Reese’s Cookies and Cream Peanut Butter Cups Recipe

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The iconic peanut butter and chocolate combination is practically a universal comfort food. But if you’re like me, there’s something magical about the Reese’s Cookies and Cream Peanut Butter Cups twist—they take dessert snacking to a whole new level! The creamy filling, crunchy cookie bits, and luscious white chocolate coating come together in such an irresistible way that just one store-bought cup is never enough.

How to make Reese’s Cookies and Cream Peanut Butter Cups

The Reese’s Cookies and Cream Peanut Butter Cups feature a traditional Reese’s creamy peanut butter filling encased in a dual-layer shell—milk chocolate on the outside and a white creme layer—then filled with crunchy Oreo cookie crumbs for added texture and flavor.

Ingredients

For the White Crème Coating:

• 1 cup white chocolate chips (or white chocolate melting wafers)
• 1 teaspoon coconut oil (optional, for smoother melting)

For the Peanut Butter & Cookie Filling:

• ½ cup creamy peanut butter (smooth texture works best)
• ¼ cup powdered sugar
• ⅓ cup crushed chocolate sandwich cookies (like Oreos, finely crushed)
• 1 teaspoon vanilla extract (optional, for flavor boost)

Other items:

• Cupcake liners or silicone molds (mini size works best!)
• Small bowl or spoon for mixing

Instructions

Step 1: Prepare the White Crème Coating

1. In a microwave-safe bowl, combine the white chocolate chips and coconut oil. Microwave in 15-second intervals, stirring between each round, until the mixture is smooth and melted. (Alternatively, melt the chocolate using a double boiler.)
2. Line your mini cupcake tray with cupcake liners or use silicone molds for easy removal.
3. Spoon about 1–2 teaspoons of melted white chocolate into the bottom of each mold and gently tilt or swirl to coat the sides. Place the tray in the freezer for 5–10 minutes to set the white chocolate.

Step 2: Make the Peanut Butter & Cookie Filling

1. In a mixing bowl, combine the creamy peanut butter, powdered sugar, crushed cookie crumbs, and vanilla extract. Stir until the mixture forms a thick, fudge-like consistency.
2. Roll small portions of the filling into flat discs or spoon them directly into the molds. The size should fit neatly inside the hardened white chocolate shells.

Step 3: Assemble the Cups

1. Once your white crème is hardened, place the cookie-peanut butter filling inside each mold, leaving a little space around the edges.
2. Cover the filling with more melted white chocolate, ensuring it fully seals the edges. Tap the tray gently to smooth the top and remove air bubbles.
3. Return the tray to the freezer for 15–20 minutes, or until fully set.

Step 4: Remove and Enjoy!

1. Once your Reese’s-inspired cups are solid, carefully peel off the cupcake liners or release them from the silicone molds.
2. Store them in an airtight container at room temperature or in the fridge, depending on your preference for texture.

Tips for Success

• Crush your cookies finely: For the best texture, crush your chocolate sandwich cookies until they resemble fine crumbs. You can use a food processor, or pop them into a resealable bag and crush them with a rolling pin.
• Use quality white chocolate: Good-quality white chocolate melts more smoothly and tastes better. Brands like Ghirardelli or Callebaut work exceptionally well.
• Customize to your liking: Add a drizzle of milk or dark chocolate on top for some extra flair or stir cocoa powder into the filling for an additional chocolaty twist!
• Keep them fresh: If you’re not enjoying the cups immediately, store them in the fridge to keep the peanut butter filling firm longer.

What to serve with

Reese’s Cookies and Cream Peanut Butter Cups are already a decadent treat, but pairing them with complementary items can elevate your dessert experience even further!

Hot Drinks:

• Coffee: A rich, black coffee or espresso works wonders with Reese’s Cookies and Cream Peanut Butter Cups. The bitterness of the coffee offsets the sweetness of the white chocolate coating and peanut butter filling. For a fun twist, try a mocha or a flavored coffee (like hazelnut or vanilla).
• Hot Chocolate: Double down on dessert with a creamy hot chocolate. Add a dollop of whipped cream, chocolate shavings, or even a drizzle of caramel for extra indulgence.
• Tea: Choose herbal teas like chamomile or peppermint for a refreshing contrast to the sweetness or a robust black tea for a more dramatic pairing.

Cold Drinks:

• Milk: The classic pairing! A cold glass of milk (regular or chocolate) offers a creamy balance to the Reese’s Cookies and Cream Peanut Butter Cups and is especially enjoyable for kids and nostalgic adults.
• Milkshake: Blend up a cookies and cream milkshake to complement these Reese’s Cookies and Cream Peanut Butter Cups perfectly. You can even crumble some of the cups into the milkshake for extra texture and flavor.
• Iced Coffee/Cold Brew: If you prefer a chilled caffeine boost, pair your cups with a lightly sweetened iced coffee or vanilla cold brew.

