While store-bought Reese’s cups are a treat, there’s something truly special about homemade Reese’s Peanut Butter cups. When you make your own, you control the ingredients, leading to a fresher, richer flavor that’s richer and creamier than the original.
This no-bake recipe is surprisingly simple and easy to customize. With just five basic ingredients, you can create a satisfying candy in your own kitchen that rivals—and often surpasses—the original.
How to Make Homemade Peanut Butter Cups
Follow these simple steps to create the perfect chocolate peanut butter cups.
Step 1: Prepare the Chocolate Shells
First, melt the chocolate chips using one of these two methods:
- Microwave Method: Place chocolate chips in a microwave-safe bowl. Heat in 30-second intervals, stirring between each, until the chocolate is smooth and glossy.
- Double Boiler Method: Place the chocolate in the top of a double boiler over simmering water. Stir continuously until it melts completely.
Arrange mini cupcake liners on a baking sheet or in a mini muffin tin and lightly mist them with cooking spray. Spoon enough melted chocolate into each liner to completely coat the bottom and sides.
You may need to use the back of a small spoon or your finger to “coax” the chocolate up the sides of the liner. Set the remaining melted chocolate aside for later.
Place the tray of chocolate-coated liners in the refrigerator for 5-10 minutes to allow the shells to set and firm up.
Step 2: Make the Peanut Butter Filling
While the shells are chilling, prepare the filling. In a separate, larger bowl, combine the creamy peanut butter and powdered sugar.
If the filling is too crumbly, add 4 tablespoons of the melted butter and mix with a spatula or an electric mixer on low speed until a thick, smooth filling forms. If needed, mix in another 1 to 2 tablespoons of melted butter until it reaches the right consistency.
Step 3: Assemble and Chill the Cups
Remove the chilled chocolate shells from the refrigerator. Pipe or spoon the peanut butter filling into each shell. (A Ziploc bag with the corner snipped off makes an easy and effective piping bag.)
To easily flatten the filling without it sticking, lightly dampen your fingertip with water and gently press the surface until it’s smooth.
Finish by pouring the remaining melted chocolate over the top, making sure the filling is completely covered. Gently tap the baking sheet on the counter to smooth the tops. Place the tray back in the refrigerator for at least 30 minutes, or until the chocolate is completely firm.
Tips for Perfect Peanut Butter Cups
Avoid common issues with these pro tips for picture-perfect results.
- Getting the Right Filling Consistency: If your filling seems too crumbly, add another tablespoon of softened butter. If it’s too runny or oily, add powdered sugar one tablespoon at a time until it becomes a firm, workable dough.
- Achieving a Smooth, Glossy Chocolate Shell: To prevent the cloudy or streaky look of “chocolate bloom,” add 1 teaspoon of coconut oil or vegetable shortening to your chocolate as it melts. This helps stabilize it and gives it a beautiful, glossy finish.
- Creating Clean Layers: For a distinct separation between the bottom chocolate and the filling, place the muffin tin in the fridge for 5-10 minutes after adding the bottom layer of chocolate. Once it’s slightly set, add your chilled peanut butter disc.
- For That Classic Ridged Look: The iconic ridges come from the liner itself. Be sure to use fluted paper liners in your muffin tin to get that professional, store-bought appearance.
Frequently Asked Questions
Can I use natural peanut butter for this recipe?
Yes, but you may need to adjust the recipe. Natural peanut butter is often runnier due to oil separation. Be sure to stir it very well first. You will likely need to add extra powdered sugar to achieve a firmer, less oily consistency for the filling.
More Ideas You'll Love
How can I achieve the creamy texture of the peanut butter filling similar to that of commercial peanut butter cups?
To get that signature creamy texture, I mix peanut butter with powdered sugar and softened butter until it’s super smooth. My usual ratio is about 1 cup peanut butter to ¾ cup powdered sugar and 2-3 tablespoons butter.
I blend it well—no lumps allowed. The powdered sugar melts right in, making it sweet and creamy. I try not to overmix, though, or it gets too dense.
