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These homemade Reese’s Peanut Butter Cups have layers of smooth chocolate wrapped around a sweet, creamy peanut butter filling. The graham cracker crumbs give the center that familiar Reese’s texture, and you can make a whole batch with just a few simple ingredients.
5 Star Reviews ⭐️⭐️⭐️⭐️⭐️
“I just finished making these and will surprise my family with them on Thanksgiving. I can not believe how much they taste like Reece’s! Thank you so much!” – Misty
“Spot on!! Even better. The secret is the graham cracker crumbs. I will never feel the need to buy a Reese’s again” – Emma
“Wow!! I made these and they are indeed better than Reese’s! The peanut butter filling is absolutely delicious….GIVE THESE A TRY, you will not be disappointed!” – Cheryl
Why I Love These Peanut Butter Cups
We love peanut butter cups in our family, and we take them pretty seriously. This homemade Reese’s Peanut Butter Cups recipe came from my grandma, who made them for years.
What makes this recipe so good is the filling. The graham cracker crumbs add just enough texture to make the center taste more like the candy you buy at the store instead of plain sweetened peanut butter. The outside is covered in rich chocolate that stays slightly soft, just like a classic Reese’s cup.
I love making these for Halloween, Christmas, Valentine’s Day, Easter, and homemade gifts. I also like keeping a batch in the freezer for those times when I need a little chocolate and peanut butter treat.
🩷Erica
Table of Contents
- 5 Star Reviews ⭐️⭐️⭐️⭐️⭐️
- Why I Love These Peanut Butter Cups
- Ingredients You’ll Need
- Ingredient Additions and Substitutions
- Equipment You’ll Need
- How to Make Reese’s Peanut Butter Cups
- Other Ways to Make Homemade Peanut Butter Cups
- Recipe Tips
- Frequently Asked Questions
- Make Ahead and Storage
- Pairing Ideas
- More Peanut Butter and Chocolate Recipes
- Reese’s Peanut Butter Cups Recipe
Ingredients You’ll Need
- Peanut butter: I use regular creamy peanut butter for the smoothest filling, but crunchy peanut butter can be used if you like more texture.
- Graham cracker crumbs: Finely crushed graham crackers help hold the filling together and give it that familiar Reese’s-style texture.
- Powdered sugar: This sweetens the peanut butter mixture and helps it become firm enough to press into the cups.
- Butter: Butter is mixed into the peanut butter filling and chocolate coating to keep both layers rich and smooth.
- Chocolate chips: Use good-quality chocolate that you enjoy eating on its own because the flavor really stands out in this recipe. Semi-sweet chocolate balances the sweet filling, but milk chocolate, dark chocolate, or a combination also works well.
Ingredient Additions and Substitutions
This homemade peanut butter cups recipe is easy to adjust depending on the flavor and texture you prefer.
- Milk chocolate: Use milk chocolate chips for a sweeter coating that tastes closer to traditional Reese’s Peanut Butter Cups.
- Dark chocolate: Dark chocolate creates a firmer coating and balances the sweet peanut butter filling.
- Mixed chocolate: Try half milk chocolate and half semi-sweet chocolate for a good balance of sweetness and rich chocolate flavor.
- White chocolate: Use white chocolate chips or melting wafers for a sweeter variation.
- Different nut butters: Creamy almond butter or cashew butter can be substituted for the peanut butter. The flavor and texture may be slightly different.
- Peanut-free option: Sunflower seed butter or soy-based WowButter can be used, but check every ingredient label if you are preparing these for someone with a peanut allergy.
- Gluten-free: Replace the regular graham crackers with certified gluten-free graham crackers.
- Candy pieces: Add mini M&M’s, Reese’s Pieces, chopped peanuts, or toffee bits to the filling.
- Salted chocolate: Sprinkle a small amount of flaky sea salt over the chocolate before it sets.
- Caramel or jam: Add a very thin layer of caramel or raspberry jam between the peanut butter and top chocolate layer.
