Homemade Peanut Butter Cups

Name: Homemade Peanut Butter Cups
Prep time: 25 min
Cook time: 12 min
Total time: 37 min
Yield: 8 servings
Ingredients: 24 mini paper liners; 1 cup chocolate chips (preferably semi-sweet; substitute milk or dark as desired); 1 teaspoon coconut oil (can use butter, but coconut oil helps with sheen and texture); 1/3 cup creamy peanut butter (almond butter swap for twist); 1/4 cup powdered sugar (adjust slightly if you want less sweet); 2 tablespoons unsalted butter (softened; salted butter okay but reduce salt added); 1/4 teaspoon table salt (balance sweetness; fresh flakes work if careful)

By Emma

Certified Culinary Professional

Published on 25 January 2026 • Recipe tested & approved

Mini peanut butter cups with a chocolate shell and a creamy peanut center. Uses melted chocolate chips combined with coconut oil for that perfect snap and shine. Filling blends peanut butter, powdered sugar, butter, and a pinch of salt, balance of creamy, sweet, and salty. Quick chill in fridge or freezer firms them up nicely. Classic treat, made easy in under 40 minutes. Adaptations include swapping peanut butter for almond butter and dark chocolate chips for milk if preferred. Handy little snack, portable, no-fuss.

Prep: 25 min

Cook: 12 min

Total: 37 min

Servings: 8 servings

#American dessert #no-bake sweets #snack recipes #chocolate treats #easy candy

Mini peanut butter bombs. Chocolate snaps, peanut butter rich and sweet with a salty whisper. Melt, mix, chill—the classic formula. Used coconut oil here instead of butter for silky shine and better snap; trust me, you’ll notice the difference. Tried with almond butter before; nutty but less traditional. Powdered sugar sweetens and firms the filling without grit. Melt chocolate carefully or get grainy mess—a rookie misstep. Sounds crackling as it cools means it’s starting to set. Chill too long and texture dulls. Not fancy but hard to beat. Easy to throw together on a whim, no weird equipment needed. Old-school treat, updated with small kitchen hacks and knowing when to stop stirring. If peanut butter gives trouble (dry or oily), tweak butter or add more sugar. Trust touch and look over timers—timing’s a guide, not law.

Ingredients

24 mini paper liners
1 cup chocolate chips (preferably semi-sweet; substitute milk or dark as desired)
1 teaspoon coconut oil (can use butter, but coconut oil helps with sheen and texture)
1/3 cup creamy peanut butter (almond butter swap for twist)
1/4 cup powdered sugar (adjust slightly if you want less sweet)
2 tablespoons unsalted butter (softened; salted butter okay but reduce salt added)
1/4 teaspoon table salt (balance sweetness; fresh flakes work if careful)

About the ingredients

Chocolate type makes a difference; semi-sweet or bittersweet works best for balance but milk chocolate gives a sweeter softer shell. Coconut oil helps with that glossy set and a delicate snap, butter substitutes fine but chocolate can dull quicker. Freshness of peanut butter affects mix texture—natural peanut butter with oil separation needs stirring or slight refrigeration before mixing. Powdered sugar smooths filling; granulated will be gritty. Salinity elevates flavor—if using salted butter cut added salt. Paper liners must fit snugly or cups spread unevenly. Almond butter swap changes mouthfeel and intensity, try toasted for deeper flavor. Can toss in a tiny pinch of cinnamon or cayenne for a spicy twist, adds warmth. Melt chocolate gradually to avoid seizing, which ruins texture. If chocolate becomes thick or gritty, warming gently with little coconut oil fixes it.