What’s the best type of chocolate to use?
This comes down to personal preference!
Semi-Sweet Chocolate: Offers a classic, balanced flavor that isn’t too sweet.
Dark Chocolate: Provides a rich, intense flavor that contrasts beautifully with the sweet filling.
Milk Chocolate: Creates a sweeter, creamier candy very similar to the original Reese’s.
Semi-sweet hits that sweet spot for me—not too sweet, not too bitter. If you love a bolder flavor, dark chocolate is the way to go.
How do I store homemade peanut butter cups?
They are best kept in an airtight container in the refrigerator for up to 1 week. For longer storage, you can wrap them individually and place them in a freezer-safe bag. They will keep in the freezer for up to 2 months. Thaw in the fridge before enjoying.
How can I make this recipe vegan or gluten-free?
This recipe is naturally gluten-free! To make it vegan, simply use high-quality dairy-free chocolate chips and a plant-based butter substitute in the filling.
Can I use white chocolate or do a half-and-half version?
Absolutely! White chocolate works beautifully with this recipe. For a fun twist, you can create a layered or “half-and-half” look by using both white and milk/dark chocolate. Simply use one type for the bottom layer and the other for the top layer.
Why was my chocolate shell too hard to bite through?
This usually happens when using chocolate with a very high cocoa butter content (like some baking bars) without tempering it or adding any fat. The easiest solution is to add 1 teaspoon of coconut oil or shortening to your chocolate chips as they melt. This softens the chocolate just enough to create a shell that has a pleasant snap but is still easy to bite through, just like the original!
More Ideas You'll Love
Creative Twists & Fun Variations
While the classic recipe is a guaranteed crowd-pleaser, it’s also the perfect canvas for creativity. Here are some of our favorite fun variations to try on your next batch.
For a Salty & Crunchy Kick
- Pretzel Crunch: Finely crush 1/2 cup of pretzels and mix them into the peanut butter filling for an irresistible salty crunch in every bite.
- Flaky Sea Salt: A light sprinkle of flaky sea salt on top of the wet chocolate not only looks beautiful but also perfectly balances the sweetness.
- Crispy Crunch: For a texture similar to a Crunch bar, mix 1/4 cup of crispy rice cereal into the peanut butter filling.
Flavor & Filling Swaps
- Different Nut Butters: Swap the peanut butter for creamy almond butter, cashew butter, or even sunflower seed butter for a nut-free version.
- White Chocolate Delight: Use high-quality white chocolate chips for the shell for a sweeter, creamier candy that looks stunning.
- Mocha Cups: Add 1 teaspoon of instant espresso powder to the melting chocolate to give your cups a rich, sophisticated coffee flavor.
Holiday & Party Ideas
- Holiday Shapes: Use silicone molds shaped like hearts for Valentine’s Day, eggs for Easter, or trees for Christmas.
- Festive Toppings: Top the wet chocolate with colorful sprinkles, crushed peppermint candies, or toasted coconut to match any occasion.
Homemade Reese’s Peanut Butter Cups
Equipment
- Cooking spray
- Mini cupcake liners
Ingredients
- 16 oz creamy peanut butter
- 2 lb chocolate chips milk, semisweet or dark
- 1 1/2 cups powdered sugar
Instructions
- Melt Chocolate: Melt the chocolate chips in a double boiler or the microwave until smooth.
- Form Shells: Arrange mini cupcake liners on a baking sheet (lightly spray with cooking spray if desired). Spoon melted chocolate into each liner, coating the bottom and sides.
- Chill Shells: Refrigerate the chocolate-coated liners for 5-10 minutes until firm.
- Make Filling: While the shells chill, mix the peanut butter and powdered sugar until a thick, smooth filling forms. Add 2 tbsp melted butter if too crumbly.
- Fill the Shells: Pipe or spoon the peanut butter filling into the chilled chocolate shells. Lightly dampen a finger with water and gently press the filling to create a flat, even surface.
