Reese’s Chocolate Chip Cookie Bites are my answer to that familiar moment when you want something sweet right now, but you do not want to bake a whole tray of cookies. I started making these on busy weeks when I needed a quick dessert for movie night, or a last minute treat to bring to a friend. They are small, warm, and gooey in the middle, with that peanut butter and chocolate combo that never lets you down. The best part is that they feel a little fancy, but the steps are honestly simple. If you have a muffin pan, you are basically halfway there. 
The Story Behind This Recipe
Here’s why I love this Reese’s Chocolate Chip Cookie Bites: it uses pantry staples and it tastes like a bakery treat. Reese’s Chocolate Chip Cookie Bites are my answer to that familiar moment when you want something sweet right now, but you do not want to bake…
Reeses Peanut Butter Chocolate Chip Cookie Bites
Let me paint the picture. You pull a pan of little cookie cups out of the oven, and the kitchen instantly smells like chocolate chips and peanut butter candy. The edges get lightly golden, the centers stay soft, and when you bite in you get that classic Reese’s flavor hit. These are the kind of treats that disappear fast, so I usually make the full batch even if it is “just for us.”
I also like them because they are portion friendly. One or two feels like a real dessert, not a sad little snack. And if you are serving kids or a crowd, bite sized desserts are just easier. No plates needed, no slicing, no awkward crumbling cookie situation on the couch.
If you are into this cookie plus brownie vibe too, you might want to peek at these chocolate chip cookie dough brownie bites. They scratch a similar itch when you want rich and chocolatey.
Quick tip from my own trial and error: do not overbake. These are better a tiny bit underdone because they keep that soft center. Also, using a nonstick mini muffin pan makes life easier, but a regular mini muffin pan with a light spray works too.
More Bite-Sized Desserts
Once you start making mini treats, it is hard to stop. They are fun for parties, easy to pack up for sharing, and honestly they make an average Tuesday feel a little less average.
Here are a few other “small but mighty” desserts I rotate through when I want variety:
- Snowball cookies when I want something soft and cozy
- Thumbprint cookies when I want a sweet center and a pretty look
- Chocolate covered treats when I want the easiest wow factor
If you love mint and chocolate together, try mint chocolate chip snowball cookies sometime. And if you are a chocolate on chocolate person, double chocolate snowball cookies are the kind of thing you “accidentally” keep walking back to.
Also, I promised myself I would mention this because it is such a good one for gifting: deliciously simple chocolate thumbprint cookies. They look like you tried really hard, even if you did not.
“I made these for my office snack table and they were gone in under ten minutes. People kept asking what was in the middle and I felt weirdly proud.”
Reeses Chocolate Chip Cookies Recipe
This is the part where I tell you how I actually make Reese’s Chocolate Chip Cookie Bites at home. I am not doing anything complicated. The base is a simple cookie dough that is sturdy enough to bake into little cups, and then we add the Reese’s cups while everything is still warm so they melt just a bit. That tiny melt is the magic.
What makes them work every time
A few practical things I have learned:
Room temperature butter helps the dough mix smoothly, which means you do not end up with weird butter chunks. Mini Reese’s cups fit best, but you can use regular ones chopped up. And if you want a little extra, sprinkle a few chocolate chips on top right when they come out of the oven. It looks cute and tastes even better.
If you are baking for someone who is obsessed with peanut butter, it is also worth checking out 4 ingredient cake mix peanut butter soft cookies for an even faster option on days you want minimal effort.
Ingredients
Nothing wild here. You probably have most of this already, which is one reason I love this recipe. This makes about 24 mini bites depending on how generous you are with dough.
- 1/2 cup unsalted butter, softened
- 1/2 cup brown sugar, packed
- 1/4 cup white sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 1/4 cups all purpose flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 3/4 cup semi sweet chocolate chips
- 24 mini Reese’s peanut butter cups, unwrapped
- Optional: a pinch of flaky salt for the top
Ingredient note: If you only have salted butter, just reduce the added salt a bit. Also, do not skip the brown sugar. It helps keep the centers soft, which is exactly what you want in Reese’s Chocolate Chip Cookie Bites.
