Peanut Butter Cups

As an Amazon Associate I earn from qualifying purchases.

I am a HUGE peanut butter cup fan. I used to buy the two pack of them after school almost every day in 10th grade. Once I started getting into making my own recipes from scratch, I had to explore this idea. These peanut butter cups are the perfect sweet treat after dinner.

Peanut Butter Cups | Aileen cooks

Other Favorite Recipes

If you love these Peanut Butter Cups, then I’m sure you’ll also enjoy:

A picture showing the cover images for all three cookbooks written by Aileen Clark.

I make them in a mini muffin pan. For me, that is the perfect size. They can also be made in a standard muffin tin if you prefer a bigger peanut butter cup.

Peanut Butter Cups | Aileen cooks

These peanut butter cups are made with 4 simple ingredients that you may already have on hand: chocolate chips, natural peanut butter, maple syrup, and vanilla.

Peanut Butter Cups | Aileen cooks

You start by combining all of the ingredients in a medium sauce pan over low heat – stirring constantly. You don’t want to walk away from the pan because the chocolate could burn. Once it resembles fudge, turn off the heat.

Peanut Butter Cups | Aileen cooks

Next, you divide the batter into 24 mini muffin cups (paper liners are required for this one). I use the back of a spoon to smooth the top of the peanut butter cups.

Peanut Butter Cups | Aileen cooks

Then, pop the muffin tin into the freezer for at least 1 hour before eating. Once they are frozen completely, pop them out of the muffin tin and remove the paper liners. Store them in an air tight container in the freezer.

If you like this peanut butter chocolate treat, make sure to try our recipe for Christmas puppy chow.

Peanut Butter Cups

Aileen Clark
A favorite sweet treat you can make anytime and keep hidden in your freezer for whenever that chocolate craving hits.
5 from 1 vote
Prep Time 1 hour
Cook Time 10 minutes
Total Time 1 hour 10 minutes
Course Dessert Recipes
Cuisine American
Servings 24
Calories 90 kcal


  • 1 1/2 cups chocolate chips
  • 1 cup natural peanut butter
  • 2 tbsp maple syrup
  • 1 tsp vanilla


  • Line a mini muffin tin with paper liners and set aside.
  • In a medium sauce pan over low heat, combine all ingredients.
  • Stir constantly until the batter resembles fudge.
  • Remove from heat and divide into mini muffin tins.
  • Freeze for at least 1 hour – until solid.
  • Remove from muffin tin and discard paper liners.
  • Store in air tight container up to 1 month.


Calories: 90kcal
Tried this recipe?Let us know how it was!

You May Also Like:

The Best Double Chocolate Muffins

The Best Double Chocolate Muffins | Aileen Cooks

Peanut Butter Chocolate Chunk Cookies

Peanut Butter Chocolate Chunk Cookies | Aileen Cooks

Peach Cobbler

Peach Cobbler Recipe | Aileen Cooks

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating

This site uses Akismet to reduce spam. Learn how your comment data is processed.


  1. Pingback: Fudgy Nutella Brownies - Aileen Cooks
  2. Pingback: Peanut Butter Cup Cookie Bars - Aileen Cooks
  3. Pingback: 72 No Bake Desserts - Momma Young at Home
  4. sounds great! Would be fun to have these on hand this summer when we have more play dates 🙂