Reese’s Macarons

Hello friends, today I am going to show you how to make Reese’s Macarons.

And I am also offering two different filling options: the first is a simple Peanut Butter Buttercream, and the second is a Milk Ganache with a Peanut Butter filling center that tastes exactly like the center of the actual Reese’s.

reese's macarons filled with peanut butter ganache and topped with reeses peanut butter cups.

These Reese’s Macarons were definitely one of my favorites ever!

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They were featured in my Easter Macaron box this year.

easter macaron box filled with easter Macarons

These Reese’s Macarons are for the peanut butter lovers out there. They are the perfect peanut butter macarons, brimming with peanut butter and chocolate taste.

I came up with two different filling options for these Reese’s Macarons because I couldn’t come up with just one.

The first filling option is Peanut Butter Buttercream for macarons. It’s an easy peanut butter buttercream recipe, made of butter, powdered sugar, vanilla, and of course peanut butter.

The macarons that were filled with the Peanut Butter Buttercream, I decided to dip half of them in chocolate, so we could get some of the chocolate goodness from the reese’s peanut butter cups.

The second filling option was Milk Chocolate Ganache, with a peanut butter filling in the center. This peanut butter filling tastes exactly like the center of a peanut butter cup itself.

And the ingredients for the peanut butter filling for the macarons is very simple: peanut butter, melted butter, powdered sugar, and vanilla. Oh and chopped peanuts of course.

My pro tip for the peanut butter filling is to use crunchy peanut butter, or add the chopped peanuts, because if you do taste an actual Reese’s peanut butter cup, it has a crunchy texture in the center.

So the chopped peanuts will be perfect to provide that texture to the macarons.

reese's macarons filled with peanut butter ganache and topped with reeses peanut butter cups.

For the shells, I made a chocolate macaron shell recipe, which you can find here.

My chocolate macaron shell is the best, so full of chocolate flavor, and a chewy, melt in your mouth texture.

reese's macarons filled with peanut butter ganache and topped with reeses peanut butter cups.

Make sure to watch the video on this page or on YouTube, which will show you exactly how to make the filling for the Reese’s Macarons.

And if you make this recipe I’d love to see your comments below!

reese's macarons filled with peanut butter ganache and topped with reeses peanut butter cups.

If you love peanut butter, here are other macarons for peanut butter lovers:

And if you are a candy lover, here are some other recipes you might enjoy:

reese's macarons filled with peanut butter ganache and topped with reeses peanut butter cups.

And if you want to learn more about how to make macarons, and if you want to step up your macaron game, check out Macaron School, a free page where I share all of my macaron knowledge with you.

Thank you so much for reading!

reese's macarons filled with peanut butter ganache and topped with reeses peanut butter cups.
reese's macarons filled with peanut butter ganache and topped with reeses peanut butter cups.

Reese’s Macarons

Camila Hurst
These Reese’s Macarons feature two different filling options: Peanut Butter Buttercream or Milk Chocolate Ganache with a peanut butter filling that tastes exactly like the center of the actual Reese’s.
5 from 2 votes
Prep Time 2 hours
Cook Time 40 minutes
0 minutes
Total Time 2 hours 40 minutes
Course Dessert
Cuisine American
Servings 20 macarons
Calories 76 kcal


Chocolate Macaron Shells
Milk Chocolate Ganache
  • 255 grams chocolate
  • 1/2 cup heavy cream 120 grams
Peanut Butter filling
  • 1/4 cup peanut butter crunchy or smooth (65 grams)
  • 1/3 cup powdered sugar sifted (41 grams)
  • 1/2 tsp vanilla
  • 1/2 tbsp unsalted butter melted 7 grams
  • 3 tbsp chopped peanuts if using smooth peanut butter
Peanut Butter Buttercream
  • 1/4 cup unsalted butter room temperature (56 grams)
  • 1/4 cup peanut butter smooth (65 grams)
  • 1 1/2 cup powdered sugar 187.5 grams
  • 1 tsp vanilla extract
To decorate
  • 1/2 cup chopped chocolate
  • Reese’s cups
  • Chopped peanuts


Chocolate Macaron Shells
Milk Chocolate Ganache.
  • To make the milk ganache I used Callebaut milk chocolate. Heat the heavy cream until it almost comes to a boil. Add the hot heavy cream to the chocolate and stir until the chocolate has melted entirely.
  • Let the ganache cool down completely and thicken before using. You can place it in the fridge for 5 to 10 minute intervals stirring in between to make sure the ganache isn’t going to get too thick.
Peanut Butter filling
  • To make the peanut butter center, we are going to start with some peanut butter.
  • You can use crunchy or smooth peanut butter. If using smooth peanut butter you can add a little bit of chopped peanuts, it will help resemble the texture of the Reese’s center.
  • Add the peanut butter, melted butter, powdered sugar, and vanilla to a bowl and mix until incorporated. Also add the chopped peanuts if not using the crunchy peanut butter.
  • It’s going to look like a thick cookie dough. It’s important to sift the powdered sugar, which will prevent it from clumping up. If the mixture is too thick, add a bit of milk to thin it out, or even water.
To decorate
  • I’ve melted some chocolate and placed in a piping bag then snipped then end with scissors. Then I drizzled the chocolate over the macaron shells, then I topped each with half of a peanut butter cup, and some chopped peanuts.
  • Pipe a ring of ganache around the edged of each bottom macarons, and then spoon some of the peanut butter filling in the center. Top with a decorated shell.
Peanut Butter Buttercream
  • Now to make the peanut butter buttercream, add butter at room temperature and peanut butter to the bowl of a mixer. Beat until the mixture is fluffy and smooth, about 2 minutes.
  • Add the powdered sugar, mix on low until incorporated then raise the speed and beat on high until creamy. Add the vanilla extract.
  • Place the filling in the piping bag fitted with the tip of your choice. I am using a small star tip.
  • Pipe the buttercream on the bottom shell of the macarons.
To decorate
  • To decorate these macarons, I dipped them in melted chocolate and while the chocolate was still wet, I topped them with a piece of peanut butter cup and chopped peanuts.


Chocolate Macaron Shells: find the recipe here.
Keyword macarons, peanut butter

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  1. 5 stars
    Hi Camila,
    I just started my macaron journey, and I never usually leave comments but after reading someone’s comment on your blog basically blaming your recipe for hers not turning out really annoyed me, honestly. Lol First, how rude and second, you’re absolutely right when you responded by telling her it’s a skill you’ve learned over time.
    After more than 10 failed attempts(probably more), I have finally made many successful batches and consistently too. I’m obsessed and was so determined to learn. Thanks to bakers like yourself, I can make these wonderful treats for my family and friends! It does take patience and sometimes wasted ingredients but it’s sooo rewarding when you succeed. So knowing what it takes to bake great macarons, hats off to you for managing a blog, sharing videos and all your amazing recipes and for releasing two wonderful recipe books that I now own. 🙂 You’re amazing and thank you again for sharing your knowledge and making better bakers out there one macaron at a time. 🙂

    1. Hi Serena, thank you so much for writing! I really appreciate you sharing this with me! I am glad to hear you have enjoyed learning macarons!!! Also so happy you enjoy my books!! Thank you again for the kind words!! Happy new year!!

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