Description
These irresistible peanut butter cookie bites are soft, chewy, and loaded with rich, chocolatey goodness—baked to perfection in mini muffin pans and crowned with a melty peanut butter cup. We’ve doubled the batch to make 80 cookies (because one is never enough) and added a few fun twists to elevate every bite.
Ingredients
3 ½ cups all-purpose flour
1 tsp salt
2 tsp baking soda
1 cup unsalted butter, softened
1 cup white sugar
1 cup creamy peanut butter
1 cup packed brown sugar
2 large eggs, beaten
2 tsp vanilla extract
4 tbsp milk
80 miniature chocolate-covered peanut butter cups, unwrapped
Optional twist: ½ tsp cinnamon for warmth
Optional twist: ½ cup mini chocolate chips folded into the dough
Optional garnish: Sea salt flakes or crushed peanuts for topping
Instructions
Preheat oven to 375°F (190°C). Lightly grease mini muffin pans or line with paper mini cups.
In a bowl, whisk flour, salt, baking soda, and cinnamon (if using).
In a large mixing bowl, cream butter, white sugar, brown sugar, and peanut butter until smooth and fluffy.
Beat in eggs, vanilla, and milk until fully combined.
Gradually mix in the dry ingredients. If using, fold in mini chocolate chips.
Roll dough into 1-inch balls and place each into a mini muffin cup.
Bake for 8–10 minutes, or until lightly golden and puffed.
Immediately press an unwrapped peanut butter cup into the center of each cookie. Let cool in the pan for 10 minutes before transferring to a wire rack.
Sprinkle tops with sea salt or crushed peanuts if desired.
- Prep Time: 25 minutes
- Cook Time: 10 minutes
Nutrition
- Calories: 130 / Cookie
- Sugar: 9g / Cookie
- Fat: 7g / Cookie
- Saturated Fat: 3g / Cookie
- Carbohydrates: 14g / Cookie
- Protein: 2g / Cookie