Homemade Reeses Peanut Butter Cups


These Homemade Reeses Peanut Butter Cups are so rich and creamy, you’ll never want to eat the store-bought kind again. They’re vegan and gluten-free, so whip up a batch of these totally guilt-free peanut butter cups. Are you addicted to eating Reeses Peanut Butter Cups? If so, then this recipe will help curb your addiction. The best thing is that you can control the ingredients and make them for pennies on the dollar.

Homemade Peanut Butter Cups

Homemade Chocolate Peanut Butter Cups

Course: Dessert

Servings: 12


  • For the chocolate:
  • 1 1/2 cups 273g chopped semisweet chocolate
  • 2 tablespoons 32g peanut butter
  • Pinch salt
  • For the filling:
  • 12 tablespoons or 3/4 cup (192g) peanut butter
  • 1/3 cup 64g light brown sugar or powdered sugar
  • 2 tablespoons 10g graham cracker crumbs, optional
  • Pinch salt


  • Prepare a standard muffin tin with 12 paper liners.
  • Combine chocolate, peanut butter and salt in a heavy-based saucepan over very low heat, or use a double-boiler, to melt the chocolate. Stir frequently. Remove from heat.
  • Place 2 teaspoons melted chocolate in each cupcake liner and carefully spread it with the back of a spoon at the bottom and only 1/4 of the way up the liner. Repeat with all 12 liners.
  • Place the chocolate-covered liners onto a plate in the fridge to firm up, for about 20 minutes.
  • Meanwhile, prepare the filling: Stir together peanut butter, sugar, optional crumbs, and salt.
  • The chocolate should be hard by now, so divide peanut butter paste into all 12 liners, about 1 heaping tablespoon (20g) per liner, pressing down gently to make sure the paste goes everywhere. Place in fridge to firm up, for about 20 minutes.
  • Top with 2 teaspoons melted chocolate, spreading carefully so that none of the peanut butter can be seen.
  • Let cups firm up in fridge for at least one hour before enjoying. Store in fridge or freezer.


Nothing beats a homemade peanut butter cup! This recipe for copycat Reese’s Peanut Butter Cups is a simple, easy, no-bake treat that is sure to satisfy your deepest craving for chocolate and peanut butter!  

4 healthy peanut butter cups stacked on top of eachother.


I have always been obsessed with Reese’s Cups. I can never resist any combination of peanut butter and chocolate, but my all-time favorite treat is a peanut butter cup. Layers of chocolate, surrounded by soft, creamy peanut butter–perfection!!

But take a look at those ingredients in a Reese’s Cup: milk chocolate (sugar, cocoa butter, chocolate, nonfat milk, milk fat, lactose, soy lecithin, PGPR, emulsifier), peanuts, sugar, dextrose, salt, TBHQ (preservative), citric acid (to maintain freshness).


Truth be told, I have ZERO willpower if you place a Reese’s Cup in front of me. Despite the questionable ingredients, I will more than likely succumb to eating it–and not have any regrets! But, I MUCH prefer making my own peanut butter cups.

By making homemade peanut butter cups, not only do you skip out the unnecessary additives, but you also can customize the peanut butter cups to your liking. You can use milk chocolate, dark chocolate, and dairy-free chocolate. You can even use almond butter or sunflower seed butter in place of the peanut butter to make peanut-free PB cups!

If you love the combination of peanut butter and chocolate, these Homemade Peanut Butter Cups are for you!


  • Peanut Butter: I recommend using shelf-stable peanut butter for these peanut butter cups, but refrigerated natural peanut butter will work as well. You may just need to add an additional 1 to 2 tablespoons of powdered sugar to the mixture to help shape the peanut butter.
  • Chocolate: You can use any kind of chocolate you like for these peanut butter cups. Dark chocolate, semi-sweet chocolate chips, milk chocolate, and white chocolate all work to make the coating for the peanut butter cups.
  • Powdered Sugar: Is used to help thicken up the peanut butter and sweeten the peanut butter, powdered sugar is the perfect sweetener to use.
  • Coconut Oil: This is an optional ingredient, but adding a bit of coconut oil to your melted chocolate, it will make the chocolate easier to work with and helps the chocolate solidify.
  • Muffin Tin: You can use mini muffin cups or standard muffin cups–it is just based on how large you want your peanut butter cups.
  • Muffin Liners: To keep the peanut butter cups from sticking the muffin cups, use either paper or silicone muffin liners.



