The homemade peanut butter cup recipe is easy to make.

A chocolate coating with rich and creamy peanut butter filling, it’s hard to stop at just one!

stack of Copycat Reese's Peanut Butter Cups with one in half on top

Homemade Peanut Butter Cups

  • With just five ingredients, whip up these quick, no-bake treats. Make extras; they vanish fast! Smaller molds might mean fewer calories, too!
  • Classic flavors! Reese’s was onto something when they paired up peanut butter and chocolate!
  • Quick and easy copycat Reese’s peanut butter cups are a fun family activity to make with little chefs!
  • Make your own signature candy using mix-ins and toppings of all kinds!
chocolate , graham crumbs , peanut butter , powdered sugar , salt with labels to make Copycat Reese's Peanut Butter Cups

Ingredients for Peanut Butter Cups

Chocolate – You can use almost any kind of chocolate but choose a high-quality chocolate. Try white chocolate, semi-sweet, milk, dark chocolate or even chocolate chips. Chocolate melts will work but the flavor isn’t as good.

Peanut Butter – Avoid the ‘natural’ peanut butter, almond butter, cashew butter, or natural nut butters as the finished cups won’t set up as firmly. Creamy or crunchy peanut butter can be used.

Graham Cracker Crumbs – Buy them ready-made or crush graham crackers in a zippered bag with a rolling pin. They help the filling set.

Variations – Swap out the peanut butter for Nutella or make nut-free cups using sunflower or pumpkin seed butter. Mix in or top peanut butter cups with crushed Oreo cookies, mini M&M’s, toasted coconut, or a few butterscotch chips. Sprinkle the tops with a bit of flaky sea salt before it sets.

How to Make Peanut Butter Cups

  1. Place melted chocolate into each muffin well or liner and spread the chocolate up the sides. Freeze 30 seconds.
  2. Combine remaining ingredients (per recipe below) until smooth.
  3. Spread filling equally among chocolate molds.
  4. Cover with remaining melted chocolate and refrigerate until firm.
pile of Copycat Reese's Peanut Butter Cups

Tips & Tricks

  • Start with good-quality chocolate and peanut butter for the best results.
  • Melt a little more chocolate than you might need just in case. Keep leftovers in the refrigerator and re-melt to drizzle over ice cream or cookies!
  • Use a small brush to work the chocolate up the sides of the muffin tin or liners.
  • Gently tap the muffin tin on the counter to release any air bubbles and create a smooth surface.

Storing Peanut Butter Cups

  • Leftover copycat Reese’s peanut butter cups taste best when they’re kept chilled in the refrigerator, they’ll keep for up to 7 days. Make sure they are covered so they don’t absorb any odors.
  • Freeze portions on a baking sheet before transferring them to zippered bags so they don’t stick together.

Peanut Butter Bliss

Did you make these Copycat Reese’s Peanut Butter Cups? Leave a rating and a comment below!

pile of Copycat Reese's Peanut Butter Cups
5 from 55 votes↑ Click stars to rate now!
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Copycat Reese’s Peanut Butter Cups

Homemade peanut butter cups are easy to make with this simple recipe. Just a few ingredients are all it takes to make these irresistible treats!
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Servings 24 peanut butter cups


Peanut Butter Cup Mold or Silicone Muffin Liners
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  • ¾ pound Good quality dark or milk chocolate
  • 1 cup creamy peanut butter
  • 1 cup powdered sugar
  • cup graham crumbs
  • ¼ teaspoon salt


For the Chocolate

  • Melt the chocolate in the microwave on medium power, stirring every 30 seconds. Avoid overheating the chocolate to prevent it from seizing.
  • Pour about a teaspoon of melted chocolate into each well or muffin liner. Use the back of a spoon or a pastry brush to spread it up the sides, ensuring the bottom and sides are completely covered.
  • Place the mold in the freezer for 30 seconds to firm the chocolate. Correct any thin spots if necessary.
  • Refrigerate the mold until the chocolate is cold.

For the Peanut Butter Filling

  • In a bowl, combine peanut butter, powdered sugar, graham crumbs, and salt. Stir to combine.
  • Gently press approximately 2 teaspoons of the peanut butter mixture into each well to flatten.


  • Pour enough melted chocolate over the peanut butter to cover it entirely. Tap the mold to level the top.
  • Refrigerate until the chocolate is firm.
  • Once set, the peanut butter cups are ready to be enjoyed!


