Reese’s Peanut Butter Chocolate Chip Cookie Bites

Why You’ll Love This Recipe

I love this recipe because it takes all the flavors of a peanut butter cup and wraps them in a warm, buttery cookie bite. They’re soft, sweet, and rich—but not too heavy—and the texture is exactly what I want in a cookie: chewy in the middle with just the right amount of crunch on the outside. Plus, making them in mini muffin tins means no spreading and no mess—just perfect little bites every time.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• Unsalted butter, softened

• Creamy peanut butter

• Granulated sugar

• Brown sugar

• Egg

• Vanilla extract

• All-purpose flour

• Baking soda

• Salt

• Mini chocolate chips

• Reese’s peanut butter cups or miniatures, chopped

Directions

1. I preheat the oven to 350°F (175°C) and lightly grease a mini muffin pan or line it with paper liners.

2. In a large bowl, I cream together the butter, peanut butter, granulated sugar, and brown sugar until light and fluffy.

3. I beat in the egg and vanilla extract until smooth.

4. In a separate bowl, I whisk together the flour, baking soda, and salt, then slowly mix the dry ingredients into the wet until just combined.

5. I fold in the mini chocolate chips and chopped Reese’s, saving a few to press into the tops later.

6. Using a small cookie scoop or spoon, I fill each muffin cup about ¾ full with dough.

7. I bake them for 10–12 minutes, until the edges are set and golden but the centers are still soft.

8. I let the bites cool in the pan for about 5 minutes before transferring them to a wire rack to cool completely.

Servings and timing

This recipe makes about 24 cookie bites. It takes around 30 minutes total—10 minutes to prep and 10–12 minutes to bake, plus a few minutes for cooling.

Variations

Sometimes I press a mini Reese’s right into the center of each bite after baking for an extra gooey surprise. I’ve also added chopped pretzels or a drizzle of melted chocolate on top for more texture. For a nut-free version, I use sunflower seed butter and nut-free chocolate candies.

storage/reheating

I store these cookie bites in an airtight container at room temperature for up to 5 days. They stay soft and chewy for days, but if I want to warm them up, I microwave one for about 10 seconds for that fresh-from-the-oven feel. They also freeze well—just cool completely and store in a freezer-safe bag for up to 2 months.

FAQs

Can I use store-bought cookie dough?

Yes, I’ve used store-bought peanut butter cookie dough in a pinch and just added chopped Reese’s and chocolate chips—it still turns out delicious.

Do I need to chill the dough?

Nope, this dough bakes perfectly without chilling. I love that I can mix it and get it in the oven right away.

What kind of peanut butter works best?

I stick with creamy, processed peanut butter like Jif or Skippy. Natural peanut butters can make the dough too oily or dry, depending on the brand.

Can I use full-size muffin pans?

You can, but I prefer the mini version for portion control and better texture. If using standard muffin tins, I increase the baking time by a few minutes and watch the centers for doneness.

Can I make them ahead of time?

Definitely. I often make the dough ahead and refrigerate it for up to 3 days, or freeze the dough balls and bake them fresh when needed.

Conclusion

Reese’s Peanut Butter Chocolate Chip Cookie Bites are my favorite kind of treat—easy to make, rich in flavor, and perfect for sharing (or not). With gooey chocolate, creamy peanut butter, and a soft cookie base, they check all the boxes for dessert cravings. Once I made these for the first time, they quickly became a go-to in my baking rotation.