If you’re a dessert lover who believes two treats are better than one, then these Decadent Peanut Butter Cups Chocolate Chip Cookie Bites are your dream come true. Imagine a rich, chewy chocolate chip cookie wrapped around a creamy peanut butter cup—all baked into a bite-sized, golden nugget of joy.
Perfect for parties, holidays, cookie exchanges, or just because you deserve something sweet, these mini bites deliver the best of cookies and candy in one glorious, gooey package.
If you’re into my Peanut Butter Caramel Toffee Chocolate Chip Cookie Bars or Chewy Peanut Butter Oatmeal Cookies, this one will slide into your favorite peanut butter desserts recipes with ease.
Table of Contents
Why You’ll Love This Chocolate Chip Cookie Bites Recipe
- Two Desserts in One: Chocolate chip cookie + peanut butter cup = irresistible.
- Portion-Controlled: Each bite is a perfect-sized indulgence.
- Easy to Make: No chilling, rolling, or frosting required.
- Crowd-Pleaser: A guaranteed hit for kids, adults, and cookie monsters alike.
- Freezer-Friendly: Bake ahead and stash for sweet cravings.
What you will need + Smart Substitutions
| Ingredient | Quantity | Substitution Ideas |
|---|---|---|
| 🧈 Unsalted Butter | ½ cup (softened) | Salted butter (reduce added salt), vegan butter |
| 🍬 Brown Sugar | ½ cup | Coconut sugar or maple sugar |
| 🍬 Granulated Sugar | ¼ cup | Raw sugar or honey (reduce by 1 tbsp liquid elsewhere) |
| 🥚 Large Egg | 1 | Flax egg or chia egg for egg-free |
| 🍶 Vanilla Extract | 1 tsp | Almond extract for a twist |
| 🥜 Peanut Butter | ½ cup | Almond butter, sunflower seed butter (nut-free) |
| 🍞 All-Purpose Flour | 1¼ cups | Gluten-free 1:1 blend |
| 🥄 Baking Soda | ½ tsp | Baking powder (¾ tsp for lighter texture) |
| 🧂 Salt | ¼ tsp | Omit if using salted butter |
| 🍫 Chocolate Chips | 1 cup | White chocolate chips, mini colorful chocolate chips, or peanut butter chips |
| 🍫 Peanut Butter Cups | 12 mini (unwrapped) | Reese’s minis or homemade |
Step-by-Step Instructions (with Pro Tips)
Prep Oven and Tin
Preheat oven to 350°F (175°C). Grease a mini muffin tin or use nonstick spray for easy release.
Tip: Silicone mini muffin pans work great for pop-out ease.
Cream Butter and Sugars
In a large bowl, beat together:
- ½ cup unsalted butter
- ½ cup brown sugar
- ¼ cup granulated sugar
Beat until light and fluffy—about 2–3 minutes with a hand mixer.
Tip: Creaming incorporates air, making the cookies tender.
Add Wet Ingredients
Mix in:
- 1 egg
- 1 tsp vanilla extract
- ½ cup peanut butter
Beat until smooth and creamy.
Tip: Use creamy peanut butter for a smoother texture or crunchy for added texture.
Add Dry Ingredients
Stir in:
- 1¼ cups flour
- ½ tsp baking soda
- ¼ tsp salt
Mix until just combined—don’t overwork the dough. Then fold in:
- 1 cup chocolate chips
Optional: Chill dough for 10 minutes if your kitchen is warm.
Fill and Press
Spoon dough into muffin cups, filling each about halfway. Gently press one mini peanut butter cup into the center of each.
Tip: Don’t press too deep; leave the top peeking out for a gooey center.
Bake
Bake the Chocolate Chip Cookie Bites for 10–12 minutes, until edges are golden and centers are just set. Let cool in the pan for 5 minutes before transferring to a wire rack.
Tip: The residual heat continues baking the centers—don’t overbake!
Topping and Serving Ideas
- Drizzle with melted chocolate or peanut butter.
