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Reese’s Peanut Butter Cup Macarons Recipe Tutorial

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*This Reese’s Peanut Butter Cup Macarons Recipe contains Amazon links. Please note, as an affiliate marketer for them, clicking and purchasing from these links results in me making a small commission from this action.

Reeses Peanut Butter Cup Macarons Recipe 4

As far back as I can recall, I loved peanut butter. So much so that it was the number requested sandwich ingredient for school lunches for me, as a kid. I was a picky eater back then. So, my mom was just happy that she found something that I’d eat.

Pink Checkered Dress

Flash forward 33 years and I had my very own picky little eater. But alas my picky eater also enjoyed peanut butter. So, something we most definitely had in common.

Lily in France at Epcot
In France in Epcot Searching for Macarons!

I didn’t have my first macaron though until I was well into my early twenties. But it was pretty much love at first sight. I can’t explain it.

But the hard cookie shell and creamy center just did it for me. I have since had many a variety of macarons. Plus, as fate would hate it wouldn’t you know it my picky eater loves macarons, too. 

I mentioned in this past macaron recipe share how I can’t get enough of the macarons in France in Disney World’s Epcot. My last time there, the picky eater actually was the one to remind and beg me not to forget to stop in France to get us macarons.

Walt Disney World Epcot World Showcase France Macarons

But I haven’t made a new batch of macarons at home for some time. So, I got to thinking about this. I decided why not bake Peanut Butter flavored macarons.

I mean both the picky eater and I would most definitely approve. Plus, my husband and older daughter also love peanut butter and macarons. So, a family win for sure!

Reeses Peanut Butter Cup Macarons Recipe 2

While macarons are not the easiest to bake, I still had to give this one the old college try on the recent winter break.

Reeses Peanut Butter Cup Macarons Recipe Step 10

I made sure to use Hershey’s cocoa powder and melted peanut butter chips, too. Trust me these are peanut butter and macaron lover’s dream come true! Actually, they are pretty much heaven in every single bite!

Reeses Peanut Butter Cup Macarons Recipe 6

So how about it? Want to make Reese’s Peanut Butter Cup Macarons at home?

Where are my peanut butter and macaron lovers? This recipe is for you!!
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Then, scroll on to see how now.

Reese’s Peanut Butter Cup Macarons Recipe

Reeses Peanut Butter Cup Macarons Recipe

Reeses Peanut Butter Cup Macarons Recipe 5
Yield: 12 Macarons

Reese's Peanut Butter Cup Macarons Recipe

Prep Time: 30 minutes
Cook Time: 18 minutes
Total Time: 48 minutes

A delectable and out of this world macaron with Reese's Peanut Butter Cups included!

Ingredients

Macaron Cookie Shell

  • 4 oz. confectioners sugar minus 2 tbsp
  • 2 oz. almond flour I recommend Bob’s Red Mill
  • 2 tbsp unsweetened cocoa powder Hershey’s is the best!
  • 1 oz granulated sugar
  • 2 oz. egg whites roughly two eggs at room temperature
  • 1/4 tsp salt

Toppings

  • Melted peanut butter chips (about ¼ cup)

Buttercream

  • 1 stick butter at room temperature
  • 1 1/2 cups confectioners sugar
  • ½ cup smooth peanut butter
  • 1 1/2 tsp heavy whipping cream
  • 1 tsp vanilla extract.

Instructions

  1. First, weigh out all of your ingredients.
  2. Next, sift together your almond flour, powdered sugar( remember to remove 2 tbsp and replace with 2 tbsp cocoa powder), and cocoa powder in a large bowl and set aside.
  3. Add your egg whites to the bowl of your mixer and start mixing on a medium speed until they get frothy. Add in the salt. Reeses Peanut Butter Cup Macarons Recipe Step 3
  4. Gradually add in your sugar to the egg whites and mix on a medium speed until you get a soft peak consistency. Reeses Peanut Butter Cup Macarons Recipe Step 4
  5. After the egg whites are the right consistency, add about 1/3 of the dry mixture to the egg whites and fold in until there are no dry spots left. Reeses Peanut Butter Cup Macarons Recipe Step 5
  6. Add in the remaining dry mixture to the meringue and fold in until there are no dry spots. Begin to check for the “ribbon” stage, where the batter falls off in ribbons and you can make a figure 8 without it breaking off. Once you get to this consistency stop folding. Reeses Peanut Butter Cup Macarons Recipe Step 6
  7. Prepare your piping bag with a small round tip. Place your bag in a large cup to make it easier to add your batter. Slowly add in your batter. Reeses Peanut Butter Cup Macarons Recipe Step 8
  8. Place a silicon mat on a baking sheet.
  9. Hold your piping bag completely vertical when piping and lift straight up. Making about 1 1/2 to 2 inch circles. Reeses Peanut Butter Cup Macarons Recipe Step 1
  10. After you have piped all the batter, bang the baking sheet on the counter 10-20 times (seriously) to remove all air bubbles. Use a toothpick or something sharp to pop them. Reeses Peanut Butter Cup Macarons Recipe Step 2
  11. Now it is time to let them dry. Leave them sitting on the counter for 30-60 minutes until you can touch them and you can feel a “shell” form over them. No batter should come off on your finger.
  12. preheat your oven to 300 degrees F. and bake your macarons for 15-18 minutes or until lightly browned. When you touch the top of the macaron it should not wiggle around on the “feet”.
  13. Allow them to cool COMPLETELY before taking them off the baking sheet.
  14. Melt the peanut butter chips with about 1 tsp vegetable shortening and add to a ziplock bag, being careful not to burn yourself it will be warm. 
  15. Cut a small hole in one corner of the bag. Drizzle over the top of the macaron shells. Allow to harden before moving on to the filling.  Reeses Peanut Butter Cup Macarons Recipe Step 9

