🍪 Reese’s Peanut Butter Chocolate Chip Cookie Bites 🍪
Ingredients:
For the Cookie Dough:
1/2 cup creamy peanut butter (natural or regular)
1/4 cup unsalted butter, softened
1/3 cup granulated sugar
1/3 cup packed brown sugar
1 large egg yolk
1 tsp vanilla extract
1 cup gluten-free all-purpose flour (or regular flour if not gluten-free)
1/4 tsp baking soda
1/8 tsp salt
For the Add-Ins:
1/2 cup semi-sweet chocolate chips
1/4 cup mini peanut butter cups, chopped (optional, for extra Reese’s flavor)
For Rolling (Optional):
2 tbsp granulated sugar (for coating the outside)
Instructions:
Prepare the Dough: In a mixing bowl, cream together the peanut butter, softened butter, granulated sugar, and brown sugar until smooth and fluffy. Beat in the egg yolk and vanilla extract until fully combined.
Mix the Dry Ingredients: In a separate bowl, whisk together the gluten-free flour, baking soda, and salt. Gradually add the dry ingredients to the wet mixture, stirring until a soft dough forms. Fold in the chocolate chips (and chopped peanut butter cups, if using).
Chill the Dough: Cover the dough with plastic wrap and refrigerate for at least 30 minutes. This helps the dough firm up and makes it easier to roll into bite-sized balls.
Shape and Bake: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper. Scoop out teaspoon-sized portions of dough and roll them into smooth balls. If desired, roll the balls in granulated sugar for a sparkly finish. Place them on the prepared baking sheet, spacing them about 1 inch apart. Flatten each ball slightly with the back of a fork or your fingers.
Bake and Cool: Bake for 8–10 minutes, or until the edges are lightly golden and the centers are set. Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Serve and Store: Enjoy these cookie bites as a snack or dessert! Store leftovers in an airtight container at room temperature for up to 5 days, or freeze for longer storage.