Double Peanut Butter Cookie Bites Recipe Perfect for Snack Lovers

Picture this: a bite-sized cookie bursting with peanut butter flavor, creamy on the inside, with just the right amount of crunch. These Double Peanut Butter Cookie Bites are what snack dreams are made of! If you’re a peanut butter lover, you’ll find it impossible to resist these delightful treats. They’re quick to make, fun to share, and absolutely satisfying.

This recipe is perfect for busy days when you need a little pick-me-up or when you’re hosting guests and want something memorable to serve. Peanut butter aficionados, rejoice—this one’s for you! These cookie bites aren’t just delicious; they’re also easy to make and impossible to stop eating. Let’s dive into the irresistible world of peanut buttery goodness!

The Story Behind Double Peanut Butter Cookie Bites

Peanut butter cookies have been around for decades, but these Double Peanut Butter Cookie Bites take the classic recipe up a notch (or should I say, two!). While traditional peanut butter cookies date back to the early 1900s, this recipe embraces the modern love for bold, layered flavors. The “double” comes from combining peanut butter in the dough and a creamy peanut butter filling for that extra indulgent experience.

My love for peanut butter started in childhood, scooping spoonfuls straight from the jar when no one was looking. These cookie bites were born out of that same love—combining the nutty richness I adore with a soft, creamy texture. They remind me of lazy Saturday afternoons spent baking and experimenting in the kitchen.

These cookie bites are perfect for all seasons but feel extra comforting in the cooler months. The warm nuttiness pairs beautifully with a mug of hot cocoa or tea. Whether you’re prepping these for a holiday tray or a simple snack for yourself, they’re guaranteed to hit the spot.

Ingredients You’ll Need

Let’s talk ingredients! To make these Double Peanut Butter Cookie Bites, you’ll need a handful of pantry staples and a few tips for getting the best results.

• Peanut Butter: Use creamy peanut butter for the dough and filling. I love using natural peanut butter for its pure flavor, but traditional peanut butter works perfectly too. Avoid crunchy varieties here unless you want bits in the filling.
• Flour: All-purpose flour is ideal for this recipe. If you’re gluten-free, a 1:1 gluten-free flour blend will work as a substitute.
• Butter: Unsalted butter adds richness to the dough. Make sure it’s softened for easy mixing.
• Brown Sugar: This gives the cookie bites their chewy texture and a subtle molasses flavor.
• Granulated Sugar: For sweetness and that classic cookie taste. You can swap for coconut sugar if you prefer a less processed option.
• Egg: One egg binds the dough together. For a vegan option, use a flaxseed egg (1 tablespoon ground flaxseed + 2.5 tablespoons water).
• Vanilla Extract: A splash of vanilla enhances the flavor and rounds out the nuttiness.
• Baking Powder: This helps the cookies puff up just slightly without spreading too much.
• Salt: Just a pinch to balance sweetness and enhance the peanut butter flavor.

For the creamy peanut butter filling, you’ll need powdered sugar and more peanut butter. If you love experimenting, you can add a tiny pinch of cinnamon or sea salt for a fun twist!

Equipment Needed

Here’s the gear you’ll need to whip up these cookie bites:

• Mixing Bowls: A few bowls for mixing the dough and filling.
• Hand Mixer or Stand Mixer: Ideal for creaming the butter and sugars together. A wooden spoon works in a pinch, but it’ll take a bit of elbow grease!
• Baking Sheets: Line them with parchment paper for easy cleanup.
• Cookie Scoop: Helps portion the dough evenly. If you don’t have one, a tablespoon works fine.
• Cooling Rack: Essential for letting the cookies cool completely without getting soggy bottoms.

If you’re missing any specialized equipment, don’t worry—you can adapt! For example, a spoon can replace a cookie scoop, and wax paper can stand in for parchment paper.