- Add Top Layer & Chill: Pour the remaining melted chocolate over the filling to cover it completely. Refrigerate for 30 minutes, or until the cups are fully set.
Thank You Jillee ❤️I REALLY LOVE ❤️ the cookie Resting Hint❗️I ALWAYS Wondered Why Some recipes Spread Out SO Much And Others Not, I Guess I DIDNT Realise It WAS RecipeAnd The Cookies Look GREAT ALSO And SO DOES Homemade PeanutButter Cup For Cookies ❗️G-d❤️Bless
Please log in or create a free account to comment.Yum!
Please log in or create a free account to comment.This is very similar to making Buckeyes – I melt a little paraffin in the melted chocolate and it makes the chocolate coating a little harder so the candies don’t melt so easily. I also mix a little vanilla in the peanut butter mixture
Please log in or create a free account to comment.I am going to try and use chocolate Hershey bars mixed with about 1-2 tablespoons of peanut butter. I make Peanut Butter Tandy cakes and this is what I use to top the bars.
I like the idea of making Reese’s Peanut Butter bars instead of cups. That may be less time consuming and hopefully get the same delicious results as the cups. I am thinking of using extra large loaf / bread pans. And using a thicker layer of chocolate on the bottom of pan.
Please log in or create a free account to comment.When I made peanut butter cups at Christmas I discovered a neat shortcut. Put the chocolate in one of those condiment bottles with the pointy nozzle (I got mine at walmart for about a dollar). you can melt it in that bottle and then just squeeze it into each cup. Super fast!
Please log in or create a free account to comment.My husband’s weakness is peanut butter cups…I start making these and I may never be able to leave the kitchen again!
Please log in or create a free account to comment.HI JILLIE, FORGIVE ME USING ALL CAPS, BUT REGULAR PRINT IS SO TINY I CANT READ IT. ANYWAY, I MADE YOUR RECIPE EXACTLY AS YOUR RECIPE CALLED FOR, HOWEVER , MY CHOC WAS SO HARD YOU COULD NOT BITE INTO THE CREAMY CENTER. I HAD TO CUT IT WITH A KNIFE TO SEE THE INSIDE AND JUST MELTED IT IN MY MOUTH. I COULD NOT JUST TAKE A BITE OF IT (AS ONE OF YOUR PICTURES SHOWS, SOMEONE EATING ONE AND IT SHOWS A BITE OUT OF IT) WHAT COULD I HAVE POSSIBLY HAVE DONE DIFFERENTLY TO THE CHOCOLATE TO MAKE IT SO HARD. I LOVE PEANUT BUTTER CUPS SO MUCH, AND I WAS THRILLED TO FIND YOUR RECIPE, BUT HOW CAN I HAVE THEM TURN OUT LIKE YOURS. I WOULD BE SO GRATEFUL IF YOU COULD TELL ME WHAT I DID WRONG AND RECTIFY IT, MILLION THANKS , LUCY
Please log in or create a free account to comment.Hi Lucy, did you eat them straight out of the refrigerator? I had to let mine sit at room temperature before I could take a bite out of them.
Please log in or create a free account to comment.Lucy, in response to your wondering why your choc. was hard, was it hard when you were dipping it into the liners..,if so you may have gotten water in the choc. & it will start to get hard. If that happens just add a small amt of oil to the choc. & it will get creamy again I melt my choc. in a small crock pot on low& it works well. I have been making these for yrs..along with almond joys & turtles. Hope this helps.
