Homemade Reeses Peanut Butter Cups (Printable)

Creamy peanut butter filling covered in rich dark chocolate for a classic indulgence with homemade charm.

# What You'll 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

# How-To 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, stirring until smooth. Alternatively, microwave in short 30-second bursts, stirring between intervals until fully melted.
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.
04 - Place the muffin tin in the freezer for 10 minutes until the chocolate base is completely set.
05 - In a medium mixing bowl, combine peanut butter, softened butter, powdered sugar, salt, and vanilla extract. Mix until the consistency is smooth and thick.
06 - Roll approximately 1 teaspoon of the peanut butter mixture into a ball, flatten slightly, and place onto each set chocolate base. Gently press down to create an even layer, leaving a small border around the edge.
07 - Spoon the remaining melted chocolate over the peanut butter layers, ensuring complete coverage. Tap the muffin tin gently on the counter to smooth the tops.
08 - Refrigerate for at least 30 minutes until completely set and firm.
09 - Remove the cups from paper liners and serve. Store in an airtight container in the refrigerator for up to 1 week.

# Expert Suggestions:

01 -
  • You control the sweetness level and can use quality dark chocolate that actually tastes like chocolate, not waxy candy coating.
  • The whole process takes under an hour from start to finish, most of which is just chilling time while you do other things.
  • These are so easy to customize—swap in almond butter, add sea salt flakes, or adjust the chocolate-to-filling ratio depending on your mood.
02 -
  • Chocolate temperature is everything—if it's too hot when you layer the peanut butter filling, the bottom melts and everything slides around, but if it's slightly cooled and thick, it holds its shape beautifully.
  • The first chocolate layer needs to be truly set before the filling goes on, which is why the freezer step isn't optional—rushing this is how cups end up with swirled layers instead of clean separation.
03 -
  • If your peanut butter filling cracks when you press it into shape, it's too cold—let it sit at room temperature for a few minutes to soften slightly, then try again.
  • A silicone mat under your mini muffin tin prevents it from sliding around while you work, and makes chilling more efficient since cold conducts better through the mat.
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