Description
These Peanut Butter Cookie Bites are soft, chewy, and packed with rich peanut butter flavor and mini chocolate chips. Perfectly portioned in a mini muffin pan and topped with mini Reese’s peanut butter cups, they make a delightful treat for snack time or dessert.
Ingredients
Scale
Wet Ingredients
- 115 g unsalted butter, softened
- 120 g creamy peanut butter
- 1 large egg
- 1 teaspoon vanilla extract
Dry Ingredients
- 155 g all-purpose flour
- 0.5 teaspoon baking soda
- 0.25 teaspoon salt
Sugars
- 100 g granulated sugar
- 110 g packed brown sugar
Add-ins
- 130 g mini chocolate chips
- 24 mini Reese’s peanut butter cups, unwrapped
Instructions
- Preheat Oven: Begin by preheating your oven to 175°C (350°F) to prepare for baking the cookie bites.
- Cream Butter, Peanut Butter, and Sugars: In a large mixing bowl, combine softened unsalted butter, creamy peanut butter, granulated sugar, and brown sugar. Using a hand mixer or stand mixer, beat these ingredients together until the mixture is pale and fluffy, indicating that enough air has been incorporated for a tender texture.
- Add Egg and Vanilla: Beat in the large egg and teaspoon of vanilla extract until the mixture is homogeneous and smooth, ensuring full incorporation of flavors.
- Mix Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, and salt to evenly distribute the leavening agent and seasoning.
- Combine Wet and Dry: Gradually add the dry flour mixture into the wet creamed mixture, mixing gently until just combined to avoid overworking the dough which could cause toughness.
- Fold in Chocolate Chips: Gently fold in the mini chocolate chips to distribute them evenly throughout the dough without breaking them.
- Prepare Baking Pan: Lightly grease a mini muffin pan to prevent sticking and allow easy removal of the cookie bites after baking.
- Form Dough Balls: Using your hands, roll the cookie dough into balls approximately 2.5 cm in diameter and place each ball into the prepared mini muffin cups.
- Bake: Bake the cookie bites in the preheated oven for 10 to 12 minutes, or until the edges are lightly golden and the centers are set.
- Cool and Serve: Allow the cookie bites to cool in the pan for about 10 minutes before transferring them to a wire rack to cool completely. Optionally, press a mini Reese’s peanut butter cup into the top after baking while still warm for extra indulgence.
Notes
- Make sure to soften the butter to room temperature for easier mixing and better texture.
- Do not overmix the dough once the dry ingredients are added to keep the cookie bites tender.
- Greasing the mini muffin pan well will help the cookie bites release easily after baking.
- Store cookie bites in an airtight container at room temperature for up to 5 days.
- For softer cookies, remove from oven right when edges just start to turn golden.
