This post may contain affiliate links. Please see our disclosure policy.
With simple ingredients and minimal prep, this easy peanut butter cup recipe delivers everything you love about Reese's Peanut Butter Cups in a satisfying no-bake treat.
Key Tips to Know Before Making Homemade Peanut Butter Cups
While this recipe is both easy and versatile, there are a few things to keep in mind before starting.
- Shelf-stable creamy peanut butter works best. (Think Jif or Skippy.) If using refrigerated, natural peanut butter, you will need to add 1-2 tablespoons of extra powdered sugar for structure.
- Use the chocolate you like. Milk chocolate, dark chocolate (my favorite), or semi-sweet chocolate. Even white chocolate will work!
- Coconut oil is optional. Adding a bit of coconut oil to the melted chocolate helps it to set up quickly, while keeping it smooth and glossy. Skip if you don't have it on hand.
- Use a silicone muffin tin or silicone liners. This will ensure your peanut butter cups pop right out of the pan. Paper liners work too, but I prefer silicone to not lose any bits of chocolate.
5-star Reader Review
My 10 year old wanted to surprise us with dessert. She found this recipe and made these 100% on her own! They turned out fabulous. --Carla⭐⭐⭐⭐⭐
How to Make Homemade Peanut Butter Cups
The process of making a copycat version of a Reese's peanut butter cup at home may feel daunting, but the process is incredibly easy. My step-by step instructions will help make the process even smoother.
Step One: Prepare Chocolate Base
In order to replicate the layer of creamy peanut butter coated in rich chocolate, we need to first build a chocolate base. It is as easy as melting chocolate and spooning it into a muffin cup.
- Melt chocolate. Place about a third of the chocolate into a small heat-safe bowl and microwave in 30-second intervals, stirring between each interval. When only a few chunks of chocolate remain, stop heating, and stir until creamy and smooth, letting the residual heat melt the rest of the chocolate. Stir in a bit of coconut oil if using.
- Spoon into mold. Spoon a small amount of the melted chocolate into each muffin tin or liner and use the back of the spoon to gently smooth it out to cover the bottom.
- Let harden. Pop the tray into the refrigerator or freezer for about 5 minutes to quickly set the chocolate.
Step Two: Create the Peanut Butter Layer
While the chocolate base is setting up, use that time to prepare the peanut butter filling for the peanut butter cups. This recipe yields a thicker filling than most--making it resemble that thick and creamy filling you know and love in a Reese's peanut butter cup.
- Cream peanut butter mixture. In a medium bowl, mix the peanut butter, powdered sugar, vanilla, and a pinch of salt together on medium speed until it forms a thick, dough-like mixture. It should be able to be rolled and shaped--much like cookie dough. Remember, if you are using natural peanut butter, you may need an extra tablespoon or two of powdered sugar to get that perfect consistency.
- Prepare peanut butter discs. Using about 1 tablespoon of the mixture, use the palms of your hands to shape into small discs that are slightly smaller than the chocolate base. Place into each muffin cup on top of the chocolate base.
Step Three: Finish with Chocolate
Now it is time to add an additional layer of melted chocolate to create that classic peanut butter cup shape and gives you the perfect chocolate-to-peanut butter ratio--just like a Reese's Peanut Butter Cup.
- Melt the remaining chocolate. Place the remaining chocolate into a clean, heat-safe bowl and melt in 30-second intervals until melted and smooth, just like earlier. Stir in the remaining coconut oil until smooth and glossy.
- Spoon melted chocolate over the disc of peanut butter. Use the back of the spoon to spread the chocolate over the top of the peanut butter, letting the excess drip down the sides of the peanut butter as well.
Step Four: Let Harden
Place the peanut butter cups in the fridge for an hour or so to let the chocolate fully harden up before removing from the liners.
Speed it Up: Pop the muffin tin into the freezer for 10-15 minutes to speed up the process.
Step Five: Unmold and Enjoy (or Store)
You can opt to enjoy immediately once set or store in the fridge to enjoy within the week or freeze to enjoy later in the month.
- Unmold. Remove the peanut butter cups from the muffin tin and if needed, peel off the liners.
- Store in the refrigerator for up to 5 days or freeze for up to 1 month. Keep in mind that the chocolate may become a bit cloudy when stored, but will still taste delicious.
Recipe Modifications
While this homemade peanut butter cup recipe needs no modifications, you can opt to make this treat uniquely yours--yet another reason to love them! Let the following suggestions guide you.
- Dairy-Free: Use your favorite dairy-free chocolate.
- Peanut-Free: Swap out the peanut butter for almond, cashew, or sunflower seed butter.
- Add Toppings: Add flaky sea salt, sprinkles, or crushed pretzels to the top of the chocolate layer before letting the treats harden.
- Make any size or shape. Use a mini muffin tin or regular muffin tin to make mini cups or large peanut butter cups. You can even shape into eggs for copycat reese peanut butter eggs or use various silicone molds to make seasonal shapes.
Recipe FAQs
Add an additional powdered sugar to the mixture, 1 tablespoon at a time, mixing to incorporate until the dough reaches the consistency of soft cookie dough.
