Every time I whip up a batch of Reese’s Peanut Butter Chocolate Chip Cookie Bites, I’m instantly transported back to the days of school bake sales, sleepover parties, and holiday cookie exchanges. These bite-sized treats are a dreamy mash-up of soft, chewy chocolate chip cookies and creamy, melty peanut butter cups tucked right in the middle. What’s not to love?

There’s just something so nostalgic and comforting about the combo of peanut butter and chocolate, especially when it’s wrapped in a warm cookie hug. These little bites are perfect for any occasion: birthday parties, potlucks, lunchbox surprises, or a weekend baking session with the kids. They bake up golden and gorgeous, and trust me, they vanish quickly!

Bite-sized perfection: Perfect portion size for snacking or dessert platters.
Family favorite: Universally loved by kids, teens, and grown-ups alike.
Classic flavor combo: You can’t go wrong with chocolate and peanut butter.
Ideal for parties: Easy to make ahead and serve to a crowd.
Freezer-friendly: Make a big batch and save some for later.
Kid-approved activity: Fun to bake with children—especially pressing in the Reese’s!
Portable and packable: Great for lunchboxes, road trips, and bake sales.

Ingredients You’ll Need

1 cup (2 sticks) unsalted butter, softened
¾ cup granulated sugar
¾ cup packed brown sugar
2 large eggs
1 tablespoon pure vanilla extract
1 teaspoon sea salt
1 teaspoon baking soda
2½ cups all-purpose flour
2 cups semi-sweet chocolate chips (or a mix of milk and semi-sweet)
1½ to 2 packages mini Reese’s Peanut Butter Cups, unwrapped (about 48 pieces)

Step-by-Step Instructions

Preheat & Prepare:
- Preheat your oven to 350°F (175°C).
- Lightly grease or line two mini muffin tins with baking spray or liners.
Make the Dough:
- In a large mixing bowl, cream together the softened butter, granulated sugar, and brown sugar until the mixture is light and fluffy (about 2-3 minutes).
- Add eggs one at a time, mixing well after each addition, then stir in the vanilla extract.
- Mix in sea salt and baking soda until evenly incorporated.
- Gradually add the flour, mixing until just combined. Avoid overmixing.
- Fold in the chocolate chips until evenly distributed throughout the dough.
Assemble the Cookie Bites:
- Scoop about 1 tablespoon of dough into each cavity of the mini muffin tins, pressing it down slightly to flatten.
- Bake for 10–12 minutes, or until the edges are golden and the centers look just set.
Insert the Reese’s Cups:
- Remove the trays from the oven and immediately press a mini Reese’s Peanut Butter Cup into the center of each cookie bite.
- Let them cool in the pan for at least 10 minutes to set, then gently remove and transfer to wire racks to cool completely.

Serving and Storage Tips

These cookie bites are best served warm, fresh from the oven when the chocolate is still melty and the centers are gooey. But they’re equally delicious at room temperature or even chilled for a firmer texture.

Serving ideas: Arrange on a festive platter, add to cookie boxes or gift tins, or pack into school lunches.
Storage: Keep in an airtight container at room temperature for up to 5 days. They stay soft and chewy!
Freezing: Once cooled, place bites in a single layer in a freezer bag or container. Freeze for up to 2 months.
Reheating: Microwave a cookie bite for 5-10 seconds for that fresh-baked warmth and gooey center.

Helpful Notes

Mini Muffin Tin: Standard 24-cup tins are perfect, but you can also use silicone molds for easy release.
Unwrap in advance: Unwrapping the mini Reese’s ahead of time makes the process smoother.
Nut-free option: Swap in mini chocolate-covered caramels or nut-free cups for allergy-safe treats.
Chill dough: If your kitchen is warm or the dough is very soft, a 20-minute chill helps prevent spreading.
Customize: Add mix-ins like chopped pretzels, shredded coconut, or mini M&Ms for fun variations.

Frequently Asked Questions

Can I use full-sized Reese’s?
Mini Reese’s are ideal for fitting in mini muffin tins, but you can use halved regular-sized cups if needed.
Can I make the dough in advance?
Yes, the dough can be refrigerated for up to 2 days or frozen in balls for future baking.
How do I prevent the Reese’s from melting too much?
Gently press them in right after baking, and let the cookie bites cool before handling.
What other types of chips can I use?
Try peanut butter chips, white chocolate, or butterscotch chips for fun flavor twists.
Can I make this recipe gluten-free?
Absolutely! Use a 1:1 gluten-free baking flour blend for delicious results. Just check all mix-ins are gluten-free.
How many cookie bites does this recipe make?
You should get about 48 cookie bites, depending on how generously you fill the cups.

Final Thoughts

Reese’s Peanut Butter Chocolate Chip Cookie Bites are the ultimate crowd-pleaser. With their perfect balance of sweetness, richness, and fun, they’re sure to become a staple in your dessert rotation. Whether you're baking for a celebration or just to treat yourself, these cookie bites bring smiles with every single bite. Don’t forget to snap a photo and tag me when you share them—I’d love to see your delicious results!

Reese’s Peanut Butter Chocolate Chip Cookie Bites

Emily

These bite-sized cookie treats are a perfect blend of gooey chocolate chip cookie dough and creamy mini Reese’s Peanut Butter Cups—great for any occasion!

Print Recipe Pin Recipe

Prep Time 20

Cook Time 12

Cooling Time 10

Total Time 42

Servings 48

Calories 180 kcal

Ingredients

1 cup 2 sticks unsalted butter, softened
¾ cup granulated sugar
¾ cup packed brown sugar
2 large eggs
1 tablespoon pure vanilla extract
1 teaspoon sea salt
1 teaspoon baking soda
2½ cups all-purpose flour
2 cups semi-sweet chocolate chips
1½ to 2 packages mini Reese’s Peanut Butter Cups unwrapped (about 48 pieces)

Instructions

Preheat oven to 350°F (175°C). Grease or line two mini muffin tins.
Cream butter and sugars until fluffy. Add eggs and vanilla; mix well.
Stir in salt and baking soda. Gradually add flour. Fold in chocolate chips.
Scoop 1 tablespoon of dough into each mini muffin cup. Flatten slightly.
Bake for 10–12 minutes, until edges are golden.
Press a mini Reese’s into each cookie immediately after baking.
Cool in pan for 10 minutes, then transfer to a rack.

Notes

Chill dough for 20 minutes if it’s too soft.
Store in an airtight container for 5 days or freeze for up to 2 months.
Microwave for 5–10 seconds to rewarm.
Gluten-free flour works as a substitute.
Add pretzels or M&Ms for fun variations.

Why You’ll Love Reese’s Peanut Butter Chocolate Chip Cookie Bites