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Reese’s Peanut Butter Chocolate Chip Cookie Bites

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Total Time: 45 minutes (Prep: 20 minutes | Baking: 10-12 minutes per batch)
Difficulty: Easy
Yield: Approximately 36 cookie bites

Prepare to meet your new favorite cookie hybrid. These Reese’s Peanut Butter Chocolate Chip Cookie Bites combine three legendary flavors—chewy peanut butter cookie dough, melty chocolate chips, and the iconic sweet-salty punch of a Reese’s Peanut Butter Cup—into one irresistible, two-bite treat. They’re the perfect fusion, delivering maximum satisfaction with minimal effort, and are guaranteed to disappear from any cookie platter in seconds.

Ingredients

  • 1 cup (125g) all-purpose flour

  • ¾ teaspoon baking soda

  • ¼ teaspoon baking powder

  • ½ teaspoon fine sea salt

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

  • ½ cup (100g) granulated sugar

  • ½ cup (110g) packed light brown sugar

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

  • 1 large egg, at room temperature

  • 1 teaspoon pure vanilla extract

  • 1 cup (170g) semi-sweet chocolate chips

  • 1 (8-ounce) bag Reese’s Mini Peanut Butter Cups, unwrapped and roughly chopped (about 1 heaping cup)

  • Flaky sea salt, for garnish (optional, but recommended)

Equipment

  • Stand mixer or hand mixer

  • Medium and large mixing bowls

  • Measuring cups and spoons

  • Whisk

  • Rubber spatula

  • Baking sheets

  • Parchment paper or silicone baking mats

  • Wire cooling rack

  • #40 cookie scoop (1.5 tablespoon) – optional but ideal

Instructions

Step 1: Prep & Preheat (Time: 10 minutes | Intensity: Low)

  1. Prepare Baking Sheets: Line two large baking sheets with parchment paper or silicone baking mats. This prevents sticking and ensures even baking.

  2. Preheat Oven: Position racks in the upper and lower thirds of your oven. Preheat to 350°F (177°C). Proper preheating is crucial for the perfect texture.

  3. Whisk Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking soda, baking powder, and fine sea salt. Whisking ensures these leaveners and salt are evenly distributed, which is key for consistent cookies. Set aside.

  4. Prep Reese’s: Unwrap and roughly chop the Reese’s Mini Peanut Butter Cups. You want pieces about the size of a chocolate chip. Place them in the freezer for 10 minutes while you make the dough. This helps prevent them from completely melting into the dough during baking.

Step 2: Make the Cookie Dough (Time: 10 minutes | Intensity: Medium)

  1. Cream Butter & Sugars: In the bowl of a stand mixer fitted with the paddle attachment (or using a large bowl and a hand mixer), beat the softened butter, granulated sugar, and brown sugar together on medium-high speed for 2-3 minutes. The mixture should become light, fluffy, and pale in color. This step incorporates air, which contributes to the cookie’s texture.

  2. Add Wet Ingredients: Add the peanut butter, egg, and vanilla extract to the butter mixture. Beat on medium speed until fully combined and smooth, about 1 minute. Scrape down the sides and bottom of the bowl as needed.

  3. Combine Dry & Wet: With the mixer on low speed, gradually add the flour mixture. Mix just until the flour disappears and no dry streaks remain. Do not overmix at this stage. Overmixing develops gluten, which can lead to tough cookies.

  4. Fold in the Mix-ins: Using a rubber spatula, gently fold in the chocolate chips and the chilled, chopped Reese’s pieces. Fold just until they are evenly distributed. The dough will be thick and soft.

Step 3: Scoop & Bake (Time: 15-20 minutes, per batch | Intensity: Low)

  1. Portion Dough: Using a #40 cookie scoop (1.5 tablespoons) or two spoons, portion the dough into rounded mounds. Place them on the prepared baking sheets, spacing them about 2 inches apart to allow for spreading.

  2. Optional Garnish: If using, lightly press a few extra chocolate chips or a tiny piece of Reese’s onto the top of each dough ball. Sprinkle each with a tiny pinch of flaky sea salt. This balances the sweetness beautifully.

  3. Bake: Place one baking sheet on the upper rack and one on the lower. Bake for 10-12 minutes. At the 10-minute mark, the edges should be set and golden, while the centers will still look soft and puffy.

  4. The Puffy Secret: Do not overbake! The cookies will continue to set as they cool on the hot baking sheet. For a perfectly chewy center with slightly crisp edges, this is the most critical step.

  5. Cool on Pan: Remove the baking sheets from the oven. Let the cookie bites cool directly on the hot baking sheet for 5 full minutes. This allows them to finish setting without becoming hard.

  6. Cool Completely: After 5 minutes, carefully transfer the cookies to a wire rack to cool completely. While you can enjoy one warm (highly encouraged), they will achieve their final, perfect chewy texture once fully cooled.

  7. Repeat: While the first batch cools, bake the remaining dough on a cooled baking sheet. Always use a cool sheet for subsequent batches.

Nutritional Information (Per cookie bite, based on 36 servings)

  • Calories: ~155 kcal

  • Total Fat: 9g

    • Saturated Fat: 4g

  • Cholesterol: 15mg

  • Sodium: 85mg

  • Total Carbohydrates: 17g

    • Dietary Fiber: 1g

    • Sugars: 12g

  • Protein: 3g

Note: Nutritional information is an estimate calculated using a generic database and will vary based on specific ingredient brands and precise measurements.

The Last Bite: Storage & Pro-Tips

Storage Instructions:
To keep your cookie bites in peak condition, store them in an airtight container at room temperature for up to 4 days. Place a piece of bread in the container with them; the cookies will absorb the bread’s moisture, staying miraculously soft. For longer storage, freeze the baked and cooled cookies in a single layer on a baking sheet before transferring to a freezer bag for up to 3 months. Thaw at room temperature or microwave for 10 seconds.

Dough Ahead Option:
You can prepare the dough up to 72 hours in advance. Scoop the dough balls onto a parchment-lined plate or baking sheet, cover tightly with plastic wrap, and refrigerate. Bake directly from the fridge, adding 1-2 minutes to the baking time. The chilling period deepens the flavors and yields a slightly thicker cookie. The dough also freezes beautifully for up to 3 months.

Baker’s Wisdom:

  • Butter Temperature is Key: Your butter should be cool to the touch but able to hold an indent when gently pressed. Too soft, and your cookies will spread thin; too cold, and they won’t cream properly.

  • The Peanut Butter Rule: Use a standard, shelf-stable creamy peanut butter (like Jif or Skippy). Natural peanut butter (with oil separation) will alter the dough’s texture and fat content, leading to inconsistent results.

  • Chop, Don’t Pulse: Use a knife to chop the Reese’s. A food processor can turn them into a pasty mess. Freezing them is your best defense against them melting into oblivion.

  • The One-Tray Bake: If baking one sheet at a time, place it in the center of the oven for the most even result.

These cookie bites are the ultimate crowd-pleaser, a guaranteed hit for bake sales, holiday trays, or when a potent craving for peanut butter and chocolate strikes. Enjoy the simple magic of transforming a few pantry staples into pure, shareable joy.

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