Peanut Butter Cups

Chef Richard 28 Servings 30 minutes

These creamy chocolate peanut butter cups literally melt in your mouth. You may want to cover half the peanut butter balls with semisweet chocolate and half with milk chocolate. When spooning out the chocolate, you can fill the cups to the very top or just to cover the peanut butter. The recipe can also be doubled, if desired.


  • 1 cup creamy peanut butter
  • 1 cup confectioners’ sugar, sifted
  • 1½ ounces (3 tablespoons very soft unsalted butter, cut into small pieces
  • 1 tablespoon milk
  • 1 tablespoon vanilla extract
  • ½ teaspoon salt
  • 12 ounces semisweet or milk chocolate, cut into small pieces


  • Medium bowl
  • Rubber spatula
  • Medium heatproof bowl
  • 28 paper or foil mini-cups
  • Baking tray


  • Make the peanut butter mixture: in a medium bowl, combine the peanut butter, sugar, butter, milk, vanilla and salt. Using a rubber spatula, blend together until very smooth. Cover and refrigerate for at least 1 hour.
  • In a medium heatproof bowl set over a pan of simmering water, melt the chocolate. When almost melted, turn off the heat and let the chocolate continue to melt completely, stirring occasionally. Keep the bowl over the warm water.
  • Make the peanut butter balls: Arrange 28 paper or foil mini-cups on a baking tray. Roll ½ ounce of the peanut butter mixture into a smooth ball and set into one of the cups. Repeat with the remaining mixture and cups.
  • Using a small spoon, carefully spoon the melted chocolate into each cup, covering each peanut butter ball, filling the cup as desired. Refrigerate until set, about 1 hour.

Note: If using milk chocolate, add 1 tablespoon of vegetable oil while melting.

To prepare ahead: Through step 4, the cups can be prepared and will keep at least 2 weeks, refrigerated in a covered container.