Homemade Reese’s Peanut Butter Cups

4.71 from 27 votes
127 Comments

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This homemade Reese’s Peanut Butter Cups recipe will satisfy your peanut butter cravings in just minutes, and they taste just like the real thing!

homemade peanut butter cups on a wood board with a bite taken out of one peanut butter cup

Homemade Reeses’s Peanut Butter Cups, A Family Tradition

We love our peanut butter cups in our family, and take them quite seriously. This homemade Reese’s Peanut Butter Cups recipe came from our grandma, who made them for us for years. The filling has the same creamy texture as the candy you buy at the store, with rich, sweet chocolate on the outside. But these taste even better, because they’re homemade!

What Kind of Chocolate Should I Use for the Homemade Reese’s Peanut Butter Cups Shell?

While this homemade peanut butter cups recipe calls for chocolate chips (either milk or semi-sweet works great) you can use chocolate melts instead. It won’t be quite as soft as the chocolate on the store-bought brand, but they’ll still taste chocolatey and delicious!

Do Homemade Reese’s Peanut Butter Cups Need to Be Refrigerated?

Once the chocolate shell has hardened, there is no need to refrigerate these peanut butter cups. You can store them at room temperature until ready to eat! But if you’re like me and you happen to love cold chocolate, pop a few in the refrigerator. Perhaps hide them behind the veggies so nobody but you knows they’re there!

How Do I Get This Recipe to Look Like Reese’s Peanut Butter Cups?

They may look fancy, but making these into cute cups couldn’t be easier.

  • Place cupcake liners into a mini cupcake pan, or regular cupcake pan, depending on how large you want your homemade peanut butter cups.
  • Using a paint brush (I like to use a flat brush, about an inch or so wide) paint melted chocolate on the inside of each cupcake liner until about halfway up.
  • Place them in the refrigerator to cool.
  • Then, put a ball of peanut butter cup mixture into each cup (see recipe for instructions below) and top with more melted chocolate.
  • The amount of chocolate needed tends to vary each time, so keep a few extra chocolate chips on hand if you need a bit more.

A Quicker Method for Homemade Reese’s PB Cups

If you don’t have a lot of time or patience to create the “cups” in the Reese’s Peanut Butter Cups, you can make things a bit easier on your self. Here’s how:

  1. You can make these “fondue” or “buckeye” style by first rolling the peanut butter mixture into balls.
  2. Next, dip them directly into the melted chocolate.
  3. Then, place them on wax paper to cool and harden. You will get the exact same taste and it’ll only take you about five minutes!

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!
homemade peanut butter cups on a wood board

Homemade Reeses Peanut Butter Cups

4.71 from 27 votes
This homemade Reese’s Peanut Butter Cups recipe will satisfy your peanut butter cravings in just minutes, and they taste just like the real thing!
Prep Time 15 mins
Cook Time 0 mins
Refrigerate 30 mins
Total Time 45 mins
Course candy
Cuisine American
Servings 18

Video

Ingredients

Instructions

  • In a medium-sized bowl, combine graham cracker crumbs and powdered sugar until well blended. Set aside.
    In a microwave-safe measuring cup, heat 6 Tbsp butter and peanut butter together in microwave for 15 second increments until melted. Stir until combined and pour over graham cracker mixture. Continue to stir until well combined. Set aside.
    Mixing the filling for the Reeses Peanut Butter Cups
  • Melt half of the chocolate chips with 2 tablespoons of butter in a microwave safe bowl in the microwave for 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 18 full-sized cups).
    Melted Chocolate in a bowl
  • 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 ⅓ of the way up each cup.
    Tip: You don't need to paint the chocolate 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.
    Painting Chocolate into the liners for Reeses Peanut Butter Cups
  • Press about 1 teaspoon 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.
    Adding filling to the Reeses Peanut Butter Cups
  • Add remaining chocolate chips to remaining melted chocolate in the microwave-safe bowl and melt together with remaining 2 tablespoons 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.
    Reeses Peanut Butter Cups Cooling in pan
  • Place in refrigerator or cool area until chocolate hardens, then serve!
    Completion shot for the Reeses Peanut Butter Cups