Equipment You’ll Need
- Muffin tin or mini muffin tin
- Cupcake liners or silicone candy molds
- Microwave-safe bowls or a double boiler
- Food-safe pastry brush or a brand-new brush reserved only for food
- Mixing bowl and spoon or small spatula
How to Make Reese’s Peanut Butter Cups
- Make the bottom chocolate layer. Melt half of the chocolate chips with part of the butter in 15-second intervals, stirring after each interval. Place liners in a muffin tin and brush the melted chocolate over the bottom and slightly up the sides. Refrigerate for about 5 minutes.
- Prepare the peanut butter filling. Combine the graham cracker crumbs and powdered sugar. Melt the peanut butter with the butter, then stir it into the graham cracker mixture until everything is evenly combined.
- Add the peanut butter layer. Press the peanut butter filling over the hardened chocolate. Keep the filling below the top edge of the chocolate coating so it can be completely covered.
- Melt the remaining chocolate. Add the remaining chocolate chips and butter to the bowl of melted chocolate. Microwave in 15-second intervals, stirring frequently, until smooth.
- Cover the filling. Spoon melted chocolate over each cup until the peanut butter filling is completely covered. Gently tap the muffin tin against the counter to smooth the tops and remove air pockets.
- Chill until set. Refrigerate the peanut butter cups for about 20 minutes, or until the chocolate is firm and no longer shiny. Remove them from the liners and serve.
Other Ways to Make Homemade Peanut Butter Cups
You do not have to make these in full-size cupcake liners. The same recipe can be used for mini cups, candy molds, bars, or chocolate-covered peanut butter balls.
Mini peanut butter cups: Use a mini muffin tin and mini paper liners. Brush the chocolate about halfway up the sides and use about a teaspoon of filling in each cup.
Silicone molds: Spoon or brush the chocolate directly into clean, dry silicone molds. You generally do not need to grease silicone molds. Chill the chocolate until firm before adding the filling.
Peanut butter cup bars: Line a small baking pan with parchment or wax paper. Spread a layer of melted chocolate over the bottom and slightly up the sides. Chill, spread the peanut butter filling over the chocolate, and finish with another chocolate layer. Refrigerate until firm, then cut into squares.
Peanut butter balls: Roll the filling into small balls and chill until firm. Dip each ball into melted chocolate and place it on wax paper or parchment paper until the chocolate sets.
Holiday shapes: Use heart, egg, pumpkin, or Christmas candy molds and decorate the tops with sprinkles before the chocolate hardens.
Recipe Tips
- Use good-quality chocolate. Chocolate makes up a large part of these peanut butter cups, so using a brand you like will give you the best flavor and a smoother coating.
- Crush the graham crackers finely. Large pieces can make the filling crumbly and difficult to press into the cups.
- Melt the chocolate slowly. Chocolate can burn or become thick when overheated. Microwave it in short intervals and stir well each time.
- Keep moisture away from the chocolate. Make sure your bowls, spoons, and molds are completely dry. Even a small amount of water can cause melted chocolate to become grainy.
- Use a small flat brush. I like using a clean brush that is about half an inch wide to coat the bottoms and sides of the liners.
- Do not make the shell too thick. The chocolate only needs to be thick enough that you cannot see the liner underneath.
- Keep extra chocolate nearby. The amount needed can vary depending on the size of your liners and how thickly you coat them.
- Thin thick chocolate carefully. If the chocolate is too thick to brush, stir in a very small amount of coconut oil. Add just a little at a time.
- Choose the texture you prefer. Butter gives the chocolate a softer texture similar to a Reese’s cup. For a firmer shell, reduce or leave the butter out of the chocolate coating or use chocolate melting wafers.
- Flatten the filling. A smooth, level peanut butter layer makes it easier to completely cover the filling with chocolate.
- Tap the pan gently. Tapping the muffin tin on the counter helps the top layer spread evenly and creates smoother tops.
- Let frozen cups thaw gradually. Move them from the freezer to the refrigerator before serving to help prevent condensation on the chocolate.
Frequently Asked Questions
You can, but natural peanut butter tends to be softer and oilier than regular peanut butter. Stir it very well before measuring. You may need to add a little more powdered sugar or graham cracker crumbs if the filling is too soft to hold its shape.
