Easy Copycat Reese’s Peanut Butter Cups

Copycat Reese's Peanut Butter Cups peanut middle What is in a Reese's Peanut Butter Cup?

Laureen asked me to develop a recipe for her. After enjoying some Reese’s  and then looking at the ingredients… Mmmm Propyl Gallate. For something you expect to be chocolate and peanut butter there seemed to be a better way to enjoy the flavour pairing, so I settled down to develop something better – it had to be easy though, because opening a packet of Reese’s Peanut Butter Cups is easy and if you have to be in the kitchen for longer than it takes to get to Sainsbury’s and back then the E numbers are gonna win!

Copycat Reese's Peanut Butter Cups InsideCopycat Reese's Peanut Butter Cups UK

So here we have it some easy Copycat Reese’s Peanut Butter Cups and a step by step photo guide for you as well..

Step One

Copycat Reese's Peanut Butter CupsCopycat Reese's Peanut Butter Cups chocolate

Step Two

Copycat Reese's Peanut Butter Cups Filling

Step Three

Make your own Copycat Reese's Peanut Butter Cups

Step Four

Copycat Reese's Peanut Butter Cups Metric

My recipe is inspired by the simplicity of the Minimalist Bakers and the additions of My New Roots

Copycat Reese's Peanut Butter Cups Recipe

Notes on my Copycat Reese’s Peanut Butter Cups Recipe

This is a pretty versatile baby, I’ve given you a few options, the key to the filling is consistency and I’ve given you the picture below as a guide.

Copycat Reese's Peanut Butter Cups Filling

The peanut butter should completely come together in a ball and come away from the sides of the bowl. you should be able to pull of chunks and make them into patties without being a buttery mess.

If you don’t have silicon cases you could use paper ones but they don’t come off as easily.

If you freeze your peanut butter cups the chocolate may get a ‘bloom’ on it, never fear it’s only aesthetic. I freeze half my batch so I don’t eat them in one sitting.

Number of servings: 14

See Detailed Nutrition Info on



  • 275g 51% chocolate chips
  • 1 tbsp coconut oil
  • 1 tsp maca, lucuma, flax (optional)
  • Peanut Filling

  • 90g of your favouite natural nut butter
  • 1 heaped tsp flax
  • 1 tbsp coconut flour, icing sugar or milk powder
  • 1 tsp maca, lucuma, flax (optional)


  1. Get all your appartus ready. Lay your 14 miniature silicon cupcake cases on a tray that will fit in the fridge/freezer
  2. Fit a bowl over a pan of simmering water
  3. For the peanut filling mix together the ingredients until it comes together - see notes
  4. Melt the chocolate, coconut oil and optional extra in a bowl over a pan of simmering water
  5. Brush a tsp of chocolate over the inside of each case
  6. Take a tsp of filling and roll into a small patty, put inside each cupcake case
  7. Pour another tsp of chocolate over the peanut butter patty and fill to the top
  8. Sprinkle with salt or sprinkles
  9. Refridgerate overnight or speed things up by using the freeze - see notes

I do love a Reese’s Peanut Butter Cup but now I can eat them without worrying about the weird stuff – any ideas for me next recipe to try to copycat? One day I hope to tackle a Double Decker but the mallow is gonna be tough!

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  1. Maria @ runningcupcake says:

    Mmmm they look so good! I love pb cups but the ingredients are so bad! I have bought the Justin’s ones before but they are very expensive. I have only ever used plain pb for the filling when I make them, but that goes a bit oily and can leak out- I like the idea of mixing it with something like coconut flour to make it a bit more of a solid filling.

    • Stephanie says:

      Thanks Maria, I’ve not seen the Justin’s ones, but I agree, even Reese’s are pretty expensive. Yep adding anything powdery makes them a bit more solid 🙂

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