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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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Can I use chopped chocolate instead of chocolate chips?
Sure!
I made this homemade peanut butter cups. I was followed the recipe and at the end. I added a little more chocolate on top. My hubby likes Reese’s Peanut Butter cups. These were very good.
I made these this morning as I have been craving Reese’s, but won’t buy them because of all the preservatives in them. I used Ghirardelli milk chocolate melting wafers without adding any butter and melted them on my stove top in a double broiler, (bowl on top of pan of hot water). Used a tablespoon for the bottom and used back of spoon to line sides of giant muffin cups, (I didn’t have any regular or small ones). Used Skippy Natural creamy peanut butter, and because I only had about half a cup of graham cracker crumbs, I ground up 1/4 cup Cape Cod non GMO kettle chips in my food processor, added a little salt, butter, and the powdered sugar. Added a little bit of the peanut butter mixture into the melted chocolate for the tops, and man oh man, are these delicious!!! Taste very close, if not spot on to store bought Reese’s, but in ginormous size!
This was so easy to make! And delicious! I do have extra graham mixture leftover how long is that good for if I make more?
It should be good for about a week and I would store it in the fridge!
Question could I substitute shortbread cookies for the Graham crackers?
I haven’t tried that, but I think it would be okay!
I just made these homemade Reese’s peanut butter cups and they were absolutely delicious! I love that I can control the ingredients and make them a little healthier than the store-bought version. The recipe was easy to follow and the cups turned out perfectly. I will definitely be making these again and again. Thank you for sharing this recipe!
I made these for my family and they were so fun to make! If anyone likes making homemade edibles, incorporate your cannabutter into the chocolate or peanut butter mixture (or both) and it melts and mixes beautifully.
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!
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?
Butter is listed twice in the ingredient list – once for the peanut butter filling and one for the chocolate.
You add 2 tbsp butter to chocolate to melt it, two separate times…. =4
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.
I know this is a “family friendly” blog, but I swapped out normal butter with my home made medicated budder, and these turned out AMAZING. The pb and 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!
Would the filling for this hold together if I scooped it and rolled it into balls and then dipped in chocolate?
We haven’t tried that, but it sounds yummy! Let us know how it works out if you try it!
Didn’t have Graham crackers so I used crushed corn flakes. They were perfect.
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
Awesome!! It’s my favorite Reeses Peanut Butter Cups recipe!
ꕥ https://goodhometime.com/ ꕥ
I just made these homemade Reese’s peanut butter cups and they were absolutely delicious! I love that I can control the ingredients and make them a little healthier than the store-bought version. The recipe was easy to follow and the cups turned out perfectly. I will definitely be making these again and again. Thank you for sharing this recipe!
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
Yes you can! It might change the flavor a little bit, but if you like coconut that should be fine!
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.
Are you using regular peanut butter or unsweetened peanut butter for this recipe?
Regular!
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!!
Yum!
Can I make these with milk chocolate instead of semi sweet?
Sure!
Wow – these are so good, definitely making them again.