Easy Homemade Peanut Butter Cups

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Stack of easy homemade peanut butter cups cut in half

没有满足salty-sweet渴望很像the combination of peanut butter and chocolate. So we set out to make theperfecthomemade peanut butter cup. What makes these perfect? We tested the recipe with dark chocolate and semisweet chocolate as well as different sweeteners and found that this combo tasted the most like Reese’s peanut butter cups!

Just6 simple ingredientsrequired for this delicious dessert. Let us show you how it’s done!

Coconut sugar, peanut butter, coconut oil, chocolate chips, almond flour, and sea salt

想知道secretsto these incredibly delicious homemade peanut butter cups?

  • Almond flourprovides只是enough texture so the peanut butter isn’t runny
  • Powdered coconut sugaradds natural sweetness without the grittiness of granulated sugar
  • Andsemi-sweet chocolateyields bold chocolate flavor and the perfect amount of sweetness to complement the salty peanut butter
Mini muffin tins lined with melted chocolate

To make the peanut butter cups, melted chocolate is swirled in mini muffin liners so it coats the bottom and sides. Then it’s chilled to set, topped with the peanut butter filling, and chilled once again before more melted chocolate is added.

For added elegance and a salty finish, we like topping with a pinch of flaky sea salt before the chocolate sets.

Bowl of peanut butter mixed with almond flour, coconut sugar, and sea salt

We hope you LOVE these homemade peanut butter cups! They’re:

Salty-sweet
Chocolaty
Peanut buttery
Incredibly simple
& SERIOUSLY delicious!

They’re the perfect treat for Valentine’s Day and beyond! Store in the freezer to enjoy any time a chocolate and peanut butter cravings strikes (just let them come to room temperature before enjoying)!

Mini muffin tin with paper liners filled with melted chocolate and peanut butter

More Chocolate Peanut Butter Recipes

If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag a photo#minimalistbakeron Instagram. Cheers, friends!

Tray of homemade vegan peanut butter cups

Easy Homemade Peanut Butter Cups

The ultimate DIY peanut butter cups! We tested all the chocolates, sweeteners, and peanut butters to share the best method for perfectly salty-sweet peanut butter cups. Just 6 simple ingredients required!
Author 极简主义贝克
Prep Time 43minutes
Cook Time 2minutes
Total Time 45minutes
Servings 15(Peanut butter cups)
Course Dessert
Cuisine Gluten-Free, Vegan
Freezer Friendly 1 month
Does it keep? 1 Week

Ingredients

CHOCOLATE COATING

  • 1cupdairy-free semi-sweet chocolate chips(such as Enjoy Life brand)
  • 2tspcoconut oil

PEANUT BUTTER FILLING

  • 1/2cupunsweetened creamy peanut butter
  • 1-3Tbspalmond flour(to thicken // use less with thicker peanut butter and more with runny peanut butter)
  • 2Tbspcoconut sugar, powdered(blend in a blender to achieve powder*)
  • 1/4tspsea salt(reduce or omit if using salted peanut butter)

GARNISHoptional

  • Flaky sea salt(such asMaldon)

Instructions

  • Melt chocolate chips and coconut oil in a small saucepan over low heat, stirring constantly, until about half of the chocolate chips are melted (~1 minute). Remove the pan from the heat and stir until the chocolate is completely melted. You could also do this in the microwave, melting the chocolate in 30-second increments.
  • Line a mini muffin pan with 15 mini muffin liners (paper or silicone). If you don’t have a mini muffin pan, you can place the liners on a plate (preferably with a raised edge). Make sure the muffin pan or plate will fit in your freezer before continuing.
  • Fill the liners with 1 teaspoon of the chocolate mixture. Spread the chocolate in the liners until it's 3/4 of the way up the sides. The best way to do this is to pick up the muffin liner and move the chocolate around in the liner until gravity spreads it evenly. Continue until you have 15 chocolate shells (as the original recipe is written). Reserve remaining melted chocolate for the top layer of the peanut butter cups.
  • Place the muffin pan or plate in the freezer for 5-10 minutes or until the chocolate is firm.
  • While the chocolate is solidifying, make the peanut butter filling. In a small mixing bowl, combine the peanut butter, almond flour (starting with the lesser amount), powdered coconut sugar, and salt. Stir until smooth, adding more almond flour (1 Tbsp at a time) until the mixture is no longer runny — it should hold its form slightly when scooped on a spoon (see photo). Add more almond flour as needed.
  • Grab your chilled chocolate shells from the freezer. Place 1 – 1 ½ teaspoons of peanut butter filling into the center of each chocolate shell (asmall cookie scoopis helpful here). Tap your muffin tin or plate on the counter a few times to help the peanut butter layer settle and flatten out. Then transfer to the freezer for 10-15 minutes or until firm. If there is any extra filling, it can be reserved for future peanut butter cups or spread onto toast.
  • Remove from the freezer and place ~3/4 tsp of melted chocolate mixture on top of each peanut butter cup (or however much it takes to cover the peanut butter layer and meet the edges of the chocolate sides) and gently shake to completely cover the top. Immediately sprinkle with flaky sea salt (such as Maldon // optional).
  • Continue with remaining peanut butter cups until all are topped with chocolate. Then place the pan or plate back in the freezer for 5-10 minutes to set.
  • Remove from the freezer and let the peanut butter cups come to room temperature before enjoying! Store in a sealed container in the fridge for up to 1 week or in the freezer up to 1 month (if you can resist them that long!).

Video

笔记

*To make coconut powdered sugar, simply add desired amount of coconut sugar to a high-speed blender and blend on high until a powder is achieved. Just be sure to add a great enough volume for it to blend properly (we used ~1 cup /192g and saved the rest for future baking projects). It can also be used in ourCreamy Vegan Milk Chocolate.
*Nutrition information is a rough estimate calculated with unsalted peanut butter.

Nutrition (1 of15servings)

Serving:1peanut butter cup Calories:122 Carbohydrates:10g Protein:2.9g Fat:8.7g Saturated Fat:3.3g Polyunsaturated Fat:0.9g Monounsaturated Fat:2.4g Trans Fat:0g Cholesterol:0mg Sodium:40mg Potassium:58mg Fiber:1.5g Sugar:7.1g 维生素A:0IU Vitamin C:0mg Calcium:20.6mg Iron:0.9mg

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  1. Jennifer Sheleysays

    This popped up on my feed today and I’m dying to make it! I don’t have almonds or almond flour, is there something you’d recommend to replace the almond flour with?

  2. Andreasays

    I neeed to try this!!!! Just wondering if the coconut sugar makes them taste like coconut? (I really don’t like coconut) and also I don’t have blender at the moment. Can I sub for stevia or something else?

  3. Suzannesays

    Hi! I’m wondering what you think of making these nut free… maybe a sunflower butter filling with a little oat flour instead of almond. Any other ideas that may taste better and be nut-free? Thanks!!

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Bakersays

      Sunflower butter would be delicious! I’d recommend coconut flour, or oat flour should be fine, too.

  4. Johannasays

    Ideas welcomed for substituting the almond meal. I’m allergic but I’d love to make peanut butter cups.
    Thanks in advance!