Yes! To melt chocolate using the double-boiler method, fill a medium pot just under halfway with water. Bring the water to a simmer over medium-low heat. Once simmering, place a heatproof bowl that's just big enough to sit on top of the pot and add the chocolate to the bowl. Turn the heat to low, and stir the chocolate with a spatula until melted and smooth. Once melted, remove the bowl from the heat, carefully dry off the water and use as directed. Note: You can melt all the chocolate at once and hold warm by leaving the bowl over the warm water with the heat turned off.
Yes, and it my favorite method, but takes a bit longer to prep. Fill the base of a slow cooker halfway full with water. Place the chocolate and coconut oil into a heat-safe jar (like a mason jar) and place the jar into the base of a slow cooker. The water should reach about halfway up the jar. Heat on high heat with the lid off for 20-30 minutes or until the chocolate is fully melted. Once melted, turn the heat to warm to hold the chocolate warm throughout the process. Note: I find it easiest to remove the jar, wipe dry, use to form the base of the peanut butter cups, then place the jar back into the slow cooker to hold the melted chocolate warm.
More Peanut Butter Chocolate Treats
Homemade Peanut Butter Cups
Video
Ingredients
- 16 ounces chocolate chips, divided (~2½ cups of chocolate chips or chopped chocolate)
- 3 teaspoons coconut oil, divided, optional
- ½ cup creamy peanut butter, *shelf-stable is best
- ¼ cup powdered sugar
- ½ teaspoon vanilla extract
- ¼ teaspoon table salt
Instructions
- Line a 6-cup muffin tin with silicone liners or paper liners. Alternatively, line a 12-cup mini cupcake liners.
- Place 1 cup of the chocolate chips into a small heat-safe bowl. Microwave in 30-second intervals, stirring between each interval, until only a few chunks of chocolate remain. Stir well, to allow the residual heat melt the remaining chocolate. Add 1 teaspoon of coconut oil to the mixture and stir until glossy and fully incorporated.
- Spoon about ½ tablespoon of the melted chocolate into the each muffin tip. Use the back of the spoon to spread the chocolate into a thin, even layer. Place the muffin tin into the fridge or freezer for 5 minutes for chocolate to harden.
- While the chocolate is setting up prepare the peanut butter mixture. In a medium mixing bowl, mix ½ cup creamy peanut butter, ¼ cup powdered sugar, ½ teaspoon vanilla extract, and ¼ teaspoon table salt with a handheld mixer on medium speed until well combined. *If using natural peanut butter you will need to add 1-2 tablespoons of additional powdered sugar to thicken the mixture. It should be able to be rolled and shaped much like soft cookie dough.
- Remove the muffin tin from the fridge or freezer. Using about 1 tablespoon of the peanut butter mixture, use the palms of your hands to shape it into a small disc that is slightly smaller than the chocolate base. Place in the muffin cup and repeat the process until all cups are filled with peanut butter.
- Place the remaining 1½ cups of chocolate chips into a clean small heat-safe bowl. Microwave in 30-second intervals, stirring between each interval, until only a few chunks of chocolate remain. Stir well, to allow the residual heat melt the remaining chocolate. Add the remaining 2 teaspoons of coconut oil to the mixture and stir until glossy and fully incorporated.
- Pour about 2 teaspoons of the remaining melted chocolate over the peanut butter layer, using the back of the spoon to smooth over the peanut butter disc, letting the excess drip down the sides. You want to ensure the peanut butter center is fully covered with chocolate.
- Return to the fridge to let harden for an hour or so, or speed up the process by chilling in the freezer for 10-15 minutes.
- Once the chocolate has hardened, remove the peanut butter cups from the muffin tin, remove the liners if desired, and store in an airtight container in the refrigerator for up to 5 days. Let sit at room temperature for 5-10 minutes for the ultimate taste and texture before enjoying.
Equipment
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
This post was originally published in 2014 and updated in 2025.
My kids would be thrilled with these, they look so tasty and much better than the store version!
So much better 🙂
I'll bet these forever ruin you for the commercially made kind. 🙂
Totally Dorothy. And I NEVER thought that was possible!
What a great idea! And I usually ALWAYS have peanut butter and chocolate on hand.
This would probably be better than my usual "spoon full of peanut butter dipped in chocolate chips." 😉
Ha! Karen, it is better than a spoonful of peanut butter with chocolate chips, but you will still find me in my pantry doing just that!
Wow, those look delicious! I bet they taste so much better than the store-bought kind!!
Truthfully, I was at a Halloween Parade today and snagged a Reeses Cup--I could only eat 1 bite...disappointed in it's taste after having my homemade version!
I LOVE chocolate and peanut butter together! Great recipe! I need to try this!
I think I could live on chocolate and peanut butter! So grateful I do not have any nut allergies!
What a delicious treat! Hope you are having a fantastic week and thanks so much for sharing your awesome post with Full Plate Thursday.
Come Back Soon!
Miz Helen
My husband would be so happy if I made these for him! Thanks for linking up to the Tasty Tuesday's Linky Party. I've pinned this post to Creative K Kids' Tasty Tuesdays' Pinterest Board.
My hubbie tends to eat the whole batch 🙂 I have to hide them from him!