These homemade chocolate treats are essentially an elevated, grown-up version of Reese’s peanut butter cups. They are wonderfully rich and simple to make. I prefer them with dark chocolate and a sprinkle of flaky sea salt, but you can easily use milk chocolate and skip the salt if you’d like.
These mini cups are great for gifting, a quick homemade treat, or a special addition to a holiday spread. The filling is sweetened naturally with maple syrup (or honey), so the result is satisfyingly balanced rather than overwhelmingly sugary.
The Best Peanut Butter Cups
Three reasons to make these now:
- They taste far better than most store-bought options and are simple enough to whip up on a whim.
- Just a few basic ingredients are required—chocolate, peanut butter and a natural sweetener.
- Active prep is quick (about 15 minutes), and they firm up after a short chill.
Mini Peanut Butter Cups
- Author: Kathryne Taylor
- Prep Time: 15 minutes
- Total Time: 15 minutes (plus 30 minutes chill time)
- Yield: 15 mini peanut butter cups
- Diet: Gluten Free
Simple, delicious homemade mini peanut butter cups made with chocolate chips, peanut butter and maple syrup (flaky sea salt is optional but recommended). This recipe makes about 15 mini candies; double or triple as needed for larger batches.
Ingredients
- 2 tablespoons peanut butter*
- 2 tablespoons maple syrup or honey
- 6 ounces chocolate (about 1 cup regular-size chocolate chips)**
- Flaky sea salt, optional
Tip: mini muffin liners are handy for shaping these candies.
Instructions
- In a small bowl, mix the peanut butter and maple syrup (or honey) until fully combined.
- Melt the chocolate. You can microwave in short 20–30 second bursts, stirring between each burst, or gently melt the chocolate in a double boiler on the stove.
- Place mini baking liners in a mini muffin pan or arrange liners on a plate. Spoon about 1 teaspoon of melted chocolate into the bottom of each liner.
- Add a small dollop of the peanut butter mixture in the center of each chocolate base (roughly ½ teaspoon), then cover with another teaspoon of melted chocolate to seal the filling.
- Freeze the cups for 5 minutes, then lightly sprinkle with flaky sea salt if desired and freeze until fully set, about 25 more minutes. Once firm, they are ready to enjoy.
- To store, keep them in an airtight container at room temperature for up to one week, or refrigerate for longer storage (up to two months).
Notes
Recipe inspiration: This recipe is adapted from a similar chocolate cups idea and simplified for a quick homemade version.
*Peanut butter notes: Most natural peanut butters work well. If your peanut butter is unsalted, add a small pinch of salt to the filling. Crunchy peanut butter adds texture, and almond butter or sunflower seed butter are fine substitutes if you prefer.
**Chocolate notes: Choose a chocolate you enjoy eating on its own. I often use bittersweet or dark chocolate for contrast with the sweet filling, but milk chocolate is equally tasty if you prefer a sweeter profile.
Dairy-free option: Use dairy-free chocolate chips to keep these free of dairy.
Vegan option: Use dairy-free chocolate and maple syrup instead of honey.
Soy-free option: Check labels and select chocolate without soy derivatives such as soy lecithin if you need to avoid soy.
Nutfree option: Use sunflower seed butter or another seed butter in place of peanut butter to make these nut-free.
Nutrition
The nutrition information for these candies is an estimate and can vary based on the specific ingredients you choose. For detailed nutrition guidance, consult a nutrition professional or use an online calculator with your exact ingredients.
