These chocolate chip Reese’s cookie bites are everything I love about a classic cookie but in a fun, bite-sized package—with a delicious twist. Soft, golden chocolate chip cookie dough is baked in mini muffin tins and crowned with a melty Reese’s Mini Peanut Butter Cup for the perfect chocolate-peanut butter combo. They’re ideal for parties, lunchbox treats, or anytime sweet cravings hit.
Why You’ll Love This Recipe
I love how these cookie bites are the perfect marriage of two iconic flavors: chocolate chip cookies and peanut butter cups. The texture is soft and chewy with just the right amount of crisp on the edges. Because they’re made in mini muffin tins, each bite is perfectly portioned and looks impressively uniform. They also store and freeze beautifully, so I can make a batch ahead and enjoy them anytime.
ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
1 cup unsalted butter, softened
¾ cup granulated sugar
¾ cup brown sugar (packed)
2 eggs
1 tablespoon vanilla extract
1 teaspoon sea salt
1 teaspoon baking soda
2½ cups all‑purpose flour
2 cups semi‑sweet chocolate chips
About 1½ packages of Reese’s Mini Peanut Butter Cups, unwrapped
directions
I start by preheating the oven to 350°F (175°C) and prepping a mini muffin tin with grease or paper liners.
In a large bowl, I cream together the butter, granulated sugar, and brown sugar until it’s light and fluffy.
I mix in the eggs one at a time, followed by the vanilla extract.
In a separate bowl, I whisk together the flour, baking soda, and salt, then slowly combine it with the wet mixture until just blended.
I fold in the chocolate chips.
Using a heaping tablespoon, I scoop the dough into each mini muffin cup until nearly full.
I bake them for 8–9 minutes, just until the tops are set but still soft.
As soon as they’re out of the oven, I press a Reese’s Mini into the center of each warm cookie.
I let them cool in the pan for about 10 minutes before transferring them to a wire rack.
Servings and timing
This recipe makes about 48 cookie bites.
Prep Time: 10 minutes
Cook Time: 9 minutes
Cooling Time: 15 minutes
Total Time: Around 34 minutes
Variations
When I want a gluten-free version, I just swap in a 1:1 gluten-free flour blend. For a different twist, I sometimes use white chocolate chips or dark chocolate chunks instead of semi-sweet. If I can’t find Reese’s Minis, cutting regular peanut butter cups into halves works just fine. And during holidays, I like to top them with seasonal candy varieties.
storage/reheating
I store these cookie bites in an airtight container at room temperature for up to 4 days. If I want to keep them longer, I freeze them for up to 3 months. When I’m ready to enjoy one, a quick 10-second zap in the microwave brings back that fresh-from-the-oven warmth.
FAQs
What kind of chocolate chips work best?
I use semi-sweet chocolate chips for a balanced sweetness, but milk or dark chocolate chips also taste great depending on what I’m craving.
Can I make the dough ahead of time?
Yes, I often prep the dough and refrigerate it for up to 2 days before baking. I just let it sit at room temp for 15–20 minutes before scooping.
Do I have to use a mini muffin tin?
It’s the best way to get the right shape and height for pressing in the Reese’s, but I’ve also used a regular baking sheet with a small cookie scoop—just note that the Reese’s may spread more.
Can I freeze the dough?
Absolutely. I scoop the dough into balls, freeze them on a tray, then store in a zip-top bag. When I’m ready to bake, I just add an extra minute or two to the baking time.
Why do the cookies crack when pressing the Reese’s?
I’ve found the key is to press the Reese’s immediately after baking, while the cookies are still soft. If I wait too long, the tops harden and tend to crack.
Conclusion
These chocolate chip Reese’s cookie bites are one of my favorite treats to bake and share. They come together quickly, look adorable, and combine the irresistible flavors of chocolate and peanut butter in one perfect bite. Whether for a gathering or a personal indulgence, I can always count on these to hit the sweet spot.
Bite‑sized chocolate chip cookies pressed with Reese’s minis for a melty peanut butter surprise
Ingredients
1 cup unsalted butter, softened
¾ cup granulated sugar
¾ cup brown sugar (packed)
2 eggs
1 tablespoon vanilla extract
1 teaspoon sea salt
1 teaspoon baking soda
2½ cups all‑purpose flour
2 cups semi‑sweet chocolate chips
About 1½ packages of Reese’s Mini Peanut Butter Cups, unwrapped
Instructions
Preheat the oven to 350 °F (175 °C). Grease a mini muffin tin or line with paper liners.
In a large bowl, cream the butter, granulated sugar, and brown sugar until light and fluffy.
Add eggs one at a time, mixing well after each, then stir in the vanilla extract.
In a separate bowl, whisk the flour, baking soda, and salt; gradually incorporate into the wet mixture until just combined.
Fold in the chocolate chips.
Scoop a heaping tablespoon of dough into each mini muffin cup (fill nearly full).
Bake for 8–9 minutes, until the tops are set but still soft. :contentReference[oaicite:0]{index=0}
Immediately upon removing from oven, press one Reese’s Mini Peanut Butter Cup into the center of each cookie bite.
Let cool in the pan about 10 minutes, then transfer to a wire rack to finish cooling.
Notes
For a gluten‑free version, replace all‑purpose flour with a 1:1 gluten‑free baking blend. :contentReference[oaicite:1]{index=1}
You can freeze baked cookie bites in an airtight container for up to 3 months; warm for ~10 seconds before serving. :contentReference[oaicite:2]{index=2}
If Reese’s Minis are too large, you may use smaller unwrapped peanut butter cups (cut in half) instead.
Do not press the Reese’s until right out of oven — pressing too late may crack the cookie surface.
