The moment these Reese’s Peanut Butter Chocolate Chip Cookie Bites came out of my oven, I knew I’d stumbled onto something dangerously good. I was trying to create the ultimate treat for a game night, craving the perfect fusion of a chewy chocolate chip cookie and the salty-sweet magic of a Reese’s cup. As they baked, my kitchen filled with the intoxicating, nutty aroma of toasted peanut butter and melting chocolate. That first warm bite was pure bliss—a soft, chewy cookie base packed with chocolate chips, punctuated by gooey pockets of melted peanut butter cup. They disappeared from the plate in minutes, and the recipe requests started pouring in immediately. It was a messy, delicious victory.
Why You’ll Love This Recipe
You are going to absolutely adore this recipe because it takes two of the greatest desserts of all time—peanut butter cookies and chocolate chip cookies—and marries them with the iconic candy we all sneak from the bag. You’ll love that the dough comes together in one bowl with no fancy equipment, and the “bite-sized” approach means you get more perfect edges and gooey centers in every batch. They are irresistibly soft, perfectly sweet and salty, and deliver that unforgettable peanut butter and chocolate combination in a warm, homemade form that’s far superior to anything store-bought.
Ingredients
- 1/2 cup (120g) unsalted butter, softened
- 1/2 cup (130g) creamy peanut butter
- 1/2 cup (100g) granulated sugar
- 1/2 cup (100g) brown sugar, packed
- 1 large egg + 1 egg yolk
- 2 teaspoons vanilla extract
- 1 3/4 cups (220g) all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup (180g) semi-sweet chocolate chips
- 1 1/2 cups chopped Reese’s Peanut Butter Cups (about 15-18 minis)
Now, let’s talk ingredients because I’ve tested this a lot. First, the peanut butter: you must use a standard, creamy, shelf-stable brand like Jif or Skippy. Natural, oily peanut butters will make the dough greasy and spread too much. I learned this the hard way. For the Reese’s, I buy the mini cups and chop them roughly. Don’t use the unwrapped “baking bits” if you can help it—they don’t melt into those same glorious, gooey pockets. The extra egg yolk is my secret weapon for extra chewiness and richness; don’t skip it. And finally, using both brown and white sugar is crucial. The brown sugar gives moisture and chew, the white sugar helps them spread just right.(See the next page below to continue…)