Homemade Dark Chocolate Peanut Butter Cups

Reeses Cups are one of my favorite candies. I love Reeses Cups in my ice cream, cakes, cookies, and more. You could say that I might have a slight obsession. But nothing beats homemade treats, am I right? Reeses are delicious but sometimes the combination of milk chocolate and peanut butter just doesn’t do it for me. Last night I craved  something a bit more sophisticated–Reeses with dark chocolate.


All you need is dark chocolate, peanut butter, powdered sugar, butter, and patience while this treat sets up in the fridge. This recipe was easy and totally worth the wait. You’ll have your dark chocolate fix in no time! And if you want it to be totally homemade, then use my recipe for homemade peanut butter. But even store bought peanut butter will create a delectable candy for you and others (if you’re nice enough to share).



Homemade Dark Chocolate Peanut Butter Cups              Yields 36 mini peanut butter cups


  • 1  and 3/4 cups 60% dark  chocolate or higher, chopped (I used 72% Callebaut chocolate)
  • 1/2 cup creamy natural peanut butter or Arianna’s Homemade Peanut Butter
  • 2 tbsp butter, softened
  • 1/4 cup and 2 tbsp confectioner’s sugar, sifted


  1. Line a baking sheet with 36 paper cupcake liners.
  2. Melt the chocolate  in the microwave for 30 second intervals, until melted.
  3. Distribute the melted chocolate into the 36 paper cupcake liners. I used a spoon to portion the chocolate at the bottom of the liner and coated the sides of each cup. Place the pan in the freezer for 15 minutes.
  4. While the chocolate is in the freezer, Mix the peanut butter, butter, and confectioner’s sugar together by hand with a wooden spoon until mixed and light. Taste it and make sure the sweetness is to your liking. Take the chocolate out of the freezer and place small amounts (1/2 tbsp or smaller) of peanut butter into each cup.
  5. If you need to warm up the melted chocolate then do so for a quick 10-12 second interval in the microwave. Then portion small spoonfuls of chocolate into the cups, one cup at a time Place the peanut butter cups in the fridge for 45 minutes to set the top layer of chocolate
  6. Once the top layer firms up then these goodies are ready! They can be stored on the counter top for 3 days or for 1 week in the fridge.



Oatmeal Chocolate Chip Cookies

This recipe means a lot to me because it reminds me of my mom, who passed on a few years ago. This cookie was one of my mother’s favorites. She couldn’t bake much and most of her food came out “Cajun” (meaning blackened and burnt), but oatmeal chocolate chip cookies was one of the few desserts she could make from scratch.


These were the cookies that my siblings and I devoured as children. I remember her baking these for us on rainy days or as a special surprise when we came home from school. She made these a lot throughout my childhood and I didn’t complain; they were amazing. She always had the ratio of chocolate chips to quick oats down. I never knew that these were kinda healthy for me, I just loved the gooey chocolate chips in every bite! Even though it makes me a bit sad whenever I make a batch of oatmeal chocolate chip cookies, I just think of how my mom would approve of me carrying on her recipe. I can almost hear her whisper “add more chocolate, trust me” ;).  I also grew up knowing that raisins didn’t belong in these cookies, but if you would like to add raisins then go right ahead. I’m just going to be over hear indulging on some chocolatey goodness.


Don’t be alarmed if you keep going back to the cookie jar for these, the oats and the dark chocolate make them healthy! Ish! Also this recipe can easily be doubled or tripled.


Oatmeal Chocolate Chip Cookies                                    Makes about 20 medium sized cookies


  • 1 large egg
  • 1/2 cup unsalted butter or margarine
  • 1/2 cup dark brown sugar, packed (light is fine as well)
  • 1/4 cup white sugar
  • 1 tbsp vanilla extract
  • 1 1/4 cups instant oats
  • 3/4 cup flour
  • 1/2 tsp cinnamon
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 1 cup dark chocolate callets or chopped dark chocolate bar (chocolate chips may be substituted)


  1. Using a stand mixer, combine the egg, butter, sugars, vanilla, and beat on medium-high speed until creamed–about 4 minutes.
  2. Stop to scrape down the sides of the bowl and add the oats, flour, cinnamon, baking soda, salt, and beat on low until just combined.
  3. Once well combined, add chocolate and mix with a wooden spoon until just combined.
  4. After the chocolate has been mixed into the dough, cover the bowl with plastic wrap and place in the fridge for at least 1 hour or overnight. If you can’t wait (like me) then place the bowl in the freezer for 30-45 minutes.
  5. Preheat the oven to 350 degrees F and line 2 baking sheets with parchment paper. Take the dough out the fridge/freezer and using a spoon or a cookie scoop, make 20 medium sized mounds of dough and place on the baking sheets about 2 inches apart. Bake for 9-11 minutes, or until the tops are set. If they look a little underbaked, then don’t worry because they will continue to cook while cooling. Allow cookies to  firm up on the baking sheet for an additional 10 minutes. You may use a wire rack or just leave them to cool on the baking sheet (which is what I did).
  6. Cookies will keep in an airtight container for 1 week at room temperature or you can freeze them for up to 6 months.