Get ready for your new favorite treat: Reese’s Peanut Butter Chocolate Chip Cookie Bites. These soft, chewy, golden-baked cookie cups are filled with rich peanut butter, melty chocolate chips, and Reese’s peanut butter candies—then topped with a drizzle of chocolate to seal the deal. They’re easy to make, wildly addictive, and perfectly poppable for parties, lunchboxes, or a late-night kitchen raid.
Why I Love This Recipe
These cookie bites have everything you love about a big bakery-style cookie, but in the cutest mini form. They’re the ultimate mash-up: soft centers, crisp edges, chocolate drizzle on top, and that iconic Reese’s peanut butter hit.
If you’re a chocolate + peanut butter fan like me, you’ll definitely want to check out The Best Peanut Butter Brownies or Chocolate Chip Cookie Dough Brownie Bombs for more indulgent hits.
Ingredients
- ½ cup unsalted butter, softened
- ½ cup creamy peanut butter
- ½ cup granulated sugar
- ½ cup brown sugar, packed
- 1 large egg
- 1 tsp vanilla extract
- 1¼ cups all-purpose flour
- ½ tsp baking soda
- ¼ tsp salt
- 1 cup mini chocolate chips
- 1 cup Reese’s peanut butter chips or chopped Reese’s minis
- ½ cup chocolate sauce or melted chocolate for drizzling
Directions
1️⃣ Preheat Oven
Preheat oven to 350°F (175°C). Grease or line a mini muffin pan with paper liners or nonstick spray.
2️⃣ Cream Butter & Sugars
In a large bowl, beat together softened butter, peanut butter, granulated sugar, and brown sugar until light and fluffy.
3️⃣ Add Egg & Vanilla
Beat in egg and vanilla until fully incorporated.
4️⃣ Dry Ingredients
In a separate bowl, whisk together flour, baking soda, and salt. Gradually add dry mixture to wet ingredients and mix until combined.
5️⃣ Add the Good Stuff
Stir in mini chocolate chips and Reese’s peanut butter chips or chopped mini candies.
6️⃣ Scoop & Bake
Scoop about 1 tablespoon of dough into each mini muffin cup. Press gently to form a cookie cup shape.
Bake for 10–12 minutes until edges are lightly golden and centers are soft.
7️⃣ Cool & Drizzle
Let cool in pan for 5 minutes, then transfer to a wire rack.
Drizzle with chocolate sauce or melted chocolate. Let set before serving (if you can wait!).
Tips for Success
- Use a mini cookie scoop to get uniform, bakery-style cookie cups.
- Don’t overbake! These are best when soft in the center.
- If using Reese’s minis, freeze them first so they hold their shape while baking.
- Let the chocolate drizzle set fully before stacking or storing.
Serving Suggestions
Perfect for:
- Bake sales or birthday parties
- Holiday cookie trays
- Sweet surprises in lunchboxes
- Midnight snack attacks (trust me, they hit different chilled from the fridge)
Serve them alongside:
- Edible Cookie Dough – no bake, all crave
- Brownie Batter Dip – perfect for dipping pretzels or fruit
- Chocolate Chip Cookie Bites – the perfect crunchy-sweet balance
Storage & Freezing
- Store in an airtight container at room temp for up to 4 days.
- Refrigerate for a firmer texture and longer freshness—up to 7 days.
- Freeze baked bites (without drizzle) in a zip-top bag for up to 2 months. Thaw and drizzle when ready to serve.
More Recipes You’ll Love
- The Best Peanut Butter Brownies – dense, fudgy, and peanut buttery perfection
- Chocolate Chip Cookie Bites – a mini classic with major crunch
- Edible Cookie Dough – egg-free and spoon-ready
- Chocolate Chip Cookie Dough Brownie Bombs – for serious dessert lovers only
Final Thoughts
These Reese’s Peanut Butter Chocolate Chip Cookie Bites are the ultimate mini indulgence — bursting with flavor, texture, and just the right amount of chocolatey chaos. Whether you’re baking for a crowd or treating yourself, this recipe brings all the comfort with zero complicated steps.
Let me know in the comments if you made them and how you topped yours! Follow ChefManiac for more small-batch sweets and big-time dessert love.
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