To make the buttercream:

  1. Place the butter and peanut butter in the bowl of your stand mixer with a paddle attachment and cream until light and fluffy. Add in the confectioners sugar and mix until combined.
  2. Add in the vanilla extract, and cream and mix until combined.
  3. Place in a pipping bag with a star tip and set aside 
  4. Pipe a generous amount of buttercream on half of the macaron shells 
  5. Sandwich them with the remaining macaron shells.
  6. Keep in an airtight container in the refrigerator for 24-48 hours to allow them to “mature”. Be sure to allow to come to room temperature before serving.
  7. Enjoy!

Nutrition Information:

Serving Size:

1
Amount Per Serving: Calories: 270Total Fat: 18gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 8gCholesterol: 53mgSodium: 186mgCarbohydrates: 24gFiber: 1gSugar: 20gProtein: 6g
© Janine
Cuisine: American / Category: BLOG
There you have it the most perfect treat for peanut butter and macarons lovers alike!

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About Janine

Janine is a published author of the books, The Mother of All Meltdowns and Only Trollops Shave Above the Knee. She has been featured on The Huffington Post, Mamapedia, Today Parenting Team and SheKnows. She also runs her own graphic design company at J9 Designs.

Reader Interactions

Comments

  1. William Holland says

    I have two huge weaknesses with food, chocolate and peanut butter.Enough said!

    Stay warm and safe. I hope you weren’t buried too badly in that snowstorm. Happy Tuesday, Janine!

    • Janine says

      Yet another thing, we have in common with the love of peanut butter and chocolate, my friend. As for the snow, it wasn’t too bad. The kids had a delayed opening, but the sun came out and much of it melted only hours later. So, can’t truly complain. Happy Tuesday now right back at you, too 🙂

  2. Jen says

    I have a picky eater who doens’t like peanut butter?!! Go figure. The rest of us all love it, and I am totally goign to make these. Yum! Pinned 🙂

  3. Tamara says

    Before I read this, I swear I was about to dip into some peanut butter for apples.. but.. these rock. My mom is obsessed with macarons. OBSESSED. I’m obsessed with pb & chocolate. So we all win.

  6. Katherines Corner says

    Wow, these look amazing, I pinned. When I was little I didn’t like peanut butter at all, especially peanut butter and jelly .But when I was a teenager I had a peanut butter sandwich that was amazing, it had bananas on it! I never liked peanut butter and jelly sandwiches but I liked peanut butter and banana. Then in my late 40’s peanut butter started to bother me so I tried soy nut butter and liked it too. Especially on toast.
    Big Hugs! K

    • Janine says

      Aw, sorry to hear that Peanut Butter started to bother you in your 40s. But like you, I had a phase where I couldn’t get enough of Peanut Butter and Banana sandwiches. It was during my second pregnancy years back. Still hope you could try soy nut butter if you wanted to make these. Big hugs back!! 🙂

  8. Cynthia says

    I didn’t even know there was the French version of Disney. Wow! Where? In Paris? Hehe.
    These looked so yummy, I saw them on your home page and had to come over and see. Peanut butter macarons. I think it’s kind of hilarious that the current French prime minister’s last name is Macron. Haha.
    I think you might have some “French blood” in you, my friend. hehe.
    I’m wishing you a wonderful week ahead and sending you big hugs!

    • Janine says

      No French blood that I know of. But you never know LOL 😉 You are right about the French PM as his name is Macron! And the French section in Disney is in Epcot in the World Showcase, which is one of my favorite parts of the showcase. Wishing you, too a wonderful week and many more hugs right back at you now xoxo <3

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