Our latest obsession is homemade peanut butter cups that are 1000X better than anything you will ever buy at the store! The best part is these peanut butter cups are made with only two ingredients and only take about 15 minutes to spin up plus a quick freeze.
I make my peanut butter cups with vegan semi-sweet chocolate chips and creamy natural peanut butter, making these dairy-free, egg-free, and gluten-free. Optionally finish with a sprinkle of sea salt for the ultimate sweet and salty snack. They taste better than “the real thing”, the peanut butter stays creamier, and they’re better for you!
These peanut butter cups are best stored in the freezer so they stay fresh. Remove from the freezer a few minutes before eating and enjoy!
How to Make Homemade Peanut Butter Cups
The secret to this recipe is mixing extra peanut butter into the chocolate exterior. This adds extra sweetness and richness that balances the semi-sweet chips. I melt my chips in the microwave in 30-second intervals and then stir in creamy peanut butter.
A muffin tin with liners makes for easy assembly and removal and also gives your peanut butter cups those signature ridges. Fill each liner with a chocolate base, a dollop of peanut butter, and then a final layer of chocolate to seal everything in. It doesn’t need to be perfect. Finish with sea salt and freeze for 30 minutes. Enjoy the rich goodness.
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2-Ingredient Peanut Butter Cups
- Prep Time: 15
- Total Time: 45
- Yield: 12 peanut butter cups 1x
- Category: Dessert
- Cuisine: American
Irresistible homemade 2-ingredient peanut butter cups made with vegan chocolate chips and natural creamy peanut butter.
- 1 cup semi-sweet chocolate chips (I use Enjoy Life, Semi-Sweet Chocolate Mega Chunks)
- 1/4 cup creamy natural peanut butter (I use Teddy’s Salted Smooth)
- Extra peanut butter for the filling
- Add chocolate chips to a microwave-safe bowl and heat in 30-second intervals, stirring in between. Heat until smooth and fully melted. Stir in peanut butter until fully incorporated and smooth.
- Fill a muffin tin with liners. Fill cups with a small spoonful of chocolate, spreading so you have an even layer that is roughly 1/8 inch thick (about 1 scant tablespoon). Jiggle the pan to smooth the chocolate out.
- Place a small dollop of peanut butter in the center of each cup, about 1 teaspoon. Top with another 1-2 teaspoons of chocolate sauce to cover the peanut butter. Use the spoon to gently spread and cover the peanut butter. Jiggling the tin will help to distribute the chocolate sauce and smooth the top. Touch up the top with a little extra chocolate as needed.
- Cover with foil and freeze for 30 minutes. Enjoy frozen or let rest on the counter for 5 minutes before eating.
These are best stored in the freezer in a sealed container so they stay fresh. Keep them in the liners and stack them in a Tupperware container.
This recipe works best with smooth natural peanut butter because it’s a little runnier and easily drizzles off the spoon. Chocolate should still be slightly warm when assembling for easy handling.
- Serving Size: 1 peanut butter cup
- Calories: 170
- Sugar: 9.7g
- Sodium: 42mg
- Fat: 12g
- Saturated Fat: 4.7g
- Carbohydrates: 14.3g
- Fiber: 2.3g
- Protein: 4g
- Cholesterol: 0mg
Keywords: homemade peanut butter cups
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