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.

More about Erica Walker

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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