Description
These Peanut Butter Cup Cookie Bites are soft, chewy cookie cups filled with rich, melty chocolate and creamy peanut butter. Baked in a mini muffin tin, they’re the perfect bite-sized treats for parties, holidays, or anytime you need a sweet peanut butter and chocolate fix!
Ingredients
For the Cookie Dough:
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½ cup (1 stick) unsalted butter, softened
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½ cup granulated sugar
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½ cup packed brown sugar
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1 large egg
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1 tsp vanilla extract
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1¼ cups all-purpose flour
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½ tsp baking soda
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¼ tsp salt
For the Filling:
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24 mini peanut butter cups (unwrapped)
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Optional: melted chocolate or Nutella for swirling on top
Instructions
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Preheat Oven
Preheat your oven to 350°F (175°C). Grease a mini muffin tin or line with mini paper liners. -
Make the Dough
In a large bowl, cream together butter, sugar, and brown sugar until fluffy.
Beat in egg and vanilla.
In a separate bowl, whisk together flour, baking soda, and salt.
Gradually add the dry ingredients to the wet mixture and mix until fully combined. -
Shape & Bake
Roll dough into 1-inch balls and place in each mini muffin cup.
Press gently to form a shallow well.
Bake for 10–12 minutes or until lightly golden and puffed. -
Add Peanut Butter Cups
While still warm, press one mini peanut butter cup into the center of each cookie.
(Optional: Spoon or swirl a bit of melted chocolate or Nutella on top.) -
Cool
Let them cool in the tin for 10 minutes before transferring to a wire rack.
Notes
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Storage: Keep in an airtight container for up to 5 days at room temp, or freeze up to 2 months.
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Nut-Free Option: Substitute with mini chocolate truffles or caramel candies.
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Extra Richness: Add a sprinkle of sea salt on top or drizzle with white chocolate after cooling.
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Make Ahead: Cookie dough can be chilled overnight or frozen in balls for later baking.