Homemade Peanut Butter Cups
Homemade Peanut Butter Cups are easy to make yourself from scratch, and the best part is that you get to use good quality chocolate and all natural ingredients. These are a massive improvement on the cheap, preservative-filled ones you typically find at the store.
Quite possibly the most popular candy of all time, there’s a reason this simple treat is so loved by many. It’s so simple, so unpretentious, and so heavenly.
You might say, why make your own peanut butter cups when you can buy them?
I have a few reasons. First, I get to use my good chocolate and good peanut butter. The popular one you buy at the store uses such junky chocolate, and you can really taste the difference here.
Second, I find that a quality homemade peanut butter cup is WAY more satisfying than the storebought one, and thus I tend to eat less this way. Better for my waistline!
And third, when I make these myself, I know there are only four simple ingredients. And none of those ingredients are preservatives or other stuff I don’t want in my body.
I have no idea what TBHQ is, but I know it’s something I would not like to eat.
Tips for Best Results
Use good chocolate – Chocolate varies HUGELY in quality. In fact it might be the one food that has the biggest range of quality out of anything you’ll find at the grocery store. I highly recommend Guittard brand here (my favorite kind of chocolate is made by them), which you can find at Target, Whole Foods, and Amazon. To me it is the best combination of quality and affordability. If you can’t find that, Ghirardelli is also decent. Callebaut, Vahlrona, and Scharffen Berger are also great, but tend to be expensive and hard to find.
Use your favorite peanut butter – Unlike my epic Peanut Butter Cookies where I recommend not using natural peanut butter, it’s actually okay to use any kind you like here. If your grocery store has a grinder, that can be a wonderful treat because it tastes so fresh.
Don’t rush the chilling process – The peanut butter cups will need to be assembled in layers and chilled in the fridge or freezer every step of the way. Don’t rush this, or you won’t give the layers time to set.
And most of all, if you’ve got kids, invite them to make these with you!
My kids have the grandest time banging the pan against the counter like a bunch of maniacs, and this tapping is quite essential for flattening all the layers out. It’s fun to tell them that they’ve got the most important job of all.
Step by Step Overview
Start by whipping peanut butter with a little bit of softened butter and confectioner’s sugar (aka powdered sugar) in a medium bowl:
You may either use natural or smooth ground peanut butter with oil added, like what’s typical of Jif or Skippy. Above I used natural, which makes it a bit more textured. It’s also up to you whether you use creamy or crunchy peanut butter.
Place a little dollop of the whipped peanut butter filling atop a small layer of melted chocolate that’s been frozen for 15 minutes.
How to Melt the Chocolate
The easiest way to melt the chocolate is to place the chips or chopped chocolate into a microwave-safe bowl, and microwave in 30-second intervals, about 3-4 times, stirring after each interval, until melted. However, to absolutely ensure the safest melting, the best way is to melt in a double boiler set over low heat. This takes much longer though, and so long as you watch closely in the microwave, I’ve never had an issue.
Note: Do not overheat while melting. If you overheat the coating, it may seize and be unrecoverable clumpy. When there are only little bits of unmelted chips or chunks left, I stop microwaving and stir for a few seconds, as usually there’s enough residual heat to melt the rest.
I like to put everything into paper cupcake liners by the way, setting them inside the muffin cups of a metal tin, so that the cups are easy to remove. You may also use silicone liners instead of paper liners.
Now, you see how the peanut butter layer is not a flat surface?
Just drop the pan on the counter a few times and the filling will flatten and smooth itself out, like this:
Freeze the tray for 15 minutes, then finally, pour on the top layer of the melted remaining chocolate.
If the top of the chocolate layer is not smooth, tap gently on the countertop to smooth.
If you wish to add a touch of flaky sea salt to the top, or some chopped roasted peanuts, do it here.
Freeze for 15 more minutes until it hardens, then you’re good to go!
Which Darkness of Chocolate to Use
As a rule of thumb, the lower the cacao content in the chocolate, the softer and easier it will be to bite into. You’ve probably noticed that milk chocolate is much softer than dark chocolate, for instance. White chocolate even more so. Keep this in mind when deciding on the chocolate you use for this recipe.
