These homemade peanut butter cups are simple, delicious, and will become a new family staple. Seriously, these are about as easy as it gets. All you need is a microwave and a baby whisk… fine, you don’t need the baby whisk, but they’re SO CUTE!

I digress. But being able to make mind-blowing homemade peanut butter cups WITHOUT added sugar or weird additives is one of the cooler things you’ll do in the kitchen.

Let’s begin.

Stack of three peanut butter cups with peanuts, chocolate and a peanut butter cup in the background

LET’S GET COOKIN’

INGREDIENTS

peanut butter
raw honey
coconut oil
cocoa powder
quality butter

INSTRUCTIONS

Start by melting your coconut oil. I use a microwave for these because it’s just fast and simple and it saves time. About 20-seconds will soften that right up.

Now, mix in your peanut butter and honey. I’m using unsalted organic peanut butter, but salted peanut butter works just as well. Set that off to the side and commence your chocolate making.

Top Tip: A sprinkle of sea salt on the last layer of chocolate will make the flavor pop and make up for saltless peanut butter.

For the chocolate, it’s just a game of fat and cocoa powder.

Melt your butter, and yes, even more coconut oil. About 25-seconds does the trick, but watch this one. The butter does tend to get a little “bubbly.” Add your honey and cocoa powder into that heated fat bath.

Now you’re ready to assemble your homemade peanut butter cups!

Feeling the guilt after throwing away your muffin wrappers? You’re in luck. They make reusable silicon wrappers. I’ll throw that link up in the description.

Layer in a tsp (5 ml) of chocolate (that’s your first layer). Now, off to the freezer with those for 15-minutes. That’s just about enough time to wash your pet goldfish.

Take those 20 silicon wrappers out of the freezer and lay in a TBS (15 ml) of your peanut butter mixture. The reason we added coconut oil, is because that’ll harden everything up when it’s frozen.

Back to the freezer for another 15-minutes.

Now a ½ TBS of chocolate will complete our layers and we’ll send our homemade peanut butter cups to Doneville!

Finish letting the last of your chocolate harder (another 5-minutes in the freezer should do the trick). Enjoy! These will melt in your hand AND your mouth, so… enjoy with a napkin.

EQUIPMENT

FAQ

Can I sweeten my homemade peanut butter cups with maple syrup?

Absolutely. You’ll have to eat them a bit quicker because of the nature of maple syrup and the temperature of fingers, but hey, they don’t last that long anyway.

What about a sugar substitute like monkfruit or Swerve?

I’d stay away from anything with giant grains, unless you’re going to dissolve them in a TEENY bit of water. I’ve never tried it, but I’m curious and can’t see why it wouldn’t work. In that case the coconut oil will act as a thickener and not the cold sugar.

Can I make these dairy-free?

You betcha! To make these peanut butter cups dairy-free just substitute the butter in the chocolate with more coconut oil or vegan butter. It’s just as delicious!

MORE SWEET-TOOTH RECIPES YOU’LL LOVE

homemade peppermint mocha

maple syrup pumpkin roll