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Reese’s Peanut Butter Chocolate Chip Cookie Bites

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  • Prep Time: 15 minutes

  • Cook Time: 9-11 minutes per batch

  • Total Time: ~1 hour (including cooling)

  • Yield: Approximately 36-40 cookie bites

  • Skill Level: Easy

  • Category: Dessert

  • Method: Baking

Ingredients

Dry Ingredients

  • 1 ¾ cups (220g) all-purpose flour

  • ½ teaspoon baking soda

  • ½ teaspoon baking powder

  • ½ teaspoon salt (use ¾ tsp if you love sweet/salty)

Wet Ingredients

  • ½ cup (1 stick / 113g) unsalted butter, softened to room temperature

  • ½ cup (100g) light brown sugar, packed

  • ¼ cup (50g) granulated sugar

  • ½ cup (125g) creamy peanut butter (not natural/oily style)

  • 1 large egg, room temperature

  • 1 ½ teaspoons pure vanilla extract

Mix-Ins

  • 1 cup (180g) semi-sweet chocolate chips

  • 1 cup (about 8-10 full-size cups) Reese’s Peanut Butter Cups, chopped into small chunks (frozen for easier chopping)

Optional Finish

  • Flaky sea salt, for sprinkling

Equipment Needed

  • Electric hand mixer or stand mixer

  • Medium and large mixing bowls

  • Measuring cups and spoons

  • Whisk

  • Rubber spatula

  • Baking sheets

  • Parchment paper or silicone baking mats

  • Wire cooling rack

Step-by-Step Instructions

Step 1: Preheat & Prepare

Preheat your oven to 350°F (175°C). Line two large baking sheets with parchment paper or silicone mats. This prevents sticking and makes cleanup a breeze. Chop the Reese’s Peanut Butter Cups into small, bite-sized chunks (about the size of chocolate chips) and place them in the freezer while you prepare the dough. This helps them hold their shape and not melt into a gooey mess in the dough.

Step 2: Combine Dry Ingredients

In a medium bowl, whisk together the flour, baking soda, baking powder, and salt. Whisking ensures even distribution of the leavening agents, which is key for the perfect cookie texture. Set aside.

Step 3: Cream Butter & Sugars

In a large bowl using a hand mixer or stand mixer fitted with the paddle attachment, beat the softened butter, brown sugar, and granulated sugar together on medium-high speed for 2-3 minutes, until the mixture is light, fluffy, and pale in color. This step is crucial for creating a soft, chewy texture, as it incorporates air into the dough.

Step 4: Add Peanut Butter, Egg & Vanilla

Add the peanut butter to the creamed butter and sugars and beat on medium until fully combined and smooth, about 1 minute. Scrape down the sides of the bowl with a spatula. Add the egg and vanilla extract and beat on medium until just incorporated.

Step 5: Incorporate Dry Ingredients

Reduce the mixer speed to low. Gradually add the dry ingredient mixture to the wet ingredients, mixing just until the flour disappears. Do not overmix. The dough will be thick.

Step 6: Fold in Mix-Ins

Using a rubber spatula, gently fold in the chocolate chips and the chilled Reese’s Peanut Butter Cup chunks until they are evenly distributed throughout the dough.

Step 7: Scoop & Shape

Using a small cookie scoop (about 1 tablespoon capacity), portion the dough onto the prepared baking sheets, spacing them about 2 inches apart. These cookies spread slightly. For a neater appearance, you can gently roll each scoop into a ball. If desired, press a couple of extra chocolate chips or PB cup pieces onto the tops of the dough balls for a bakery-style look.

Step 8: Bake

Bake for 9-11 minutes, or until the edges are lightly golden and set, while the centers still look soft and slightly underbaked. The cookies will continue to set as they cool on the hot baking sheet. Ovens vary, so keep an eye on them after the 9-minute mark.

  • For softer cookies: Bake for 9 minutes.

  • For slightly crisper edges with a soft center: Bake for 10-11 minutes.

Step 9: Cool

Remove the baking sheets from the oven. If desired, immediately sprinkle each cookie bite with a tiny pinch of flaky sea salt—this elevates all the flavors beautifully. Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely. This allows them to firm up perfectly.

Serving & Storage

  • Serving: Enjoy these cookie bites warm (when the chocolate is still gooey!) or at room temperature with a tall glass of cold milk.

  • Storage: Store completely cooled cookie bites in an airtight container at room temperature for up to 5 days.

  • Freezing: The baked cookies freeze beautifully for up to 3 months. Thaw at room temperature. You can also freeze the scooped dough balls on a tray, then transfer to a freezer bag. Bake from frozen, adding 1-2 minutes to the baking time.

Nutritional Information

Please note: This is an estimate for 1 cookie bite (based on 36 servings). Actual values may vary based on specific ingredient brands and portion sizes.

  • Calories: ~150 kcal

  • Total Fat: 9g

  • Saturated Fat: 4g

  • Cholesterol: 15mg

  • Sodium: 85mg

  • Total Carbohydrates: 16g

  • Dietary Fiber: 1g

  • Sugars: 10g

  • Protein: 3g

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