Nutrition Information

Calories: 276kcalCarbohydrates: 25gProtein: 5gFat: 18gSaturated Fat: 8gCholesterol: 20mgSodium: 158mgPotassium: 99mgFiber: 1gSugar: 21gVitamin A: 237IUVitamin C: 1mgCalcium: 33mgIron: 1mg

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About the author

Erica Walker

Erica lives in Boise, Idaho with her husband, Jared, an attorney, and her beautiful three girls. Beyond the world of recipes, she loves adventuring with everything from kayaking, to cruising, to snowboarding and taking the family along for the thrill ride.

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Comments

  1. I’m confused. The recipe calls for “4 tbs butter divided” bit in the directions it says melt 6 tbs of butter to mix in peanut butter abs then calls for another 2 tbs to mix in the chocolate. So, unless I’m missing something, that’s a total of 8 tbs. Which is the typo?

    1. Butter is listed twice in the ingredient list – once for the peanut butter filling and one for the chocolate.

    2. 5 stars
      Looks like you melt 2T of butter with 6oz of the the chocolate chips in a bowl. Then in step 5 you do the remaining 6oz chocolate chips with the remaining 2T of butter in the same bowl that you used. It was a little confusing to me too. It seems you could melt all the chocolate chips and butter in one step. Oh well 🙂 this was delicious though. I omitted some of the powdered sugar though.

  2. I know this is a “family friendly” bog, but I swapped out normal butter with my home made medicated budder, and these turned out AMAZING. The pb & chocolate flavors were just perfect for balancing out the herbal flavors from the “medication”
    Definitely my new go-to when I’m tired of the typical baked goods!

  3. 5 stars
    I used semi sweet chocolate chips but I would suggest that you use milk chocolate chips because semi sweet made it kind of bitter otherwise the recipe was good

  4. 3 stars
    They’re good! But I didn’t get a wow factor on taste. Like the eye roll when something is so delicious. Once they were put together the peanut butter just didn’t seem right with Graham in it. I may try again using milk chocolate and using a bar vs chocolate chips. Fun to make though!

  5. Can you use coconut oil instead of butter for this recipe? I know they are 1:1 with each other. I just wanted to double check

    1. Yes you can! It might change the flavor a little bit, but if you like coconut that should be fine!

  6. 5 stars
    Taste like the Reeses Peanut Butter Cups you buy in the store. Easy to make. I made them exactly as the recipe said. I used Ghirardelli dark chocolate melts instead of chocolate chips because that was what I had on hand. The chocolate was harder but still very good. Next time I make them I will crush my Graham crackers finer. I crushed them like you would for a pie crust, so If you like the Crunchy Reeses Peanut Butter cups than crush them for a pie crust. I had some filling left over and put in the refrigerator – plan to warm it up and make more cups another day. Will let you know if they are as good as the ones I just made.

  7. Try crushing Nutter Butter cookies instead of graham crackers.. put a little carmel in the bottom of the cup, before the peanut butter mixture… Your welcome!!

  8. 3 stars
    Really good I’m Irish we don’t have Graham crackers so I used digestive biscuits the only thing is adding butter splits the chocolate and makes it harder to spread

  9. 5 stars
    It’s dangerous for me to know this recipe! I will want to make them everyday! They are so good & taste even better than the store bought ones!

  10. 5 stars
    I had 1/4 the amount of dark chocolate in the house leftover from another recipe so I quartered this recipe and made in mini cups. Tasted like the real thing. I must admit I was skeptical about the addition of graham crackers but that did the trick!

      1. It depends on how warm it is where you are storing them. I would suggest keeping them in the fridge to maintain their shape!

