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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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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!
Whoa these were amazing. I loved making and enjoying them.
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!
Do you use milk chocolate chips or semi-sweet?
Semi-sweet. Thank you for catching that! I fixed it on the recipe.
How long can these last outside the fridge? :O
It depends on how warm it is where you are storing them. I would suggest keeping them in the fridge to maintain their shape!
I think that the quality of the chocolate is critical here. I used inexpensive chocolate chips from Smart and Final. They have always been fine to use in Chocolate 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.
Thank you for your comment. Yes! the quality of chocolate makes all the difference. I’m glad you liked the filling!
Have you tried this using Nutella instead of peanut butter?
No, Nutella has a thinner consistency than peanut butter. I’m not sure if it will set up the same. Thank you for asking!
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.
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!
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!
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.
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
Where the items are measured in ozs, is that fluid or weight?
Weight!
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!
LOVE that I can make these in bulk at home! The kids loved them!
These look so delicious and fun to make! My daughter love anything chocolate and peanut butter! Can’t wait to make these!
Wow, these are a game changer!! So fun to create and even more fun to eat!!
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?
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!
Thank You!!
Cool
I loved them they were so good and tasty
Double boiler or a bowl on top of a boiler melt until smooth.
Is it possible to use ritz crackers instead of graham crackers?
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!
Can the powered sugar be left out of the peanut butter mixture.
It won’t be quite the right texture if you leave it out!
you can make your own powdered sugar from granulated, in a food processer or blender.
Substitute swerve powdered sugar or another alternative powdered sugar.
This is a dangerous recipe to have!! These are so addicting! So creamy & delicious!
Yum. Everything I love about Reeses PB cups – without all the fakey additives that come from the real thing. These are delish!
I love the idea of making PB Cups from scratch! Can’t wait to give these a try!
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!
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.
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!