The chocolate may have been heated too quickly or for too long. Continue stirring because sometimes the remaining heat will smooth it out. You can also stir in a very small amount of coconut oil. Avoid adding water or milk because moisture can cause melted chocolate to become grainy.
The butter in the chocolate creates the softer texture found in Reese’s Peanut Butter Cups. For a firmer coating, use less butter in the chocolate, leave it out of the coating, use darker chocolate, or replace the chocolate chips with melting wafers.
Yes. Finely chop the chocolate so it melts evenly, then heat it in short intervals and stir frequently. Milk, semi-sweet, and dark chocolate can all be used.
Silicone cupcake or candy molds can be used without paper liners. Make sure the molds are completely clean and dry before adding the chocolate. Chill the cups until fully firm before carefully removing them.
Yes. Use certified gluten-free graham crackers and check the labels on the chocolate chips, peanut butter, and other ingredients for possible cross-contact.
The filling may need a little more peanut butter or melted butter. Add a small amount at a time and stir until the mixture holds together when pressed. Avoid adding too much at once or the filling may become greasy.
Brush the bottom chocolate layer slightly up the sides of each liner. Keep the peanut butter filling below the top of that chocolate edge, then make sure the top chocolate layer flows down around the filling.
Make Ahead and Storage
These Reese’s Peanut Butter Cups are a great make-ahead dessert because they keep well in both the refrigerator and freezer.
Store the cups in an airtight container in the refrigerator for up to 3 weeks. Separate layers with parchment or wax paper so they do not stick together.
For longer storage, freeze them in an airtight, freezer-safe container for up to 3 months. Transfer frozen peanut butter cups to the refrigerator and let them thaw before serving. This gradual thawing helps keep moisture from collecting on the chocolate.
The cups can sit at cool room temperature while you serve them, but they may soften in a warm kitchen. I prefer keeping them refrigerated until shortly before serving.
Pairing Ideas
Chop these Reese’s Peanut Butter Cups and sprinkle them over Homemade Vanilla Ice Cream, serve them next to fruit and cookies with Chocolate Fondue, or enjoy one with a mug made from our Homemade Hot Chocolate Mix. They also make a fun addition to a candy or dessert board for holidays and parties.
More Peanut Butter and Chocolate Recipes
If you love the combination of chocolate and peanut butter, try some of these family favorites:
- Chocolate Reese’s Pieces Cookies: Chocolate cookies filled with Reese’s Pieces, peanut butter chips, and chopped peanut butter cups.
- Chocolate Peanut Butter Fudge: A rich chocolate and peanut butter swirl fudge that tastes like a peanut butter cup.
- Chocolate Peanut Butter Rice Krispie Treats: Classic crispy treats topped with chocolate, peanut butter, and mini peanut butter cups.
- Candy Bar Hot Chocolate: A creamy hot chocolate made with your favorite candy bar flavors.
- Peanut Butter Bon Bons: Creamy peanut butter centers dipped in a smooth chocolate coating.
- No Bake Cookies: A quick chocolate and peanut butter cookie made with hearty oats.
- 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!
These homemade Reese’s Peanut Butter Cups are easy to customize and always disappear quickly at our house.
When you make them, please leave a comment and star rating below. I would love to hear which chocolate and filling variations you tried! 💛🥜🍫
Reese’s Peanut Butter Cups
Video
Ingredients
- 12 ounces semi-sweet chocolate chips
- 4 tablespoons butter, divided, for the chocolate coating
- ¾ cup crushed graham crackers
- 1 cup powdered sugar
- 9 ounces peanut butter, (creamy or crunchy)
- 6 tablespoons butter, for the peanut butter filling
Instructions
- Place cupcake liners in a muffin tin. In a microwave-safe bowl, combine 6 ounces of chocolate chips with 2 tablespoons of butter. Microwave in 15-second intervals, stirring after each interval, until melted and smooth.
