Description
These Peanut Butter Cookie Bites are a deliciously soft and chewy bite-sized treat featuring creamy peanut butter and mini chocolate chips, topped with a mini Reese’s peanut butter cup for an irresistible finish. Perfect as a sweet snack or dessert, they bake quickly and are sure to please peanut butter and chocolate lovers alike.
Ingredients
Scale
Dry Ingredients
- 155 g all-purpose flour
- 0.5 teaspoon baking soda
- 0.25 teaspoon salt
Wet Ingredients
- 115 g unsalted butter, softened
- 120 g creamy peanut butter
- 100 g granulated sugar
- 110 g packed brown sugar
- 1 large egg
- 1 teaspoon vanilla extract
Add-ins and Toppings
- 130 g mini chocolate chips
- 24 mini Reese’s peanut butter cups, unwrapped
Instructions
- Preheat the Oven: Preheat your oven to 175°C (350°F) to prepare for baking the cookie bites.
- Cream Butter and Sugars: In a large mixing bowl, cream together the softened butter, creamy peanut butter, granulated sugar, and brown sugar until the mixture is smooth and fluffy, ensuring the sugars are well incorporated.
- Add Egg and Vanilla: Beat in the egg and vanilla extract to the creamed mixture until completely combined.
- Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, and salt to evenly distribute the leavening agents and salt.
- Mix Dry into Wet: Gradually add the dry ingredients to the wet mixture, mixing gently until just combined to avoid overmixing which can lead to tougher cookies.
- Fold in Chocolate Chips: Gently fold the mini chocolate chips into the dough to distribute them evenly throughout.
- Prepare Baking Pan: Lightly grease a mini muffin pan to ensure the cookie bites release easily after baking.
- Form Cookie Bites: Roll the dough into 2.5 cm balls and place each ball into an individual muffin cup in the prepared pan.
- Bake: Bake the cookie bites in the preheated oven for 10 to 12 minutes, or until the tops are lightly golden brown.
- Add Peanut Butter Cups: Immediately after removing from the oven, press one mini Reese’s peanut butter cup into the center of each cookie while they are still warm to slightly melt and adhere.
- Cool: Allow the cookie bites to cool in the pan for 10 minutes, then transfer them to a wire rack to cool completely before serving.
Notes
- Make sure the butter is softened but not melted to achieve the perfect cookie texture.
- Don’t overmix the dough once the dry ingredients are added to keep the cookies tender.
- You can substitute mini Reese’s cups with any other peanut butter candies if preferred.
- For easier removal, consider using silicone mini muffin pans or line the pan with mini paper liners.
- Store cooled cookie bites in an airtight container at room temperature for up to 5 days.
