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Reese’s Pieces Peanut Butter Truffle Recipe for Candy Lovers

Reese’s Pieces Peanut Butter Truffles — smooth, creamy peanut butter balls filled with mini Reese’s Pieces, enrobed in dark chocolate and finished with a peanut butter drizzle.

Reese's Pieces Peanut Butter Truffles— smooth and creamy peanut butter balls, loaded with mini Reese's Pieces, coated with dark chocolate and drizzled with melted peanut butter!

Chocolate and peanut butter are a classic pairing, and these Reese’s Pieces truffles deliver that combination in bite-sized form. Creamy peanut butter centers studded with crunchy mini Reese’s Pieces are chilled, dipped in glossy dark chocolate and optionally drizzled with melted peanut butter for an irresistible finish.

Reese's Pieces Peanut Butter Truffles— smooth and creamy peanut butter balls, loaded with mini Reese's Pieces, coated with dark chocolate and drizzled with melted peanut butter!

The idea came from the Reese’s Pieces–filled peanut butter cups, so I recreated the flavor at home. These truffles taste like miniature peanut butter cups with crunchy candy pieces inside. They’re simple, budget-friendly and yield about 46 truffles—perfect for gifting or sharing.

Reese's Pieces Peanut Butter Truffles— smooth and creamy peanut butter balls, loaded with mini Reese's Pieces, coated with dark chocolate and drizzled with melted peanut butter!

You only need a handful of ingredients: creamy peanut butter, unsalted butter, vanilla, powdered sugar, milk, mini Reese’s Pieces, dark chocolate and a bit of coconut oil. The coconut oil thins the melted chocolate and helps it set with a nice shine.

Reese's Pieces Peanut Butter Truffles— smooth and creamy peanut butter balls, loaded with mini Reese's Pieces, coated with dark chocolate and drizzled with melted peanut butter!

To make the centers, beat the creamy peanut butter, softened unsalted butter and vanilla until light and fluffy. Add the powdered sugar and mix on low; the mixture will be crumbly. Add milk one tablespoon at a time until the mixture holds together when pressed. Fold in the mini Reese’s Pieces gently.

Reese's Pieces Peanut Butter Truffles— smooth and creamy peanut butter balls, loaded with mini Reese's Pieces, coated with dark chocolate and drizzled with melted peanut butter!

Scoop the filling using a 1-tablespoon scoop or a small spoon, press the filling so it holds together, then roll into smooth balls. Place the truffles on a baking sheet lined with parchment or a Silpat and chill for at least an hour (or freeze 30 minutes) to firm up. Chilling makes dipping much easier.

About five minutes before the truffles are chilled, melt the chopped dark chocolate with the coconut oil in short microwave bursts until smooth. Let the chocolate cool slightly before dipping. You can use milk, semisweet or white chocolate if you prefer; dark chocolate balances the sweet peanut butter center nicely.

Reese's Pieces Peanut Butter Truffles— smooth and creamy peanut butter balls, loaded with mini Reese's Pieces, coated with dark chocolate and drizzled with melted peanut butter!

To coat each truffle, submerge it in the chocolate and use a spoon to cover the top. Lift with a fork, tap off excess chocolate on the bowl’s edge, then transfer to the lined baking sheet. Use a toothpick to nudge the truffle off the fork if needed.

Reese's Pieces Peanut Butter Truffles— smooth and creamy peanut butter balls, loaded with mini Reese's Pieces, coated with dark chocolate and drizzled with melted peanut butter!

For visual interest, press a few extra mini Reese’s Pieces into the tops of some truffles before coating, or dip partially so a bit of the filling shows (Buckeye-style). While the coating is still soft, drizzle melted peanut butter over selected truffles and sprinkle with chopped Reese’s Pieces for decoration. Because chilled truffles set quickly when dipped in cold chocolate, add toppings immediately after coating.

Reese's Pieces Peanut Butter Truffles— smooth and creamy peanut butter balls, loaded with mini Reese's Pieces, coated with dark chocolate and drizzled with melted peanut butter!

Return the truffles to the refrigerator to fully set before serving or packaging. Store them in an airtight container in the refrigerator to maintain texture and freshness.

Reese's Pieces Peanut Butter Truffles— smooth and creamy peanut butter balls, loaded with mini Reese's Pieces, coated with dark chocolate and drizzled with melted peanut butter!

Related chocolate and peanut butter favorites

Try other recipes that pair chocolate and peanut butter for more indulgent treats.

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Reese's Pieces Peanut Butter Truffles— smooth and creamy peanut butter balls, loaded with mini Reese's Pieces, coated with dark chocolate and drizzled with melted peanut butter!

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Hand mixer | 1 tablespoon cookie scoop | Baking sheet | Silpat mat

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Let’s get baking!

Reese's Pieces Peanut Butter Truffles— smooth and creamy peanut butter balls, loaded with mini Reese's Pieces, coated with dark chocolate and drizzled with melted peanut butter!

Reese’s Pieces Peanut Butter Truffles

Yield:
46 Truffles

Smooth peanut butter truffles filled with mini Reese’s Pieces, coated in dark chocolate and finished with melted peanut butter.

Ingredients

  • 1 and ½ cups creamy peanut butter
  • ½ cup unsalted butter, softened to room temperature
  • 1 teaspoon pure vanilla extract
  • 3 and ½ cups powdered sugar
  • 2–3 tablespoons milk
  • 1 cup mini Reese’s Pieces + more for topping
  • 16 oz. dark chocolate, chopped
  • 1 tablespoon coconut oil
  • Melted peanut butter, for drizzling (optional)

Instructions

  • Line a large baking sheet with parchment paper or a Silpat mat and set aside.
  • In a large bowl using a hand mixer, beat the peanut butter, softened butter and vanilla until pale and fluffy, about 1–2 minutes.
  • Add the powdered sugar and beat on low until combined; the mixture will be crumbly. Add milk one tablespoon at a time and beat until the dough clumps together. Fold in the mini Reese’s Pieces with a spatula.
  • Use a 1-tablespoon scoop to portion the dough onto the prepared baking sheet. Press, roll into balls and chill for about 1 hour (or freeze 30 minutes) to firm up.
  • About five minutes before the truffles are done chilling, melt the chopped chocolate and coconut oil in a heatproof bowl in 30-second intervals until smooth. Let the chocolate cool slightly.
  • Dip each chilled truffle into the melted chocolate using a spoon to coat. Lift with a fork, tap off excess chocolate and transfer to the lined baking sheet, using a toothpick to release each truffle if needed.
  • Drizzle with melted peanut butter if desired and garnish with chopped Reese’s Pieces. Return truffles to the refrigerator for about 1 hour to set.
  • Store truffles in an airtight container in the refrigerator.
    • © Dedra

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    Bon Appétit!

    Love, Dedra ❤️