Homemade Peanut Butter Cups are a creamy peanut butter filling coated with milk chocolate for a treat that is better than store-bought. The best part about this recipe is that it uses only 4 simple ingredients that you probably have on hand! For another tasty chocolate peanut butter treat, be sure to try my Chocolate Peanut Butter Fudge!

Two Homemade Peanut Butter Cups Stacked and Top One with a Bite Taken Out of It.
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Homemade Peanut Butter Cups

I am a sucker for everything chocolate and peanut butter (peanut butter balls, anyone?). And, when I can make my own treats with this flavor combination, it is even better! And, with this treat, there are no added preservatives like when buying peanut butter cups from the store. If you need some holiday treats, add them to your easy-finger food Christmas party options or as a part of your Christmas dessert charcuterie board.

Steps for Making Homemade Peanut Butter Cups with Chocolate and Peanut Butter.

Ingredients & Substitutions

Peanut Butter: I used creamy peanut butter in this treat; but, crunchy peanut butter would also be delicious. For other nut butter options, try these with almond or cashew butter.

Sugar: Confectioners’ sugar (also known as icing sugar or powdered sugar) is added to the peanut butter and butter to sweeten the filling.

Chocolate: I used milk chocolate chips for the coating.

Can I Use a Different Kind of Chocolate?

Yes! In fact, we taste-tested these treats using all milk chocolate (which is what we ended up using), all semi-sweet chocolate (which was okay), and a mix of semi-sweet and milk chocolate (which everyone also loved). Other options that would be delicious would be dark chocolate or even white chocolate.

Homemade Peanut Butter Cups in a Pan with Some Extra Peanut Butter and One Cut in Half.

How to Store

Homemade Peanut Butter Cups should be stored in an airtight container in the refrigerator. This will prevent the chocolate from melting. They will last 4-5 days.

Can I Freeze Homemade Peanut Butter Cups?

Yes! Get a jump start on your holiday treats and freeze the peanut butter cups until ready to serve. To freeze them, place the peanut butter cups in a freezer-safe container for up to a month. When ready to enjoy, let them thaw at room temperature for 5-10 minutes.

Two Homemade Peanut Butter Cups Stacked and Top One with a Bite Taken Out of It.
5 from 4 votes

Homemade Peanut Butter Cups

Prep Time 10 minutes
Chilling Time 1 hour
Total Time 1 hour 10 minutes
Homemade Peanut Butter Cups are a creamy peanut butter filling coated with milk chocolate for a treat that is better than store-bought.

Ingredients

  • ½ cup (129 g) creamy peanut butter
  • 3 tablespoons unsalted butter, room temperature
  • ¼ cup (31 g) confectioners' sugar
  • 2 cups (364 g) milk chocolate chips

Instructions

  • Line a standard 12-cup muffin tin with liners. Set aside.
  • In a medium bowl add peanut butter, butter, and confectioners' sugar. Use a hand mixer on low and combine all of the ingredients. Set aside.
  • Add the chocolate to a microwave-safe bowl. Heat in 20-second increments, stirring after every 20 seconds, until the chocolate is melted and creamy (about 1-2 minutes total).
  • Add about 1 tablespoon of chocolate to the bottom of each muffin tin (only enough to fully coat the bottom of the liner). Top with 2 heaping teaspoons of the peanut butter mixture in the center. Add about 1 tablespoon of chocolate to the top of each cup. Carefully tap the muffin tin onto the counter to help the chocolate settle and smooth out the tops.
  • Chill in the refrigerator for 1 hour, or until set, before serving.

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Meet Amanda Rettke

Amanda Rettke is the creator of I Am Baker, and the bestselling author of Surprise Inside Cakes: Amazing Cakes for Every Occasion – With a Little Something Extra Inside.Over the course of her 15+ year blogging adventure, she has been featured in and collaborated with the Food Network, New York Times, LA Times, Country Living Magazine, People Magazine, Epicurious, Brides, Romantic Homes, life:beautiful, Publishers Weekly, The Daily Mail, Star Tribune, The Globe and Mail, DailyCandy, YumSugar, The Knot, The Kitchn, and Parade, to name a few.

Reader Comments

  1. I made these they were good. I had problems first I had a hard time melting (used double boiler)the chocolate (used chocolate. Chips and milk chocolate. It looked melted but it was the consistency of icing (Xtra warm) I added half stick of butter still was thick. Put splash of milk finally I was able to get them made. But after about hour in fridge the chocolate is hard. Reminds me of refrigerated icing. I will not buy cheapest chocolate gasoline. I believe it was a good quality chocolate.

  2. This recipe is incredible. My family LOVED it.
    I made a few *slight* changes due to dietary restrictions.

    I used dairy free Ghirardelli dark chocolate, df plant based butter, & added 1/4tsp of vanilla to the peanut butter mixture (taking it to a whole new level).

    Thank you for this wonderful recipe!!

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