Chocolate Peanut Butter Dessert Cups are the ultimate indulgence for anyone who adores the classic flavor combo and craves an easy, no-bake treat. These charming 2-ounce dessert cups feature a crisp chocolate cookie base, a rich and creamy peanut butter filling, and a smooth chocolate ganache drizzle, all topped with a mini peanut butter cup. Perfect for parties, bake sales, or just a sweet midnight craving, this recipe is quick to assemble in about 30 minutes and yields 28 elegant, single-serve cups. Let’s dive into this irresistible dessert that’s as fun to make as it is delightful to eat!
What Makes These Chocolate Peanut Butter Dessert Cups So Irresistible
- Delightful layers of texture and flavor: From crunchy cookie crust to fluffy peanut butter cream and velvety chocolate topping, every bite is pure bliss.
- Ideal for entertaining: These portable cups are perfect for picnics, potlucks, bake sales, and kids’ parties.
- Customizable and make‑ahead friendly: Make them a day ahead, swap toppings, or add personal twists to suit your style or dietary preferences.
Ingredients
Here’s what you’ll need to create these delicious Chocolate Peanut Butter Dessert Cups:
- Chocolate cookie crumb crust
- 2 cups (200 g) chocolate sandwich cookie crumbs
- ¼ cup (57 g) melted butter
- Peanut butter cream filling
- 8 oz (227 g) cream cheese, at room temperature
- ¾ cup (150 g) granulated sugar
- 1 teaspoon (4 g) vanilla extract
- 1 cup (258 g) creamy peanut butter
- 1½ cups (357 g) heavy cream
- Chocolate ganache topping
- ¼ cup (60 g) chocolate chips
- 3 tablespoons (45 g) heavy cream
- Garnish
- 28 mini peanut butter cups
Step‑by‑Step: How to Make Chocolate Peanut Butter Dessert Cups
- Make the crust
- In a small bowl, mix cookie crumbs with melted butter until well combined.
- Divide the mixture evenly among 28 two-ounce cups and press firmly to create a uniform crust.
- Prepare the peanut butter cream
- In a large bowl, beat cream cheese, sugar, and vanilla on medium speed until smooth and creamy.
- Add peanut butter and blend until fully incorporated.
- Pour in heavy cream and whip on medium‑high until light, fluffy, and pipeable.
- Assemble the cups
- Fill a piping bag with the peanut butter mixture and pipe it into each cup until they’re about three-quarters full.
- Create the ganache
- Microwave the chocolate chips and heavy cream in a heat-safe bowl, stirring every 30 seconds until the mixture is silky smooth.
- Pour the ganache into a piping bag or squeeze bottle and gently drizzle over the top of each dessert cup.
- Garnish and chill
- Top each dessert with a mini peanut butter cup.
- Seal the cups with lids and chill for at least 30 minutes—or store in the fridge immediately. Serve chilled.
Helpful Tips
- Cookie crumb texture: To achieve finer crumbs, use a food processor—though keeping them slightly coarse adds a delightful crunch.
- Peanut butter choice: Opt for smooth for creaminess; use natural but stir well to avoid separation.
- Whipping cream tips: Keep your bowl and beaters cold to help the cream whip up nicely.
- Ganache consistency: Adjust cream/chocolate ratio according to how thick you want the drizzle—add more cream for a smoother consistency.
- Filling technique: Use a piping bag for neat, consistent cups; refrigerate any leftover ganache to drizzle later.
Substitutions and Variations
- Nut-free option: Substitute sunflower seed butter for peanut butter to accommodate allergies.
- Dairy-free alternative: For a dairy-free version, swap in plant-based cream cheese, coconut cream, and vegan chocolate chips.
- Flavor twist: Add a pinch of cinnamon or a drop of mint extract to the peanut butter cream.
- Extra crunch: Sprinkle crushed peanuts, pretzels, or sea salt on top for added texture.
- Vegan version: Use vegan cream cheese, coconut whipped cream, and dairy-free chocolate chips.
Storage Instructions
- Refrigerator: Store covered, sealed, or in an airtight container for up to 2–3 days.
- Freezing: Freeze for up to 2 months. Thaw overnight in the fridge before serving.
- Serving temperature: Keep chilled until just before serving—remove lids 30 minutes prior to bring to an ideal creamy consistency.
Nutritional Information (approx. per 2‑oz cup)
| Component | Amount |
|---|---|
| Calories | 220–260 kcal |
| Fat | 15 g |
| Saturated Fat | 7 g |
| Carbohydrates | 22 g |
| Sugars | 16 g |
| Protein | 4 g |
| Fiber | 1 g |
Note: Nutritional values may vary depending on specific brands and ingredient substitutions.
