Chocolate Peanut Butter Cups Recipe (2024)

I’ve been making these for years with a slight variation. Drop a heaping tablespoon of peanut butter in your mouth. With your mouth still open and tilted upward at 45 degrees, add a handful of chocolate chips. Close mouth and chew.

These were super tasty! I made things less tedious by rolling out the peanut butter on a silicone mat and cutting it into rounds with a small biscuit cutter. That made it super easy to just place the rounds onto each chocolate layer and cover.

A variation to Nate's receipe-"I’ve been making these for years with a slight variation. Drop a heaping tablespoon of peanut butter in your mouth. With your mouth still open and tilted upward at 45 degrees, add a handful of chocolate chips. Close mouth and chew." But found I found that to perfect Nate's receipe I needed to practice frequently when my spouse was not present. This is the first time that I have needed a protractor while cooking. The optimal angle of one's head is 41.5 degrees :)

I doubled the recipe and brought them to the office for Valentine's Day. Despite being a bit on the labor intensive side, they were easy to make. Use a good quality natural peanut butter. I put some seedless raspberry jam under the peanut butter in a few, sea salt on top of others, left the rest plain. Rave reviews from the co-workers.

I made a log out of the peanut butter filling. Then I cut it into even disks of exactly the right size. Delicious.

I agree with the user below who said to add butter to make the chocolate smooth. Also, I found that they needed more salt...maybe a sprinkling on the top?

I put these in the freezer after steps 1 and 4 to speed up the cooling process. I also added some flakes of pink sea salt to the top of each. My guests loved them

Lol,. My method is slightly more civilized,. Put peanut butter in bowl, scoop with chocolate and put into mouth.

I agree with other commenters these are very sweet. Not a big fan of confectioners sugar. Sub with 2-3 tablespoons maple syrup. Far more natural flavor, still sweet, a tad less unhealthy.

Recipe worked well! Next time I'll put the cups in the fridge after the first step as well because they took quite long to get solid. And I used a cooking syringe for the peanut butter filling which made it really easy.

used silicone cupcake liners which worked really well! Nice treat!

I added butter to the chocolate as Renee suggested and it was delicious. These were really delicious and a big hit at work. They were snapped up in seconds and my work friend wanted the recipe. Success!

How far in advance can these be made? Should they be stored in the refrigerator or freezer if not using right away?

I used Ghirardelli premium baking chips! I mixed half milk chocolate and half dark chocolate. Turned out great!

Used CALLEBAUT Dark Fountain Chocolate (has a fair amount of cocoa butter in it) - needed no added fat. Silky and Rich!

I used this as a base. Added cereal in the chocolate and a melted banana and espresso in the peanut butter. Magnificent.

Any reason not to use chunky peanut butter?

These are easy if a little fussy. I made them for Valentine's Day for my coworkers. We have lots of dietary restrictions, and it was a breeze to make these vegan. (Simply used vegan chocolate.) And they're naturally gluten free. Win-win. I'm not making these for anyone with a nut allergy. But if I was, I'd do some filled with a dried fruit paste. I'm excited to try some variations.

An outstanding recipe. A little tedious to build these, but put on some music or listen to a football game and just enjoy it. Worth it!I cut the sugar in halfI used half semisweet chips and half bittersweet chocolate. That was great!After step 1, I put the chocolate into the fridge or freezer for a while.I rolled the peanut butter mixture into thin rolls and froze them for a while, then cut into discs that I could place into the muffin cups.I sprinkled pink sea salt on top.

First try on these peanut butter cups. I think it's a good recipe.

A project, but worth it. Used small silicone baking cups, swirling the teaspoon of (Lindt 60%) chocolate around the sides—much easier and cleaner-looking than the spread-up-sides method in recipe. Perhaps because it's summer, my PB mix was thinner, so I piped it in (small plastic bag with cut corner). Had to refrigerate to solidify before the final choco layer. Put a few grains of Maldon on top. Will have to keep them in the fridge, but will definitely make again. Might attempt a coconut version

not as easy as going to the store, but not too hard. Topped with flaky salt.

Sift the confectioners’ sugar

When I get old, I want to make hand-beaded lampshades and live on Chocolate Peanut Butter Cups. Thank you, Samantha, for helping to make this possible.

I made this in a single slab, then cut them up. Wiped the chocolate over a rectangle of baking paper on a baking tray, pressed the peanut butter on top, then repeated with the chocolate. Super easy. Unlike others, I increased the sugar and wouldnt add the salt next time. But then again, I was using Costzee unsweetened, chunky, salted peanut butter and dark chocolate....

I make Peanut Butter Balls vs the cups. Roll the peanut butter mixture into balls refrigerate for 1/2 hour. Melt chocolate mixture and use spoon and roll peanut butter balls to cover and drop on wax paper. Refrigerate till chocolate firm.Works great not as much work but not as perfect as using the paper.

I agree with Rachael, maple syrup is better than confectioner’s sugar. Better yet, mix a few (soaked softened pitted) dates with the peanut butter or almond butter. More fiber, better taste, no sugar “bite”.

I made edible peanutbutter playdough. It had powdered sugar and milkpowder. I am going to make it like that to cut back on the sweetness but still achieve the consistency.

Nate and Dan, suggest adding 1 T of good sipping tequila immediately after adding chocolate chips and before chewing. A jar, a bar and a bottle serve as an option should you not have chips on hand :).

These would be great with fresh almond butter.