Please log in or create a free account to comment.OMG! Genius!!!!! This is my dad’s ultimate candy!…or,in his words,food. :) Mom is still trying to convince him that candy IS NOT FOOD!!!!! I tend to think like my dad…if it is edible and tastes good,it’s food allright! I am SO glad that somene FINALLY found a home made Reese’s peanut btter cups! THANK YOU!!! BUT ,there is a con…I am on a weight loss program.And this DOES NOT HELP!!!! Oh well,you need a treat every once in a while. ;) But,to make it less guilty every time I take a bite,what would you think about substituting coconut oil insted of butter?Tell me what you think.Well,baby’s crien’ so I should get a goin’! Ya”ll have a nice day!!!!!!!!!! ;)
Please log in or create a free account to comment.If you wanna make your chocolate have a little better quality flavor for all your chocolate candy-making, melt a single Hershey bar into your chocolate you’re using and stir it in thoroughly. It gives your candy a higher quality taste without the bigger price.
Please log in or create a free account to comment.Meow Meow: And for sanitary purposes, you can use a real cheap crafter’s paint brush to ‘paint’ the chocolate up on the sides rather than using a bare finger-it works, is sanitary and is quick/easy.
If you need them to set up quicker, once you’ve got them finished, pop the tray into the freezer for about 5 min-the chocolate will solidify quicker without freezing so you can continue a next batch quicker.
:) Hope that helps!
I just made these… in a cupcake pan, and had some left over peanut butter mixture so made a small pan of them too – for Reeses bars :) Thank you, thank you for all of the great tips and sharing such a fun, tasty, and simple recipe! (I’m thinking of making these and wrapping them in a candy dish and cellophane for a holiday hostess gift!)
Please log in or create a free account to comment.so I have a question? Can you use white chocolate with this and do kind of half and half?
Please log in or create a free account to comment.Sure!
Please log in or create a free account to comment.I make theses all the time. Especially after Easter to get rid of the solid Easter bunny chocolate. The thing I do differently is I roll up my peanut butter in small balls and lay them all out on parchment paper first. Then I just spoon in some chocolate ( still melted) lay in the peanut butter and completely cover with chocolate. No side work with the choc as it fills up the cup anyway. I put mine in a freezer til it’s set then in a plastic coveted container in the fridge. One treat is equililent to one bar !!!
Please log in or create a free account to comment.This is just like my mother in laws recipe except see rolled her peanut butter into little balls, she uses a bit more confectioner’s sugar. I like the idea of piping it in and I’ll try it this year. Everyone always looks forward to getting PB cups from me.
I put enough chocolate in the bottom of the cup so that when you add the peanut butter it squishes the chocolate up the sides and then just a small amount of chocolate on top finishes it off.
PS: you can get a block of chocolate from Trader Joe’s that melts great in the MW..
Please log in or create a free account to comment.I have been dying to try a similar recipe that mixes cream cheese into the peanut butter filling. Does anyone have any comments on that approach? There also must be an easier way to get the chocolate on the sides of the cups… Maybe flatten out the paper cups and press them into the melted chocolate – I don’t know. I’m just not crazy about smearing each cup with my fingers… it sounds awkward and messy.
Please log in or create a free account to comment.My wife and I tried these last night, making a half batch of the PB and 6 mini muffin cups. First, their delish. Second, we warmed the PB in the double boiler until it was semi melted, then just shook the tray a little to flatten it it. Now I need to find some smaller cups to make more.
Please log in or create a free account to comment.May try using ice cube trays. Just finished the peanut butter filling, only to find out I don’t have enough mini cupcake cups.
Please log in or create a free account to comment.YOU are awesome!! been looking for a recipe for a long time (a good one!)
Please log in or create a free account to comment.Okay. Here’s a version that will be a hit for a certain portion of the population: follow the instructions as shown, except use regular cupcake liners, filling using only enough chocolate in the first step to bring the chocolate up about 1/2 to 3/4 inches up the cup’s sides. After putting a nice layer of the peanut filing in, drop in a thin slice of banana on top of the peanut butter, then top with the chocolate. … Peanut butter & chocolate is great but peanut butter, chocolate & banana is fantastic.
Please log in or create a free account to comment.I am a huge Reese’s fan and this is my first time making them. I used cashews instead of peanut butter and this is HORRIBLE!! I made just the filling alone (taste it) and I am addicted! This is way better than Reese’s cup. I don’t know if I am going to be able to finish thank you so much for the recipe.
