Happy Chocolate Peanut Butter Day! Celebrate with these Peanut Butter Chocolate Chip Cookie Bites—mini, chewy, and perfectly balanced between peanut butter and chocolate.
This year marks the return of Chocolate Peanut Butter Day, a fun celebration I co-host with Miriam from Overtime Cook. We started this tradition to highlight the classic pairing of chocolate and peanut butter and to share recipes that showcase that irresistible combination.
Last year’s celebration brought together many tasty creations, and this year we’re back with even more ideas. I couldn’t decide between several cookie concepts, but after the popularity of my Chocolate Chip Cookie Brownie Bites, I settled on a peanut butter version: Peanut Butter Chocolate Chip Cookie Bites.
There’s something especially comforting about a warm chocolate chip cookie, and these peanut butter versions in bite-size form are even better. They’re easy to make, travel well, and disappear fast—perfect for gatherings, potlucks, or mailing to brighten someone’s day.
Chocolate and peanut butter have always been my favorite combination. Growing up I loved peanut butter cups, even though my mom wasn’t a fan of peanut butter desserts—so I often made treats that worked for both of us. These cookie bites are a crowd-pleasing solution: rich, peanut buttery, and studded with semisweet chocolate chips.
What I appreciate most is that this recipe yields plenty to share while using reasonable ingredient amounts. They’re compact, easy to transport, and excellent for gifting. If you plan to mail cookies, consider packaging them well so they arrive fresh.
Peanut Butter Chocolate Chip Cookie Bites
30 cookies
15 minutes
12 minutes
27 minutes
Happy Chocolate Peanut Butter Day! Let’s celebrate with these Peanut Butter Chocolate Chip Cookies that I turned into mini cookie bites.
Ingredients
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon salt
- 1/4 teaspoon baking soda
- 1/8 teaspoon baking powder
- 1/2 cup creamy peanut butter
- 1/4 cup (2 ounces or 4 tablespoons) unsalted butter, softened
- 1/4 cup packed brown sugar
- 1/4 cup granulated sugar
- 1 egg, room temperature
- 1 teaspoon vanilla extract
- 1 cup semisweet chocolate chips
Instructions
- Preheat oven to 350°F. Lightly grease two 24-cup mini muffin pans with cooking spray.
- In a medium bowl, whisk together the flour, salt, baking soda, and baking powder.
- In a large mixing bowl, beat together the peanut butter, butter, brown sugar, and granulated sugar until light and creamy, about 2–3 minutes. Beat in the egg and vanilla for 1 minute. Gradually mix in the flour mixture, then stir in the chocolate chips.
- Roll the dough into 1-inch balls (about 1 tablespoon each) and place one in each mini muffin cup. Smooth the dough so it fills the cup completely (these won’t spread much while baking).
- Bake 10–12 minutes or until golden brown and set. Let cool in the pan for 10–15 minutes, then carefully remove and finish cooling on a wire rack. Store in an airtight container for up to 1 week.
Did you make this recipe?
Share your thoughts—rate the recipe, leave a comment, or post a photo on Instagram using #HITKrecipes.
Source: Adapted from my Chocolate Chip Cookie Brownie Bites.
More Cookie Recipes
Chocolate Chip Cookie Brownie Bites
Fudge Filled Chocolate Chip Cookie Cups
S’mores Chocolate Chip Cookie Cups
Peanut Butter Cookie Dough Sandwich Cookies
Peanut Butter Cup Sandwich Cookies
Double Peanut Butter Surprise Cookies