Instructions
This is a straight forward bake, and it goes fast. I like to unwrap the Reese’s cups first so I am not frantically unwrapping candy with hot cookies waiting on me.
Step by step
1) Prep the pan and oven. Heat your oven to 350 F. Spray a mini muffin pan lightly with nonstick spray.
2) Mix the wet ingredients. In a bowl, mix the softened butter, brown sugar, and white sugar until it looks creamy. Add the egg and vanilla and stir until smooth.
3) Add dry ingredients. Stir in the flour, baking soda, and salt. Mix just until you do not see flour streaks.
4) Fold in chocolate chips. Stir in the chocolate chips. Try not to overmix because it can make the dough tough.
5) Fill the pan. Scoop a small spoonful of dough into each mini muffin cup. I aim for about 1 tablespoon of dough per spot. Press it down slightly.
6) Bake. Bake for 8 to 10 minutes. The edges should look set but not dark.
7) Add the Reese’s. As soon as the pan comes out of the oven, press a mini Reese’s cup into the center of each cookie cup. Do not push all the way to the bottom, just enough so it sits nicely.
8) Cool and remove. Let them cool in the pan for about 10 minutes. Then gently twist or lift them out. If they stick, run a butter knife carefully along the edge.
Storage and make-ahead tips
These keep well in an airtight container for about 3 days at room temp. You can also refrigerate them if your kitchen is warm, but let them sit out for a bit before eating so the centers soften again. Reese’s Chocolate Chip Cookie Bites freeze surprisingly well too. Freeze on a plate first, then move to a freezer bag. Grab one whenever a sweet craving hits.
Common Questions
Can I use regular sized Reese’s cups?
Yes. Chop them into chunks and press a piece into each bite after baking. Mini cups just look cleaner and fit better.
Why did my bites turn out dry?
Usually it is overbaking or too much flour. Bake until the edges look set, and measure flour by spooning it into the cup instead of scooping straight from the bag.
Do I have to chill the dough?
Nope. This dough works without chilling. If your kitchen is super warm and the dough feels sticky, 15 minutes in the fridge can help.
How do I get them out of the pan neatly?
Let them cool for about 10 minutes first. If you try too early, they can fall apart. A light spray on the pan helps a lot too.
Can I add something extra?
Totally. A few chopped peanuts on top, a little flaky salt, or even a drizzle of melted chocolate makes them feel bakery style.
A sweet little batch you will make again
If you are craving something quick, cozy, and guaranteed to make people smile, Reese’s Chocolate Chip Cookie Bites are it. They are easy enough for a weeknight, but cute enough for sharing, and the peanut butter and chocolate combo never gets old. If you want to compare versions or see another spin, I like this guide for Reese’s Peanut Butter Chocolate Chip Cookie Bites, and this one for Chocolate Chip Reese’s Cup Cookies – Simple Sweet Recipes. Bake a batch, keep a few for yourself, and share the rest if you are feeling generous. You are going to want to make them again, and honestly, I do not blame you.
Reese’s Chocolate Chip Cookie Bites
Ingredients
Method
- Heat your oven to 350°F. Spray a mini muffin pan lightly with nonstick spray.
- In a bowl, mix the softened butter, brown sugar, and white sugar until creamy. Add the egg and vanilla, stirring until smooth.
- Stir in the flour, baking soda, and salt until no flour streaks remain.
- Fold in the chocolate chips, being careful not to overmix.
- Scoop about 1 tablespoon of dough into each mini muffin cup and press it down slightly.
- Bake for 8 to 10 minutes, until the edges look set but not dark.
- As soon as you take the pan out of the oven, press a mini Reese’s cup into the center of each cookie cup.
- Allow to cool in the pan for about 10 minutes before gently removing.
