Meet your new favorite treat – our homemade peanut butter cups! With just a handful of simple ingredients, we're talking creamy peanut butter, a touch of sweetness, and decadent chocolate. Simple, honest, and downright delicious. It's homemade goodness in every bite, made easy for you to enjoy.

Three peanut butter cups stacked on a white surface. The top cup is cut in half to expose the creamy filling.

If you love the classic combination of chocolate and peanut butter, you’re in for a treat with these homemade peanut butter cups! This recipe has become a favorite in our home, and my husband and I can’t get enough of them.

We love how customizable they are, allowing us to choose between dark, milk, or semisweet chocolate depending on our mood. With just a few simple ingredients, we can whip these up quickly, and since they’re a no-bake dessert, they’re perfect for those days when we want something sweet without turning on the oven.

The creamy peanut butter filling and smooth chocolate coating create the perfect balance of flavors and textures, making these peanut butter cups a delightful indulgence we can enjoy anytime!

What You’ll Love About This Recipe

No-Bake Treat. Since this recipe only requires melting chocolate, there’s no need for baking, making it a quick, fuss-free dessert option.
Make-Ahead Dessert. Since they need time to set in the fridge, these cups can be made ahead of time, perfect for prepping for parties or keeping on hand as a ready-to-go treat.
Fun to Make. This recipe is simple enough to make with kids or for a fun afternoon activity. Plus, it’s satisfying to see the layers come together.
Simple Ingredients. The recipe uses only a handful of common pantry ingredients, making it easy to whip up a batch without a special trip to the store.

Tools You’ll Need

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Ingredients

Creamy peanut butter (1 cup). Choose a good-quality creamy peanut butter for a smooth and luscious filling. Natural peanut butter can be used, but it may alter the texture slightly. If you want more texture, you can substitute a chunky peanut butter.
Powdered sugar (½ cup). Powdered sugar sweetens the peanut butter filling and adds a smooth consistency. Adjust the amount based on your desired level of sweetness. Granulated sugar will make the filling have a grainy texture. If you don’t mind that, feel free to substitute it.
Vanilla extract. Vanilla extract enhances the overall flavor of the peanut butter filling. Choose a high-quality vanilla extract for the best results.
Salt. A pinch of salt balances the sweetness and enhances the flavor of the peanut butter. Adjust according to taste.
Chocolate bars (12 ounces). Use high-quality chocolate bars for the coating. You can choose between semisweet, milk, or dark chocolate based on your preference. The better the quality, the richer the flavor.
Vegetable shortening. Adding vegetable shortening to the chocolate helps create a smoother and more manageable consistency for coating the peanut butter cups. It also gives a glossy finish to the chocolate.

Be sure to check out the full recipe and ingredient list below

Instructions

Filling ingredients in a small white mixing bowl — **Step 1.** In a mixing bowl, combine creamy peanut butter, powdered sugar, vanilla extract, and a pinch of salt.

Filling mixture combined in a small white mixing bowl. — Stir until the mixture is well combined and smooth. This will be the filling for your peanut butter cups.

Paper cupcake liners in each well of a 12-cup standard muffin tin — **Step 2.** Line a standard 12-cup muffin tin with paper cupcake liners. This will make it easy to remove the peanut butter cups once they’re set.

Chocolate and shortening in the top pan of a double boiler — **Step 3.** Break the chocolate bars into small pieces. Place the chopped chocolate bars and vegetable shortening in the top pan of a double boiler. Add water to the bottom pan. Heat the water over medium heat. Place the top pan on top and

Melted chocolate and shortening in the top pan of a double boiler — Stir the chocolate and shortening until the chocolate is melted and smooth.

Melted chocolate in the bottom of paper cupcake liners in muffin tin — **Step 4.** Spoon a small amount of melted chocolate into the bottom of each cupcake liner, just enough to cover the bottom.

**Step 5.** Place a spoonful of the prepared peanut butter filling on top of the chocolate layer in each cup, pressing it down slightly to flatten.

**Step 6.** Spoon the remaining melted chocolate over the peanut butter filling in each cup, making sure it completely covers the peanut butter.

Step 7. Gently tap the muffin tin on the counter to smooth out the chocolate and remove any air bubbles. Place the tin in the refrigerator to set for at least 1-2 hours or until the peanut butter cups are firm.

Storage

Refrigerator. Place the peanut butter cups in an airtight container, separating layers with parchment paper to prevent them from sticking together. Store in the refrigerator for up to 2 weeks.
Freezer. For longer storage, freeze the peanut butter cups. Place them in a single layer on a baking sheet to freeze until solid, then transfer to an airtight container or freezer bag. They will keep well in the freezer for up to 3 months. When ready to enjoy, let them thaw for about 10-15 minutes at room temperature.

Prep Time:10

Cook Time:5

Setting Time:30

Total Time:45

Equipment

Small bowl

Dry measuring cups

Measuring spoons

12-cup regular muffin pan

Double boiler

Heatproof spatula

Ingredients

For the Peanut Butter Filling:

1 cup creamy peanut butter
½ cup powdered sugar
½ teaspoon vanilla extract
pinch salt

For the Chocolate Coating:

12 ounces chocolate semisweet, milk, or dark chocolate
2 tablespoons vegetable shortening such as Crisco

US Customary – Metric

Instructions

In a mixing bowl, combine creamy peanut butter, powdered sugar, vanilla extract, and a pinch of salt. Stir until the mixture is well combined and smooth. This will be the filling for your peanut butter cups.
1 cup creamy peanut butter, ½ cup powdered sugar, ½ teaspoon vanilla extract, pinch salt
Line a standard 12-cup muffin tin with paper cupcake liners. This will make it easy to remove the peanut butter cups once they're set.
Break the chocolate bars into small pieces. Smaller pieces will melt more evenly. Place the chopped chocolate bars and vegetable shortening in the top pan of a double boiler. Add water to the bottom pan. Heat the water over medium heat. Place the top pan on top and stir the chocolate and shortening until the chocolate is melted and smooth.
Alternatively, you can add the chocolate and shortening to a microwave-safe bowl. Microwave in 20-30 second intervals, stirring well after each interval, until the chocolate is completely melted and smooth.
2 tablespoons vegetable shortening, 12 ounces chocolate
Spoon a small amount of melted chocolate into the bottom of each cupcake liner, just enough to cover the bottom.
Place a spoonful of the prepared peanut butter filling on top of the chocolate layer in each cup, pressing it down slightly to flatten.
Spoon the remaining melted chocolate over the peanut butter filling in each cup, making sure it completely covers the peanut butter.
Gently tap the muffin tin on the counter to smooth out the chocolate and remove any air bubbles. Place the tin in the refrigerator to set for at least 1-2 hours or until the peanut butter cups are firm.

Nutrition

Servings: cups

Calories: 311kcal

Author: Sandra

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5 from 2 votes (1 rating without comment)

One Comment

Preston says:
September 8, 2024 at 7:12 am

These peanut butter cups are absolutely delicious! No comparison to the store bought ones. I made sure to follow the recipes suggestion to use a good quality chocolate(dark).
Ultimately, the recipe creates a high end version peanut butter cup with the look & taste.