(copycat) Reese’s stuffed with l crunchy cups
Reese’s stuffed with Crunchy cookie Cups (Grain-Free, Gluten-Free)
If you’re a fan of Reese’s and crave that perfect combination of chocolate, peanut butter, and crunch, these Copycat Reese’s Cookie Crunch Cups are just what you need! Think of them as the ultimate homemade candy cup—a creamy peanut butter filling loaded with crispy cookie pieces, all encased in rich, dairy-free chocolate.
Unlike the store-bought version, these cups are made from wholesome ingredients, grain-free, and can be vegan-friendly. Plus, they’re fun and easy to make! With the cookie layer baked as one giant “bark,” then broken into pieces, you get an irresistible texture in every bite. Each cup brings together creamy peanut butter, crunchy cookie bits, and smooth chocolate, with a sprinkle of sea salt to balance the sweetness.
Why You’ll Love This Recipe
• Homemade and Healthier: Made from wholesome, grain-free ingredients and naturally sweetened with maple syrup.
• Perfect Candy-Like Treat: It’s like a Reese’s cup, but with extra cookie crunch inside!
• Customizable and Vegan-Friendly: Can be made vegan with a simple honey-to-maple-syrup swap.
• Easy to Make in Batches: Great for sharing or keeping a stash in the freezer.
Copycat Reese’s stuffed with crunchy cookie cups
Ingredients
For the Cookie pieces
- 3/4 cup almond flour
- 2 1/2 tbsp tapioca starch
- 1/4 tsp baking soda
- 1/2 tsp baking powder
- 1/8 tsp sea salt, plus extra for sprinkling
- 2 tbsp refined coconut oil or non-hydrogenated palm oil shortening, softened
- 1 tbsp full-fat coconut milk
- 1/4 cup coconut sugar or brown sugar
- 2 tbsp pure maple syrup
- 1/2 tsp vanilla extract
- 1/3 cup dairy-free dark chocolate chips or chopped chocolate bark
For the Peanut Butter Filling:
- 1/3 cup peanut butter
- 3 1/2 tbsp maple syrup, or honey if not strictly vegan
- 1-2 tbsp tapioca flour, to thicken as needed
- 1/2 tsp vanilla extract
For the Chocolate Layer:
- 1 1/2 cups dairy-free dark chocolate chips
- 1 tbsp coconut oil
Instructions
Step 1: Prepare the Cookie Base
- Preheat Oven: Preheat your oven to 365°F (185°C) and line a baking sheet with parchment paper.
- Mix Dry Ingredients: In a bowl, whisk together the almond flour, tapioca starch, baking soda, baking powder, and salt.
- Mix Wet Ingredients: In another bowl, combine softened coconut oil, coconut milk, coconut sugar, maple syrup, and vanilla extract until smooth.
- Combine: Add the dry ingredients to the wet mixture and stir until a dough forms. Fold in the chocolate chips or chopped chocolate.
- Bake the Cookie Bark: Spread the dough into a thin layer on the prepared baking sheet. Bake for 10-12 minutes, or until golden brown. Let cool completely, then break into small pieces.
Step 2: Make the Peanut Butter Filling
- Combine Ingredients: In a bowl, mix together the peanut butter, maple syrup, and vanilla extract. Gradually add tapioca flour until the filling thickens to a spreadable, yet firm consistency.
- Add Cookie Crumbles: Fold in most of the cookie crumbles, reserving some for topping.
Step 3: Assemble the Cups
- Melt the Chocolate: In a microwave-safe bowl, melt the dark chocolate chips and coconut oil in 30-second intervals, stirring between each until smooth.
- Create Chocolate Shells: Line a muffin tin with paper liners. Spoon a small amount of melted chocolate into each liner, coating the bottom and sides. Freeze for 5-10 minutes to set.
- Add the Peanut Butter Filling: Scoop a spoonful of the peanut butter and cookie mixture into each cup, pressing down gently to form an even layer.
- Top with Chocolate and Cookie Crumbles: Pour more melted chocolate over the peanut butter layer to cover completely. Sprinkle with the reserved cookie crumbles and a pinch of sea salt, if desired.
- Set the Cups: Place the muffin tin in the freezer for 15-20 minutes or until fully set.
Step 4: Serve and Store
- Once the cups are set, remove them from the liners and enjoy! Store leftovers in an airtight container in the fridge for up to a week or in the freezer for longer.
