Peanut butter cup cookie bites are soft, chewy little cookies loaded with chocolate chips and chopped peanut butter cups.
The dough comes together in one bowl with pantry ingredients, and there is no chilling required. Each scoop bakes into a golden edged bite with a soft center and pockets of melted chocolate and peanut butter candy. They are small enough to pop in your mouth, which makes them popular for lunch boxes, bake sales, and cookie trays.
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Why This Peanut Butter Cup Cookie Bites Recipe Works
Using both granulated and brown sugar gives the cookies crisp edges and a chewy center. The brown sugar adds moisture and a gentle caramel flavor that pairs with the peanut butter.
Creamy peanut butter blended right into the dough makes every bite taste like peanut butter instead of just the candy pieces. The fat from the peanut butter also keeps the cookies soft for days.
Chocolate chips and chopped peanut butter cups give two textures in each bite. Chopping the candy small keeps it evenly distributed so no cookie ends up without a piece.
Ingredients for Peanut Butter Cup Cookie Bites
- 1/2 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 1/2 cup brown sugar, packed
- 1/2 cup creamy peanut butter
- 1 large egg
- 1 tsp vanilla extract
- 1 1/2 cups all purpose flour
- 1/2 tsp baking soda
- 1/4 tsp kosher salt
- 1 cup semisweet chocolate chips
- 1 cup chopped peanut butter cups
Creamy peanut butter. Use a standard creamy peanut butter rather than natural, which can separate and make the dough oily.
Butter. Soften it until it holds a fingerprint but is not shiny or greasy.
Brown sugar. Pack it firmly into the measuring cup for the right moisture.
Chocolate chips. Semisweet chips balance the sweet candy pieces.
Peanut butter cups. Chop them small and chill them for a few minutes so they hold their shape in the oven.
How to Make Peanut Butter Cup Cookie Bites
1. Heat the oven Heat the oven to 350 degrees F and line two baking sheets with parchment paper.
2. Cream the base Beat the butter, granulated sugar, and brown sugar for 2 to 3 minutes until fluffy, then mix in the peanut butter, egg, and vanilla.
3. Add the dry ingredients Whisk the flour, baking soda, and salt together, then stir them into the wet mixture just until combined.
4. Fold in the mix ins Fold in the chocolate chips and chopped peanut butter cups until evenly distributed.
5. Scoop the dough Portion the dough into rounded balls about 1 1/2 tablespoons each and place them 2 inches apart on the sheets.
6. Bake in batches Bake for 8 to 10 minutes until the edges are lightly golden, then cool for 5 minutes on the sheet before moving to a rack.
How to Serve Peanut Butter Cup Cookie Bites
Serve the cookie bites slightly warm with a cold glass of milk, or stack them on a tray for a bake sale. They sit well beside thick bakery chocolate chip cookies and fudgy chocolate chunk brownies on a dessert platter. Add peanut butter no bake bars and a bowl of dark chocolate mousse for a full chocolate and peanut butter spread.
How to Store and Reheat Peanut Butter Cup Cookie Bites
Cool the cookies completely, then keep them in an airtight container at room temperature for up to 4 days. Freeze baked cookies in a zip top bag for up to 3 months and thaw them on the counter. For fresh baked cookies later, freeze portioned dough balls on a tray and bake from frozen, adding 1 to 2 minutes.
Tips and Variations for Peanut Butter Cup Cookie Bites
Chill the candy. Chopped candy stays defined when it starts cold from the refrigerator.
Measure the flour carefully. Spoon and level the flour so the cookies stay soft and not dry.
Use a scoop. A cookie scoop gives even sizes that bake at the same pace.
Skip the raw dough. The dough contains raw egg and raw flour, so do not eat it before baking.
Press extra pieces on top. Gently press a few chips or candy pieces onto each dough ball for a bakery look.
Underbake slightly. Pull the cookies when the centers still look soft, because they finish setting on the sheet.
Flag the allergens. The cookies contain peanuts, dairy, wheat, and egg, so label them clearly.
Store them safely. Keep cookies in a sealed container, and see the Purdue Extension guide to storing leftovers for general storage advice.
Frequently Asked Questions About Peanut Butter Cup Cookie Bites
How do I keep peanut butter cup cookie bites soft?
Underbake them slightly and store them in an airtight container with a slice of bread. The bread gives up moisture so the cookies stay tender.
Can I make peanut butter cup cookie bites without the candy pieces?
Yes. Replace the candy with another cup of chocolate chips or peanut butter chips, and the dough works the same way.
Can I freeze peanut butter cup cookie bites?
Baked cookies freeze for up to 3 months in a sealed bag. You can also freeze the raw dough in portions and bake them straight from the freezer.
Why did my cookies spread too much?
Butter that is too warm is the usual cause. Soften the butter only until it holds a dent, and chill the dough for 15 minutes if your kitchen is hot.
Can I use crunchy peanut butter?
Yes. Crunchy peanut butter adds texture and works in the same amount.
Peanut Butter Cup Chocolate Chip Cookie Bites
Equipment
- Two baking sheets
- Parchment paper
- Cookie scoop
- Electric mixer
Ingredients
Main Ingredients
- ½ cup unsalted butter softened
- ½ cup granulated sugar
- ½ cup brown sugar packed
- ½ cup creamy peanut butter
- 1 large egg
- 1 tsp vanilla extract
- 1 ½ cup all purpose flour
- ½ tsp baking soda
- ¼ tsp kosher salt
- 1 cup semisweet chocolate chips
- 1 cup peanut butter cups chopped into small pieces
Instructions
Cooking
- Prep. Heat the oven to 350 degrees F and line two sheets with parchment.
- Cream. Beat the butter and both sugars until fluffy, then mix in the peanut butter, egg, and vanilla.
- Mix. Stir in the flour, baking soda, and salt just until combined, then fold in the chips and candy.
- Scoop. Portion rounded 1 1/2 tablespoon balls onto the sheets, spacing them 2 inches apart.
- Bake. Bake 8 to 10 minutes until the edges are golden, then cool 5 minutes before moving to a rack.
