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Reese's Peanut Butter Chocolate Chip Cookie Bites combine two irresistible flavors into perfectly portioned treats. These bite-sized delights feature a soft, chewy texture with chunks of Reese's peanut butter cups nestled alongside rich chocolate chips. The marriage of peanut butter and chocolate in these cookies creates an indulgent experience that's hard to resist.
I've made these countless times for family gatherings, and they're always the first to disappear from the cookie platter. My nieces especially love helping to unwrap and chop the Reese's cups, though we usually need extra since some mysteriously vanish during prep!
Essential Ingredients and Selection Tips
- Unsalted butter: Use room temperature for proper creaming; premium brands offer better flavor
- Peanut butter: Choose creamy, traditional varieties (not natural) for consistent texture
- Brown sugar: Dark or light works; brings moisture and caramel notes
- All-purpose flour: Measure by weight for accuracy
- Reese's peanut butter cups: Mini cups work best, or roughly chop regular size
- Semi-sweet chocolate chips: High-quality chips hold shape better while baking
Step-by-Step Instructions
- Step 1:
- Preheat oven to 350°F and prepare baking sheets
- Step 2:
- Cream butter and sugars until light and fluffy (about 3-4 minutes)
- Step 3:
- Beat in peanut butter until smooth, then add egg and vanilla
- Step 4:
- Whisk dry ingredients separately, then gradually incorporate
- Step 5:
- Fold in chocolate chips and Reese's pieces gently
- Step 6:
- Scoop 1-inch balls onto prepared sheets
- Step 7:
- Bake 8-10 minutes until edges are golden
- Step 8:
- Cool on sheets for 5 minutes before transferring
My family has a tradition of making these during holiday baking marathons. The peanut butter not only adds incredible flavor but also provides protein that keeps us satisfied during long baking sessions.
Storage and Make-Ahead Tips
- Store at room temperature in airtight containers up to 5 days
- Freeze baked cookies up to 3 months
- Prepare dough ahead and refrigerate up to 72 hours
- Flash-freeze portioned dough for future baking
Professional Chef Notes
- Allow ingredients to reach room temperature for optimal mixing
- Use a light-colored baking sheet to prevent over-browning
- Rest dough for 24 hours to develop deeper flavors
After years of perfecting this recipe, I've found these cookies strike the perfect balance between indulgence and portion control. The combination of textures and flavors makes them truly irresistible, while their small size helps prevent overindulgence. They're my go-to recipe when I need a foolproof crowd-pleaser.
Frequently Asked Questions
- → Can I use crunchy peanut butter instead of creamy?
- Yes, you can use crunchy peanut butter for added texture, but the cookies may be slightly less smooth.
- → How do I store these cookies?
- You can store them in an airtight container at room temperature for up to 5 days or freeze for up to 3 months.
- → Can I replace Reese’s peanut butter cups with another candy?
- Yes, you can use Reese’s Pieces or other chocolate candies as a substitute.
- → How can I prevent the cookies from spreading too much?
- Chill the dough in the fridge for 15–20 minutes before baking. This step helps the cookies hold their shape.
- → What size scoop should I use for the dough?
- Use a small cookie scoop or a tablespoon to portion the dough into 1-inch balls for even baking.