Ingredients
- 1/2 cup unsalted butter, softened
- 1/4 cup granulated sugar
- 1/2 cup brown sugar
- 1/2 cup creamy peanut butter
- 1 large egg
- 1 tsp vanilla extract
- 1 1/4 cups all-purpose flour
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/2 cup semi-sweet chocolate chips
- 24 mini Reese’s peanut butter cups, unwrapped
Instructions
- Preheat oven to 350°F (175°C) and grease a mini muffin tin.
- In a bowl, cream together the butter, granulated sugar, brown sugar, and peanut butter until smooth.
- Add the egg and vanilla extract, mixing until fully combined.
- In a separate bowl, whisk together flour, baking soda, and salt.
- Gradually add the dry ingredients to the wet mixture and mix until combined.
- Stir in chocolate chips until evenly distributed.
- Scoop about 1 tablespoon of dough into each mini muffin cup and press slightly to form a well.
- Bake for 10–12 minutes or until edges are golden and set.
- Immediately press a mini Reese’s peanut butter cup into the center of each cookie bite.
- Cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
Notes
- Switch chocolate chips for white chocolate or butterscotch chips for variation.
- Add chopped peanuts or pretzels for crunch.
- Use dark chocolate Reese’s for a richer flavor.
- Store in an airtight container for up to 4 days or freeze for up to 2 months.
- Reheat in microwave for 10–15 seconds before serving.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 cookie bite
- Calories: 140
- Sugar: 10g
- Sodium: 85mg
- Fat: 8g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 15mg