Do not use natural peanut butter or natural nut butter that separates.
If using silicone or metal cupcake liners, place them on a small pan so they’re easy to handle.
Keep the chocolate layer fairly thin but thick enough that it doesn’t melt/break when you handle it.
Chocolate can be melted in a double boiler if desired. 
Keep peanut butter cups in the fridge in an airtight container for up to 7 days. Freeze for up to 3 months. 
5 from 55 votes

Nutrition Information

Serving: 1cup | Calories: 160 | Carbohydrates: 17g | Protein: 3g | Fat: 10g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Sodium: 80mg | Potassium: 104mg | Fiber: 1g | Sugar: 14g | Calcium: 10mg | Iron: 1mg

Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

Course Dessert, Snack
Cuisine American


Copycat Reese's Peanut Butter Cups in a stack with a title
Copycat Reese's Peanut Butter Cups with one in half and writing
close up of Copycat Reese's Peanut Butter Cups with writing
stack of Copycat Reese's Peanut Butter Cups and close up photo with writing



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Holly is a wine and cheese lover, recipe creator, shopping enthusiast and self appointed foodie. Her greatest passion is creating in the kitchen and making deliciously comforting recipes for the everyday home cook!
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Recipe Rating


  1. I made these yesterday and they were fantastic!!! I did have one issue…my filling was not pourable; once I mixed the ingredients together it got thick even after microwaving. Any tips???

    1. I didn’t have any trouble with that… was your peanut butter “natural” or the regular kind? Mine was not “natural”… and normally natural seems thicker so that is one possibility. If you used just regular, you could possibly try reducing or eliminating the graham crumbs. I used these to add a little bit of texture and flavor but they would still be delicious without.

    2. If you loved the taste of the mixture but it was too thick, instead of making peanut butter cups you can make peanut butter truffles! Just form you mixture into balls, chill then drop in the melted chocolate to coat and voila! Peanut butter chocolate truffles!! Reeces style.

      1. I added a tablespoon of coconut oil to my peanut butter mixture and then it was pourable (I used natural peanut butter).

  2. I’m going to have to try to make these with the soy butter I have to use because I’m allergic to peanuts. =)

  3. Your Copycat Reeses looks awesome! Have a great St. Patrick’s Day and thank you so much for sharing with Full Plate Thursday!
    Come Back Soon,
    Miz Helen

  4. I have never seen someone make these to look so much like the original!! Reese’s are a favorite at my house. My kiddos would be amazed to see me make them myself…lol! Definitely going to try these!

  5. You are GENIUS! How awesome is this recipe!? Reese’s are definitely one of my favorite candies so this recipe is a total keeper! Thank you!

    I saw this post on the Tuesday Talent Show linky party. I’d love for you to check out a recipe I linked up too, it’s perfect for Pi Day tomorrow- it’s a traditional Polish Apple Pie called Szarlotka but with less sugar than original. Hope you have a great rest of your day, dear! :)

    1. I would love to have your recipe for the apple pie that you speak of here on this site. I’m Czech and absolutely love to cook anything Polish, Czech etc. who knows maybe we can share recipes from our ancestors. ie, halopkie sp? stuffed cabbage, cruschki sp? another nice cookie which you slice to make little bows and then deep fry and then toss in confectioners sugar, a favorite for Easter or Christmas in my family. Time consuming yes, but so worth it. Sincerely, Lynne Stranick Gerheart

  6. A friend of mine once wanted to make a pie sized cup. Let’s just say it didn’t work out so well.
    I think I might surprise my husband with these one day.

  7. This looks great! I am deathly allergic to peanut butter, but my hubby loves peanut butter cups and hasn’t had them in a really long time because of me…Hopefully I can make these with almond butter and it’ll taste similar!

    Blue Eyed Beauty Blog

    1. I am also deadly allergic to peanuts so I just made them with Wow butter (soy “peanut” butter). It doesnt melt as well so you have to scoop it into the chocolate cups but my husband loves them.

  8. Oh my! I bet they are better than the original because you use better chocolate! My husband loves peanut butter cps so I HAVE to make thee for him!
    Thanks for the recipe… :)

    hugs x

  9. OMG! You had me Reese’s Peanut Butter Cups! They are my favorite. I am so excited to try this recipe. I pinned it on my board for you so I could remember it. Thanks for sharing!

    I stopped by from Show me What you Got!

    Mandy@ The Hankful House

  10. Oh my goodness, these look good! I love reeses peanut butter cups, I’m seriously gonna have to give this a try! I mean, I know they’re not exactly healthy, but they’ve got to be better than store bought!

  11. These looks good! Anything with chocolate and peanut butter is worth making in my book! Thank you for sharing this.. its hard to find a recipe for peanut butter cups thats easy. :)