These peanut butter chocolate chip cookie bites are as delicious as they are cute! Crusty on the outside and chewy on the inside, they are texture perfect.
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Hello, my friends!
It’s been over a year since I posted those chocolate chip cookie bites and we still make them all the time. They are the perfect tiny treat to bring to parties and showers because they are irresistibly cute and deliciously tasty.
I made a double batch for the freezer a few weeks ago (I know, that’s 96 cookie bites, haha!). And I couldn’t stop thinking about how amazing a peanut butter version would be. So of course I had to come up with the recipe to share.
If you love peanut butter chocolate chip cookie bars, you will love these. The texture is the same, thick and chunky.
And if you love the crusty outside of cookie bars like me, one bite and you’ll be smitten completely. They have the perfectly crusty outsides with beautiful soft, chewy insides.
Recipe Tips & Tricks
The cookie dough comes together quickly in one bowl. I always mix it by hand just until there is no flour streaks remaining.
The trick for keeping them cute is to not overfill them. Using 2 teaspoons of dough for each bite is perfect. I use a #60 Cookie Scoop (aff. link) and it makes the job super easy.
Do you have a mini muffin pan? This is the mini muffin pan I have (aff. link)–I love it. This recipe makes the perfect amount to fill it (with maybe a few tastes left over, if you’re lucky :).
Listen up because here’s my biggest tip of all. Don’t overbake them!
You will know these cookie bites are done when they start to barely get brown on the edges and the tops will just start to crackle a bit.
Watch them like a hawk once about 10-12 minutes of baking time is up.
Very little time separates perfect peanut butter chocolate chip cookie bites from overdone ones. And overbaking seems to be a very common error in the cookie baking world.
When you take them out and let them cool, do not be alarmed when they sink in just a bit in the middle. Believe me, that’s a good thing, my friends. They will be deliciously soft and chewy in the middle, just like a perfect cookie bite should be.
For best results, let them cool in the mini muffin pans completely before removing. They will look a lot cuter that way. But if you are like me you won’t be able to wait that long.
Just remember, cook’s treat privileges apply!
Peanut Butter Chocolate Chip Cookie Bites
These peanut butter chocolate chip cookie bites are as delicious as they are cute! Crusty on the outside and chewy on the inside, they are texture perfect.
Ingredients
- 10 tablespoons (1 stick + 2 tablespoons) butter melted and slightly cooled
- ⅓ cup + 1 tablespoon (4 ounces) creamy peanut butter
- ½ teaspoon salt
- 1 teaspoon baking soda
- 1 ¼ cup (9.4 ounces) light brown sugar
- 1 large egg
- 1 tablespoon vanilla extract
- 1 ⅔ cups (8.3 ounces) all purpose flour
- 1 ⅔ cups (10 ounces) chocolate chips any kid: dark, milk, semisweet, mini, etc.
Instructions
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Preheat oven to 325 degrees (or 300 degrees convection bake). Spray a nonstick 48-count mini muffin pan (or two 24-count pans) with cooking spray and set aside.
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In a large bowl, whisk the melted butter, peanut butter, salt and baking soda together. Add the brown sugar and mix well. Whisk in the egg and vanilla until combined.
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Add the flour, folding it into the wet ingredients with a rubber spatula or wooden spoon. When just a few streaks of flour remain, add the chocolate chips and mix until combined. Be careful not to overmix the dough.
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Divide the dough evenly between the 48-mini muffin tins. I like to use a #60 mini cookie scoop for this.
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Bake cookie bites in preheated oven for 12-14 minutes or just until lightly brown and starting to crackle on the top and slightly firm around the edges. Do not overbake. Cool to room temperature then carefully remove cookie bites by slipping a plastic knife around the sides to pop them out.
Recipe Notes
- I have made these cookies both with a natural type peanut butter (made from ground peanuts that I grind myself) and the regular creamy peanut butter from the store. Both work just fine.
Recipe Source: Heather @ The Cook’s Treat
All images and text ©The Cook’s Treat
Disclaimer: post contains affiliate links for items on Amazon.
