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These Reese’s Peanut Butter Cookie Bites are the ultimate treat for any chocolate and peanut butter fan. Each bite hides a mini Reese’s cup inside a chewy peanut butter cookie dotted with chocolate chips. They come together quickly and are always the first thing gone at family get-togethers.
When I first baked these for my sister’s birthday they disappeared in minutes. Now it is the recipe everyone wants me to bring to every potluck.
Ingredients
- Mini chocolate chips: They melt into pockets that make each bite chocolatey Choose a good quality mini chip for best results
- Salt: Intensifies both the peanut butter and chocolate flavors A fine sea salt blends best in dough
- Baking soda: Helps the cookies rise a bit so they are soft inside Look for fresher baking soda for a good rise
- All-purpose flour: Gives structure to the dough Use a fresh flour that smells neutral
- Vanilla extract: Adds warmth to the cookie flavor Try pure vanilla for a fuller taste
- Large egg: Binds everything together Make sure it is at room temperature for smooth mixing
- Packed brown sugar: Brings moisture and a hint of molasses Always pack firmly in cup for best measure
- Granulated sugar: Gives that classic cookie sweetness Choose a finer grain for easy mixing
- Creamy peanut butter: The star flavor Smooth type blends best and makes chewier bites
- Unsalted butter: Softened butter creates a tender crumb Buy real butter over margarine for best flavor
- Mini Reese’s peanut butter cups: Hiding inside each bite they melt just slightly into a gooey center Unwrap gently so they stay whole and pretty
Step-by-Step Instructions
- Preheat and Cream:
- Get your oven set to 175 degrees C. In your largest bowl blend together softened butter peanut butter and both sugars. Beat until the mix turns super light almost fluffy. Crack in the egg and pour in vanilla Beat again so it is one smooth batter
- Mix Dry and Combine:
- Whisk flour baking soda and salt in another bowl. Sprinkle the dry mix slowly into your buttery mixture. Stir just until the flour streaks disappear so your cookies do not get tough Toss in the mini chocolate chips Fold gently so they are evenly spread
- Shape and Bake:
- Lightly grease a mini muffin tin. Roll the dough into balls around two and a half cm each. Drop one ball into every muffin cup. Bake until the tops turn a little golden This takes about 10 to 12 minutes and will smell amazing
- Add Reese’s and Cool:
- While the cookies are still piping hot gently press a mini Reese’s cup into the center of each one. Let them rest in the pan for ten minutes to set then shift them to a wire rack to finish cooling This helps everything stay together
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My favorite is that moment when you bite into the warm cookie and discover the Reese’s inside My little cousin always beams when she gets the first one It has turned into a family tradition for movie nights
Storage Tips
Keep leftovers in a sealed container at room temperature for up to four days They stay soft with just a bit of chew If you want to freeze them store layers with parchment between to stop sticking and thaw on the counter for best texture
Ingredient Substitutions
You can swap out mini chocolate chips for chopped chocolate or dark chocolate chips Crunchy peanut butter works if you like bits of peanut in your bites Gluten-free all-purpose flour also works here with almost no change in flavor or texture
Serving Suggestions
Serve these with a cold glass of milk or hot cocoa for the ultimate comfort treat They make a fun addition to dessert tables or box them for easy gifting Add a drizzle of melted chocolate on top for extra wow at birthdays or bake sales
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Cultural Context
Reese’s peanut butter cups are a classic in American snacks and blending them into cookies is a nostalgic move for many US bakers This recipe echoes that homey after-school feeling but with a clever twist that always gets a smile
Frequently Asked Questions About the Recipe
- → How do you get the Reese’s cup in the center?
As soon as the cookies come out of the oven, gently press a mini Reese’s cup into each warm cookie so it melts slightly and sticks.
- → Can I use regular peanut butter instead of creamy?
Creamy peanut butter makes the dough soft, but chunky can be used for added texture if preferred.
- → Are these suitable for freezing?
Yes, these cookie bites freeze well in an airtight container. Let them thaw at room temperature before serving.
- → Can other candies be substituted for Reese’s cups?
Mini chocolates or caramels can be substituted for a fun twist if Reese’s cups aren’t available.
- → Any tips for extra softness?
Allow butter and peanut butter to reach room temperature before mixing for a tender, easy-to-knead dough.
- → What tools are needed?
You’ll need a mini muffin tray, mixing bowls, a mixer, and a wire cooling rack for the best results.