°C). Lightly grease a 24-cup mini muffin tin or line a standard baking sheet with parchment paper.
Cream Wet Base: In a large mixing bowl, beat the softened butter, granulated sugar, and brown sugar with a hand mixer on medium speed for 2–3 minutes until light and fluffy. Scrape down the sides as needed.
Incorporate Peanut Butter & Egg: Add the creamy peanut butter, egg, and vanilla extract. Mix on medium until fully blended and smooth—about 1 minute.
Whisk Dry Ingredients: In a separate bowl, combine the flour, baking soda, and salt. Whisk to evenly distribute the leavening agent.
Combine Dough: Gradually add the dry ingredients to the wet mixture, mixing on low speed just until no flour streaks remain. Avoid overmixing to keep the texture tender.
Fold in Mix-Ins: Using a silicone spatula, gently fold in the chocolate chips and chopped Reese’s pieces until evenly distributed throughout the dough.
Portion & Bake: Scoop about 1 tablespoon of dough into each greased mini muffin cavity (or roll into 1-inch balls and place 2 inches apart on the baking sheet). Bake for 10–12 minutes, or until the edges are lightly golden and the centers appear just set.
Cool Completely: Let the cookie bites rest in the pan for 5 minutes to firm up slightly, then transfer to a wire rack to cool fully. They’ll stay soft and chewy at room temperature.