The first time I made Reese’s Peanut Butter Fluff, my entire kitchen smelled like a candy shop in the very best way. Between the creamy peanut butter, the sweet whipped topping, and the aroma of chopped Reese’s cups, I knew instantly this was going to be one of those dangerously addictive desserts I’d have to “taste-test” way too many times. As I folded everything together, the mixture became this thick, dreamy cloud of peanut butter heaven, and I remember thinking, “How have I not made this sooner?” It’s rich, fluffy, and absolutely irresistible.
Why You’ll Love This Recipe
You’ll love this recipe because it’s everything you want in a no-bake dessert: creamy, indulgent, quick to put together, and loaded—truly loaded—with Reese’s. If you’re a peanut butter lover, this fluff hits every craving spot and then some. You don’t need any baking skills, it feeds a crowd beautifully, and it’s the kind of recipe people beg you to bring again the moment they try it. Plus, it works as a dip, a layered dessert, or just a spoon-straight-from-the-bowl kind of treat.
Ingredients
- 8 oz cream cheese
- 1¼ cups creamy peanut butter
- 3.4 oz instant white chocolate pudding mix
- 1½ cups cold whole milk
- 8 oz whipped topping
- 14 fun-size peanut butter cups
- 1 cup halved Reese’s minis
- 1½ cups mini semi-sweet chocolate chips
- ½ cup whole Reese’s mini
When I make this, I tend to use creamy peanut butter because it incorporates seamlessly into the fluff without leaving lumps. If you want an extra punch of peanut flavor, you can even add a spoonful more—it won’t hurt anything. The instant white chocolate pudding mix adds sweetness and thickness, but vanilla pudding works great too. The fun-size Reese’s cups and minis add that iconic combination of peanut butter and chocolate, and you can chop them as fine or chunky as you prefer. I also like using cold whole milk because the pudding sets better, creating a fluff that’s light but still substantial.
Equipment Needed
- Mixing bowls
- Hand mixer or stand mixer
- Spatula
- Measuring cups
- Knife and cutting board
- Serving bowl
A mixer is the most helpful tool here because cream cheese and peanut butter blend much more smoothly when whipped. A spatula helps fold the whipped topping in without deflating it too much, keeping the fluff airy and dreamy. Using a sturdy cutting board and sharp knife makes chopping Reese’s cups cleaner and less smudgy. I also like serving this fluff in a clear bowl because the little pops of chocolate and peanut butter look gorgeous through the glass.
Step-by-Step Instructions
I always start by letting the cream cheese sit out just long enough to soften because cold cream cheese will give you a chunky fluff—trust me, I learned that the hard way once. Once softened, I beat the cream cheese and peanut butter together until they’re completely smooth. This moment always smells amazing, and I can never resist tasting a little with the spatula.(See the next page below to continue…)