Peanut Butter Chocolate Chip Cookie Bites

Peanut Butter Chocolate Chip Cookie Bites are soft, chewy, and perfectly poppable treats that combine the nutty richness of peanut butter with the sweet, melty goodness of chocolate chips. These bite-sized cookies are quick to make, easy to store, and ideal for snacking or sharing.

Why You’ll Love This Recipe

I love how simple and satisfying these cookie bites are. They come together in one bowl, bake in just minutes, and deliver all the flavor of a classic peanut butter chocolate chip cookie in a convenient, bite-sized form. Whether I’m packing lunchboxes, prepping snacks, or just craving a little something sweet, these cookie bites always hit the spot.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• Creamy peanut butter

• Brown sugar

• Granulated sugar

• Egg

• Vanilla extract

• Baking soda

• Salt

• All-purpose flour

• Mini chocolate chips (or regular if preferred)

Directions

1. I preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.

2. In a large bowl, I mix the peanut butter, sugars, egg, and vanilla until smooth.

3. I stir in the baking soda and salt, then gradually mix in the flour until just combined.

4. I fold in the mini chocolate chips evenly throughout the dough.

5. Using a small cookie scoop or spoon, I form dough into 1-inch balls and place them on the baking sheet about 2 inches apart.

6. I bake for 8–10 minutes, or until the edges are lightly golden and the centers are just set.

7. I let the bites cool on the pan for a few minutes before transferring them to a wire rack to cool completely.

Servings and timing

This recipe makes about 24 cookie bites and takes around 25 minutes total—10 minutes to prep and 8–10 minutes to bake.

Variations

Sometimes I add a handful of chopped peanuts for extra crunch or swap in dark chocolate or white chocolate chips. For a healthier version, I use natural peanut butter and a bit less sugar, or I substitute some of the flour with oat flour. I’ve also added a touch of cinnamon or espresso powder for extra depth.

Storage/Reheating

I store these bites in an airtight container at room temperature for up to 5 days. For longer storage, I freeze them in a single layer and transfer to a freezer bag once solid. They thaw quickly at room temperature or can be warmed in the microwave for a fresh-from-the-oven feel.

FAQs

Can I use crunchy peanut butter?

Yes, I sometimes use crunchy peanut butter for a bit of added texture and nutty bite—it works just as well.

Are these gluten-free?

Not as written, but I’ve had success using a 1:1 gluten-free flour blend in place of the all-purpose flour.

Can I make them without eggs?

Yes, I substitute the egg with a flax egg (1 tbsp flaxseed meal + 3 tbsp water) or use a store-bought egg replacer.

How do I keep them soft?

I don’t overbake them and store them in an airtight container with a slice of bread to keep them from drying out.

Can I make them bigger?

Yes, I’ve made them into standard cookies too—just adjust the baking time to 10–12 minutes and space them farther apart.

Conclusion

Peanut Butter Chocolate Chip Cookie Bites are everything I love about classic cookies—rich, chewy, sweet, and a little salty—all packed into a bite-sized treat. They’re quick, easy, and always gone fast, whether I’m baking for myself, family, or friends. These little bites of joy are perfect anytime I want a homemade snack that satisfies.

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