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side view of a stack of 5 peanut butter cups with a bite taken out of the top one and the peanut butter filling exposed. The stack is surrounded by a white background.
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5 from 4 votes

Peanut Butter Cups

Prep Time5 mins
Total Time35 mins
Servings: 12 cups


  • ¼ cup creamy peanut butter
  • 3 tablespoons powdered sugar
  • 1 ½ cups chocolate chips I used dark chocolate


  • Combine the peanut butter and powdered sugar until the peanut butter is no longer sticky. You may need a little extra powdered sugar.
  • Roll the peanut butter into 12 balls, pressing each slightly flat to form patties. Set aside.
  • Line a mini muffin pan with 12 paper liners. (Greasing the pan does not work well for this, so it's really best to use paper liners here.)
  • In a double boiler, melt chocolate chips. (To do this, put the chocolate chips in a heatproof bowl, and place the bowl in a pot of boiling water. Ideally, the bowl will not come into contact with water. It's best to use a bowl large enough to prevent the water from getting into the bowl.)
  • Spoon a small amount of melted chocolate into the bottom of each paper liner.
  • Press a peanut butter patty into each cup on top of the melted chocolate.
  • Spoon melted chocolate over top of the peanut butter patty, making sure it gets on the sides of the patty as well, filling the cup to the top.
  • Place in the freezer for approximately 30 minutes, or until chocolate has hardened.
  • Allow to sit out for a few minutes before eating. I store these in my fridge or freezer.