    1. 4 stars
      Although it is not mentioned in the recipe; I think that the quality of the chocolate is critical here. (I guess for experienced bakers/cooks, it’s so obvious that it’s not worth mentioning. LOL). I used inexpensive chocolate chips from Smart and Final. They have always been fine to use in Ch. Chip cookies. But here, there was no place to “hide” the inferior taste. Next time, I’ll happily spend the extra money to buy a much higher quality of chocolate…the “filling” part was indeed delicious and easy to prepare.

      1. Thank you for your comment. Yes! the quality of chocolate makes all the difference. I’m glad you liked the filling!

    1. No, Nutella has a thinner consistency than peanut butter. I’m not sure if it will set up the same. Thank you for asking!

  11. 5 stars
    I feel like I did something wrong. I melted the butter and chocolate chips in the microwave, stirring every 15 seconds, but instead of becoming liquidy and easy to pour, it became a crumbly goo. It was really hard to spread evenly, did this happen to anyone else?
    The end result was delicious, though.

    1. Chocolate is so tricky! When I melt chocolate in the microwave I usually stop cooking it when there are still a few unmelted chunks. Then, I keep stirring until everything is melted and smooth. If you overheat it even a little bit it will harden and become crumbly, as you explained. I’m glad they still turned out delicious!

      1. 4 stars
        I had the same issue where the chocolate turned to more like a dough consistency. As the previous person suggested, the butter mixing with some chocolate brands (I used Ghirardelli) does’t work well if the water content in the butter is high, so I use coconut oil instead.
        1 Tablespoon of Coconut oil per bowl with the chocolate in place of the 2 Tablespoons of butter per bowl. Works beautifully. Hope this helps your readers.

    2. if the chocolate comes into contact with even a drop of water, it will turn out like yours. Butter has a lot of water content. You might try using Crisco instead, or a mixture of half Crisco and half butter. I wouldn’t use oleo. An activated carbon is frequently used for decolorizing, deodorizing and purifying the fatty acids and derived chemicals to make it. I’m no chemist, but I have heard that it is a very few
      molecules more and it’s actually plastic!

    3. When melting chocolate in the microwave you have to use 50% power. Or sometimes you can half the time, stir, then the other half of time and stir. That takes longer.

    4. You may have burned the chocolate or the addition of butter took the fat from the chocolate and made it split is suggest using a Bain maire

  12. 5 stars
    Took me 2 hours to make these! They are freezing right now, cant wait to eat them 🙂 the peanut butter concoction tasted good so Im assuming they will after they are done as well, thank you for this!

  13. 5 stars
    These look so delicious and fun to make! My daughter love anything chocolate and peanut butter! Can’t wait to make these!

  14. I really want to try this recipe, but unfortunately, I do not have a microwave at all.
    Is there a way to modify this recipe to no microwave for those of us without one?

    1. Yes, you can boil a pot of water and then put a glass or other heat-safe bowl over the top of the pot and stir it until it is melted!

  15. 5 stars
    Yum. Everything I love about Reeses PB cups – without all the fakey additives that come from the real thing. These are delish!

  16. I made these and I got 60 minis. With a heaping teaspoon in each. Took alot longer than expected. They turned out good tho. But the butter made the chocolate hard. So I used oil.

  17. Is there anything I could use to replace the powdered sugar that still allows for the same consistency? I’m trying to make the homemade ones just a bit healthier… I was wondering if coconut flour (or just any flour) would work for this.

    1. That’s a good question– you could definitely try coconut flour but we have never tried that before so I can’t tell you for sure. If you try it, please come back and let us know how it turns out!

  18. 5 stars
    This is a very good recipe, the graham crackers give the cups a definite Reeses texture. One note, try using some salt. The original Reeses cups have a salty taste, it will also ehance the flavor of the chocolate. I use tempered coverture, specifically Valrhona milk chocolate. Put some chocolate in the cup add some of the peanut butter mixture in and push down on it causing the chocolate to move up the sides.. spoon or pipe chocolate on top to “cap” the cup. You shouldn’t have any problem of the chocolate seizing . Good luck, these are very good.

