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Homemade Peanut Butter Cups

copyright © 2012 by Jennifer May

Yield: Yields thirty 1-1/2 peanut butter cups

While these take some time to set up and fill, they’re pretty fabulous and have a nice bit of goosh to them. If you really want to go the distance, take a few extra minutes to make your peanut butter from scratch. This is a moment when it really shines.

This recipe is excerpted from The Homemade Pantry. Read our review.


  • 1 lb. bittersweet chocolate or milk chocolate, roughly chopped
  • 1 cup creamy or chunky peanut butter, homemade or store-bought
  • 1/2 tsp. vanilla extract, homemade or store-bought
  • 1/4 tsp. salt
  • 2 Tbs. packed light brown sugar, homemade or store-bought


  • Lay out 30 mini muffin liners (petit-fours papers) on a large plate or baking sheet. Set up a double boiler over medium heat. Melt the chocolate in the double boiler, stirring the chocolate as it melts, and when it is entirely smooth, 7 to 10 minutes, remove it from the heat.
  • Scoop up a bit of chocolate with a small spoon, pour it into a mini muffin liner, and use the back of the spoon to spread the chocolate around the entire inside of the liner. You want the layer of chocolate to be thin, but not so thin that it won’t hold up when it dries and gets peeled out of the paper. Repeat with the remaining cups. Set them aside to harden a bit, 10 to 15 minutes, and wash the spoon. Set aside the remaining melted chocolate.
  • Meanwhile, make the filling. Combine the peanut butter, vanilla, salt, and brown sugar in the bowl of a food processor fitted with the chopping blade. Process the mixture until it is smooth and uniform.
  • Even if the chocolate is not yet hard, with the small spoon, fill each cup three-fourths of the way with the peanut butter mixture.
  • Return the double boiler to medium heat, and soften the remaining chocolate in the bowl. With a large spoon, cover the peanut butter with melted chocolate to the top of the cups to seal in the filling. When all of the cups are filled, leave them to harden at room temperature for at least 3 hours.

    homemade pantry cookbook

These can be stored at room temperature in a covered container for up to 2 weeks, in the fridge for up to 1 month, and in the freezer for up to 3 months.


Reprinted from the book The Homemade Pantry by Alana Chernila.  Copyright © 2012 by Alana Chernila.  Published by Clarkson Potter, a division of Random House, Inc.


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Reviews (1 review)

  • User avater
    EMM3773 | 06/01/2020

    Made a half recipe using natural peanut butter and Galerie au Chocolate milk chocolate wafers (the only chocolate I can find these days – it’s really good by the way). A half recipe of the peanut butter filling was only enough for 12. I was worried the chocolate wouldn’t stick to the sides as it looked pretty thin, but it set up perfectly. The paper was a little difficult to peel off, so next time I will be sure not to fill the chocolate up to the top of the paper cup, leave at least 1 or 2mm to grab. For presentation, I peeled off the paper cups and put them back in clean cups. Oh wow, are they good! Much, much better than the commercial brands.

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