Description

These Peanut Butter Chocolate Chip Cookies are irresistibly rich and soft, packed with gooey chocolate chips and creamy peanut butter. Perfectly portioned in mini muffin tins with a hidden Reese’s cup surprise, they’re the ultimate indulgent treat.

Ingredients

2 cups all-purpose flour
1 cup unsalted butter, softened
3/4 cup packed brown sugar
2 large eggs
1 tablespoon pure vanilla extract
1 teaspoon sea salt
1 teaspoon baking soda
2 cups semi-sweet chocolate chips
2 cups peanut butter
Mini Reese’s cups (for stuffing)

Cook Mode Prevent your screen from going dark

Instructions

Preheat oven to 350°F (175°C). Lightly grease or line a mini muffin tin with paper liners.
In a large mixing bowl, cream together softened butter and brown sugar until light and fluffy.
Add eggs and vanilla extract, beating until smooth.
In a separate bowl, whisk together flour, baking soda, and sea salt.
Gradually add dry ingredients to the wet mixture, stirring until just combined.
Fold in chocolate chips and peanut butter.
Scoop a heaping tablespoon of dough into each mini muffin cup.
Press a mini Reese’s cup gently into the center of each dough portion.
Bake for 12 minutes, or until edges are golden and centers are set.
Let cookie bites cool in the tin for 10 minutes before transferring to a wire rack to cool completely.

Notes

Use a cookie scoop for even portioning.
Store in an airtight container for up to 5 days.
For a crunchier bite, refrigerate dough before baking.