How to Make Double Peanut Butter Cookie Bites

1. Preheat your oven: Set it to 350°F (175°C) and line two baking sheets with parchment paper.
2. Make the dough: Cream 1/2 cup (115g) softened butter with 1/2 cup (100g) brown sugar and 1/4 cup (50g) granulated sugar until light and fluffy. Add 1/2 cup (125g) peanut butter, 1 egg, and 1 teaspoon vanilla extract. Mix well.
3. Add dry ingredients: In a separate bowl, whisk together 1 1/4 cups (160g) all-purpose flour, 1/2 teaspoon baking powder, and 1/4 teaspoon salt. Gradually add the dry mixture to the wet ingredients, mixing until just combined.
4. Chill the dough: Cover the bowl and refrigerate for 30 minutes. This helps the cookies hold their shape.
5. Prepare the filling: Mix 1/4 cup (60g) peanut butter with 1/4 cup (30g) powdered sugar until smooth. Roll into small balls about the size of a marble.
6. Form the cookies: Scoop 1 tablespoon of dough, flatten it slightly, and place a peanut butter ball in the center. Fold the dough around the filling and roll into a ball.
7. Bake: Arrange the cookie balls on the prepared baking sheets, spacing them about 2 inches apart. Bake for 10-12 minutes, or until the cookies are lightly golden.
8. Cool: Let the cookies cool on the baking sheets for 5 minutes, then transfer to a cooling rack.

And voilà! Your Double Peanut Butter Cookie Bites are ready to enjoy.

Tips & Techniques for Perfect Cookie Bites

Here are some helpful hints to make your cookie bites even better:

• Chilling is key: Don’t skip chilling the dough—it prevents spreading and keeps the cookies soft.
• Don’t overbake: These cookies should be slightly soft in the center when you pull them from the oven. They’ll firm up as they cool.
• Use fresh peanut butter: If your peanut butter has been sitting in the pantry for months, it might affect the flavor and texture.
• Test a batch: If you’re unsure about baking time, bake a few test cookies first before doing the entire batch.

Variations & Adaptations

Want to mix things up? Here are some fun variations:

• Chocolate Lovers: Add mini chocolate chips to the dough or drizzle melted chocolate over the baked cookies.
• Nut-Free Option: Swap peanut butter for sunflower seed butter for a similar flavor without the allergens.
• Seasonal Twist: Add a pinch of cinnamon or nutmeg to the dough for a cozy fall vibe.

I’ve also tried adding a tiny dollop of jam to the peanut butter filling for a PB&J-inspired version—it’s divine!

Serving & Storage Suggestions

These cookie bites are best served at room temperature, paired with a cold glass of milk or a warm cup of tea. For presentation, pile them onto a pretty plate or tuck them into a decorative tin for gifting.

Store leftovers in an airtight container at room temperature for up to 5 days. For longer storage, freeze them for up to 2 months. To reheat, pop them in the microwave for 10-15 seconds or let them thaw naturally.

Nutritional Information & Benefits

Each cookie bite is approximately 120 calories, with 6g of fat, 14g of carbs, and 3g of protein. Peanut butter provides healthy fats and protein, making these cookies a more satisfying treat than most sugary snacks.

If you’re looking for a gluten-free or vegan option, the substitutions mentioned above make it easy to adapt the recipe to suit your dietary needs.

Conclusion

Double Peanut Butter Cookie Bites are everything you love about peanut butter in a fun, bite-sized form. Whether you’re looking for an indulgent snack, a holiday treat, or a creative dessert, this recipe delivers every time.

I love making these for friends and family, and they always disappear in minutes. So, grab your mixing bowl and get baking—you won’t regret it! If you try this recipe, let me know how it turns out in the comments below. Happy baking!

FAQs

Can I use crunchy peanut butter?

Yes, but keep in mind that the filling may not be as smooth. Crunchy peanut butter adds texture to the cookies, which some people love!

Do I need to chill the dough?

Absolutely! Chilling prevents the cookies from spreading too much and ensures a soft, chewy texture.

Can I freeze the dough?

Yes! Roll the dough into balls and freeze them on a baking sheet. Once firm, transfer them to a freezer bag. Bake directly from frozen, adding 1-2 minutes to the baking time.

What’s the best way to store these cookies?

Keep them in an airtight container at room temperature for up to 5 days or freeze them for up to 2 months.

Can I use almond butter instead of peanut butter?

Definitely! Almond butter works well and gives the cookies a slightly different flavor profile.

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