- Caramel Drizzle: Sticky and rich for indulgence.
- Dust with powdered sugar for a bakery finish.
- Sprinkle with flaky sea salt before baking for sweet-salty contrast.
- Serve warm with a scoop of vanilla ice cream.
Nutritional Information (Per Cookie Bite – Approximate)
| Nutrient | Amount |
|---|---|
| Calories | 200 kcal |
| Protein | 3 g |
| Carbohydrates | 18 g |
| Sugars | 12 g |
| Total Fat | 12 g |
| Saturated Fat | 5 g |
| Fiber | 1 g |
| Sodium | 70 mg |
Based on 24 Chocolate Chip Cookie Bites using standard mini peanut butter cups and semisweet chips.
Storage & Reheating Tips
Room Temperature:
- Store in an airtight container for up to 4 days.
Refrigerator:
- Keeps fresh for up to 7 days when chilled.
Freezer:
- Freeze baked bites in a single layer, then store in a zip bag for up to 3 months.
Reheat:
- Microwave for 10–15 seconds for melty chocolate centers.
Tip: Bake a double batch and freeze half for future cookie cravings!
Ingredient Substitutions Recap
- Butter → Vegan Butter: Dairy-free richness.
- Peanut Butter → Almond Butter: Nutty, peanut-free alternative.
- All-Purpose Flour → Gluten-Free Flour: Dietary-friendly structure.
- Egg → Flax Egg: Vegan binding substitute.
- Peanut Butter Cups → Almond Butter Cups: Alternative nutty center.
What to Serve with
- Vanilla Ice Cream: Creamy and cold for a dessert duo.
- Fresh Strawberries: Tart and juicy for balance.
- Milk: Dairy or plant-based, perfect for dunking.
- Coffee: An espresso to complement the sweetness.
- Hot Chocolate: Rich and cozy for indulgence.
FAQs
Can I use crunchy peanut butter for chocolate chip cookie bites?
Yes! It adds a great texture. Just make sure it’s not too dry or stiff.
What’s the best type of chocolate chips?
Semi-sweet or dark chocolate works best to balance the sweet filling. White chocolate makes them extra indulgent.
Can I make these in a regular muffin tin?
Yes—just use more dough per cup and bake 2–3 minutes longer. You’ll get about 12 larger cookie cups.
How do I prevent the peanut butter cups from sinking?
Fill the muffin cups halfway with dough, press the cup in gently, and ensure the dough is thick enough to hold it. Chill the dough for 15 minutes before baking if needed.
Peanut Butter Cups Chocolate Chip Cookie Bites
Equipment
- Mini muffin tin (24-cup)
- Cooking spray or oil (for greasing)
- Large mixing bowl
- Electric mixer or whisk
- Spatula (for mixing and folding)
- Measuring cups and spoons
- Wire rack (for cooling)
- Optional: Cookie scoop (for uniform portions)
Ingredients
- Preheat the oven to 350°F 175°C and grease a mini muffin tin.
- In a large bowl cream together butter, brown sugar, and granulated sugar until light and fluffy.
- Beat in egg vanilla extract, and peanut butter until well combined.
- Stir in flour baking soda, and salt, then fold in chocolate chips.
- Spoon the dough into the mini muffin tin filling each cup halfway, and press a eanut butter cup into the center of each.
- Bake for 10-12 minutes until the edges are golden; let cool in the tin for 5 minutes before transferring to a wire rack.
These Decadent Peanut Butter Cups Chocolate Chip Cookie Bites are everything you crave in a dessert—rich, gooey, chocolatey, and packed with peanut butter goodness. They’re perfect for sharing (or not), ridiculously easy to whip up, and always a hit with anyone who tries them.
Whether you’re baking for a party, gifting to a friend, or satisfying your own sweet tooth, these little bites of bliss deliver flavor and joy in every single bite.
So preheat your oven and prepare for the smell of warm peanut butter and chocolate to fill your kitchen—it’s cookie time! 🍪✨
