This homemade Reese’s Peanut Butter Cups recipe will satisfy your peanut butter cup craving in only 15 minutes. They taste just like the real thing!
This recipe has been in our family for a long time. It was a recipe originally made by our grandma years ago and it is still a favorite today! These homemade Reese’s Peanut Butter Cups are so easy to make and they are always a crowd-pleaser. The filling has the exact same texture as the peanut butter cups that you can buy in the store, but it tastes so much better because it is homemade!
A few quick notes about this recipe
- You can use chocolate melts instead of chocolate chips, but the outer “shell” part won’t be quite as soft like the Reese’s peanut butter cups in the store. They will be a little harder, but they will still taste just fine.
- When you are “painting” the chocolate in the cups it really doesn’t need to be perfect. It just makes it so the “shell” covers the filling completely. Have some extra chocolate chips (or melts) on hand, just in case you need more to cover the peanut butter filling. It seems like every time I make this, the amount of chocolate that I use varies.
- Once these are made and hardened, there is no need to refrigerate them. You can leave them at room temperature until ready to eat. You are just going to love this recipe!
If you want to make things REALLY easy, you can make these “fondue” or “buckeye” style by shaping the peanut butter mixture into balls and just dipping them directly into the chocolate and placing them on wax paper. You will get the exact same taste but you won’t get the cool “Reese’s” look to them. If you are craving peanut butter and chocolate and don’t care about the look– this is a good option to satisfy your craving in about 5 minutes start-to-finish.
This homemade Reese's Peanut Butter Cups recipe will satisfy your peanut butter cup craving in only 15 minutes. They taste just like the real thing!
MY LATEST RECIPES- 3/4 c. graham crackers crushed, not quite a whole pack of graham crackers
- 1 c. powdered sugar
- 6 Tbsp. butter
- 9 oz. peanut butter either creamy or crunchy is fine
- 12 oz. chocolate chips you may want to have a little extra on hand just in case
- 4 Tbsp. butter
- In a medium-sized bowl, combine graham cracker crumbs and powdered sugar until well blended, set aside.
- In a microwave-safe measuring cup, heat butter and peanut butter together in microwave in 15 second increments until melted. Stir until combined and pour over graham cracker mixture. Stir until well combined, set aside.
- Melt half of the chocolate chips with half of the butter in a microwave safe bowl in the microwave in 15 second increments (stirring each time) until chocolate is melted. Place cupcake liners in cupcake tin (mini or regular depending on what size peanut butter cups you want to make-- makes about 36 mini cups or 12 full-sized cups).
- Using a paint brush (I used a flat brush about 1/2" wide), "paint" each cupcake liner with melted chocolate. Be sure to evenly coat the bottom and half way up each cup (if using the "mini" cupcake liners). If you are using full-size cupcake liners paint about 1/3 of the way up each cup. You don't need to paint it super thick, just enough so you don't see any of the liner underneath.
- Place in the refrigerator to cool for about 5 minutes or until chocolate hardens.
- Press about 1 tsp. of graham cracker mixture in each mini cup (about 1 Tbsp. for regular-sized cups) making sure the top is somewhat flat (it doesn't need to be perfect). Just make sure you don't go above where you "painted" the chocolate on the cup.
- Add remaining chocolate chips to remaining melted chocolate in the microwave-safe bowl and melt together with remaining butter (stirring every 15 seconds).
- Spoon a little chocolate over each peanut butter cup until the peanut butter filling is completely covered (you can lightly shake or tap the cupcake pan to even out the chocolate over the filling). You want the top of the peanut butter cup to look completely flat.
- Place in refrigerator or cool area until chocolate hardens, then serve!
More Reese’s Recipes
If you love the taste of Reese’s peanut butter cups and candies, check out these delicious recipes!
- Really Reese’s Cookies – With three different types of Reese’s candies, these are REALLY REESE’S Cookies! Chocolate and peanut butter in every delicious bite.
- Chocolate Peanut Butter Fudge Swirl – This fudge is so easy to make and it is incredibly delicious! It tasted like a Reese’s Peanut Butter Cup in fudge form.
- Peanut Butter Cup Rice Krispie Treats – It’s so easy to turn a traditional Rice Krispie Treats into Peanut Butter Cup Rice Krispie Treats. Creamy peanut butter and mini Reese’s cups make it an extra special treat!
- Candy Bar Hot Chocolate – You’ve got to try this Reese’s Hot Chocolate. It is amazing how a little peanut butter can give a creamier, richer taste to hot cocoa!
- Reese’s Peanut Butter Cup Cake – This cake is so fun! It is a round cake that looks and tastes just like a giant Reese’s Peanut Butter Cup!
Gracie | Craftily Baking says
Wow! This sounds amazing!
Becca says
Would this work with the premade chocolate cups then put mix inside and chocolate on top?
Erica says
I don’t think I am familiar with pre-made chocolate cups. Are they just the chocolate shell? If so, I don’t see why they wouldn’t work. Basically in this recipe you are just making a chocolate shell and then adding everything to it. Do you have a link to the chocolate shells you are talking about?
Gracie | Craftily Baking says
How many peanut butter cups does this recipe make?
Mimi says
It makes about 36 cups if you’re using a mini cupcake pan, and about 12 if you use regular sized cups. =)
Athena says
Is Adams natural peanut butter or something like jiff better in regards to taste?
Echo says
I’ve always used Jif or Skippy Peanut Butter in this recipe. I haven’t tried it with a natural peanut butter. Thanks for asking!