Personally, I use a straight melted semisweet chocolate here, as milk chocolate is a little too sweet for me. I find that it’s still easy enough to bite into when served at room temperature. However, if you’d like to use a darker type and make it softer to bite into, what you can do is make a chocolate ganache, which is basically just chocolate mixed with heavy cream. I have instructions in the recipe box. Or you can stir in 2 tbsp of oil into each 8-ounce batch of chocolate, and that will make it slightly softer.
For more homemade candy, try Pecan Praline Candy, Peanut Brittle, or Chocolate Bark.
Here’s the full video on how to make the peanut butter cups, if video is your style. I talk a little bit about the different methods of melting the chocolate, as well:
Recipe Tips and FAQ
Keep at room temperature in an airtight container for up to 2 days, or in the fridge for up to 2 weeks. If storing in the fridge, you will need to allow them to come back to room temperature again for a softer texture.
Yes, store in an airtight container for up to 3 months. To thaw, leave at room temperature for 1 hour.
You may use any nut butter that you prefer, including almond butter, cashew butter, or a mix of nut butters. However, some nut butters are looser than others, so you may need to add extra confectioner’s sugar to thicken up to the right consistency. You can also thicken with crushed graham crackers for a more cookie-like filling.
No. You need the cornstarch that’s in the confectioner’s sugar to thicken up the peanut butter mixture.
Yes, simply rotate the pan while the chocolate is still melted, to come slightly up the sides of the cups. That way you can conceal the peanut butter layer visually.
Did you enjoy the recipe? Please leave a 5-star rating in the recipe card below and/or a review in the comments section further down the page. Or, follow me on Facebook, Instagram or Pinterest!
Homemade Peanut Butter Cups
Ingredients
- 16 oz semisweet chocolate chopped, or in chip form
- 1/2 cup creamy natural peanut butter
- 2 tbsp butter softened
- 1.75 oz confectioner’s sugar, by weight (1/4 cup+2 tbsp, measured), sifted
Instructions
- Line a standard 12 cup muffin tin with paper cupcake liners.
- Melt half the chocolate either in a double boiler (the safer method) or in the microwave (the slightly more dangerous, but easier method). I opt for the latter. Place the chocolate into a microwave-safe bowl, and microwave in 20 second intervals, about 3-4 times, stirring after each interval, until melted. Make absolutely sure not to overcook the chocolate, or it will seize and turn grainy.
- Distribute the melted chocolate into the 12 muffin tins (I use a cookie scoop to portion it out evenly), only barely filling the bottom of each cup. If the chocolate does not lie flat, drop the pan repeatedly on the counter, and it will flatten and smooth itself out. Place the pan in the freezer for 15 minutes, until the layer is firm.
- In the meantime, whip the peanut butter, butter, and confectioner’s sugar together with a hand mixer for about 1 minute until creamy and light. Taste it and make sure the sweetness is to your liking. Place small tablespoons of the peanut butter mixture into each cup, then drop the pan repeatedly on the counter again, so the layer is flattened out. Place in the freezer for 15 minutes, until the second layer is firm.
- Melt the last 1/2lb of chocolate, and portion small spoonfuls into the cups, one cup at a time, immediately dropping the pan repeatedly on the counter to flatten each cup. In my experience of making these, the chill from the peanut butter layer (because it was just in the freezer) will harden up that top layer very quickly, so you must flatten out the tops immediately after you pour the chocolate into each cup. Place the tray in the freezer for 15 minutes to set the top layer of chocolate.
- In order to have the softest bite, I recommend enjoying the peanut butter cups at room temperature. If you store them in the fridge or freezer, the chocolate will be more firm, making the filling more likely to ooze out. See the notes below for more commentary on storage and texture.
Notes
Nutrition
Nutrition is estimated using a food database and is only intended to be used as a guideline for informational purposes.
213 Comments on “Homemade Peanut Butter Cups”
Hello! I made these again to post on my blog (and ate most of the second batch, how I suffer for my blog 😉 ) I just added more salt to them, because I love salt. And high blood pressure. Anyhow, thank you again so much for sharing this recipe. It’s a big winner around here.
http://jennyrambles.wordpress.com/2012/08/23/salted-peanut-butter-cups/
LOL! You love salt and high blood pressure, you are too funny! I’m so glad you all liked them!