Ingredients Substitutes

If you’re eager to make Reese’s Cookies and Cream Peanut Butter Cups but don’t have all the ingredients on hand—or if you want to adapt the recipe for dietary needs, preferences, or a creative spin—don’t worry!

1. White Chocolate Chips (for the White Crème Coating)

White chocolate chips form the base of the signature “cookies and cream” flavor. However, if you’re missing them or need a substitute, consider these alternatives:

• White Chocolate Bars: If you don’t have chips, use chopped white chocolate bars instead. Brands like Ghirardelli or Lindt work very well.
• Candy Melts: White candy melts (often used in baking) can substitute for white chocolate chips. They melt easily and have a similar texture, although they may be slightly sweeter.
• Vanilla Almond Bark: Almond bark is a budget-friendly option that melts smoothly, though it may lack the richness of true white chocolate.
• Coconut Butter: For a dairy-free or vegan option, you can use coconut butter as a substitute. It’s slightly less sweet but has a creamy texture suitable for the coating.
• Milk or Dark Chocolate: If you’re okay deviating from the “cookies and cream” theme, you can substitute milk or dark chocolate for a different flavor profile.

2. Coconut Oil (for Smooth Melting)

Coconut oil is used to help the white chocolate melt smoothly and make the coating easier to spread. If you don’t have or want to avoid coconut oil, here are your substitutes:

• Butter: Unsalted butter works well, though it’s less neutral in flavor, adding a slight richness.
• Vegetable Oil: A small dash of vegetable oil can achieve the same smooth consistency when melting chocolate.
• Heavy Cream: You can whisk small amounts of heavy cream into melted chocolate to make it smoother.

3. Creamy Peanut Butter (for the Filling)

Peanut butter is one of the key ingredients in Reese’s treats, but there are other tasty options if you want to mix things up or cater to dietary needs:

• Natural Peanut Butter: If you prefer a healthier option, use natural peanut butter. Be aware that it’s less sweet and may need additional powdered sugar for the desired sweetness.
• Almond Butter: Almond butter is an excellent substitute for peanut butter, offering a slightly nuttier, milder flavor.
• Cashew Butter: For a richer, creamier filling, cashew butter works beautifully.
• Sunflower Seed Butter: This nut-free substitute works well for anyone with nut allergies. It’s slightly earthy in flavor but pairs nicely with the white chocolate.
• Tahini: Though unconventional, tahini has a similar texture and can create a unique sesame flavor twist.

4. Powdered Sugar (for Sweetening the Filling)

Powdered sugar is used to sweeten and bind the peanut butter filling, and there are several ways to substitute this ingredient:

• Granulated Sugar: You can blend granulated sugar in a food processor to create powdered sugar at home. Just don’t skip the blending, as granulated sugar can result in a grainy texture for the filling.
• Brown Sugar: Brown sugar provides a deeper, molasses-like sweetness to the filling. Be sure to mix it well to avoid clumps.
• Honey or Maple Syrup: If you prefer natural sweeteners, honey or maple syrup can work, though they’ll make the filling stickier. Reduce the amount slightly to maintain a workable consistency.
• Sugar Alternatives: For a lower-calorie option, use powdered sugar substitutes like Stevia, Erythritol, or Monk Fruit sweeteners.

5. Crushed Chocolate Sandwich Cookies (for Texture)

Crushed chocolate sandwich cookies, such as Oreo crumbs, add crunch and the signature “cookies” component to the filling. If you don’t have Oreos or prefer another flavor, here’s what you can use instead:

• Chocolate Graham Crackers: Crush these into crumbs for a similar chocolatey crunch.
• Chocolate Wafer Cookies: These have a similar taste and texture to crushed Oreos but without the cream filling.
• Gluten-Free Cookies: Use gluten-free sandwich cookies or crackers if you’re catering to gluten-free diets.
• Brownie Crumbs: Crush leftover brownies into crumbs for a rich and fudgy twist.
• Store-Bought Cookie Crumbs: Many grocery stores sell pre-crushed cookie crumbs, which save time and work well in recipes.

6. Vanilla Extract (Optional Flavor Boost)

Vanilla extract enhances the flavor of both the peanut butter filling and white chocolate coating. If you’re out of vanilla extract or want to try something new, here are some substitutes:

• Almond Extract: Adds a nutty, fragrant touch to the filling.
• Maple Syrup: Just a drizzle of maple syrup can bring warmth and sweetness to the flavor.
• Coconut Extract: Pairs well with white chocolate for a tropical twist.
• Rum or Bourbon: For an adult-friendly version, a splash of rum or bourbon extracts adds dimension to the filling and coating.

Final Thoughts

Homemade Reese’s Cookies and Cream Peanut Butter Cups are not only fun to make but also let you play with the ingredients. Want a darker chocolate coating? No problem.

More Cookies Recipes:

• Copycat Krokem Cookies Recipe
• Copycat Reese’s Oreo Cookie Recipe
• Copycat Broma Bakery Brown Butter Cookies Recipe
• Copycat Pepperidge Farm Cookies Recipe
• Stranger Things Chips Ahoy Cookies Recipe