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. The only candy my kids will eat is Reece’s. Since they’re like $8 a bag, I decided to give these a try! So glad I did! These are fantastic! My friends and family LOVE them! We had them for my daughters birthday party and they were a huge hit! Everyone raved about how they tasted spot on to the real ones!5 stars

  2. I’m allergic to peanuts and nuts and made them with soy butter….they turned out so good that my family who eats Reese cups loved them even as well5 stars

  3. What can I use instead of graham crackers ? I’m gluten free they’re extremely expensive so I need an alternative.

    1. Hi Linda, some readers have made these without the graham crackers with good results. They are just for helping to get the right consistency in the peanut butter filling so you could try leaving them out or substitute in your favorite gluten-free cookies.

  4. Reese’s peanut butter cups are my favorite candy! I’ve never even thought about making them from scratch but after reading this, I can’t wait to try! The chance to make them with better quality chocolate and peanut butter is reason enough to make them at home. Thanks so much for sharing!

  5. Yummmm my favourite dessert of ALL TIME! I have never tried making my own, but seeing how easy this recipe is, it is now something I absolutely MUST TRY!5 stars

  6. I don’t understand putting Graham crackers in Copycat Reese’s peanut butter cups, are you serious about that cause when I eat a Reese’s cup I definitely did not detect graham crackers in them??

  7. I wonder if Sunflower Butter would work? My friends son is allergic to nuts and soy, but I know she buys Enjoy Life Brand Chocolate for him (and so do I) and she gets soy free sunflower butter….then he would be able to experiance somewhat what a peanut butter cup tastes like

    1. I used a high quality milk chocolate chunks (like bark but a bit thicker). You can often find them in the bulk section of your grocery or at a bulk store.

    1. This made 12 for me.. but it can vary depending on thickness. Even a slight variation in your mold/pan can change the number. You might like to try a small batch to test how many you get with your specific pan/mold.

  8. These look incredible! Have to try them – I like the post about trying it with almond butter, too.