🥜 Peanut Butter Stuffed Cookie Bites

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Soft, buttery cookie dough filled with a creamy peanut butter center and topped with melty chocolate — baked in muffin tins for the perfect bite-sized treat.

Ingredients

Dough Base

  • 1 cup unsalted butter, softened

  • ¾ cup brown sugar

  • ½ cup granulated sugar

  • 1 egg (optional)

  • 1 tsp vanilla extract

  • 2 cups all-purpose flour

Peanut Butter Layer

  • ½ cup creamy peanut butter

  • ¼ cup powdered sugar

Mix-ins & Toppings

  • 1½ cups semi-sweet chocolate chips

  • ¼ cup crushed Reese’s Pieces, chopped peanuts, or mini M&Ms (optional)

For Finishing

  • 1 egg yolk + 1 tbsp water (for egg wash)

Instructions

  1. Prep – Preheat oven to 350°F (175°C). Line a muffin tin with paper liners.

  2. Make the Dough – In a large bowl, cream butter, brown sugar, and granulated sugar until light and fluffy. Mix in egg (if using) and vanilla. Gradually add flour until a soft dough forms.

  3. Make the Filling – In a separate bowl, beat peanut butter with powdered sugar until smooth. Roll into 24–30 small balls and refrigerate for 10 minutes.

  4. Assemble – Press a portion of cookie dough into each muffin cup, creating a well. Place a chilled peanut butter ball inside. Top with chocolate chips and any optional add-ins. Cover partially with a bit more dough.

  5. Egg Wash – Brush tops lightly with the egg yolk wash for a golden finish.

  6. Bake – Bake 12–15 minutes, until edges are lightly golden and centers are set.

  7. Cool – Let rest in pan for 5 minutes before transferring to a wire rack. The peanut butter center will be gooey warm and set as it cools.

Tips

  • Use a cookie scoop for even sizes.

  • For gluten-free, swap in a GF flour blend.

  • Store in an airtight container at room temp up to 5 days.

  • Freeze unbaked cookie bites up to 3 months — bake from frozen, adding 2–3 minutes.

  • For extra indulgence, add chopped Reese’s Peanut Butter Cups inside.

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