Homemade “Reese’s” Peanut Butter Cups

I really don’t know what got into me! I can count on a couple of fingers the times I’ve attempted to make homemade candy in my life! But for some reason, when I saw this recipe for Peanut Butter cups on Rad Megan, it was like I was being pulled by an unseen force field into the kitchen to make them!

It might have something to do with the fact that Reese’s Peanut Butter cups/eggs/hearts/Christmas trees, etc are my all-time favorite kind of candy….AND while I’ve seen many “recipes” for making a homemade version of them, I’ve never actually found one that I thought was something I could actually make!

While there is SOME finesse required when attempting to make these…the recipe and method couldn’t be easier! Not to mention you probably have all the ingredients in your kitchen cupboards right now. (I know I did!)

“Reese’s” Peanut Butter Cups

Adapted from: RadMegan


1 16-oz jar if creamy Natural Jif peanut butter (or use whatever you have)
1 2-lb bag (or 2 1-lb bags) of high quality chocolate chips, milk or dark (we’re a MILK chocolate sorta family)
1 1/2 cups powdered sugar
4-6 Tablespoons melted butter
Cooking Spray
Mini Cupcake Papers

Melt butter in microwave. Empty the peanut butter into a bowl and stir in the powdered sugar. Mix in 4 Tablespoons of melted butter. If it seems a little dry and crumbly, add another 1 to 2 Tablespoons of melted butter. Just enough to make into a thick, smooth filling. Set aside.


Melt the chocolate in a double boiler (or the microwave), stirring often until it becomes smooth and velvety.

Arrange your cupcake papers onto a baking sheet and lightly mist with cooking spray. (I used my mini muffin pans.)

Spoon the melted chocolate into the cupcake papers, coating the bottoms and sides entirely. I had to use one finger to “coax” the chocolate up the sides of the cupcake wrapper. Set the extra chocolate aside.


Once all cupcake papers are coated, place the tray in the refrigerator to cool for about five to ten minutes.


Pipe or spoon the peanut butter mixture into the cooled chocolate cups. I used a Ziploc bag to pipe the mixture into the cups…SO fast and easy that way!


When all the chocolate cups are filled, dip one finger into some water and then press down on each glob of filling to flatten a bit. Then spoon the remaining melted chocolate over the top of the peanut butter and place the tray back in the refrigerator for another 30-minutes to set completely. Recipe should yield about 55 mini peanut butter cups.


I’m going to try and refrain from gushing too much over these things….but….from the bottom of my heart….I have to say….these are D E L I C I O U S ! ! ! !  The peanut butter filling is soooooooo creamy and each splendid little bite is the perfect ratio of chocolate to peanut butter. (A crucial part of what makes this candy SO darn popular and appealing!)

Hopefully that wasn’t too gushy….but you can be certain it was SINCERE! :-)


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  1. says

    I swear you must have been in my head. I <3 anything with chocolate and peanut butter. The mini-cups are my favorite of the Reese's PB, because of the perfect ratio. Although my all time favorite chocolate/PB candy actually is Gertrudes smidgens. If they enter my house I hide them and eat them all by myself. I will def be tring these. Thanks for sharing.

  2. says

    Believe it or not, my 6 yr old grandson does NOT eat sweets of any kind (no cookies, cake, pie or candy!) EXCEPT for Reese’s Peanut Butter Cups. I love cooking and baking with him, but get a little frustrated when he won’t eat what we bake. So this is the perfect recipe for us! I know we’ll have a wonderful afternoon making these together. Thanks for the recipe!

  3. says

    Oh. My. Word! These look and sound so yummy! I think I’d eat the whole batch if I made them. I’m pinning this though. I think I’ll make them for Christmas. I’ll be dreaming of them all year!

    Have a great week!

  4. says

    I am soooo making these! I have seen recipes for them lately and all of them call for coconut oil, which I do not have in my pantry and really don’t want to go out and hunt for. I have all of these ingredients already….. yay! I have a nephew who is a Reeses Peanut Butter Cup freak, so I will make them the next time he visits and see if I can get his seal of approval! Thanks so much for sharing this.

  5. says

    Fernanda: Have you tried almond butter? I’ve seen recipes that used natural almond butter instead of peanut butter.
    I’m actually not a fan of Reese’s Pb cups since the filling seems “grainy” to me, but these look great & very easy. We are having a family dinner this weekend and I might try these. How many candies does this recipe make?

    • Lala says

      Almond bitter would make them more grainy. I make these every Christmas. Only Iakenround balls of the PB mixture and 3/4 dip in melted chocolate (veg shortening added) we call them Buckeyes.

      Anyways. Back to my point of replying. If you use creamy butter at room temp and whip the heck out of it with electric beaters, add the PB and powdered sugar in alternating 1/3′s I guarantee you that they will not be grainy at all.

  6. Gabbie says

    I’m SO going to do this for Mothers Day! I’m not a Reese’s gal, but my mom is so this would be PERFECT! Thank you so much for posting this!

  7. jodi says

    Reeses peanut butter cups are my weakness! I can’t wait to try this out especially with the freshly ground almond butter I just discovered at Whole Foods, Thank you! I just love all your blog posts, keep em coming Jillee!

  8. says

    These look like an awesome project for this weekend! My hubby and I are low carb so will be using sugarfree chocolate chips and Stevia (cup for cup powdered) inplace of the powdered sugar. Will review this low carb version on my blog :D