Reese’s Peanut Butter Chocolate Chip Cookie Bites

Step-by-step instructions

Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
In a large mixing bowl, use an electric mixer to cream together the softened butter, peanut butter, brown sugar, and granulated sugar on medium speed for about 2-3 minutes until it’s light and fluffy.
Next, add the egg and vanilla extract, mixing until fully incorporated.
In a separate bowl, whisk together the flour, baking soda, and salt.
With the mixer on low speed, gradually incorporate the dry ingredients into the wet mixture until you don’t see any streaks of flour.
Use a spatula to fold in the mini chocolate chips and chopped Reese’s cups.
Scoop the dough into rounded tablespoon-sized balls and place them 2 inches apart on the prepared baking sheets.
Bake in the preheated oven for 9-11 minutes, or until the edges are lightly golden and just set.
Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

Best ways to enjoy it

These little bites of heaven are fabulous on their own but can also be elevated with a few serving suggestions. Consider serving them warm with a scoop of vanilla ice cream on the side for an indulgent dessert. If you want to impress, try drizzling some melted chocolate over the top. For a festive flair, sprinkle a pinch of sea salt or crushed peanuts before serving. Pair these cookie bites with a tall glass of cold milk or a steaming cup of coffee for the perfect balance of flavors.

Keeping leftovers fresh

To store your leftover cookie bites, place them in an airtight container at room temperature; they will stay fresh for about 3-5 days. If you want to keep them longer, you can freeze the baked cookies. Just ensure they are completely cooled, then wrap them tightly in plastic wrap and place them in a freezer-safe bag. This way, you can pull them out for a special treat whenever the feeling strikes.

Helpful cooking tips

Use room temperature eggs: This helps them blend better into your dough, resulting in a more uniform texture.
Don’t overmix: Once the flour is added, mix just until you don’t see flour streaks. Overmixing can lead to tougher cookies.
Test for doneness: Remember that cookies continue to bake on the sheet after you take them out of the oven, so it’s good to take them out just before you think they’re fully done.

Creative twists

Feel free to get creative with this recipe! You can swap out the peanut butter for almond or cashew butter for a different nutty flavor. Add in crushed pretzels for a salty crunch, or try using dark chocolate chips instead of semi-sweet for a richer taste. You could also incorporate dried fruit for a surprising burst of flavor in every bite!

Common questions

Q: Can I make these cookies ahead of time?
Absolutely! You can make the dough a day in advance and store it in the refrigerator. Just allow the dough to come to room temperature before baking.

Q: What can I substitute for peanut butter?
If you have allergies or dislike peanut butter, try using sunflower seed butter or any other nut butter you prefer, keeping in mind it might slightly change the flavor.