The first step to making peanut butter cups is to melt chocolate. You can melt your chocolate in the microwave or by using the slow cooker.

My preferred method for melting chocolate is using the slow cooker. The process is completely hands-off and the chocolate melts evenly and stays warm while you assemble the peanut butter cups–no need to reheat the chocolate!

  • Regardless of the process you choose, if needed chop your chocolate into small morsels–about the size of chocolate chips.
  • Place the chocolate into a heat-safe bowl if melting in the microwave or into a heat-safe glass jar if melting in the slow cooker.
  • If using the microwave to melt the chocolate, microwave for 30-second intervals, stirring after each interval, until the chocolate is melted. 
  • If using the slow cooker to melt the chocolate, place the heat-safe jar in the slow cooker and then carefully pour water into the slow cooker until the water line reaches halfway up the jars, being VERY cautious not to get any water into the jar of chocolate. Turn the slow cooker on high, do NOT put the lid on the slow cooker, and in about 30 minutes your chocolate will be perfectly melted (no need to stir while the chocolate melts). Check on chocolate after 20 minutes, as all slow cookers vary in temperature. 


While your chocolate is melting, prepare a muffin tin. You can use mini muffin cups or standard muffin cups, and then simply line the muffin cups with either paper or silicone liners. That way your peanut butter cups won’t stick to the pan.


  • Using a small cookie scoop or spoon, place just enough chocolate in each liner to cover the bottom of the muffin liner, and gently use the back of the spoon to spread the chocolate out into a smooth layer.
  • Place the muffin tin into the refrigerator or freezer for 5 minutes, giving the chocolate time to harden.
  • Place melted chocolate BACK in the slow cooker to keep the chocolate melted as the base hardens. (If microwaved your chocolate to melt, you may need to reheat before topping off your peanut butter cups.)


  • While the chocolate base sets up, combine the peanut butter, powdered sugar, vanilla, and salt together in a medium mixing bowl, mixing with a handheld mixer on medium speed until a thick dough forms.
  • Remove the muffin tin from the refrigerator or freezer.
  • Measure out ½ to 1 tablespoon of the peanut butter mixture and using your hands, roll it into a disk that is slightly smaller than the base of the muffin tin.
  • Place the peanut butter patty on top of the chocolate base.


  • Spoon 1-2 teaspoons of the remaining melted chocolate over the peanut butter layer, using a spoon to spread evenly and drip down the sides of the peanut butter mixture.
  • Place the peanut butter cups back into the refrigerator for 10-15 minutes to harden.


  • Once the chocolate has hardened, remove the muffin liner from the muffin tin and remove the peanut butter cup from the liner.
  • Bite into chocolate peanut butter perfection!


Homemade Peanut Butter Cups need to be stored in an airtight container in the refrigerator or freezer to prevent the chocolate from melting.

Store the Peanut Butter Cups in an airtight container in the refrigerator for 4-5 days. Or store the PB Cups in an airtight freezer-safe container in the freezer for up to 1 month. After 1 month, the quality of the taste will diminish. Before enjoying a peanut butter cup from the freezer, allow it to come to sit at room temperature for 5-10 minutes for the ultimate taste and texture.


  • Dairy-Free: Use dairy-free chocolate chips, such as the brand Enjoy Life, for the chocolate.
  • Peanut-Free: You can replace the peanut butter with almond butter, cashew butter, or sunflower seed butter if you have an allergy to peanuts.


My peanut butter mixture seems thin, what should I do?

Simply add more powdered sugar to the mixture, 1 tablespoon at a time, until the dough sticks together and easily form a disk.

Why is there no butter in this recipe?

This recipe does not use butter, as many peanut butter cup recipes call for. I find the addition of butter is not necessary. By omitting it, the peanut butter flavor really shines through and makes the peanut butter cup a bit healthier.

Can I use a double-boiler to melt the chocolate?

Yes! To use a double-boiler, fill a medium pot just under halfway full with water. Bring the water to a simmer over medium-low heat. 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.


  Do you love eating Reese’s peanut butter cups? What if I tell you that you can make your own Homemade Peanut Butter Cups and blow every one away?

 All you need are a few simple ingredients including peanut butter, chocolate chips, coconut oil, and raw honey or maple syrup! If you’re anything like me, you’ll have a hard time eating just one. The truth is, peanut butter + chocolate = love. Let’s get going!



If you love peanut butter cups as much as I do, I forewarn you that you won’t be able to stop eating them.

