Reese’s Chocolate Chip Cookie Bites are ultra‑easy, two‑ingredient cookie cups made by baking chocolate chip cookie dough in a mini muffin tin and pressing a bite‑size Reese’s Peanut Butter Cup into the center while they’re still warm. The result is a soft, chewy cookie base with a melty peanut butter–chocolate center that sets into the perfect poppable bite for parties, game days, or last‑minute dessert cravings.
What are Reese’s Chocolate Chip Cookie Bites?
Reese’s Chocolate Chip Cookie Bites are a shortcut dessert that combines refrigerated chocolate chip cookie dough with mini Reese’s cups to create cookie “bites” or cookie cups. Instead of scooping cookie dough onto a baking sheet, the dough is pressed into a mini muffin pan, baked until puffed and golden, and then topped immediately with a Reese’s so the chocolate and peanut butter melt into the warm cookie. As they cool, the candy re‑firms while staying soft in the center, giving you a neat, handheld treat with a gooey middle.
This concept is similar to classic peanut butter cup cookie cups, but uses chocolate chip cookie dough as the base instead of peanut butter cookie dough. Many home bakers love the recipe because it’s nearly foolproof, requires almost no measuring if you use pre‑made dough, and can be ready from start to finish in about 15 minutes.
Equipment
- Mini muffin pan (12‑ or 24‑count)
- Nonstick cooking spray or butter for greasing the pan
- Small cookie scoop or tablespoon for portioning dough
- Cooling rack
- Optional: toothpick or small knife to help loosen bites if needed
Ingredients
- 12 refrigerated chocolate chip cookie dough balls (about 1–2 tablespoons each; or one 16–18 ounce tube/package of ready‑to‑bake chocolate chip cookie dough, divided into 12 portions)
- 12 bite‑size Reese’s Peanut Butter Cups (miniatures, unwrapped)
For a 24‑count mini muffin pan, simply double both ingredients (24 dough portions + 24 mini Reese’s).
Step-by-step instructions
Reese’s Chocolate Chip Cookie Bites follow a straightforward “bake then press” method. First, the oven is preheated according to the cookie dough package directions—usually around 350°F (175°C). While the oven heats, a mini muffin pan is generously greased with cooking spray or butter to ensure the cookie bites release easily after baking.
Next, the cookie dough is portioned. If using pre‑portioned refrigerated dough balls, one ball is placed in each mini muffin cup.
If starting from a log or tub of dough, it is divided into equal pieces (about 1–2 tablespoons each) and rolled into balls, then each ball is set into a muffin cup. Some bakers gently flatten the tops so the dough spreads evenly; others leave them rounded and let the oven shape them.
The pan goes into the hot oven and bakes for about 10–13 minutes, or until the cookie cups are puffed, lightly golden at the edges, and just set in the centers. It’s important not to overbake, as the cookies will continue to cook slightly in the hot pan and you want them to stay soft and chewy.
While the cookies bake, all the Reese’s mini cups are unwrapped so they’re ready to go as soon as the pan comes out of the oven. As soon as the cookies are removed from the oven, one bite‑size Reese’s is pressed gently but firmly into the center of each cookie cup. The warm cookie dough yields and forms a little well around the candy, and the chocolate starts to melt into the hot cookie, creating a glossy top.
The pan is then left to cool on a wire rack. It’s best to let the bites cool in the pan until the chocolate has re‑set and the cookies have firmed up—often 20–60 minutes—because trying to remove them while the candy is still molten can cause them to break apart. Once completely or mostly cooled, a gentle twist or a thin knife slid down one side of each cup helps pop them out if they don’t release easily.
At this point, the Reese’s Chocolate Chip Cookie Bites are ready to serve slightly warm with soft centers, or at room temperature with a firmer, candy‑like chocolate top.
Texture and flavor tips
The goal with Reese’s Chocolate Chip Cookie Bites is a soft, chewy cookie base with a melty‑then‑set peanut butter cup center. Achieving that texture is mostly about not overbaking the cookie portion and pressing the Reese’s in while the cookies are still very warm.
The cookies should look puffed and just starting to turn golden around the edges; if they’re very brown all over, they will be crispier once cooled.
Pre‑made dough usually has enough fat to prevent sticking, but generous greasing of the mini muffin pan is still important because the cookies expand and then contract as they cool, which can cause them to cling to the sides. Letting them cool completely in the pan helps the structure set around the candy, making them easier to remove in one piece.
For the best flavor, use classic mini Reese’s Peanut Butter Cups (the individually wrapped ones), which have the right size and ratio of chocolate to peanut butter for this recipe. The newer “Reese’s Minis” sold in resealable bags are smaller and may not fill the cookie cup as nicely.
Because both cookie dough and Reese’s are quite sweet, some bakers prefer a semi‑sweet or dark‑chocolate‑heavy cookie dough to keep the bites from being overwhelmingly sweet.
Variations and serving ideas
While the original two‑ingredient version uses refrigerated chocolate chip cookie dough, you can absolutely use homemade dough—either your favorite chocolate chip cookie recipe or a peanut butter or sugar cookie dough for a different twist.
Peanut butter cookie dough plus a Reese’s center gives a double‑peanut‑butter version, while sugar cookie dough yields a sweeter, more buttery bite that lets the Reese’s flavor shine.
You can also change up the candy. Mini dark chocolate Reese’s, white chocolate Reese’s, or seasonal shapes (like hearts or pumpkins) will all work if they fit into the mini muffin wells. For a more decorative look, you can drizzle melted chocolate or peanut butter over the cooled bites and add a sprinkle of chopped peanuts or mini chocolate chips.
Reese’s Chocolate Chip Cookie Bites are a natural fit for party platters, cookie exchanges, and holiday dessert tables. They travel well, are easy to eat with your fingers, and appeal to both kids and adults thanks to the familiar chocolate‑peanut‑butter combo. On game day or movie nights, they’re great served slightly warm with a scoop of vanilla ice cream or alongside a big glass of milk.
Make-ahead, storage, and freezing
These cookie bites are very make‑ahead friendly. Once cooled, they can be stored in an airtight container at room temperature for 3–4 days; the Reese’s center helps keep the cookie portion soft and moist. If your kitchen is particularly warm, you can keep them in the refrigerator, though chilling will firm the chocolate more and slightly change the texture.
Reese’s Chocolate Chip Cookie Bites also freeze well. After cooling fully, they can be arranged in a single layer on a baking sheet to freeze, then transferred to a freezer bag or container with parchment between layers. They thaw quickly at room temperature and still taste fresh, making them a handy treat to stash for unexpected guests or last‑minute events.
Overall, Reese’s Chocolate Chip Cookie Bites deliver maximum payoff for minimal effort: just two ingredients, a mini muffin pan, and about 15 minutes, and you have warm, gooey, peanut‑butter‑filled cookie cups that feel like something you fussed over—without all the fuss.