Homemade Reeses Peanut Butter Cups (Printable)

Classic indulgent cups with creamy peanut butter and rich dark chocolate, perfect for sweet cravings.

# What You’ll Need:

→ Chocolate Layer

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

→ 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:

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 occasionally, or microwave in short bursts while stirring until smooth.
03 - Spoon approximately 1 teaspoon of melted chocolate into the bottom of each muffin liner. Tilt the tin or use a spoon to coat the sides slightly. Freeze for 10 minutes to set.
04 - In a medium bowl, combine peanut butter, softened butter, powdered sugar, salt, and vanilla extract. Mix until smooth and thick.
05 - Roll approximately 1 teaspoon of the peanut butter mixture into a ball, flatten slightly, and place onto each chocolate base. 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 - Refrigerate for at least 30 minutes 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 -
  • You'll taste the difference between homemade and store-bought the moment one melts on your tongue—that's pure chocolate and real peanut butter, no mystery ingredients.
  • Making these transforms a rainy afternoon into something productive and joyful, plus you get to customize the exact balance of chocolate to filling to match your preferences.
  • They're easier than you'd expect, which means you'll actually make them again instead of just thinking about it.
02 -
  • Don't skip the initial freeze of the chocolate base—I once tried to rush and the bottom layer wouldn't set properly, which meant my filling slid around like it was on ice.
  • Room temperature matters; if your butter and peanut butter aren't soft, your filling will be lumpy and won't spread smoothly, so let them sit out for 15 minutes if they've been in the fridge.
03 -
  • If your filling is too soft to work with, pop it in the freezer for 5 minutes before rolling and pressing it—this one trick fixes almost every frustration people have with this recipe.
  • Sift your powdered sugar even if it looks fine, because lumps are invisible until they ruin your smooth texture, and you'll thank yourself for this tiny extra step.
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