Homemade Peanut Butter Cups

These easy, all-natural, Homemade Peanut Butter Cups whip up with just THREE real ingredients...betcha' can't eat just one!

Homemade Peanut Butter Cups with Text Overlay


Do you have a favorite Valentine's treat? I'm not going to lie...I love heart-shaped boxes of Valentine chocolates, whether we're talking about the good stuff (Godiva) or the not-so-good stuff (from the dollar bin at Walgreens). In my humble opinion, there's nothing quite like the surprise of biting into a piece of chocolate and finding fruity fluff or creamy coconut or gooey caramel or crunchy nuts. Heaven.

My Valentine, however, is all about peanut butter cups...any time of year...no matter the holiday. So this Valentine's Day, I decided that I'm going to surprise the hubby with a bevy of Homemade Peanut Butter Cups...because what says love like creating chocolate treats with my very own little hands?!

Unwrapped and Ready to Be Eaten!


As an added bonus, this EASY Peanut Butter Cup recipe is made with only three(!!!) all-natural ingredients! And I'm pretty sure that those store-bought PB cups that rhyme with "nieces" can't claim the same. 😉

  • Chocolate chips. Melted! I typically make these treats with semi-sweet chocolate chips, but milk chocolate chips would also be yummy (and probably a bit closer to replicating the real deal). And it's up to you whether you use all-natural chocolate chips or regular chocolate chips...they'll both work just fine.
  • Coconut oil. Melted as well, since a bit of it gets stirred into both the melted chocolate and the peanut butter. Because coconut oil hardens when chilled, it's the ingredient that helps firm up these peanut butter cups once refrigerated, without the use of shortening.
  • Creamy peanut butter. While I recommend using natural peanut butter here, I won't tattle on you if you use the regular stuff. 😉 Just be forewarned that the consistency of the peanut butter you use will influence the consistency of the centers of your peanut butter cups. I used the "no-stir" type of natural peanut butter in these since it's typically less runny than the kind where the oil separates out.

THREE! That's it!

How to Make Homemade Peanut Butter Cups

You won't believe how simple these are.

  1. We're making mini peanut butter cups today, so start out by lining a 24-cup mini muffin pan with mini muffin liners.
  2. Melt your chocolate chips together with a few tablespoons of coconut oil.
  3. Into each liner, spoon a teaspoon or so of melted chocolate, and spread it up the sides of the muffin liner as high up as you can. Freeze your pan for about 5 minutes.
  4. While pan is in the freezer, stir coconut oil into your peanut butter until completely blended.
  5. Remove pan from freezer and divide the peanut butter mixture between your chocolate shells.
  6. Divide remaining melted chocolate between all of the peanut butter-filled muffin cups. Use the back of spoon to lightly spread the chocolate towards edge of each wrapper, if necessary, until no peanut butter is visible.
  7. Freeze once more for 30 minutes and...voilà!

Homemade Peanut Butter Cups perfection!

Close-Up Showing Peanut Butter Peeking Through the Chocolate

Important Tip!

And now I'm going to pause for another disclaimer: I wanted little peeks of peanut butter for my photos today, to help convey what's inside, so I didn't always extend the chocolate all the way up the sides of every paper liner. As a result, some of my PB cups show a thin line of peanut butter filling across the middle.

However, this candy actually turns out better if you do extend the chocolate shell all the way up the sides, or at least as much as possible.

You see, these Homemade Peanut Butter Cups are not loaded with the preservatives that would allow them to keep in the pantry for years on end (as if any peanut butter cup would ever last that long anyway -- ha).

Therefore, the filling can get pretty melty at room temperature (particularly if using a natural peanut butter), so completely enveloping it in a chocolate shell and storing these candies in the refrigerator makes them a bit neater to eat.

Aerial View on Pink Striped Napkin

On the bright side, I  solemnly swear to you that chilled, Homemade Peanut Butter Cups are unspeakably scrumptious with a glass of milk.

And that's all, folks!

Handmade chocolate candies for your Valentine...for your kids...for yourself at the end of a crappy day.

Or a good day.

Or a mediocre day.

