These Homemade Peanut Butter Cups are rich, creamy, and seriously satisfying—like the classic candy, but fresher and even more delicious. You get a smooth chocolate shell with a thick peanut butter filling that melts in your mouth. Best of all, they’re no-bake and come together with just a few pantry ingredients.
The No-Bake Treat Everyone Asks For
If you’ve ever wanted a copycat peanut butter cup that tastes like a candy shop, this is it. These Homemade Peanut Butter Cups have the perfect balance: not too sweet, not too salty, and just the right chocolate-to-filling ratio.
The little secret is adding a tiny bit of coconut oil to the melted chocolate. It helps the chocolate set smoothly and gives you that clean snap when you bite in. Trust me, don’t skip it.
Why You’ll Love These Homemade Peanut Butter Cups
- Better than store-bought: Fresher chocolate and a thicker filling make them taste extra special.
- No-bake and easy: Melt, mix, layer, chill—done.
- Perfect sweet-salty balance: A pinch of salt makes the peanut butter flavor pop.
- Great for meal prep treats: Keep a batch in the fridge for quick cravings.
- Party-friendly: Cute, handheld, and easy to serve.
- Customizable: Use dark chocolate, add crunch, or top with flaky salt.
Ingredients for Homemade Peanut Butter Cups
Chocolate Shell
- Semi-sweet chocolate chips (2 1/2 cups, about 15 ounces): The main chocolate flavor. Milk chocolate works too if you want it sweeter.
- Coconut oil (2 tablespoons): Helps the chocolate melt smoothly and set with a glossy finish. You can swap with vegetable shortening.
Peanut Butter Filling
- Creamy peanut butter (1 cup): Makes the filling smooth and rich. Crunchy peanut butter works if you want texture.
- Unsalted butter (1/4 cup, melted): Adds richness and keeps the filling soft. If using salted butter, reduce the added salt.
- Powdered sugar (1 1/2 cups): Sweetens and thickens the filling into that classic fudge-like center.
- Vanilla extract (1/2 teaspoon): Adds warm flavor and makes the filling taste more like candy.
- Salt (1/4 teaspoon, plus flaky salt for topping if you want): Balances sweetness and boosts peanut flavor.
Helpful aside: If your peanut butter is very runny (some natural brands are), chill it for 10 minutes first so the filling sets up nicely.
Homemade Peanut Butter Cups Recipe
- 1. Line your pan: Place mini muffin liners in a mini muffin tin (or use standard muffin liners for larger cups). This makes removing the cups easy and keeps them neat.
- 2. Melt the chocolate: Add chocolate chips and coconut oil to a microwave-safe bowl. Microwave in 20-second bursts, stirring each time, until smooth and glossy. If it looks thick, stir longer—often it just needs a good mix.
- 3. Spoon in the chocolate base: Add about 1 1/2 teaspoons melted chocolate to each liner. Tilt or tap the pan so the chocolate spreads into an even layer. Chill in the freezer for 8–10 minutes, just until set.
- 4. Mix the peanut butter filling: In a bowl, stir together peanut butter, melted butter, powdered sugar, vanilla, and salt until thick and smooth. It should feel like soft cookie dough—easy to scoop, not runny. If it’s too sticky, add 1–2 tablespoons more powdered sugar.
- 5. Add the filling: Scoop about 1 tablespoon filling into each cup and gently flatten it so it sits in the center. Leave a little border around the edge so the chocolate can seal it in.
- 6. Top with more chocolate: Spoon melted chocolate over the filling (about 2 teaspoons per cup) until covered. Tap the pan lightly to smooth the tops. Sprinkle with flaky salt if you want that fancy candy-shop vibe.
- 7. Chill until firm: Refrigerate for 45–60 minutes (or freeze for 15–20 minutes) until fully set. Peel off the liners and enjoy.
Tips for Perfect Homemade Peanut Butter Cups
- Use two chill breaks: Let the bottom set first so the filling doesn’t sink.
- Keep the chocolate warm: If it starts to thicken, microwave it for 10 seconds and stir.
- Don’t overfill: Leaving a little edge makes it easier to seal the cups cleanly.
- Adjust sweetness: Like them less sweet? Reduce powdered sugar by 1/4 cup.
- Add flaky salt: Just a pinch on top makes the flavors pop (trust me).
- Smooth tops: Tap the pan gently on the counter to level the chocolate.
Variations & Substitutions
- Dark chocolate version: Use dark chocolate chips for a less sweet, deeper flavor.
- Crunchy filling: Use crunchy peanut butter or stir in 1/4 cup crushed pretzels.
- Peanut-free option: Use sunflower seed butter (flavor changes, but still yummy).
- Extra thick cups: Use standard muffin liners and double the layers for bakery-style cups.
- Holiday sprinkle tops: Add festive sprinkles right after topping with chocolate.
- Lazy version: Use melted chocolate wafers if that’s what you have, though real chocolate tastes best.
- Leftover idea: Chop cups and stir into ice cream, brownies, or cookie dough.
Make-Ahead & Freezing
- Fridge: Store in an airtight container for 7–10 days.
- Freezer: Freeze for up to 2 months in a freezer-safe container.
- Serve from frozen: Let sit at room temp for 5–10 minutes so the filling softens slightly.
- Make-ahead tip: These are perfect for gift boxes—just keep them cool so the chocolate stays firm.
Serving Suggestions & Pairings
- Dessert tray: Add berries, pretzels, and mini cookies for an easy party platter.
- After-dinner treat: Perfect with coffee, iced coffee, or a glass of milk.
- Lunchbox snack: Pack one as a sweet treat (they travel well if kept cool).
- Giftable: Stack in a small tin with parchment paper for a simple homemade gift.
Reader Review: These homemade peanut butter cups are dangerously good. The filling is thick and creamy, and the chocolate sets up perfectly. I’m making a double batch next time!
If you make these Homemade Peanut Butter Cups, leave a rating and a comment. And tell me—do you prefer milk chocolate, semi-sweet, or dark chocolate on top?