Homemade Peanut Butter Cups Recipe

These Homemade Peanut Butter Cups are a simple, no-bake treat that taste even better than store-bought. With a rich layer of melted chocolate and a creamy peanut butter center sweetened with powdered sugar and vanilla, they’re the perfect combination of salty and sweet.

Great for holidays, lunchbox treats, or just satisfying that sweet tooth craving, these peanut butter cups come together with just a handful of pantry ingredients—and no fancy tools required!

FAQs

Q: Can I use natural peanut butter?
A: It’s best to use no-stir creamy peanut butter for consistent texture. Natural peanut butter may separate and be too runny.

Q: Can I use a silicone mold instead of muffin liners?
A: Yes! Silicone molds work great and release easily without sticking.

Q: Can I make these vegan?
A: Use dairy-free chocolate chips and a vegan-friendly peanut butter for a vegan version.

Q: Do I have to freeze them?
A: Freezing helps the layers set quickly, but you can refrigerate them instead—it’ll just take longer to firm up.

Jana Rae

Homemade Peanut Butter Cups Recipe

Make rich and creamy homemade peanut butter cups with just 5 ingredients! This easy no-bake recipe is better than store-bought and perfect for gifting or snacking.

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Prep Time 15 minutes mins

Chill time 25 minutes mins

Total Time 40 minutes mins

Servings: 12 peanut butter cups

Course: Dessert, Snack

Cuisine: American

Calories: 220

Ingredients Method Notes

Ingredients

  

• 1½ cups semisweet chocolate chips
• 1 cup creamy peanut butter
• ¼ cup powdered sugar
• ½ tsp vanilla extract
• Muffin liners or mini liners

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Method

 

1. Line a muffin tin with paper liners (standard or mini, depending on your preference).
2. Melt half of the chocolate chips in the microwave or a double boiler, stirring until smooth.
3. Spoon 1–2 teaspoons of melted chocolate into the bottom of each muffin liner and spread to cover the base. Freeze for 10 minutes.
4. In a bowl, mix peanut butter, powdered sugar, and vanilla extract until smooth and creamy.
5. Remove the muffin tin from the freezer and add a spoonful of peanut butter mixture on top of the hardened chocolate. Smooth it into an even layer.
6. Melt the remaining chocolate and spoon it over the peanut butter layer, spreading it to fully cover.
7. Freeze for 15 minutes or until firm.
8. Store in the refrigerator for up to 1 week or freezer for up to 2 months. Enjoy chilled or at room temperature.

Notes

Recipe Notes:

• You can use milk chocolate or dark chocolate chips based on preference.
• For a nut-free version, substitute sunflower seed butter.
• Add a pinch of sea salt on top for a salted version.
• Use a mini muffin pan and liners for bite-sized treats.
• Stir in a tablespoon of crushed graham crackers into the peanut butter layer for extra texture.