Peanut Butter Chocolate Chip Cookie Bites Recipe

Introduction

These Peanut Butter Chocolate Chip Cookie Bites are the perfect bite-sized treat for any occasion. Rich, chewy, and packed with peanut butter and chocolate chips, they satisfy sweet cravings in just a few bites.

Ingredients

• 10 tablespoons (1 stick + 2 tablespoons) butter, melted and slightly cooled
• ⅓ cup + 1 tablespoon (4 ounces) creamy peanut butter
• ½ teaspoon salt
• 1 teaspoon baking soda
• 1 ¼ cup (9.4 ounces) light brown sugar
• 1 large egg
• 1 tablespoon vanilla extract
• 1 ⅔ cups (8.3 ounces) all purpose flour
• 1 ⅔ cups (10 ounces) chocolate chips (dark, milk, semisweet, mini, or any kind)

Instructions

1. Step 1: Preheat the oven to 325°F (or 300°F for convection bake). Spray a nonstick 48-count mini muffin pan (or two 24-count pans) with cooking spray and set aside.
2. Step 2: In a large bowl, whisk together the melted butter, peanut butter, salt, and baking soda until combined. Add the brown sugar and mix well.
3. Step 3: Whisk in the egg and vanilla extract until the mixture is smooth and combined.
4. Step 4: Fold in the flour using a rubber spatula or wooden spoon. When only a few streaks of flour remain, fold in the chocolate chips gently, being careful not to overmix.
5. Step 5: Divide the dough evenly among the mini muffin tins. Using a #60 mini cookie scoop works well for portioning.
6. Step 6: Bake for 12-14 minutes, or until the cookie bites are lightly browned, starting to crackle on top, and slightly firm around the edges. Avoid overbaking.
7. Step 7: Let the cookie bites cool to room temperature, then carefully remove them by slipping a plastic knife around the edges to pop them out.

Tips & Variations

• For extra gooey bites, try using mini chocolate chips or mix in some chopped peanuts for added texture.
• If you prefer a nuttier flavor, substitute creamy peanut butter with natural or crunchy peanut butter.
• Make sure not to overmix the dough once the flour is added to keep the cookies tender.
• Swap half the peanut butter with almond butter for a different nutty twist.

Storage

Store the cookie bites in an airtight container at room temperature for up to 3 days. For longer storage, keep them in the refrigerator for up to one week or freeze for up to 3 months. Reheat briefly in the microwave for a soft, fresh-baked taste.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use natural peanut butter instead of creamy?

Yes, natural peanut butter can be used, but it may change the texture slightly and the dough might be a bit less smooth. Stir natural peanut butter well before measuring.

What if I don’t have a mini muffin pan?

You can use a regular muffin pan and bake larger cookies, but increase the baking time to about 14-16 minutes. Alternatively, scoop small portions onto a baking sheet, but watch closely to avoid overbaking.

Peanut Butter Chocolate Chip Cookie Bites Recipe

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Delightful Peanut Butter Chocolate Chip Cookie Bites are mini morsels of rich, buttery cookie dough packed with creamy peanut butter and melty chocolate chips. These bite-sized treats are perfect for snack time or sharing at parties, featuring a soft yet slightly crisp texture and a sweet, nutty flavor in every mini muffin-sized portion.

• Author: Elena
• Prep Time: 15 minutes
• Cook Time: 12-14 minutes
• Total Time: 27-29 minutes
• Yield: 48 mini cookie bites 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

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Wet Ingredients

• 10 tablespoons (1 stick + 2 tablespoons) butter, melted and slightly cooled
• ⅓ cup + 1 tablespoon (4 ounces) creamy peanut butter
• 1 large egg
• 1 tablespoon vanilla extract

Dry Ingredients

• ½ teaspoon salt
• 1 teaspoon baking soda
• 1 ¼ cups (9.4 ounces) light brown sugar
• 1 ⅔ cups (8.3 ounces) all-purpose flour

Add-ins

• 1 ⅔ cups (10 ounces) chocolate chips (dark, milk, semisweet, mini, or any kind preferred)

Instructions

1. Preheat Oven and Prepare Pan: Preheat your oven to 325°F (or 300°F if using convection bake). Spray a nonstick 48-count mini muffin pan, or two 24-count pans, with cooking spray to prevent sticking, then set them aside.
2. Mix Wet Ingredients: In a large bowl, whisk together the melted butter, creamy peanut butter, salt, and baking soda until smooth. Add the brown sugar and blend well. Whisk in the egg and vanilla extract, mixing until fully combined.
3. Incorporate Dry Ingredients: Gradually add the all-purpose flour to the wet mixture, folding gently with a rubber spatula or wooden spoon. Stop mixing when just a few streaks of flour remain to avoid overworking the dough.
4. Add Chocolate Chips: Stir in the chocolate chips carefully, ensuring even distribution throughout the dough without overmixing.
5. Portion Dough: Divide the dough evenly into the mini muffin tins, using a #60 mini cookie scoop or spoon. This ensures uniform bite sizes and even baking.
6. Bake: Place the pans in the preheated oven and bake for 12-14 minutes, or until the cookie bites are lightly browned, starting to crackle on top, and edges feel slightly firm. Avoid overbaking to maintain softness inside.
7. Cool and Remove: Allow the cookie bites to cool to room temperature in the pan. Once cool, use a plastic knife around the edges to carefully pop them out without breaking.

Notes

• Use a mini cookie scoop for consistent sizing of cookie bites.
• Do not overmix the dough to keep the cookies tender.
• Adjust baking time slightly if using different oven types or pan sizes.
• Chocolate chip variety can be customized to individual taste preferences.
• Cooling thoroughly is important to avoid breaking when removing from the pan.

Keywords: Peanut Butter Cookie Bites, Mini Cookies, Chocolate Chip Cookies, Bite-sized Desserts, Easy Baking, Party Snacks