Description
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.
Nutrition
- Serving Size: 1 bite