First of all, making these mini cups at home is enjoyable. You’ll have so much fun making them.

However, the most important point is that homemade peanut butter cups taste SO MUCH BETTER than store-bought ones. The peanut butter is, well, peanuttier, and the chocolate is richer. Simply put, these homemade Reese’s are better.

Finally, even if no one believes that Peanut Butter Cups are a healthy treat, it’s comforting to know that homemade versions don’t contain a ton of preservatives and mysterious substances.


Mini peanut butter chocolate cups cut in half covered with a thin layer of chocolate and filled with a delicious peanut butter filling
Satisfy your chocolate and peanut butter cravings!


Handmade sweets and treats typically outperform store bought ones. I create my own Reese’s instead because they are more affordable, healthier, and unquestionably delicious. And making them is very simple.

Recipes like this peanut butter cup recipe are amazing for many different reasons, but mostly because everyone loves peanut butter cups. And if you’re the type of person that always needs something sweet after dinner, these for sure hit the spot.

Because they’re made with coconut oil, these healthy peanut butter cups double as a freezer fudge. Don’t worry, you don’t even have to thaw them for a long time. Just keep them in the freezer and get them 15 minutes before you’re ready to sink your teeth into them!


Chocolate chips: You can use dark chocolate chips and even classic milk chocolate chips. Both taste delicious. Use dairy-free chocolate chips to make a vegan variation.
Coconut oil: Melting chocolate in coconut oil makes the chocolate act more like a shell.
Peanut Butter: You can use ay peanut butter of your choice. I like natural peanut butter. I’ve tried a variety of peanut butter tastes, and they are all excellent and flavorful!
Honey or maple syrup: These homemade peanut butter cups taste just like the store-bought version thanks to the honey or maple syrup that sweetens the peanut butter layer. They taste great with honey, but you can also use maple syrup or agave to make them vegan.


  • Pour some white or milk chocolate on top of the finished cups, sprinkle some flaky sea salt, or add finely chopped nuts for an upgraded presentation.
  • You can also sneak a tiny dollop of raspberry jam underneath the peanut butter layer for another delightfully classic pairing. The choices are endless.
  • Unfortunately, I don’t recommend substituting any other oil for the coconut oil in these nutritious peanut butter cups.
  • If making these peanut butter cups in summer, I recommend storing them in the fridge because they might melt at room temperature.
  • If your peanut butter cups are too thick, add a tablespoon more of coconut oil. If they are too thin add a tablespoon more of peanut butter!
  • Making these for a special occasion? Add sprinkles on top of the cups for a festive touch!


  • chocolate chips of choice
  • coconut oil
  • creamy peanut butter
  • raw honey, or maple syrup


  • First, in small bowl, add the chocolate chips and coconut oil then microwave for 30 seconds, stirring at 10 seconds at a time.
  • Next, in another bowl, add the peanut butter and honey, and mix well. Then microwave for 20 seconds, stirring half way.

After that, using a spoon add some melted chocolate into cupcake liners and and spread, making sure to spread along the sides of the liner. Place in the freezer for 2 minutes the take out.

Now add a spoonful or desired amount of peanut butter mixture.

Now spread on top of the solidified chocolate and place in the freezer for 2 minutes.

Then, take out and top with the last layer of chocolate and spread with a spoon.

Peanut butter cup peeled off the cake liner

Freeze for 5 minutes. Peel off the cup cake liner and enjoy.


How do you store these peanut butter cups?

The homemade peanut butter cups keep well in a closed container in a cool dry place (or the fridge) for at least 1 week, or in the freezer for at least 1 month.

Can you use something other than peanut butter?

You can use any nut butter you choose such as almond butter, cashew butter, pumpkin almond butter, or cinnamon vanilla peanut butter, etc.

Can these Peanut Butter Cups be made dairy-free?

Sure! Use dairy-free chocolate chips for the chocolate.

Why isn’t there butter in this recipe?

Unlike many other recipes for peanut butter cups, this one does not include butter. Butter isn’t necessary in my opinion. The peanut butter flavor shines through and the peanut butter cup becomes a little bit healthier by leaving out the butter.

Can I melt the chocolate in a double boiler?

Yes! Fill a medium saucepan with water until it is just below halfway full. Over a medium-low heat, bring the water to a simmer. Add the chocolate to a heatproof bowl that is just large enough to fit on top of the pot. Reduce the heat to low and use a spatula to whisk the chocolate until it is melted and smooth.

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