Peanut Butter Cups Recipe -
Peanut Butter Cups Recipe
  • READY IN 45 mins

Peanut Butter Cups

Recipe by  

"These are a snap to make! Taste just like the ones from the store if not better! Will be gone in minutes."

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Ingredients Edit and Save

Original recipe makes 12 cups Change Servings
  • PREP

    10 mins
  • COOK

    5 mins

    45 mins


  1. Coat a small cup muffin tin with cooking spray. In a microwave-safe bowl, microwave chocolate with butter and oil, stirring often, until melted, 1 to 2 minutes. Pour about a tablespoon of the chocolate mixture into each muffin cup.
  2. Melt peanut butter in microwave, 30 to 40 seconds. Spoon about 1 teaspoon of melted peanut butter over chocolate in each muffin cup. Top with another tablespoon of chocolate.
  3. Chill in refrigerator 30 minutes, until set.
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Reviews More Reviews

Most Helpful Positive Review
Jan 18, 2004

I have been making these for a long time. People are always impressed. However, I too use the milk chocolate chips. I also add 2-3Tbs. of confection sugar to the peanut butter. It makes the PB filling taste more like the store version and less like a clump of peanut butter.

Most Helpful Critical Review
Nov 22, 2006

I've made a variation of this for years. I add a little peanut butter to the chocolate--more like Hershey's. Also, I use powdered sugar, graham cracker crumbs, and peanut butter for the filling. More like the real thing and not as rich. if you eat a Reese Cup, you'll notice there's 'some grit' to it--the graham cracker crumbs are perfect for this.


53 Ratings

Oct 08, 2003

I found this recipe to be good but it is easier if you pipe the chocolate and peanut butter into the muffin cups (paper lined is easiest) with either a pastry bag, or my favorite, plastic bags. I let each layer harden in frige before adding the next. I preferred the flavor of milk chocolate to the semi-sweet, having tried both. Also, don't add too much peanut butter or it is like eating a huge tablespoon of peanut butter. I make buckeye balls every year and actually prefer the filling of those but the ease of these. I think I will be combining the two methods instead! Maybe just a softer, creamier version of the buckeye filling! Great idea though! Never even thought of it after 15 years of rolling and dipping buckeye balls!!!

Apr 07, 2007

I think "Acurlytop" has this recipe down and I followed her/his advice by adding the confectioners sugar and the graham crackers. My daughter has a peanut allergy, so I used her soy nut butter. Because it's Easter, I made the filling into egg shapes and simply dipped them into the chocolate. So much easier than having to make the cups. I had my older daughter test taste them and she said they were delicious and tasted very much like Reeses. Thank you so much Pam for a great start to a wonderful treat that I know Ty will be so appreciative of tomorrow morning!

Nov 06, 2007

These were delicious. I added some powdered sugar and graham cracker crumbs to the peanut butter to make it a little more like Reese's. They were excellent (if a little messy to make) and very addictive.

Nov 13, 2005

I made these as a treat at a pot luck sort of thing and they were a big hit. I also used milk chocolate instead of semi sweet. I mixed three tablespoons of confectioners sugar into the peanut butter as well. They turned out great, but I would recomend leaving them in the fridge for about an hour instead of a half hour, or even putting them in the freezer. Mine turned out a little soft and sticky, but were still great-tasting. Thanks Pam!

Jan 18, 2004

This recipe was by far the easiest and quickest I've found. I loved these, but prefer to use milk choc chips to give a sweeter taste.

Nov 29, 2006

These are so Delicious! The only thing I did different was to chill each layer prior to adding the next. I also used non-stick mini paper toffee pans. I couldn't believe how easy these were to make (and cheap) as trying to by them is Australia, they are rare and costly. Well done!


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  • Calories
  • 143 kcal
  • 7%
  • Carbohydrates
  • 9.9 g
  • 3%
  • Cholesterol
  • 10 mg
  • 3%
  • Fat
  • 11.9 g
  • 18%
  • Fiber
  • 1.1 g
  • 5%
  • Protein
  • 2 g
  • 4%
  • Sodium
  • 53 mg
  • 2%

* Percent Daily Values are based on a 2,000 calorie diet.

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