Victoria says
I’m using chocolate syrup I just warm it cause it still works add a marshmallow and it makes it thick like chocolate chips
Amos says
I tried making these and the chocolate chips (Toll House) won’t melt in the microwave- they just turn into a solid mush, looking similar to an extra-thick mousse.
Echo says
Hi Amos, I’m sorry it didn’t turn out. Did you melt them with the butter? You do need to stir them every 15 seconds as they melt with the butter.
Elaine says
I have had trouble melting Nestlé Toll House chips ever since they went “all natural”. (I use them with butter to make frosting.) Can’t figure out what they changed, but can’t get them to work. I switched to generic (Walmart or Aldi brand) & have no problem. Might be something to try!
Matt says
It’s the butter. Once you add the butter it clots. I make Oreo balls a lot and never needed to add butter to the milk chocolate or Simi sweat chocolate. Receipt instructions need work. Or just might be trolling our sweet tooth.
Dena says
When I heated the chocolate and the butter together, instead of it being nice and creammy, it hardened. I still managed to get chocolate in the paper cups and the cups came awesomely. They tasted just like a Reese cup. How do i prevent the hardening next time?
Erica says
It definitely shouldn’t be hardening. You could try using a little more oil or butter to get that creamy consistency, but don’t use too much because you want it to harden eventually when cooled. Hope this helps!
Suzanne says
Try using 1/2 nestle choc chips and 1/2 hershey bar. That’s what I do for coconut balls and pb balls to get a smooth consistency.
Kayla Crandall says
This recipe is the best! I used the peanut butter filling for my Peanut Butter Cake Pops and it turned out delicious! Also credited you guys in my blog. So thank you so much this is a big hit!
https://cakepopsbykay.wordpress.com/2017/02/17/prime-peanut-butter-pops/
Echo says
Thank you, Kayla! We’re glad you like the recipe!
Margaret Worsham says
Are you using semi sweet chocolate chips or milk chocolate chips?
Erica says
Semi-sweet.. just because they seem to harden better than milk chocolate
Cynthia says
How much butter do I need bc the recipe says 6 tablespoons but the other page says 10.
Favorite Family Recipes says
What other page are you referring to? We usually only use 6… hope this helps!
Tammy Lewis Chaney says
In the recipe, the 6 tablespoons you stated. However, the last ingredient lists an additional 4 tablespoons. Which I’m sure is the 10 the above commenter is referring to. It is somewhat confusing.
Favorite Family Recipes says
You mix 6 Tbsp with the peanut butter at the beginning and then 4 with the chocolate chips (you use 2 Tbsp with each batch of chocolate chips, making 4 total) sorry so confusing. I will try to clear it up in the recipe.
Kim says
just to be specific…How much butter to peanut butter mix and chic chip mix. Its a little confusing.
Favorite Family Recipes says
You mix 6 Tbsp with the peanut butter at the beginning and then 4 with the chocolate chips (you use 2 Tbsp with each batch of chocolate chips, making 4 total) sorry so confusing. I will try to clear it up in the recipe.
Carol says
What is the purpose of the graham cracker crumbs?
Favorite Family Recipes says
It gives the peanut butter a little more texture, more similar to the real Reese’s cups. Plus if it is just straight up PB it kind of makes a gooey mess.
Billie says
So yummy!! Just made. Thank you!!
Favorite Family Recipes says
So glad you liked these! Thanks for the 5 stars!
Beth says
This recipe needed tweaking. Nine oz of peanut butter is too much. You only need about 1/3 of the ingredients for the PB filling. As for the chocolate: no need for the butter. It separates as you try to melt in the microwave. Just put chocolate chips in the microwave and start with 30 second intervals. Stir between until melted, only took me two 30-second intervals. I used Hershey brand milk chocolate chips. As for the PB filling: don’t prepare and set aside. Melt the chocolate, spread in cups. While they are hardening in the fridge, make the PB filling.
Lottie says
do you have to use crackers, like would it taste the same without them? dey dont sell graham crakers were i live.
Lottie says
They*
Favorite Family Recipes says
You don’t NEED to use the crackers, it just gives them the Reese’s texture. You can use crushed ginger snaps, Nilla wafers, or even animal crackers. You can also leave them out if you absolutely need to. Hope this helps!
Shauna says
Do you have a peanut butter cup video tutorial
Favorite Family Recipes says
Not yet, but we can put it on our list of videos to do! Keep following our Facebook page to see when it is available! Thanks for the suggestion!
Pauline says
I modified a little…..reduced the PB by 1/4 cup and added 1/2 cup Reeses baking chips when melting the butter. It gives a little firmer set than with all the PB. Don’t forget to reduce the sugar too or they get realllly sweet. I used dark chocolate chips instead of semi or milk. Husband approved!
Favorite Family Recipes says
Thank you for sharing your adjustments! LOVE the idea of using dark chocolate. Totally a dark chocolate lover, myself 🙂
Rachelle says
I must be missing something, but I don’t see where it says how much peanut butter you put into each cup?
Favorite Family Recipes says
You mix the peanut butter with the graham crackers and put about 1 tsp of that mixture in the mini-sized cups, a scant Tablespoon in regular-sized. Hope this helps!
Rachelle says
Yes, thank you. I missed that at first! As a side note I used Sun butter instead of peanut butter (I’m allergic). They were awesome and a big hit with family and friends. Thank you!!
Victoria says
I used chocolate syrup it is working takes hours to harden but it works. Ur directions aren’t clear u need a video stop woofing about other recipes and finish this one. Thank you happy mother’s day