Homemade Reeses Peanut Butter Cups (Printable Version)

Rich dark chocolate cups filled with creamy, salted peanut butter for a classic sweet indulgence.

# What You Need:

→ Chocolate Layer

01 - 9 oz dark chocolate (70% cocoa or higher), chopped
02 - 1 tablespoon coconut oil, optional

→ Peanut Butter Filling

03 - 1/2 cup creamy peanut butter, unsweetened and unsalted
04 - 2 tablespoons unsalted butter, softened
05 - 1/2 cup powdered sugar, sifted
06 - 1/4 teaspoon fine sea salt
07 - 1/2 teaspoon vanilla extract

# Steps:

01 - Line a 12-cup mini muffin tin with paper liners.
02 - Melt the dark chocolate and coconut oil together in a heatproof bowl set over a pan of simmering water, or microwave in short bursts, stirring until smooth.
03 - Spoon approximately 1 teaspoon of melted chocolate into the bottom of each muffin liner. Tilt or use a spoon to coat the sides slightly. Chill in the freezer for 10 minutes to set.
04 - In a medium bowl, mix peanut butter, butter, powdered sugar, salt, and vanilla extract until smooth and thick.
05 - Roll approximately 1 teaspoon of the peanut butter mixture into a ball, flatten slightly, and place onto the set chocolate bases. Gently press down to create an even layer, leaving a small border around the edge.
06 - Spoon the remaining melted chocolate over the peanut butter layers, covering completely. Tap the tin gently to smooth the tops.
07 - Chill in the refrigerator for at least 30 minutes, or until fully set.
08 - Remove cups from liners and serve. Store in an airtight container in the refrigerator for up to 1 week.

# Expert Advice:

01 -
  • Easy to make with just a handful of wholesome ingredients you probably already have
  • Customizable sweetness and salt levels to match your personal taste
  • Uses rich dark chocolate for a more sophisticated, less sugary treat
  • Perfect for meal prep—stores beautifully in the fridge for up to a week
  • Naturally gluten-free and easily adaptable for vegan diets
  • No baking required, making it ideal for warm weather or small kitchens
02 -
  • Use high-quality dark chocolate with at least 70% cocoa for the best flavor and texture
  • Add a sprinkle of flaky sea salt on top of each cup before the final chilling for an extra pop of flavor
  • Work quickly when layering the chocolate to prevent it from setting before you're ready
  • Store the finished cups in the refrigerator, as the coconut oil can cause them to soften at room temperature
  • For cleaner removal from the liners, let the cups sit at room temperature for just 2-3 minutes before unwrapping
  • Double the batch and freeze extras in an airtight container for up to 3 months—perfect for last-minute cravings
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