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.
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!!!
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