Homemade Mini Peanut Butter Cups

Who doesn’t love homemade Reese’s? This homemade mini peanut butter cup recipe is so easy and so good, and has just 6 simple, real food ingredients.

  • Prep Time:
  • Total Time:
  • Makes:
    30 mini 1x
  • Prep Time:
  • Total Time:
  • Makes:
    30 mini 1x
  • Ingredients

    • 8.75 ounces chocolate bars (dark, milk, or your chocolate of choice; see notes) 
    • 2 ½ tablespoons coconut oil
    • ⅓ cup creamy, natural peanut butter (see notes)
    • 1 tablespoon maple syrup
    • 3 tablespoons almond flour (or flour of choice; see notes)
    • 1 teaspoon vanilla extract

    Optional toppings

    • Crushed pretzels
    • Toasted shredded coconut
    • Chopped macadamia nuts
    • Flaky sea salt


    1. In a small mixing bowl, combine the peanut butter, maple syrup, almond flour, and vanilla extract. Mix to combine and set aside. 
    2. Break the chocolate into pieces and combine in a bowl with coconut oil. Heat in the microwave, stirring thoroughly every 20 seconds until just melted, about 60-90 seconds total. Do not overheat the chocolate or it will seize. If you have a double boiler you can also use that instead.
    3. Spoon about ½  teaspoon of chocolate into each mini cup and place in the freezer for at least 5 minutes to harden.
    4. Meanwhile, form 30 small balls with your peanut butter mixture, measuring about ¾ teaspoon for each. I find it fastest to portion out the peanut butter mixture first, then roll.
    5. Remove mold from the freezer. Briefly warm the chocolate again if it has started to thicken from cooling. Place one peanut butter ball into each cup, pressing down if necessary so the peanut butter mixture is below the top of the mold. Top each with melted chocolate just until it reaches the surface of the mold, about ½ tablespoon (1 ½ teaspoons) each.
    6. Quickly sprinkle with toppings, if desired. For flaky sea salt, freeze the cups for a few minutes first, then sprinkle with salt and return to the freezer.
    7. Freeze until firm, about 10-15 minutes. Store in an airtight container in the fridge for up to 2 weeks, or freezer for up to 3 months.


    Favorite Equipment

    • Candy mold: This is the exact peanut butter cup mold I use and highly recommend for the perfect mini peanut butter cup size and shape.

    Ingredient Notes

    • Chocolate: You can use bars of dark or milk chocolate, or a mix of both. (If you shop at Trader Joe’s, 5 mini bars (sold in 3-packs) is the perfect amount. I do not recommend using chocolate chips and have not tested them in this recipe. Read the FAQ section for more details on why chocolate chips aren’t ideal, and warming tips if that is all you have.
    • Peanut butter: I use a creamy natural peanut butter with a drippy consistency, even when well stirred. If your peanut butter is thicker, use less flour. See the FAQ section above for instructions on how to substitute with almond butter.
    • Almond flour: I love the pillowy texture the almond flour gives the peanut butter center, but if you don’t have any you can substitute with an equal amount of all-purpose flour, coconut flour, or whatever flour you like.

    Nutrition Notes
    Nutrition information calculated for 1 mini peanut butter cup (using approximately 2 ½ teaspoons chocolate and ¾ teaspoon peanut butter mixture.


    • Serving Size: 1 mini cup
    • Calories: 75
    • Sugar: 4 g
    • Sodium: 7 mg
    • Fat: 6 g
    • Saturated Fat: 3 g
    • Unsaturated Fat: 3 g
    • Trans Fat: 0 g
    • Carbohydrates: 6 g
    • Fiber: 1 g
    • Protein: 1 g
    • Cholesterol: 0 mg

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