This was awesome, better than the store-bought one!
Made this tonight, told my husband who was coming home from another Air Force trip about them, and only had 2 left when he got here . . . ooops! Thanks so much for this great idea. My kids loved helping and I loved knowing what was in them.
Would it be alright to do my own blog post on this recipe? I would absolutely give you credit, tell people where the recipe is from and link them to you. If not, I completely understand.
ps- your site is awesome. I wasted a whole bunch of time on here today!
HAHAHAHA. That is too funny! I’m so glad you and the kids had a great time making them! Yes it’s always okay if you do your own blog post as long as you write the recipe according to how you made it/in your own words and take your own photographs of the process. I just get people who copy and paste all my photos and recipe and claim it as their own, that’s why I have that copyright notice up there. I’m so glad you enjoy the site and please say hello every once in a while! Happy cooking! Also let me know if you do the PB cups on your site =)
These look wonderful! can’t wait to try, the only thing I would change would be to use homemade peanut butter. Dump a 16oz bag a trader joe’s honey roasted peanuts into a food processor and push the on button. let it go until it’s the consistency you like.
Another Joanne…cool! haha. You know, I need to try doing my own peanut butter again. I tried doing that in my food processor and it never really turned into nut butter. Maybe I didn’t put enough in. You’ve inspired me to try it again!
These look fab! can’t wait to try, the only thing I would change would be to use homemade peanut butter. Dump a 16oz bag a trader joe’s honey roasted peanuts into a food processor and push the on button. let it go until it’s the consistency you like. Can’t wait to try this.
Is it ok (permissible) to pin this recipe?
Hi Sara, Yes absolutely that’s fine! Thank you. I get people copying and pasting my entire post (pictures and writing) without linking back or asking, and that’s what I don’t like. But pinning is definitely okay =)
Yummo!! I’ve made these a couple of times and they are awesome!! Thanks for sharing!
YAY! So glad to hear it Becca!!!
Jif natural
I made these last night-delicious! I followed the recipe but my peanut butter did not whip to a smooth consistency-more like cookie dough. Ideas on what I did wrong? Still fantastic though 🙂
Hi Krissy! Do you remember what brand of peanut butter you were using?
Jif natural
Hm, I’ve never seen that kind, but natural peanut butter is going to have a bit of a grittier texture than the one that’s processed with hydrogenated oil. Next time if you want a smooth consistency you can use that kind and it will give you that texture you’re looking for.
Thank You! Great recipe!
Oh yum! what a great idea! I’m wondering how it will work with honey or maple syrup for the sweet? Will have to try. 😀
I am featuring these on my Facebook page today. OMG!
I, like everyone else, want to make these too! But, we’ve nixed sugar in our diet. I wonder if I mix the natural p. butter with a little honey and leave out the conf. sugar. I’ll see if that will work…they look sooooo good.
These are super beautiful and I’m sure delicious
Thanks so much for sharing 🙂 I’m planning to make these soon
Hi Joanne
I wrote before that I was planning to make these, and I finally did
I’ve just posted my cups yesterday, with a credit and a link to your post.
You are welcome to see here
http://www.winnish.net/2012/10/blog-post_9.html
Thanks!!
YAY! Yours look fantastic Winnie!!! I wanted to leave a comment but don’t understand the language lol. They really look beautiful!
Thanks Joanne
Appreciate your compliment very much 🙂
As for my blog – you can use the translator (top left side-bar)
Try adding salt to the pb mixture for a more “authentic” taste.
Hi Megan, There’s salt in the peanut butter I buy, but I think this is a good suggestion for those who use unsalted. Thanks!
Wonderful peanut butter cups! I can’t believe they are so easy to make. Thank you for sharing this brilliant recipe on RecipeNewZ! Our visitors instantly loved it, so today we are featuring it on our Facebook page: http://www.facebook.com/RecipeNewZ Congratulations!
YAY Thank you!
Another reason to make home made peanut butter cups is when you live over seas you can pay up to $3 to $4 just for a two pack 🙂
Thank you for sharing!!