There is no wrong kind of day for peanut butter cups. 😉

More Chocolatey Sweet Treats

Homemade Peanut Butter Cups

These all-natural, easy, Homemade Peanut Butter Cups whip up with just THREE real ingredients!
Course: Dessert
Cuisine: American
Prep Time: 15 minutes
Cook Time: 5 minutes
CHILLING TIME: 30 minutes
Total Time: 50 minutes
Servings: 24 mini peanut butter cups
Calories: 150kcal
Print Pin Rate


  • 1 ½ cups chocolate chips
  • 6 tablespoons coconut oil, DIVIDED
  • 1 cup creamy all-natural peanut butter


  • Line a 24-cup mini muffin pan with mini paper liners. Set aside.
  • Place chocolate chips in a microwave-safe bowl. Microwave for 30 seconds; stir. Microwave for another 30 seconds; stir. Add 3 tablespoons of coconut oil and microwave for 30 more seconds. Stir until completely melted and blended. If chocolate chips are not completely melted, you may microwave in additional 15-second increments, stirring in between. (Alternatively, you may melt together the chocolate chips and coconut oil over a double boiler, stirring until well combined.)
  • Into each mini paper liner, spoon about 1 teaspoon of melted chocolate. Use the spoon to push chocolate up the sides of the paper liner, as high as possible. Freeze for five minutes or until chocolate is set.
  • While muffin pan is in freezer, melt remaining 3 tablespoons coconut oil. Stir oil into peanut butter until completely blended.
  • Remove muffin pan from freezer. Divide peanut butter mixture between chocolate shells (about 2 to 3 teaspoons peanut butter filling per cup).
  • If melted chocolate has started to thicken, microwave for 15 seconds and stir until smooth. Divide remaining melted chocolate between all of the peanut butter-filled muffin cups (about a teaspoon per cup). Use back of spoon to lightly spread chocolate towards edge of the wrapper, if necessary, until no peanut butter is visible.
  • Freeze muffin pan for 30 minutes. Remove from freezer and peel paper muffin liner off of each peanut butter cup. Serve peanut butter cups immediately or store in refrigerator until ready to serve.


  • You may use semi-sweet or milk chocolate chips, and they may be all-natural or regular.
  • If you use all-natural peanut butter, I recommend the "no-stir" kind, since it's typically less runny. Regular peanut butter will also work, if you prefer.
  • If you run out of enough melted chocolate to top the last few peanut butter cups, melt a few more chocolate chips with a small dollop of coconut oil in the microwave.
  • I find that the easiest way to peel paper liners from the frozen chocolate is to peel a strip down the side of each peanut butter cup, from top to bottom, and then peel the wrapper off sideways, all the way around the cup. From there, the bottom of the paper liner should peel off easily.


Calories: 150kcal | Carbohydrates: 10g | Protein: 3g | Fat: 12g | Saturated Fat: 6g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 2mg | Sodium: 57mg | Potassium: 70mg | Fiber: 1g | Sugar: 8g | Vitamin A: 25IU | Vitamin C: 1mg | Calcium: 18mg | Iron: 1mg
Made this recipe? I'd love to see on IG!Mention @FiveHeartHome or tag #FiveHeartHome!

Adapted from Pure Ella

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5 from 6 votes (4 ratings without comment)

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Recipe Rating


    1. I'm afraid that butter would not work in this recipe. Once chilled, the solidified coconut oil is what helps these Peanut Butter Cups set up and hold together.

  1. 5 stars
    Hi!!! I am so loving this recipe! I love all things peanut butter and in my country it's so hard to find Reese's cups so this recipe is such a treat for me!
    I have a question though; I'm deathly allergic to everything coconut! is there something else I can use? I think that olive oil would be too...heavy for your recipe?

    Thanks for the amazing recipe!!!

    1. Hi Eleni! The coconut oil is what causes the peanut butter cups to harden once chilled, so I'm afraid it's an important ingredient in this recipe that can't be substituted. I'm sorry about that! 🙁

  2. I made this recipe this morning with my almost four year old daughter this morning and WOW! They really taste better than store bought peanut butter cups. We are bringing them to a super bowl party and I'm glad I tried one beforehand because I know they will disappear in a flash! Thank you for such a great, easy recipe!