- Use a small pastry brush to coat the bottom and sides of each cupcake liner with melted chocolate. For full-size liners, brush the chocolate about one-third of the way up the sides. For mini liners, brush it about halfway up. Refrigerate for about 5 minutes, or until firm.
- In a medium bowl, stir together the graham cracker crumbs and powdered sugar.
- In a separate microwave-safe bowl, combine the peanut butter and 6 tablespoons of butter. Microwave in 15-second intervals, stirring between each interval, until melted and combined.
- Pour over the graham cracker mixture and stir well.
- Press approximately 1 tablespoon of peanut butter filling into each full-size cup or about 1 teaspoon into each mini cup. Flatten the tops and keep the filling below the chocolate-covered sides.
- Add the remaining chocolate chips and remaining 2 tablespoons of butter to the bowl containing the melted chocolate. Microwave in 15-second intervals, stirring frequently, until smooth.
- Spoon the chocolate over each cup until the filling is completely covered. Gently tap the pan on the counter to smooth the tops.
- Refrigerate for about 20 minutes, or until the chocolate is firm and no longer shiny. Remove the cups from the liners and serve, or transfer them to an airtight container for storage.
Notes
- Use good-quality chocolate that melts smoothly and tastes good on its own.
- Crush the graham crackers into fine crumbs so the filling holds together smoothly.
- A clean, flat pastry brush about half an inch wide works well for coating the cupcake liners.
- Melt the chocolate in short intervals and stir frequently to prevent overheating.
- Keep a few extra chocolate chips nearby because the amount needed can vary depending on the cup size and coating thickness.
- For thinner chocolate, stir in a very small amount of coconut oil.
- Butter gives the chocolate a soft Reese’s-style texture. Reduce or omit the butter in the coating or use melting wafers for a firmer shell.
- Use regular, creamy peanut butter for the closest copycat texture. Crunchy peanut butter can also be used.
- Store in an airtight container in the refrigerator for up to 3 weeks or freeze for up to 3 months.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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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
I made these and I got 60 minis. With a heaping teaspoon in each. Took alot longer than expected. They turned out good tho. I used oil instead of butter in the chocolate.
Thank you for sharing! What kind of oil do you prefer?
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.
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!
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.
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.
Thanks for catching that, I just fixed the recipe so it says exactly how much butter to use where. Hope that helps!
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!!!!!
Hi Tracey- Sorry this has been so confusing. I have fixed the recipe so it makes more sense. Hope this helps!
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.
These are great too! They were devoured so quickly!
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
I must be missing something, but I don’t see where it says how much peanut butter you put into each cup?
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!
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!!
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!
Thank you for sharing your adjustments! LOVE the idea of using dark chocolate. Totally a dark chocolate lover, myself 🙂
Do you have a peanut butter cup video tutorial
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!
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.
do you have to use crackers, like would it taste the same without them? dey dont sell graham crakers were i live.
They*
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!
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.
Oooh that sounds good! I will have to try that next time I make them! Thank you for the recommendation.
So yummy!! Just made. Thank you!!
So glad you liked these! Thanks for the 5 stars!
What is the purpose of the graham cracker crumbs?
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.
Are you using semi sweet chocolate chips or milk chocolate chips?
Semi-sweet.. just because they seem to harden better than milk chocolate
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/
Thank you, Kayla! We’re glad you like the recipe!
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.
Does it matter with bits you use semi or plain milk chocolate
It shouldn’t matter!
Is Adams natural peanut butter or something like jiff better in regards to taste?
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!
I’m using chocolate syrup I just warm it cause it still works add a marshmallow and it makes it thick like chocolate chips
How many peanut butter cups does this recipe make?
It makes about 36 cups if you’re using a mini cupcake pan, and about 18 if you use regular sized cups. =)
Would this work with the premade chocolate cups then put mix inside and chocolate on top?
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?
Can you freeze these???
I don’t see why not!
Thank you! I want to make these for Christmas and shape them into Christmas trees! I need to make them ahead of time!
Can you use paraffin wax to melt the chocolate thats what i use when i make buckeyes it hardens quick?
Coulld i get your recipe please
Wow! This sounds amazing!