Chocolate Peanut Butter Cups

By Samantha Seneviratne

Chocolate Peanut Butter Cups
Craig Lee for The New York Times
Total Time
50 minutes, plus chilling
Rating
4(1,092)
Comments
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These chocolate peanut butter cups are dangerously simple to make, with just a few ingredients that you probably have in the pantry right now. They come together faster than a trip to the convenience store. And they are completely customizable. Once you’ve gotten your fill of the standard peanut butter cup, try honey-sweetened cashew butter cups. Or cinnamon-spiked almond butter cups. Drizzle the finished cups with a bit of white or milk chocolate, some flaky sea salt or a sprinkle of finely chopped nuts for an upgraded presentation. Or sneak a tiny dollop of raspberry jam underneath the peanut butter layer for another delightfully classic pairing. The possibilities are endless.

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Ingredients

Yield:18 cups
  • 9ounces/255 grams semisweet chocolate
  • ¾cup/205 grams smooth natural peanut butter
  • ¼cup/28 grams confectioners’ sugar
  • ½teaspoon vanilla extract
  • ½teaspoon kosher salt
Ingredient Substitution Guide
Nutritional analysis per serving (10 servings)

257 calories; 18 grams fat; 7 grams saturated fat; 0 grams trans fat; 8 grams monounsaturated fat; 3 grams polyunsaturated fat; 24 grams carbohydrates; 3 grams dietary fiber; 19 grams sugars; 6 grams protein; 101 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Set 18 mini paper baking cups on a baking sheet. Melt 4 ounces of the chocolate either over a double boiler on the stove top or in short bursts in the microwave. Spoon 1 teaspoon of melted chocolate into each cup. Use an offset spatula or a small spoon to spread the chocolate slightly up the sides of each baking cup; make sure you have an even chocolate base at the bottom of each cup. Let cool at room temperature for about 15 to 20 minutes until mostly solid.

  2. Step 2

    Meanwhile, in a medium bowl, stir together peanut butter, confectioners’ sugar, vanilla extract and salt. (Make sure the peanut butter is well-combined in the jar before you measure it.) Transfer the peanut butter mixture to a resealable plastic bag and seal it tightly.

  3. Step 3

    Cut one corner of the plastic bag and pipe 2 to 3 teaspoons of peanut butter mixture into the center of each cup. With a very lightly moistened finger, tamp down the peanut butter and make it flat and even, but leave a bit of space between the peanut butter and the edge of the paper cup (you should be able to see a ring of chocolate peeking from below the peanut butter).

  4. Step 4

    Melt the remaining 5 ounces of chocolate. Spoon 1 teaspoon of chocolate onto the top of each cup. Use an offset spatula or a small spoon to spread the chocolate evenly over the top and down the sides of the cup. Refrigerate until solid, about 30 minutes.

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Ratings

4 out of 5
1,092 user ratings
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Comments

Nate

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.

Beth

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.

Dan

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 :)

Stephanie

I enjoy making these and I use a small ice cream scoop to drop the peanut butter in the cup. I also set the paper cups in mini cupcake pans and they stay perfectly round!

L g

Very easy to make! Toddler loved to help- used mini paper cups for easy cleanup and self contained wrapping, Ghirardelli chips and Costco pb. Rolled pb into log and cut into discs. The longest part was just waiting for the chocolate to set in the fridge!

CANDY LOVER

This is impossible it took so long but was worth it.

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