Gluten-Free Reese's Style Cups
By the Gluten Free Recipes team ·
Rich, decadent cups that perfectly mimic the beloved peanut butter and chocolate candy. The creamy, sweet filling is encased in a smooth chocolate shell for a satisfyingly sweet treat.
At a glance: This medium desserts recipe yields 4 servings in about 50 minutes (15 min prep, 35 min cook). It uses 7 ingredients — including certified gluten-free all-purpose flour blend or almond flour, granulated sugar or coconut sugar, unsalted butter — and walks through 5 steps. Updated . Browse more desserts recipes or return to all gluten-free recipes.
Cross-Contamination Warning for Gluten-Free Reese's Style Cups: When preparing this desserts recipe, in a shared kitchen, avoid porous materials — wooden spoons, wooden cutting boards, and scratched non-stick pans can harbor gluten proteins even after washing. Prefer glass, metal, or silicone tools.
Gluten-Free Notes for Gluten-Free Reese's Style Cups: This recipe is designed to be entirely free from gluten-containing grains, utilizing certified gluten-free flour blends or almond flour for a safe and delicious treat.
Ingredients
- 1.5 cups certified gluten-free all-purpose flour blend or almond flour
- 0.75 cup granulated sugar or coconut sugar
- 0.5 cup unsalted butter, softened, or coconut oil
- 2 large eggs
- 1 tsp pure vanilla extract
- 0.5 tsp salt
- 1 cup certified gluten-free chocolate chips or your preferred filling
Instructions
- 1
Preheat your oven to 350°F (175°C) and line an 8x8 inch baking pan with parchment paper, leaving some overhang for easy removal. This preparation ensures your delicious cups won't stick to the pan.
- 2
In a large mixing bowl, cream together the softened unsalted butter (or coconut oil) and granulated sugar (or coconut sugar) until the mixture is pale yellow and fluffy, about 3-4 minutes. Then, beat in the large eggs one at a time, followed by the pure vanilla extract, ensuring each addition is fully incorporated.
- 3
Gradually add the certified gluten-free all-purpose flour blend (or almond flour) and salt to the wet ingredients. Gently fold them in with a spatula until just combined, being careful not to overmix. The batter should be thick and cohesive.
- 4
Carefully fold in the certified gluten-free chocolate chips (or your chosen filling) into the batter until evenly distributed. Spread this mixture evenly into the prepared baking pan, smoothing the top with your spatula.
- 5
Bake for approximately 30-35 minutes, or until the edges are lightly golden and a toothpick inserted into the center comes out clean. Allow the baked cups to cool completely in the pan on a wire rack for at least 1-2 hours; gluten-free baked goods firm up significantly as they cool, ensuring a perfect texture.
Nutrition (per serving)
Tips & Notes
- Almond flour browns faster than conventional flour — tent with foil if the top colors before the center is set.
- Separate eggs when cold (the yolks are firmer), then let whites come to room temp before whipping.
- Softened butter should hold a fingerprint but not be greasy — if it melts on touch, it's too warm for creaming.
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