Creamy peanut butter meets pockets of melty chocolate in these delightful Reese’s Peanut Butter Chocolate Chip Cookie Bites — gooey, crunchy, and utterly addictive. These little bites are perfect when you want a fast, comforting treat that tastes like a hug in cookie form. Fun fact: mini cookie bites like this were popularized as party snacks because they deliver full cookie flavor without the big commitment of a full-sized cookie.
This recipe is especially special because it’s simple, quick to prepare, and incredibly family-friendly — kids can help roll the dough and everyone will want seconds. If you love inventive cookie variations, try pairing this idea with other favorites like my coconut butter chocolate chip cookies (great for a tropical twist) to make a tempting cookie board for gatherings. The ease and fast bake time make these ideal for last-minute desserts, school treats, or an after-dinner indulgence. Give them a try — you’ll be smiling before the timer even dings.
What is Reese’s Peanut Butter Chocolate Chip Cookie Bites?
What’s in a name? Reese’s Peanut Butter Chocolate Chip Cookie Bites sounds like a whole lot of deliciousness packed into a tiny package — and it is. Is it a cookie? Is it a miniature candy mashup? It’s both, lovingly combined. Why call them that? Because each bite tastes like a mini Reese’s moment: peanut butter-forward base studded with chocolate chips and actual chopped Reese’s Peanut Butter Cups for extra nostalgia. After all, “the way to a man’s heart is through his stomach.” Who couldn’t fall in love with a cookie that borrows from such an iconic pairing? Ready to make them? Let’s bake.
Why You’ll Love This
- Irresistible highlight: The peanut butter-forward dough creates a soft, slightly chewy center with melty chocolate chunks and crunchy Reese’s pieces that combine for a luxurious mouthfeel and flavor contrast.
- Cost-saving benefits: Making these at home means you get the Reese’s flavor without buying an entire multipack of candies — plus you control portions and quality ingredients.
- Flavorful toppings and mix-ins: Mini chocolate chips and chopped Reese’s Peanut Butter Cups add bursts of chocolate and peanut butter in every bite, giving bright contrasts to the buttery dough.
If you’re exploring cookie options, and you enjoy richer, nut-forward cookies, you might also like this brown butter bourbon pecan chocolate chunk cookies recipe for another grown-up twist. These Reese’s bites are an easy, crowd-pleasing choice — bake a batch and share the love.
How to Make:
Quick Overview
This recipe is straightforward and forgiving: cream the fats and sugars, mix in the dry ingredients, fold in the chocolate and Reese’s, then bake until the edges set. Expect a soft, slightly chewy texture and pockets of melty chocolate — ready from start to finish in about 25–30 minutes (including bake and quick cooling). The standout element is the chopped Reese’s Peanut Butter Cups that add texture and that unmistakable candy bar flavor.
Ingredients
- 1/2 cup unsalted butter, softened (room temperature)
- 1/2 cup creamy peanut butter (smooth, room temperature)
- 1/2 cup brown sugar, packed
- 1/4 cup granulated sugar
- 1 large egg, room temperature
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour, measured and leveled
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup mini chocolate chips
- 1/4 cup chopped Reese’s Peanut Butter Cups (roughly chopped into small pieces)
Directions
- Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper and set aside.
- In a large bowl, beat the softened unsalted butter, creamy peanut butter, brown sugar, and granulated sugar together until creamy and smooth. This takes about 2–3 minutes with an electric mixer on medium speed or 4–5 minutes by hand.
- Add the large egg and vanilla extract, mixing until fully incorporated and slightly glossy.
- In a separate bowl, whisk together the all-purpose flour, baking soda, and salt to evenly distribute the leavening and salt.
- Stir the dry ingredients into the wet mixture until just combined. Do not overmix — stop when there are no streaks of flour.
- Fold in the mini chocolate chips and chopped Reese’s Peanut Butter Cups until evenly distributed through the dough.
- Scoop dough into 1-inch balls (use a small cookie scoop or tablespoon) and place them evenly spaced on the prepared baking sheet — about 1.5 to 2 inches apart.
- Bake for 10–12 minutes, until the edges are lightly golden but the centers still look slightly soft. The cookies will firm up as they cool.
- Cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
What to Serve With
- A tall glass of cold milk or iced coffee for classic pairing
- Vanilla ice cream for an extra indulgent dessert sandwich
- Fresh fruit like sliced apples or strawberries to balance the richness
- A small bowl of salted caramel or chocolate sauce for dipping at parties
- Warm tea or hot cocoa for cozy evenings
Top Tips for Perfecting
- Ingredient substitution: For a nuttier flavor, swap creamy peanut butter for natural peanut butter, but reduce any added salt since some natural peanut butters are salty.
