Peanut Butter Cups

Reese Cups are one of my favorite candies. When I saw a recipe for homemade peanut butter cups in Taste of Home magazine, I knew that I had to make them. These little cups are very smooth and creamy. They are also very simple to make with just a few ingredients.

Peanut Butter Cups

1 stick butter

1- 8 oz pkg cream cheese

1- 17.3 oz jar creamy peanut butter (I prefer Jiff)

1 tsp vanilla

2-3 bags chocolate chips or vanilla candy coating (Do not use vanilla chips)

Cream the butter, cream cheese, peanut butter and vanilla well. Slowly pour in the powdered sugar and mix until incorporated.  

Using a mini muffin tin, place mini cupcake papers. Place about 1/2 tsp chocolate in the bottom of each paper. Tap your tin on the counter several times until the chocolate is evenly distributed on the bottom.  Take about a teaspoon full of the peanut butter mixture and roll into a ball. Slightly flatten the ball and place in the cups. Use your fingers to push the dough down and flatten out in the cup. You want a flat top so the chocolate will settle evenly on top. Take another teaspoon of chocolate and put on top of the dough. Use the back of your spoon to evenly spread the chocolate over the dough. Tap the pan on the counter again to spread the chocolate. Place in the freezer for about 10 minutes or until hardened. 

You can also roll the peanut butter mixture into balls and just dip the balls in chocolate. I like the cups for nostalgia I guess and they are easily recognizable as peanut butter cups. Either way you make these, they will be devoured. I guarantee! 

Reese Cups are one of my favorite candies. When I saw a recipe for homemade peanut butter cups in Taste of Home magazine, I knew that I had to make them. These little cups are very smooth and creamy. They are also very simple to make with just a few ingredients.

Peanut Butter Cups

1 stick butter

1- 8 oz pkg cream cheese

1- 17.3 oz jar creamy peanut butter (I prefer Jiff)

1 tsp vanilla

2-3 bags chocolate chips or vanilla candy coating (Do not use vanilla chips)

Cream the butter, cream cheese, peanut butter and vanilla well. Slowly pour in the powdered sugar and mix until incorporated.  

Using a mini muffin tin, place mini cupcake papers. Place about 1/2 tsp chocolate in the bottom of each paper. Tap your tin on the counter several times until the chocolate is evenly distributed on the bottom.  Take about a teaspoon full of the peanut butter mixture and roll into a ball. Slightly flatten the ball and place in the cups. Use your fingers to push the dough down and flatten out in the cup. You want a flat top so the chocolate will settle evenly on top. Take another teaspoon of chocolate and put on top of the dough. Use the back of your spoon to evenly spread the chocolate over the dough. Tap the pan on the counter again to spread the chocolate. Place in the freezer for about 10 minutes or until hardened. 

You can also roll the peanut butter mixture into balls and just dip the balls in chocolate. I like the cups for nostalgia I guess and they are easily recognizable as peanut butter cups. Either way you make these, they will be devoured. I guarantee!