Irresistible Reese's Peanut Butter Cookie Bites
Experience childhood joy with these irresistible, easy-to-make Reese's Peanut Butter Cookie Bites! Featuring a perfect blend of salty peanut butter and sweet chocolate in a warm, bite-sized cookie, they're fast to whip up, perfect for gifting, and guaranteed to be a crowd-pleaser.
Equipment
- Standard Muffin Tin
- Paper liners
- Large mixing bowl
- Electric mixer
- Separate bowl
- Wire rack
Ingredients
- 1 cup unsalted butter softened
- 0.75 cup brown sugar
- 0.5 cup granulated sugar
- 1 egg optional, for richness and binding
- 1 tsp vanilla extract
- 2 cups all-purpose flour
- 0.5 cup creamy peanut butter
- 0.25 cup powdered sugar
- 1.5 cups semi-sweet chocolate chips
- 0.25 cup crushed Reese's Pieces, chopped peanuts, or mini M&Ms optional, for an extra layer of crunch, color, and peanut butter goodness
- 1 egg yolk mixed with 1 tablespoon water, for egg wash
- 1 tbsp water mixed with 1 egg yolk, for egg wash
Instructions
- Step 1: Preheat your oven to 350°F (175°C). Line each cup of a standard muffin tin with paper liners.
- Step 2: In a large mixing bowl, cream together the softened butter, brown sugar, and granulated sugar with an electric mixer until light and fluffy. If using, beat in the egg and vanilla extract until smoothly combined. Gradually add the all-purpose flour, mixing until a soft, pliable dough forms, being careful not to overmix.
- Step 3: In a separate bowl, combine the creamy peanut butter and powdered sugar. Beat until smooth. Roll this mixture into about 24-30 small, marble-sized balls. Refrigerate these peanut butter balls for about 10 minutes to firm up.
- Step 4: Press a small portion of cookie dough into each prepared muffin cup, gently coaxing it up the sides to form a well. Place one chilled peanut butter ball into each well. Shower generously with semi-sweet chocolate chips and any optional add-ins (like crushed Reese's Pieces). Take a small amount of remaining cookie dough and gently press it over the top of the filling, just enough to partially cover it.
- Step 5: Lightly brush the tops of each cookie bite with the egg yolk wash (egg yolk mixed with 1 tablespoon water) for a golden finish.
- Step 6: Bake for 12-15 minutes, or until the edges are beautifully golden brown and the centers look just set. Remember, every oven is a little different, so keep an eye on them!
- Step 7: Let the cookie bites cool in the muffin tin for about 5 minutes before carefully transferring them to a wire rack to cool completely. This helps them firm up and achieve the perfect cookie texture.
Notes
Substitutions & Additions: Try crunchy peanut butter, almond butter, cashew butter, or even Nutella for the filling. Swap semi-sweet chocolate chips for milk or dark chocolate, or use peanut butter chips. Add chopped pretzels, sprinkles, or mini marshmallows for extra crunch. Experiment with 1:1 gluten-free flour blend. For a quicker alternative, you can use store-bought refrigerated peanut butter cookie dough.
Tips for Success: Ensure butter is softened for an airy cookie. Avoid overmixing the dough to prevent tough cookies. Chill peanut butter balls for 10 minutes to help them hold shape. Watch your oven carefully; bake until edges are lightly golden and centers are just set (12-15 mins). A mini muffin tin creates perfect bite-sized treats. Prep cookie dough and peanut butter balls a day in advance for faster assembly.
Storage: Store in an airtight container at room temperature for 3-4 days, or in the refrigerator for up to a week. Freeze cooled cookie bites for 2-3 months by flash freezing first, then transferring them to a freezer-safe bag. Thaw at room temperature or warm slightly in the microwave.