- Timing adjustment: If you prefer a chewier cookie, bake closer to 10 minutes; for a slightly crisper edge, go to 12 minutes.
- Flavor enhancement: Add a pinch of espresso powder to deepen the chocolate flavor without making it taste like coffee.
- Avoid overmixing: Stop when flour is incorporated to keep the cookies tender.
- Even mix-ins: Chop the Reese’s cups small so they distribute evenly and don’t create oversized pockets that melt too much and spread.
Storing and Reheating Tips
- Refrigeration: Store cooled cookies in an airtight container at room temperature for up to 3 days. Refrigerate if your kitchen is hot — they will last up to 7 days refrigerated.
- Freezing: Freeze baked cookies in a single layer on a sheet, then transfer to a freezer-safe bag for up to 3 months. Thaw at room temperature or warm gently in the microwave for 10–15 seconds.
- Reheating: For fresh-from-the-oven texture, warm a cookie in the microwave for 8–10 seconds or in a 300°F oven for 3–4 minutes.
FAQs
Can I use crunchy peanut butter instead of creamy?
Yes, crunchy peanut butter will add extra texture and nutty bits to the cookies. Expect slightly different mouthfeel but equally delicious results.
Can I make the dough ahead of time?
Absolutely. Refrigerate the dough balls for up to 48 hours before baking. You can also freeze scooped dough balls for longer storage and bake from frozen, adding a minute or two to the bake time.
Are mini chocolate chips necessary?
Mini chocolate chips distribute more evenly and create small pockets of chocolate in each bite, but regular chips work fine if that’s what you have.
Can I omit the chopped Reese’s Peanut Butter Cups?
Yes — the dough will still be flavorful with just peanut butter and chocolate chips, but the chopped Reese’s add signature candy-bar nostalgia.
How do I keep cookies from spreading too much?
Make sure your butter and peanut butter are not overly soft or melted. Chill the dough for 10–15 minutes if your kitchen is warm to prevent excess spreading.
Conclusion
These Reese’s Peanut Butter Chocolate Chip Cookie Bites are proof that the best treats can be quick, simple, and wildly satisfying — soft peanut butter dough studded with chocolate and chopped Reese’s makes for a snack that disappears fast at any gathering. They’re easy to make, forgiving for beginners, and perfect for sharing with family and friends. For another bite-sized variation and inspiration, check out this Reese’s Peanut Butter Chocolate Chip Cookie Bites – 2 ingredients … and for a classic take with a similar flavor profile, see Peanut Butter Chocolate Chip Cookie Bites | The Cook’s Treat.
Reese’s Peanut Butter Chocolate Chip Cookie Bites
Equipment
- Mixing Bowl
- Baking Sheet
- Parchment Paper
- Electric Mixer
Ingredients
Ingredients
- 1/2 cup Unsalted Butter softened, room temperature
- 1/2 cup Creamy Peanut Butter smooth, room temperature
- 1/2 cup Brown Sugar packed
- 1/4 cup Granulated Sugar
- 1 large Egg room temperature
- 1 teaspoon Vanilla Extract
- 1 cup All-Purpose Flour measured and leveled
- 1/2 teaspoon Baking Soda
- 1/4 teaspoon Salt
- 1/2 cup Mini Chocolate Chips
- 1/4 cup Chopped Reese’s Peanut Butter Cups roughly chopped into small pieces
Instructions
- Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper and set aside.
- In a large bowl, beat the softened unsalted butter, creamy peanut butter, brown sugar, and granulated sugar together until creamy and smooth. This takes about 2–3 minutes with an electric mixer on medium speed or 4–5 minutes by hand.
- Add the large egg and vanilla extract, mixing until fully incorporated and slightly glossy.
- In a separate bowl, whisk together the all-purpose flour, baking soda, and salt to evenly distribute the leavening and salt.
- Stir the dry ingredients into the wet mixture until just combined. Do not overmix — stop when there are no streaks of flour.
- Fold in the mini chocolate chips and chopped Reese’s Peanut Butter Cups until evenly distributed through the dough.
- Scoop dough into 1-inch balls (use a small cookie scoop or tablespoon) and place them evenly spaced on the prepared baking sheet — about 1.5 to 2 inches apart.
- Bake for 10–12 minutes, until the edges are lightly golden but the centers still look slightly soft. The cookies will firm up as they cool.
- Cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.