Who doesn’t love homemade Reese’s? These mini peanut butter cups are surprisingly simple to make, delightfully satisfying, and require only six real-food ingredients.
I grew up trading anything for a Reese’s peanut butter cup. As an adult, I rediscovered that same excitement when I made these mini peanut butter cups. They’re richer and more satisfying than the store-bought version — the soft, sweet peanut butter center wrapped in chocolate is an experience in every bite.
Don’t be fooled by the pretty toppings — this is an easy no-bake recipe. You won’t need a stove or double boiler if you prefer the microwave method. With just six ingredients and a little time in the freezer, you can make a batch to keep in the fridge or freeze for later.
Ingredients for mini peanut butter cup recipe
These no-bake treats use simple, wholesome ingredients. You’ll need:
- Dark chocolate and/or milk chocolate
- Coconut oil
- Peanut butter (or another natural nut butter)
- Almond flour (or substitute all-purpose flour)
- Maple syrup
- Vanilla extract
How to make homemade peanut butter cups
Prepare a mold or use paper liners. Break the chocolate into pieces and melt with coconut oil in the microwave, stirring every 20 seconds until the chocolate is just melted. Spoon about ½ teaspoon of chocolate into each mini cup and freeze for 5 minutes to set.
While the chocolate chills, mix together the peanut butter, maple syrup, almond flour, and vanilla until smooth. Portion roughly ¾ teaspoon per piece and roll into small balls (about 30 total).
Return the mold from the freezer and place one peanut butter ball into each chocolate-lined cup, pressing down so the filling stays below the rim. Top with more melted chocolate until it reaches the surface (about ½ tablespoon per cup). Quickly add any toppings you like — pretzel crumbs, toasted coconut, chopped nuts, or flaky sea salt (for flaky salt, chill briefly before sprinkling so the salt stays visible).
Freeze the cups until firm, about 10–15 minutes. Store in an airtight container in the refrigerator for up to 2–3 weeks or freeze for longer storage.
How to store homemade peanut butter cups
Place the mini cups in a container lined with a clean, dry paper towel to absorb any excess moisture. Seal and refrigerate for up to 2–3 weeks. For longer storage, freeze in a sealed bag or container for up to 3 months, removing as much air as possible for best freshness.
How to freeze homemade peanut butter cups
Freeze in a food storage bag or airtight container for up to 3 months. Press out excess air before sealing. Thaw in the refrigerator before serving for best texture.
Frequently Asked Questions
Chocolate chips can work in a pinch, but they’re designed to hold shape and can be harder to melt smoothly. If using chips, melt gently in a double boiler or microwave at reduced power in short intervals, stirring often.
Yes. Almond flour gives a pillowy texture to the filling, but an equal amount of all-purpose flour or another flour can be used if needed.
Yes. Almond butter is a fine substitute; if it’s thicker, thin it with a teaspoon or two of a neutral oil until you reach a drippy, spreadable consistency.
One mini peanut butter cup contains about 75 calories and 4 grams of sugar (approximate values depending on exact ingredients).
Recipe: Homemade Mini Peanut Butter Cups
- Prep Time: 30 minutes
- Total Time: 45 minutes
- Makes: 30 mini cups
Ingredients
- 8.75 ounces chocolate bars (dark, milk, or a mix)
- 2 ½ tablespoons coconut oil
- ⅓ cup creamy natural peanut butter
- 1 tablespoon maple syrup
- 3 tablespoons almond flour (or flour of choice)
- 1 teaspoon vanilla extract
Optional toppings
- Crushed pretzels
- Toasted shredded coconut
- Chopped macadamia nuts
- Flaky sea salt
Instructions
- Combine peanut butter, maple syrup, almond flour, and vanilla in a small bowl and set aside.
- Break chocolate into pieces and melt with coconut oil in the microwave, stirring every 20 seconds until smooth (about 60–90 seconds). Alternatively, melt in a double boiler.
- Spoon about ½ teaspoon chocolate into each mini cup and freeze 5 minutes to set.
- Portion the peanut butter mixture into 30 balls (about ¾ teaspoon each).
- Place one peanut butter ball into each chocolate-lined cup, pressing so the filling stays below the rim. Top with melted chocolate until flush with the mold (about ½ tablespoon each).
- Sprinkle toppings quickly if desired. For flaky sea salt, chill briefly before sprinkling so the salt remains visible.
- Freeze until firm, 10–15 minutes. Store in the fridge up to 2 weeks or freeze up to 3 months.
Notes
Chocolate
Use chocolate bars for the best melting consistency. If using chocolate chips, melt gently to avoid seizing.
Peanut butter
Choose a natural, drippy peanut butter for the best texture. If your peanut butter is very thick, reduce the flour or thin the nut butter slightly.
Almond flour
Almond flour gives a tender, pillowy filling, but other flours work as substitutes.
Nutrition (approx.)
- Serving Size: 1 mini cup
- Calories: 75
- Sugar: 4 g
- Fat: 6 g
- Carbohydrates: 6 g
- Protein: 1 g
If you make these mini peanut butter cups, please leave a comment and rating — feedback helps others find and enjoy the recipe. And feel free to share a photo on social media.
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