Homemade Peanut Butter Cups
Do you know what’s worth every single solitary second spent making?
I’ll give you a hint. It involves chocolate and peanut butter and a whole lot of mmmm’s and ahhhhh’s.
Still don’t know?
It’s homemade peanut butter cups, duh.
This is probably one of the easiest, most customizable treats you could ever make. And it’s so much better than the store-bought variety. Which is saying a lot since those are so. freakin’. good.
Any nut butter will work here.
As will any kind of chocolate.
It’s baker’s choice up in here.
A small caveat here: these are probably more for the older kids in the house. Or for grown-ups to enjoy sans kids. While my daughter absolutely loved hers and devoured it in seconds flat, I didn’t love her behavior post-treat. She kind of loses her mind when chocolate comes into the picture.
So yeah. Go me.
Mind you, it was totally worth it in the end because omgchocolatenadpeanutbutter.
HOW TO MAKE Homemade Peanut Butter Cups
- Cupcake liners*
- 12-cup muffin pan*
- Chocolate Chips (we used Chatfield’s Semi-Sweet)
- Creamy Peanut Butter (any variety will do) or nut butter of choice
- Powdered Sugar
- Vanilla Extract
- Oil (Canola, Safflower, Vegetable, Coconut)
- Wooden Spoon
- Medium sized mixing bowl
- Glass bowl or measuring cup to melt chocolate
- Double Boiler or microwave
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- 2 cups chocolate chips
- 2-3 tbs oil
- 1/2 cup peanut butter (or other nut butter)
- 1/4 cup powdered sugar
- 1/2 tsp vanilla extract
- 1/4 tsp salt
- Line muffin pan with cupcake liners and set aside.
- In a medium-sized mixing bowl, combine peanut butter, powdered sugar, vanilla extract, and salt and stir to combine. Should form a soft dough rather quickly. Set aside.
- Place chocolate chips and 2 tbs of oil in a glass bowl or measuring cup and melt in a pan of hot water (double boiler method) or in the microwave on 30 second intervals. Stir regularly so that chocolate doesn’t burn.
- Pour chocolate into cupcake liners so it’s about 1/4 inch thick (about 1 tbs per liner). Place in refrigerator for 5 minutes to harden.
- While chocolate is in the refrigerator, take about 1 tbs of the peanut butter mixture and roll it into a ball. Flatten it into a patty and set aside. These will become the center of your peanut butter cups, so make sure they are smaller than the chocolate base.
- Once the chocolate in the muffin pan has hardened a bit, remove it from the refrigerator and place one peanut butter disc in each liner. If your bowl of chocolate has hardened again, place back in double boiler or microwave so that it is pourable before moving on to the next step.
- Pour or spoon out 1-2 tbs more of chocolate over the peanut butter discs so that they are fully covered and the top is flat.
- Place in the refrigerator for at least 30 minutes to harden before removing from the muffin pan and the liners. Store in an airtight container in the refrigerator for 1-2 weeks (if they last that long).
- You could easily make these in a mini muffin pan for a smaller treat. Just make sure to make the peanut butter discs smaller than the bottom of the chocolate and all will be well.
- You may need to add more powdered sugar depending on the brand of peanut butter you choose. Because natural peanut butter is a little thinner than their no-stir counterparts, they will probably require a bit more powdered sugar than listed. I would suggest adding it in 1 tbs at a time until you hit the desired consistency.
- You can make these vegan and allergy-friendly by choosing ingredients like Enjoy Life or Chatfield’s brand chocolate chips and alternative nut butters like almond or sunflower seed butter.