Description
Delight in these irresistible Peanut Butter Cookie Bites that perfectly combine creamy peanut butter, rich chocolate chips, and a gooey mini Reese’s peanut butter cup center. Easy to make and baked to golden perfection, these bite-sized treats are ideal for snacking, parties, or whenever a sweet peanut butter craving hits.
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
Sugar
- 100 g granulated sugar
- 110 g packed brown sugar
Additional Mix-ins
- 130 g mini chocolate chips
- 24 mini Reese’s peanut butter cups, unwrapped
Instructions
- Preheat Oven: Preheat the oven to 175°C (350°F) to prepare for baking your cookie bites.
- Cream Wet Ingredients: In a large mixing bowl, combine the softened unsalted butter, creamy peanut butter, granulated sugar, and brown sugar. Use a mixer or beat by hand until the mixture is smooth, fluffy, and well blended.
- Add Egg and Vanilla: Beat in the egg and vanilla extract until fully incorporated, enhancing the texture and flavor of the dough.
- Mix Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, and salt to evenly distribute the leavening agent and salt.
- Combine Ingredients: Gradually add the dry ingredient mixture into the wet ingredients, mixing gently until just combined to avoid overworking the dough.
- Add Chocolate Chips: Fold in the mini chocolate chips carefully to ensure they are evenly distributed throughout the dough.
- Prepare Baking Pan: Lightly grease a mini muffin pan to prevent sticking and ease removal of the cookie bites after baking.
- Shape Dough: Roll dough into 2.5 cm (approximately 1-inch) balls and place each ball into the prepared mini muffin cups, ensuring even portioning.
- Bake Cookies: Bake the cookie bites in the preheated oven for 10 to 12 minutes, or until the tops are lightly golden brown, signaling that they are cooked through.
- Add Reese’s Cups: Immediately after removing from the oven, press one mini Reese’s peanut butter cup into the center of each warm cookie to create a gooey, melty center.
- Cool: Allow the cookie bites to cool in the pan for 10 minutes, then transfer them to a wire rack to cool completely, setting the texture and making them easy to handle.
Notes
- For best results, use softened butter at room temperature to ensure smooth creaming with the sugars.
- Do not overmix the dough once the flour is added to keep the cookies tender.
- If you prefer a stronger peanut butter flavor, consider increasing the peanut butter slightly.
- These cookie bites can be stored in an airtight container at room temperature for up to 3 days.
- Mini muffin pans yield perfectly portioned cookie bites, but a standard muffin pan will result in larger cookies and require longer baking time.
- Pressing the Reese’s into warm cookies helps them melt slightly for a delicious filling.
