Introduction

Peanut Butter Marshmallow Cups are a creamy, chocolatey treat combining smooth peanut butter, fluffy marshmallow creme, and rich semi-sweet chocolate. These no-bake delights are perfect for satisfying your sweet tooth with a delightful homemade twist.

A stack of four chocolate peanut butter cups cut in half, showing three clear layers in each piece: a dark brown chocolate outer shell with a smooth texture, a rich golden peanut butter layer in the middle, and a fluffy white marshmallow layer just above the peanut butter. The dark chocolate shell has a glossy finish with slight ridges and imperfections on the surface. The stack is placed on a white marbled surface with two whole peanut butter cups on the sides, and blurred bowls of peanut butter and chocolate chips in the background. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1¾ cups semi-sweet chocolate chips, divided into ¾ cup and 1 cup (Ghirardelli brand 12-ounce bag)
½ cup creamy peanut butter (Reese’s brand)
6 tablespoons powdered sugar
1½ tablespoons unsalted butter, room temperature
4 tablespoons marshmallow creme (Jet-Puffed brand)

Instructions

Step 1: Line 12 standard-sized muffin cups with cupcake liners and set aside.
Step 2: Place ¾ cup semi-sweet chocolate chips in a small microwave-safe bowl. Melt in 30-second intervals, stirring between, until smooth (about 1½ to 2 minutes).
Step 3: Scoop about ½ tablespoon of melted chocolate into each cupcake liner. Use a small spoon to spread into an even layer, avoiding the upper sides of the liners.
Step 4: Freeze the chocolate layer for 10 minutes.
Step 5: In a medium bowl, combine peanut butter, powdered sugar, and unsalted butter. Beat with a handheld mixer on medium speed until smooth.
Step 6: Spoon 2 teaspoons of the peanut butter mixture onto the center of each chocolate layer. Gently flatten with a spoon, keeping filling away from liner sides. Freeze for another 10 minutes.
Step 7: Remove cups from freezer. Add 1 teaspoon of marshmallow creme to the center of each peanut butter layer. Lightly wet your fingertip and smooth the marshmallow creme. Freeze again for 10 minutes.
Step 8: Melt the remaining 1 cup of chocolate chips as before, just before the marshmallow layer finishes freezing.
Step 9: Cover each cup with the melted chocolate using the two-spoon method. Spread chocolate to edges to fully seal the top.
Step 10: Freeze for a final 10 minutes to set the top chocolate layer completely.

Tips & Variations

Use a small offset spatula or the back of a spoon to help spread chocolate evenly and avoid touching the cupcake liner edges for a cleaner look.
For extra crunch, stir in chopped peanuts or crushed pretzels into the peanut butter filling before assembling.
Try substituting marshmallow creme with mini marshmallows softened slightly in the microwave for a chewy texture.

Storage

Store peanut butter marshmallow cups in an airtight container in the refrigerator for up to one week. To enjoy, let them sit at room temperature for a few minutes to soften slightly, or enjoy chilled for a firmer bite.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use natural peanut butter instead of creamy?

Yes, but natural peanut butter tends to be oilier and less stable, which may affect the texture of the filling. Stir the peanut butter well before measuring to ensure even consistency.

Can I make these cups vegan or dairy-free?

To make a vegan version, use dairy-free chocolate chips, vegan butter, and a compatible marshmallow alternative. Ensure the peanut butter and powdered sugar are also free from animal products.