Description

This homemade chocolate peanut butter cups recipe creates rich, creamy, and perfectly portioned treats combining smooth peanut butter filling encased in glossy layers of milk chocolate. Easy to make with simple ingredients, these peanut butter cups are ideal for snacking, gifting, or satisfying your sweet cravings with a delightful contrast of flavors and textures.

Ingredients

Scale

Chocolate Layers

16 ounces chocolate chips (divided; approximately 2½ cups)
3 teaspoons coconut oil (divided, optional)

Peanut Butter Filling

½ cup creamy peanut butter (shelf-stable preferred)
¼ cup powdered sugar
½ teaspoon vanilla extract
¼ teaspoon table salt

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Instructions

Prepare Pan: Line a 6-cup muffin tin with silicone or paper liners, or use 12-cup mini cupcake liners if you prefer smaller peanut butter cups.
Assemble Chocolate Base: Place 1 cup of the chocolate chips into a heat-safe bowl. Microwave in 30-second increments, stirring after each interval until mostly melted but still with small chunks. Stir vigorously to fully melt with residual heat. Add 1 teaspoon coconut oil and stir until the chocolate is glossy and well combined.
Form Chocolate Base: Spoon about ½ tablespoon of the melted chocolate into each muffin cup. Spread the chocolate thinly and evenly using the back of a spoon. Chill the muffin tin in the fridge or freezer for 5 minutes until the chocolate hardens.
Prepare Peanut Butter Filling: While the chocolate sets, mix the creamy peanut butter, powdered sugar, vanilla extract, and salt together in a medium bowl using a handheld mixer on medium speed until smooth and well combined. If using natural peanut butter, add 1-2 tablespoons more powdered sugar to achieve a firmer consistency that can be shaped like soft dough.
Shape Peanut Butter Discs: Remove the muffin tin from the fridge or freezer. Using about 1 tablespoon of the peanut butter mixture per cup, shape each into a small disc slightly smaller than the chocolate base layer. Gently place each disc inside the muffin cup on top of the hardened chocolate layer.
Melt Remaining Chocolate: Put the remaining 1½ cups chocolate chips into a clean heat-safe bowl. Microwave in 30-second intervals, stirring well between each until mostly melted with a few solid chunks. Stir thoroughly to finish melting. Add the remaining 2 teaspoons coconut oil and stir until smooth and glossy.
Cover Peanut Butter: Pour about 2 teaspoons of the melted chocolate over each peanut butter disc, smoothing it with the back of a spoon and letting some chocolate drip down the sides, fully encasing the peanut butter center.
Harden Peanut Butter Cups: Return the muffin tin to the refrigerator to harden for about 1 hour, or place in the freezer for 10-15 minutes to speed up the setting process.
Store and Serve: Once hardened, remove the peanut butter cups from the muffin tin and liners if preferred. Store them in an airtight container in the refrigerator for up to 5 days. For the best flavor and texture, let them sit at room temperature for 5-10 minutes before eating.

Notes

Using shelf-stable peanut butter helps the filling hold shape better.
If natural peanut butter is used, increase powdered sugar to achieve proper consistency.
Allowing peanut butter cups to sit at room temperature before serving enhances flavor and texture.
Silicone liners make it easier to remove cups without breaking.
Chocolate can be melted using a double boiler instead of microwave if preferred.