  19. once upon a time reeses made reverse peanut butter cups. chocolate fluffy on the inside with peanut butter chip coating instead of peanut butter fluffy with chocolate chip coatine. do you (or anybody out there) know how to make those??? since you cannot buy them any more and they were to die for i would love to learn how to make my own. please help. anyone??? they were soooo good…why they stopped making them is beond me.

    by the way these are great too…they were devoured so quickly………………

    1. I have never had a reverse Reese’s Peanut Butter Cup, but it sounds very good! Hopefully another reader will comment and we can find out if they have a recipe. We do have a cookie recipe that is like a reverse Reese’s peanut butter cup with peanut butter cookie on the outside and a delicious fudge filling on the inside. Here is the link: Peanut Butter Fudge Puddles

  20. 3 stars
    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

    1. You obviously wouldn’t follow the directions even if they were to your specifications, and honestly you shouldn’t even be allowed to rate the recipe seeing as you didn’t even use the correct ingredients… You should be ashamed of yourself for this comment. Anywho…The directions were easy to follow and these came out amazing! Thank you for the recipe!

    1. 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!

      1. 5 stars
        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!!

  21. 5 stars
    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!

    1. Thank you for sharing your adjustments! LOVE the idea of using dark chocolate. Totally a dark chocolate lover, myself 🙂

    1. 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!

    1. 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!

    2. I read somewhere, that if you add some of the peanut butter mixture in with the melted choc., the choc. coating won’t be hard when you bite into it. I tried this and it worked. It also makes them taste more like the Reeses peanut butter cups. No crackers of any kind need to be added to make them.

      1. Oooh that sounds good! I will have to try that next time I make them! Thank you for the recommendation.

  22. 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.

    1. 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.

    1. 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.

      1. 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.

        1. 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.

      2. The recipe I’m looking at says10T butter divided.
        I’m assuming6 for filling and4 for chocolate.
        Other folks having trouble with seizing is probably from the water in the butter which can be avoided by adding the butter after the chocolate has melted.

        1. Thanks for catching that, I just fixed the recipe so it says exactly how much butter to use where. Hope that helps!

          1. In reference to your butter amounts. I understand that’s 6 Tbsp with the Peanut Butter but originally until I read your comments I was confused on the amount to add to the chocolate mixture. You say to add 1/2 of the butter to the chocolate. Well if the recipe says 10 Tbsp of Butter that would be 5 Tbsp but I only have 4 Tbsp left since I used 6 of them already with the peanut butter. I think to further clarify this for bakers like myself, it would be easier to have it read, add 1/2 of the ‘remaining’ butter to the chocolate for each batch. Thanks!!!!!

          2. Hi Tracey- Sorry this has been so confusing. I have fixed the recipe so it makes more sense. Hope this helps!

  23. 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?

    1. 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!

    2. 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.

    3. Your microwave may be a higher voltage. That can make a difference in the time of melting. Try 1/2 the time of the recipe and they stir rapidly . Should be a creamy consistency then!

  24. 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.

    1. 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.

    2. 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!

        1. We haven’t tried it that way, but it sounds like it would be yummy! Let us know how it goes if you do try it!

    3. 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.

    4. I’m going to try add Reese’s pieces added in mine i love them to they taste so good and going to use paraffin wax to melt my chocolate chips

    5. If you warm them too quickly the chocolate scorches. Soften and stir in 30 second increments. I’ve done chocolate in the microwave for 30 years like this and no problems.

    1. 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!

      1. 5 stars
        I’m using chocolate syrup I just warm it cause it still works add a marshmallow and it makes it thick like chocolate chips

    1. 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?

          1. Thank you! I want to make these for Christmas and shape them into Christmas trees! I need to make them ahead of time!