  3. What kind of coconut oil do you use - is it already a solid? or do you get it in oil form?

    Thanks! Kimberly

    1. Hi Kimberly! So sorry for my delayed reply. I've always bought the regular type of coconut oil that solidifies at cooler temperatures and turns into a liquid at 75° or so. The recipe directs you to melt your coconut oil, but if it's already in liquid form, you won't need to worry about that part. 🙂 Hope that helps and that you enjoy these if you try them!

  4. Oh no, I'm ruined! 😉 My two favorite things--peanut butter and chocolate. I had no idea these were so easy to make. I'm definitely going to try these with dark chocolate chips + peanut butter...maybe even almond butter. yum! 🙂 Thank you!!! Pinned and sharing! 🙂

    1. I agree, Jennie! These are dangerous...but they're well worth the calories. 😉 Thanks so much for the pin and share and hope you have a great rest of the week!

      1. Confession time: I only had a small amount of dark chocolate chips but made a single peanut butter cup (in a regular sized muffin tin) for my husband and I. (almost didn't share, haha). I added a sprinkle of sea salt into the melted chocolate and a teeny bit more on top before the chocolate set. oh. my. goodness. so very good!!!! 🙂

        1. Hahaha...I love it, Jennie! I think you were very generous to share with your husband...I might have hidden in the pantry to scarf down the whole thing myself! 😉 And the addition of sea salt sounds amazing...I'll have to try that next time!

  5. I'm pretty sure my husband would love these. I am allergic to peanuts but would love to try it with almond butter. Thanks for sharing at the Motivational Monday Link Party!

    Bethany from The Southern Couture

    1. These are totally customizable to use any type of nut butter, Bethany...I'm sure they would be yummy with almond butter! I just might have to give that version a try next... 😉

  6. Another homerun! These took no time at all to make! Kids loved them, husband adored them and boss devoured them! Making another batch to take to the super bowl party this weekend!

    1. Yay, Joanna! They're rather addictive, aren't they? But so easy to make, you can always whip up more...ha. 😉 Hope that everyone enjoys them at the Super Bowl party...have a great weekend!

  7. I just tried Reeses new peanut butter chocolate this would be a perfect recipe for it! I just finished making chocolate dipped cherries. Looks like it's time to try another recipe! Thanks. Pinned for lager.

    1. Oooo...Reese's PB chocolate sounds dangerous, Theresa...it also sounds like it would be perfect in these little cups! Thanks so much for the pin and I hope you enjoy these if you end up trying them! 🙂

  8. These look to die for! My hubby loves peanut butter cups, so I will have to give these a try. I host a Friday Sweet Exchange and would love for you to link these up!

    1. Thanks, Kerby! What is it about hubbies and PB cups?! 😉 Thanks for stopping by and hope you're having a great week!

  9. AHHH - these sound delicious! I found you at the Tatertots & Jello link party - I'd love for you to share this at our Motivational Monday link party as well... Hope you have a great week!!


    1. Thank you, Danielle! I'm so glad you hopped over, and I appreciate the invite to your link party...heading there now! 😉 Hope you're having a great week. 🙂

  10. These look amazing and I have everything in the house to make them. We are supposed to be snowed in this weekend. This could be dangerous!!!

    1. Ha, Stephanie...dangerous for sure! Hope these were a hit if you had a chance to make them. 🙂

  11. There are two of us in the house that are nuts (get it?) about PB cups. I've never made homemade ones but these look great.

    1. You're so punny, Heather! 😉 These are so easy to make that you should definitely give them a try sometime. We have a houseful of PB cup lovers as well, and these sure didn't last long! Thanks for stopping by...hope your week is off to a great start! 🙂

  12. Oh Girl...your Valentine is sure to fall in love with you all over again when you bring this out for him.;-} MMM! I LOVE this recipe and will be making it for sure, even if I can't wait until Valentine's Day! So glad you shared with us at Weekend Potluck. Have a wondermous weekend Friend. XO

    1. Ha, Marsha...that's the plan! After all, they say the way to win a man's heart is through his stomach...and that seems to work with mine. 😉 Thanks for stopping by...hope your weekend is fabulous!