Please log in or create a free account to comment.just thought I would let you guy know try wowbutter if you have peanut allergies
Please log in or create a free account to comment.on average how much does the recipe yeild?
Please log in or create a free account to comment.Hi Irene….the recipe should yield about 55 mini peanut butter cups. :-)
Please log in or create a free account to comment.Oh. My. Gosh. These were INCREDIBLE. Found the recipe on Pinterest and knew I had to try. Thank you so much for sharing!!
Please log in or create a free account to comment.Hopefully these work because i have to do a project on these and make a video, wish me luck!!!
Please log in or create a free account to comment.As promised I did try a low carb version and they came out wonderfully! Thank you Jillee!
http://thedomesticbabe.com/blog/2012/04/24/low-carb-homemade-reeses-peanut-butter-cups/
Please log in or create a free account to comment.your links are not working
Please log in or create a free account to comment.These called to me, and I had to make them this weekend. YUM! Got to customize for my taste — more peanut butter:chocolate ratio, and used dark chocolate. Made WAY too many, so co-workers will be loving me today. Next time I’m trying white chocolate — or maybe white/dark chocolate combo! Would love to hear how the Splenda version worked.
Please log in or create a free account to comment.Thank you so much for this post. I tried these over the weekend and they were a huge hit! My hubby said they are brilliant…needless to say I’ll be making more soon!
Please log in or create a free account to comment.Those look wonderful! And I can make them with white chocolate chips for my niece who can’t have chocolate! Cool!
Please log in or create a free account to comment.Um, AWESOME!
Please log in or create a free account to comment.YUM! Looks pretty easy too. This recipe may get me in trouble;)
Please log in or create a free account to comment.one thing I read somewhere else, and 1/2 experimented with myself (ha) is that if you aren’t using all natural peanut butter (just peanuts!) then you won’t get the dry-ish, crunchy texture that you get with real Reese’s… so if you’re using sweetened peanut butter you can add crushed graham crackers to get that unique Reese’s texture!
Please log in or create a free account to comment.These do look yummy and I usually don’t eat candies with PB unless there is nothing else available! And take Kim’s suggestion about using a paint brush, especially to get the chocolate up the sides of the cup, that’s the easiest way to do it! Thanks for the recipe!
Please log in or create a free account to comment.These look so yummy and easy. How many does one batch make?
Please log in or create a free account to comment.Looks fun and yummy. I am going to try a low carb version using almond butter, Splenda and sugar free chocolate chips. Thanks for sharing!
Please log in or create a free account to comment.Been making these for years. But I’m a little lazy. I don’t use the little cupcake papers. I just use a pastry brush (1 inch paint brush I use for pastry) and paint the melted chocolate on to the muffin pan (big reeses pieces) or the mini muffin pans. Paint the chocolate on the tops. Pop them in the freezer and pop them out of the pan. Fast and easy “fix”.
Please log in or create a free account to comment.I’d love to have some ideas on how to make these with a mint filling. Wal-mart used to sell these and I’d pop them in the freezer and eat them cold. They don’t make them anymore :(
Please log in or create a free account to comment.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
Please log in or create a free account to comment.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!
Please log in or create a free account to comment.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!
Please log in or create a free account to comment.Fernanda: Have you tried almond butter? I’ve seen recipes that used natural almond butter instead of peanut butter.
Please log in or create a free account to comment.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?
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.
Please log in or create a free account to comment.Oh ya. We freeze our PB balls before chocolate dipping them.
If only I liked peanut butter ! :(
Please log in or create a free account to comment.Will try to make this for my husband – he will love them!
Put a rolo candy in the middle–chocolate and caramel–that can’t be wrong!
Please log in or create a free account to comment.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.
Please log in or create a free account to comment.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!
Please log in or create a free account to comment.Deborah
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!
Please log in or create a free account to comment.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.
Please log in or create a free account to comment.salivating!!!
Please log in or create a free account to comment.