Homemade Reese’s Peanut Butter Cups

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Homemade Reese’s Peanut Butter Cups come together in just 15 minutes and are even better than the real thing!

Homemade Reese's peanut butter cups stacked on top of one another. One with the bite taken out of it.

Reese’s Peanut Butter cups are my jam. Hands down the first candy that I pick out of the Halloween bag. Love the peanut butter and chocolate combo. You can find Peanut Butter Bars or even Reese’s Peanut Butter eggs on the blog and they are my favorite treat!

As soon as I saw that you can make these easy peanut butter cups I had to make them. My youngest son loves to cook and help in the kitchen. He is always asking me to watch Food Network with him and already told me he would take over the blog when I die. So the blog won’t be going anywhere for a long time. 😉

Homemade Reeses peanut butter cups on parchment paper.

We had so much fun making these on Friday night together. I had all of the ingredients on hand! And the best part is that we put them together in just 15 minutes.

Homemade Reeses peanut butter cups with some broken in half show the middle.

The result was even better than expected! Dare I say that that these are even better than the real thing!? Because they ARE! The peanut butter center is out of this world. I could have eaten the peanut butter center by the spoonful. It is so good!

You just have to line the cupcake liners with melted chocolate, follow it with the delicious peanut butter center and top with the rest of the melted chocolate. These are so easy!

I am warning you that if you love peanut butter cups as much as I do, you won’t be able to stop eating them! They taste so much better homemade and they are fun to make! You are going to love these Homemade Reese’s Peanut Butter Cups!

Homemade Reeses peanut butter cups stacked on top of each other one with the bite taken out of it.

Homemade Reeses peanut butter cups stacked on top of one another.

Homemade Reese's Peanut Butter Cups

4.82 from 11 votes
Prep Time 15 minutes
Total Time 15 minutes
Author Alyssa Rivers
Servings: 18 Cups


  • 1 sleeve graham crackers crushed (10 sheets)
  • 1 cup powdered sugar
  • 1 1/2 cup peanut butter melted
  • 3 cups milk chocolate chips


  • Line muffin tin with cupcake liners. In a medium sized mixing bowl mix together the crushed graham crackers, powdered sugar, and peanut butter. (I just softened mine for about 40 seconds in the microwave). Mix together until combined.
  • Melt the chocolate chips in a microwave safe bowl stirring 30 seconds at a time until smooth. Add a heaping teaspoon into the bottom of each cupcake liner and spread along the bottom. Follow it by a heaping tablespoon of the peanut butter mixture. Lastly add a heaping teaspoon of the melted to the chocolate and spread evenly over the peanut butter layer. Refrigerate for about an hour until set and firm.



Serves: 18

Calories306kcal (15%)Carbohydrates32g (11%)Protein7g (14%)Fat18g (28%)Saturated Fat7g (35%)Cholesterol5mg (2%)Sodium124mg (5%)Potassium140mg (4%)Fiber2g (8%)Sugar27g (30%)Vitamin A67IU (1%)Vitamin C1mg (1%)Calcium45mg (5%)Iron1mg (6%)

All nutritional information is based on third party calculations and is only an estimate. Each recipe and nutritional value will vary depending on the brands you use, measuring methods and portion sizes per household.

Course Dessert, Snack
Cuisine American
Tried this recipe?Mention @alyssa_therecipecritic or tag #therecipecritic

Alyssa Rivers

I am Alyssa and the blogger behind The Recipe Critic. I started my blog in June of 2012 as a place to share my passion for cooking. I love trying new things and testing them out with my family.

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  1. 5 stars
    Loved it! Used gluten free graham crackers for my gluten intolerant boyfriend, and also added a pinch of salt. We both greatly enjoyed

  2. 3 stars
    I made this recipe and everyone said that they were too sweet and not enough peanut flavor. So, I made another batch with ground dry honey roasted peanuts as filling. No graham, no powdered sugar, no peanut butter with all the oils, sugar and molasses that is added. They tasted wonderful. I’m not really sure that I needed to use “honey” roasted. If you use a good swiss chocolate like Peters Superlative, it will be all the sweetness you’ll ever need. The peanuts can be blended (small food processor) into a real fine paste or left a little chunkier if desired. The fine blend may stay together better. I make ahead of time, pucks of filling pressed into the bottom of the same small cupcake trays with no papers and let them set up in the fridge. They will drop out once chilled. 10 minutes in the freezer will work too. You might have to give a slight twist to loosen. Press the formed filling into the warm chocolate at the bottom of the paper liner, forcing it up the sides. Top off with more chocolate spreading it out to flow down the sides of the filling and chill. What a great peanut flavor (not graham and powdered sugar) and you can cut some calories, too.

    1. 5 stars
      Hi, George! I too made these mixing half with milk chocolate and half semi-sweet. I also used super chunky peanut butter and I can’t keep them in the house! They’re gone that quick

  3. I used what I thought was 10 sheets of graham from bulk barn and ended up with way way too much filling. I see someone posted 14gram for 1 sheet that doesn’t seem right either. I’m thinking 1 sheet must be 1/4 if it. Cause you can break them into 4 pieces? Going to try that next batch

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