Hey y’all! If you’ve ever fallen in love with those classic, chocolatey, peanut buttery treats, you’re going to adore this Peanut Butter Cups Recipe. These homemade cups are luscious, creamy in the center, and surrounded by rich, smooth chocolate—perfect for parties, gifting, or just treating yourself! So gather your ingredients, roll up your sleeves, and let’s get cooking!
Why You’ll Love This
- Super easy and quick to make—no baking required!
- Customizable for your favorite flavors or dietary needs.
- Delivers a perfect balance of sweet and salty in every bite.
- Uses simple pantry ingredients you probably already have.
- Homemade means you control the quality and portion sizes!
Ingredients
- 1 cup semi-sweet chocolate chips
- 1 cup milk chocolate chips
- 2 tablespoons coconut oil (or vegetable oil)
- 3/4 cup creamy Peanut Butter
- 1/4 cup powdered sugar
- 1/4 teaspoon salt
- 1/2 teaspoon vanilla extract
Directions
Step 1: Prep the Muffin Tin
Line a 12-cup mini muffin pan with paper liners.
Step 2: Melt the Chocolate
In a microwave-safe bowl, combine the semi-sweet and milk chocolate chips with coconut oil. Microwave in 30-second intervals, stirring between each, until smooth. This should take about 1–2 minutes.
Step 3: Make the Peanut Butter Filling
In a medium bowl, stir together the peanut butter, powdered sugar, salt, and vanilla extract until smooth and creamy.
Step 4: Assemble the Peanut Butter Cups
Spoon about 1 teaspoon of melted chocolate into each mini muffin liner. Freeze for 10 minutes to set.
Add about 1 teaspoon of peanut butter filling over the set chocolate. Gently flatten it so it doesn’t touch the liner.
Top each with another teaspoon of melted chocolate, covering the peanut butter layer completely.
Step 5: Set and Serve
Freeze or refrigerate the pan for 20 minutes, or until the chocolate is firm. Enjoy immediately or store for later!
Notes
- If your chocolate firms up while assembling, microwave it briefly to remelt.
- Use a mini cookie scoop for neat, uniform layers.
- You can substitute almond or sunflower butter for a nut-free version.
Variations
- Dark Chocolate Peanut Butter Cups: Use only dark chocolate chips for a more intense flavor.
- Crunchy Peanut Butter: Swap in crunchy peanut butter for added texture.
- Sea Salt Topping: Sprinkle a pinch of flaky sea salt on top before chilling for a gourmet touch.
Required Equipment
- Mini muffin pan
- Mini paper liners
- Microwave-safe bowl
- Mixing bowls and spoons
- Rubber spatula
Storage Instructions
Store your peanut butter cups in an airtight container in the refrigerator for up to 2 weeks or freeze for up to 3 months. Enjoy straight from the fridge for best texture and firmness!
Pairings & Serving Recommendations
- Enjoy these with a hot cup of coffee or a tall glass of milk.
- They make a delightful topping for vanilla ice cream.
- Serve alongside fresh berries for a simple, crowd-pleasing dessert platter.
Pro Tips
- Let each chocolate layer set fully before adding the next for clean lines.
- Use good-quality chocolate chips for the best flavor and texture.
- Chill the peanut butter mixture briefly if it’s too runny to handle.
FAQ
- Can I make these peanut butter cups dairy-free? Yes! Use dairy-free chocolate chips and a plant-based butter substitute if needed.
- Can I use regular-size muffin tins? You can, but increase the amount of filling and chocolate per layer and expect a longer chill time.
- How do I prevent the chocolate from seizing? Always melt chocolate gently and avoid letting water get into the bowl.
Prep Time: 15 minutes
Total Time: 35 minutes
Yield: 12 mini cups
Ingredients
- 1 cup creamy peanut butter
- 2 cups semisweet chocolate chips
- 1/4 cup unsalted butter, melted
- 1/2 cup powdered sugar
- 1/2 teaspoon sea salt
- 1 teaspoon vanilla extract
- 1 tablespoon coconut oil (optional)
- Sprinkle of flaky sea salt (for decoration, optional)
Instructions
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1Line a 12-cup muffin tin with paper liners and set aside.
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2In a microwave-safe bowl, combine chocolate chips and coconut oil. Microwave in 30-second intervals, stirring after each, until smooth and melted.
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3Spoon about 1 tablespoon of melted chocolate into the bottom of each muffin liner, spreading to cover the base. Place the tin in the freezer for 5 minutes to set.
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4In another bowl, mix peanut butter, melted butter, powdered sugar, sea salt, and vanilla extract until smooth and thick.
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5Drop about 2 teaspoons of the peanut butter mixture onto the set chocolate bases and gently press down with a spoon.
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6Spoon another tablespoon of melted chocolate over the peanut butter layer to cover completely. Sprinkle with flaky sea salt if desired, then chill in the refrigerator for at least 30 minutes before serving.
CLICK FOR NUTRITION INFO
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Approximate Information for One Serving
Serving Size:
1 serving
Calories:
220 caloriescal
Protein:
4gg
Fat:
15gg
Saturated Fat:
0g
Trans Fat:
0g
Cholesterol:
0mg
Sodium:
0mg
Potassium:
0mg
Total Carbs:
20gg
Fiber:
0g
Sugar:
0g
Net Carbs:
0g
Vitamin A:
0
Vitamin C:
0mg
Calcium:
0mg
Iron:
0mg
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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