About This Recipe

Homemade chocolate peanut butter cups are one of those recipes that make you realize the store-bought version was just a placeholder. Dark chocolate shells filled with a creamy, slightly salty peanut butter mixture and finished with flaky sea salt — these are objectively better than Reese's in every way that matters. Four ingredients. No baking. 15 minutes of work plus 30 minutes in the fridge. The result is something that disappears from a plate in under 5 minutes at any gathering.

Why You'll Love It

  • 4 ingredients — you probably have them all right now
  • Better than Reeses in every measurable way — better chocolate, more peanut butter, flaky salt
  • No baking, no candy thermometer — just melt, fill, set, eat
  • Gift-worthy — package in a tin and they look like artisan chocolates

Homemade Chocolate Peanut Butter Cups (Better Than Reese's)

Homemade Chocolate Peanut Butter Cups (Better Than Reese's)
15 min
Prep
0 min
Cook
15 min (+ 30 min set)
Total
12
Servings
⭐ 4.9
Rating
245
Calories

Ingredients

  • 12 oz (340g) dark chocolate (60-70%), chopped or chips
  • 1 cup (260g) creamy peanut butter
  • 1/4 cup (30g) powdered sugar
  • 1/2 tsp vanilla extract
  • 1/4 tsp flaky sea salt (+ more for topping)
  • Cupcake liners or silicone molds

Instructions

  1. 1Melt chocolate Melt 2/3 of the chocolate in microwave in 30-second intervals, stirring between each, until smooth. Add remaining chocol...
  2. 2Line molds Place cupcake liners in muffin tin. Spoon 1 tsp melted chocolate into each liner. Using a spoon or brush, coat the botto...
  3. 3Make filling Mix peanut butter, powdered sugar, vanilla, and salt until smooth and slightly stiff....
  4. 4Fill cups Place a tablespoon of peanut butter filling in the center of each chocolate cup, pressing gently....
  5. 5Top with chocolate Spoon remaining melted chocolate over filling, smoothing to seal. Sprinkle with flaky sea salt. Refrigerate 20-30 minute...

Ingredients

12 oz (340g) dark chocolate (60-70%), chopped or chips 1 cup (260g) creamy peanut butter 1/4 cup (30g) powdered sugar 1/2 tsp vanilla extract 1/4 tsp flaky sea salt (+ more for topping) Cupcake liners or silicone molds

Step-by-Step Instructions

  1. 1

    Melt chocolate

    Melt 2/3 of the chocolate in microwave in 30-second intervals, stirring between each, until smooth. Add remaining chocolate and stir until melted (this tempers it slightly).

  2. 2

    Line molds

    Place cupcake liners in muffin tin. Spoon 1 tsp melted chocolate into each liner. Using a spoon or brush, coat the bottom and sides. Refrigerate 10 minutes to set.

  3. 3

    Make filling

    Mix peanut butter, powdered sugar, vanilla, and salt until smooth and slightly stiff.

  4. 4

    Fill cups

    Place a tablespoon of peanut butter filling in the center of each chocolate cup, pressing gently.

  5. 5

    Top with chocolate

    Spoon remaining melted chocolate over filling, smoothing to seal. Sprinkle with flaky sea salt. Refrigerate 20-30 minutes until fully set.

Pro Tips

🏆 Chef Tips
  • Use good quality dark chocolate — the chocolate is 2/3 of the candy, so quality matters enormously.
  • The peanut butter filling should be thick, not runny — add more powdered sugar if needed.
  • Flaky sea salt on top is non-negotiable — it makes the chocolate-peanut butter flavor pop.
  • Mini cupcake size makes perfect bite-sized cups — adjust proportions accordingly.

Frequently Asked Questions

They're dramatically better — better chocolate, real peanut butter flavor, customizable salt level, and you control the chocolate-to-filling ratio.
Yes — milk chocolate makes a sweeter, milder cup. Dark chocolate gives more complexity and balance with the salty peanut butter.
Refrigerate up to 2 weeks. Store in a single layer or separate layers with parchment. Freeze up to 3 months.
Yes — any nut or seed butter works. Almond butter gives a more sophisticated flavor; sunflower butter works for nut allergies.

Nutrition Per Serving

245
Calories
6g
Protein
18g
Carbs
18g
Fat
2g
Fiber
12g
Sugar
110mg
Sodium
7g
Sat. Fat