Serving Suggestions
- Presentation: Garnish with a dusting of cocoa powder or a sprinkle of chopped peanuts for visual appeal.
- Pairing: These treats pair perfectly with a chilled glass of milk, a bold espresso, or creamy almond milk.
- Occasion ideas: Perfect for birthdays, potlucks, play dates, or afternoon treats.
- Make into ‘tasting spoons’: Scoop into mini tasting spoons for elegant, bite‑sized desserts at gatherings.
Common Questions About Making Chocolate Peanut Butter Dessert Cups
Q: Can I make these dairy‑free or vegan?
A: Absolutely! Swap in vegan or dairy‑free cream cheese, coconut or oat‑based whipping cream, and dairy‑free chocolate chips. Use a plant‑based spread in place of butter for the crust. The structure remains the same, and you’ll still get that satisfying layer of flavors without dairy.
Q: How far in advance can I prepare them?
A: These cups are ideal make‑ahead desserts. You can assemble them and refrigerate for up to 2–3 days ahead of time. If storing longer, freeze them for up to 2 months. Just thaw overnight and garnish before serving.
Q: Is it possible to reduce the sugar?
A: You can reduce sugar slightly in the cream cheese layer (try ½ cup instead of ¾), but note it may alter texture and sweetness. Choosing peanut butter without added sugar helps balance flavor.
Q: Can I replace the crust with something else?
A: Yes! Substitute crushed graham crackers, pretzels, granola, or even crushed brownie pieces to suit your taste or dietary needs.
Q: The peanut butter cream is too runny—what happened?
A: If your heavy cream isn’t cold, it might not whip properly. Chill your mixing bowl and beaters for better results. Additionally, whip until stiff peaks form so your filling maintains its structure.
Conclusion
Thank you so much for trying Chocolate Peanut Butter Dessert Cups! I absolutely love how each tiny cup delivers the perfect balance of crunchy cookie, smooth peanut butter cream, and rich chocolate ganache. It’s a fun recipe that’s easy to make, yet feels extra special—ideal for impressing guests or treating yourself. I hope these little treats bring joy to your table and satisfy those sweet-tooth cravings. Happy baking, enjoy every bite, and thank you for being part of our delightful, food-loving community!
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Chocolate Peanut Butter Dessert Cups
- Total Time: 30 minutes
- Yield: 28 2-ounce cups 1x
- Diet: Vegetarian
Description
Chocolate Peanut Butter Dessert Cups are the ultimate no-bake treat with layers of cookie crust, peanut butter cream, chocolate ganache, and a mini peanut butter cup on top. Perfect for parties, bake sales, or make-ahead desserts—easy to prep and always a hit!
Ingredients
2 cups (200 g) chocolate sandwich cookie crumbs
¼ cup (57 g) melted butter
8 oz (227 g) cream cheese, room temperature
¾ cup (150 g) granulated sugar
1 tsp (4 g) vanilla extract
1 cup (258 g) creamy peanut butter
1½ cups (357 g) heavy cream
¼ cup (60 g) chocolate chips
3 tbsp (45 g) heavy cream
28 mini peanut butter cups
Instructions
- Make the crust
- In a small bowl, mix cookie crumbs with melted butter until well combined.
- Divide the mixture evenly among 28 two-ounce cups and press firmly to create a uniform crust.
- Prepare the peanut butter cream
- In a large bowl, beat cream cheese, sugar, and vanilla on medium speed until smooth and creamy.
- Add peanut butter and blend until fully incorporated.
- Pour in heavy cream and whip on medium‑high until light, fluffy, and pipeable.
- Assemble the cups
- Fill a piping bag with the peanut butter mixture and pipe it into each cup until they’re about three-quarters full.
- Create the ganache
- Microwave the chocolate chips and heavy cream in a heat-safe bowl, stirring every 30 seconds until the mixture is silky smooth.
- Pour the ganache into a piping bag or squeeze bottle and gently drizzle over the top of each dessert cup.
- Garnish and chill
- Top each dessert with a mini peanut butter cup.
- Seal the cups with lids and chill for at least 30 minutes—or store in the fridge immediately. Serve chilled.
Notes
For best texture, use full-fat cream cheese and chill cups at least 30 minutes. Store up to 3 days in the refrigerator. Freeze up to 2 months.
- Prep Time: 30 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 1 dessert cup (2 oz)
- Calories: 240
- Sugar: 16g
- Carbohydrates: 22g
- Protein: 4g