Method

Set mini paper liners snugly on a baking tray; helps keep shape and avoids mess.
Melt chocolate and coconut oil together. Use a microwave-safe bowl uncovered. Heat at 65-70% power first for 30 seconds—watch for soft bubbling edges. Stir thoroughly to blend. Repeat heating 15 seconds max, stir after each burst. Melt until totally liquid, no gritty crumbs. Avoid overcooking or chocolate seizes. If that happens, warm gently with a splash of coconut oil or butter to smooth out.
Mix peanut butter, powdered sugar, softened butter, and salt. Must be lump-free and homogenous. Texture here is crucial—too stiff will crack, too soft will spread all over. Use a sturdy spoon or your hands if needed. Taste test for balance; more salt or a touch more sugar can pull flavors up.
Spoon about 1 to 1 ¼ teaspoons melted chocolate per paper cup. Tilt the tray and rotate liners to coat sides about halfway up liner height. Acts like a shell; thicker means more bite but longer setting time. Listen for a faint crackle or small snap as it cools, that’s key texture forming.
Roll peanut butter mixture into small balls. I learned to squish them slightly between palms—flattening just enough to sit firmly on chocolate base without sinking. Gently nestle each ball atop chocolate in liners.
Top peanut butter with approximately 1 teaspoon melted chocolate. Spread edges if needed to seal peanut butter completely. Closes the cup, traps creaminess inside, and stops it from drying out.
Refrigerate for 15 to 25 minutes until fully firmed. Freezer works fine but monitor closely—over chilling can dull flavor and dry texture. Remove when you see a firm set, slight sheen return on chocolate surface. Snap off paper liners easily once chilled.
Store covered in fridge for up to a week. Let rest a few minutes before eating to soften slightly, especially if very cold.

Cooking tips

First focus on chocolate melting. Stop heating before fully runny if it looks glossy but not liquid yet; stir will finish melting without burning. Keep bowls dry—any moisture ruins chocolate. When lining paper cups, coat sides fairly thick if you want sturdier cups, thinner if you like a light shell. Let the chocolate settle but don’t freeze before adding peanut butter or it won’t stick. Mixing peanut butter, sugar, butter, and salt requires heft: lumps mean you skipped thorough mixing—I use a sturdy spoon or clean hands for breaking up clumps. Rolling small balls from that requires a firm but pliable feel; too dry and they crumble, too moist and they melt when dropped into chocolate. Final chocolate layer seals peanut butter; spread gently with back of a teaspoon to avoid disturbing peanut butter layer. Freeze short bursts work but longer chilling changes texture, aim for firm but not rock-hard cups. Let cups come close to room temp before eating to fully enjoy aroma and flavor. Watch temperatures and feel everything through the process—you learn timing by senses, not clock.

Chef's notes

💡 Melt chocolate slowly; start 30 seconds at low power in microwave with coconut oil. Watch edges bubble softly, stir between bursts. If chocolate thickens or grits, warm gently with splash coconut oil or butter to smooth.
💡 Peanut butter filling can crack if too stiff or drip if too soft. Mix powdered sugar, butter, salt until no lumps. Use spoon or hands to get smooth texture. Taste test; extra salt or sugar tweaks balance. Roll small balls, just firm enough to sit without sinking.
💡 Coat paper liners with melted chocolate thick for sturdier shells; thinner for delicate snap. Tilt tray, rotate liners for even coating halfway up sides. Wait until chocolate sets with light crackle sound before adding filling, helps peanut butter stick properly.
💡 Seal cups with extra melted chocolate spread gently over peanut butter layer. Don’t stir inward or break filling. Keeps creamy inside, stops drying. Chill 15-25 minutes fridge, or short freezer bursts; watch closely to avoid dulling flavor or texture from over chill.
💡 Freshness of peanut butter matters — natural with oil separation needs stirring or chill first. Sub almond butter for twist; toasted almond deeper flavor. Use semi-sweet or bittersweet chocolate for balance; milk chocolate gives softer sweeter shell but less snap.

Common questions

How to avoid chocolate seizing while melting?

Melt low heat, short bursts. Microwave with coconut oil helps. Stir often. If thickens, warm gently with small oil splash. No water near bowl. Moisture ruins chocolate texture bad.

Can I replace peanut butter with another nut butter?

Almond butter swap works, toasted better flavor. Cashew or hazelnut possible but changes texture, spreadability. Adjust sugar balance too; some nut butters less salty or sweet. Test small batch first.

What if peanut butter filling cracks or is too runny?

Crack means too stiff; add bit more butter or peanut butter to soften. Too runny? Add extra powdered sugar. Rolling balls helps find right consistency. Chill filling if very soft before assembling.

Best way to store finished cups?

Fridge up to one week covered. Let sit few minutes before eating so not rock hard. Freezer works short-term; avoid long freeze or flavor dulls, texture changes. Wrapped individually keeps moisture right, no freezer burn.