These homemade peanut butter cups use just a handful of ingredients and equipment that you already have around the house. Original I was going to call these "small batch" but this recipe makes around 30 peanut butter cups. I guess that's not really that small, but do you really want less? This recipe is very similar to a Reeses peanut butter cup recipe, but with more peanut butter inside.
These have way more peanut butter filling.
The amount of peanut butter filling in these peanut butter cups is super delicious. We all know the holiday Reese shapes are the best, and it's due to the uniquely satisfying peanut butter to chocolate ratio. Despite these not being in a holiday shape, these double stuffed peanut butter cups are going to definitely hit your sweet spot just as much as those Christmas trees.
If you are looking for additional peanut butter and chocolate recipes then you should check out my Reese Pieces egg or giant Reese cup pie. Equally important to those two recipes might be this peanut butter nougat.
How to use your peanut butter cups
- First of all, eat them.
- You can freeze them for eating later
- Maybe try baking them in cookies
- Bake a few of them into brownies, you know you love that Ghirardelli box mix!
- Try gifting them to someone to have emotional bribery over them
- Chop them up to go inside of ice cream or yogurt
- Use them as frisbees during a food fight
- Fill a cereal bowl and pour milk over them to pretend it's breakfast
- Leave a trail of peanut butter cups around your house to find your way back to the kitchen
- Stack them into a tower with your kids instead of using blocks
Ingredients for peanut butter cups
- milk chocolate
- I recommend using bars for this, don't use baking chocolate chips. The baking chips will be too thick and hard to work with. I use Barry Callebaut 823, but grocery store bars will be fine.
- peanut butter
- You can use your favorite peanut butter, but I like to use the Reese's brand to create a copycat Reese cup. Above all, you need to use creamy peanut butter.
- powdered sugar
- Gotta balance out the sweetness.
Equipment for peanut butter cups
- planetary mixer & 5 quart mixing bowl
- large pot to make a water bath
- 9 x 13" sheet pan with sides
- parchment paper
- 2" round cookie cutter
- cupcake liners
- 2, standard sized cupcake pans
- candy thermometer (if tempering your chocolate)
General flow for instructions
- Make your peanut butter filling. Once it's firm, cut out 2" round shapes.
- Line two cupcake pans with cupcake liners.
- Melt and temper your chocolate (if desired).
- Put a small amount of chocolate on the bottom of 6 cupcake liners at a time. The chocolate should be around ¼" in height.
- Place a peanut butter round on top of the chocolate, pushing down slightly.
- Top the peanut butter found with chocolate just until covered. Repeat until the other 5 peanut butter cups are covered.
- Tap the cupcake pan on the counter to even out the chocolate.
- Repeat, making 6 peanut butter cups at a time, until finished.
Storage and shelf life
Peanut butter cups should be stored in an airtight container or ziplock bag at room temperature and they have a shelf life of around 4 months before flavor changes happen. Peanut butter cups can be frozen in ziplock bags for up to 12 months but should come to room temperature before eating.
If the video below isn't playing try going go to my YouTube channel and then check the video out there.
Double stuffed peanut butter cups
- 5 quart planetary mixer and bowl
- large pot for water bath that fits 5 quart bowl inside of it
- glass bowl for melting & tempering chocolate
- food thermometer if tempering chocolate
- 2 standard sized cupcake pans
- cupcake liners
Peanut Butter Filling
- 720 grams creamy peanut butter
- 720 grams powdered sugar
- 113 grams butter
- 2 grams salt
- 2 lbs milk chocolate, tempered OR milk chocolate candy coating
Peanut Butter Filling
- Prepare a 9 x 13 ' sheet pan by lining it with parchment paper.
- Make a hot water bath by filling a large pot halfway with water. Turn heat on high.
- While the water bath heats up, start your peanut butter filling. Combine peanut butter, salt, and butter in the 5 quart mixing bowl.
- Place the 5 quart mixing bowl in the hot water bath. Heat until butter is melted and peanut butter is completely fluid.
- CAREFULLY (the bowl is hot!!) Remove bowl from heat and place it on the stand of your mixer.
- Begin mixing. Add in powdered sugar until combined. It seems like a lot, but I promise it all fits!
- Once all powdered sugar is combined, press filling on sheet pan. Top with an additional sheet of parchment paper and place in fridge for 1 hour, or until filling is firm enough to cut into shapes.
- Using your 2" cookie cutter, cut round circles of filling out. place on parchment paper until ready to use.
Making the cups
- Line your cupcake pans with cupcake liners.
- Place 1 large spoonful of melted chocolate into bottom of 6 cupcake liners. Chocolate should be around ¼" thick. Press 1, 2" circle into chocolate. Top with additional chocolate until covered.
- Tap cupcake pan on counter lightly to even out chocolate.
- Repeat making peanut butter cups, six at a time, until finished.
- Place in fridge until firm. Allow to come to room temperature, undisturbed, before enjoying.
- Store in an airtight container at room temperature.
Did you make this recipe? Let me know!