If you’ve never tasted White Chocolate Peanut Butter Cups, its time to change that. This is a fantastic riff on the old milk chocolate standby. You can make these smaller by using a mini muffin pan, but why would you want to?
Why You’ll Love this Recipe
If you’ve never tried white chocolate and peanut butter together, you really must change that. These are similar to Reese’s Peanut Butter Cups, but made with white chocolate and homemade. Oh, and bigger. 🙂
Here’s why they’re so good:
- White Chocolate is a dreamy confection—slightly soft in texture with delicate undertones of vanilla.
- This peanut butter filling is creamy and perfectly sweet, but not too much.
- These are great little treats for gifting…valentines day, Easter, Mother’s Day.
- They are absolutely delicious, and easy to make.
If you love chocolate-dipped things with sprinkles, think about making these fabulous decorated chocolate covered strawberries too!
Ingredients You’ll Need
For the full recipe and list of ingredients, please scroll down to the recipe card below.
- Peanuts: Honey roasted rule the day here. So, so good.
- Peanut Butter: Creamy, of course.
- Powdered Sugar: The secret ingredient to set the peanut butter 🙂
- Butter: Just a little.
- White Chocolate: Blocks or squares are best in this recipe.
- Sprinkles: A must for this recipe!
For the full list of instructions, please scroll down to the recipe card below.
- Make the peanut butter filling
- Melt the chocolate
- Assemble the peanut butter cups
- Sprinkle with chopped peanuts or sprinkles
- Chill and enjoy!
There are so many ways to enjoy these white chocolate peanut butter cups, and here are just a few:
- Use them as hostess gifts by wrapping in cellophane bags or a decorative box
- Give a couple as a party favor, wrapped in a small gift bag with a cute ribbon
- Include these on a dessert table for any occasion
- Holidays like Valentine’s Day, Easter, Mother’s Day are a great time to make these fun treats
Some ideas of what to serve at a gathering like this are:
- a Chocolate Hummus Dessert Tray (to keep the chocolate theme going)
- Triple Chocolate Cookies (dark chocolate cookies on trays would look great!)
- Since we’re eating all this chocolate, maybe start out with something healthy, like these cute Veggie Cups with Hummus and maybe a batch of these delicious Crispy Cauliflower Bites.
- Make it a party with a couple of Cast Iron Skillet Pizzas or an easy Skillet Taco Bake. Wow, won’t that be good!
Tips for Success
- Use a goo quality white chocolate, since it’s the star of the show. I used Valrhona, and they were fabulous. Try Callebaut white chocolate, or Guittard white chocolate chips which are sold in well-stocked grocery stores.
- Any type of sprinkles will work. I used covered sunflower seeds here, but could’ve used regular sprinkles too.
- Use regular chopped peanuts if you’d like instead of honey roasted. Sweet & salty is where it’s at! 🙂
Frequently Asked Questions
Yes! My toppings are just a suggestion! Regular chopped peanuts and any kind of sprinkles would totally work!
I think so! I didn’t test other types of nut butters in this recipe, but I think almond or cashew butter would be delicious here!
I don’t see why not! The creamy peanut butter does give a nice contrast to the crunchy topping, so there’s that to consider 🙂
More Recipes to Try:
Ice Cream Cake with Peanut Butter Ganache: Fabulous, with store-bought shortcuts!
Hot Chocolate Without Dairy: So creamy, rich and delicious!
Peanut Butter and Jam Cookies: Outstanding in every way!
Noodle Salad with Peanut Sauce: Satisfying and so delicious!
If you’ve tried White Chocolate Peanut Butter Cups, or any recipe on Studio Delicious, I’d love to hear about it in the comments below!
Looking for more tips and fresh, homemade recipes? Join my email list, tag and follow me on Instagram using #studiodeliciouseats, follow my boards on Pinterest, and see what I’m up to on Facebook and Twitter!
White Chocolate Peanut Butter Cups
- For the PEANUT BUTTER FILLING
- 1/2 cup Peanut butter, creamy
- 1/2 cup Powdered Sugar plus more as needed
- 1 tablespoon Butter, room temperature
- 1/2 teaspoon Salt
- For the WHITE CHOCOLATE
- 1 pound White chocolate, good quality, chopped into chunks. See recipe notes. 16 ounces
- 3 tablespoons Honey Roasted Peanuts, chopped
- 3 tablespoons Sprinkles
- Make the PEANUT BUTTER FILLING
- Mix togeher peanut butter, powdered sugar, butter and salt with an electric mixer until smooth. It will be thick enough to form a small ball in your hands. If the mixture is too sticky, add a tablespoon of powdered sugar at a time, beating it with the mixture after each addition. It may take 2 or 3 extra tablespoons to form a small ball in your hand.
- Melt the CHOCOLATE
- Fill a medium saucepan with a couple of inches of water and place on medium heat.
- Add the chopped chocolate to a medium-sized heat proof bowl that will fit comfortably inside the saucepan, but not touching the water.
- Melt ithe chocolate in the bowl on medium low heat, stirring occasionally until most of the chocolate is melted. Remove from heat and carefully place the bowl of melted chocolate aside, continuing to stir until all the chocolate bits are melted.
- Assemble the PEANUT BUTTER CUPS
- Line a standard size 12 cup muffin tin with disposible paper liners. Spoon slightly less than a tablespoon of the melted white chocolate in the bottom of each.
- Measure a heaping teaspoon of the peanut butter mixture and flatten it gently with your fingers, then place it on top of the white chocolate in each cup.
- Spoon another tablespoon of the melted white chocolate over the top of each cup, making sure to cover the peanut butter layer.
- Gently tap the baking tray flat on a flat surface to release any air bubbles.
- Sprinkle a teaspoon of the chopped peanuts or sprinkles if using on top of each cup to decorate.
- Refrigerate the cups for at least 30 minutes to set the candy, then remove and serve.
- Don’t use white chocolate chips…better to buy a bar of white chocolate and chop it yourself.
- I used chocolate covered sunflower seeds as decoration, but any kind of sprinkles will work.
- If you have a bit leftover after making 12 cups, just make another or do what it do and eat it right then and there 🙂
- Super important to read the whole recipe before you begin
- Pay attention to the ingredient list and photos for the recipe
- If possible, prep your ingredients a little before you start
- Always use a sharp knife for safety
- Use the size of pan called for in the recipe
- For savory recipes, taste and season as you go
- Buy fresh, organic ingredients, locally sourced whenever possible
The original post of this recipe was February, 2019, and the text is below:
I just ate two giant cookies from yesterday’s all-day baking session. I fear this is a problem since it’s just 7:00 am and there are at least twelve hours until bedtime. The likelihood of healthier food til then is slim to none, since I’ve set the tone for the day so to speak.
Some of you may be rolling your eyes, thinking this girl has a big fat case of denial! Two cookies won’t ruin the whole day! But I’ve got homemade White Chocolate Peanut Butter Cups on the kitchen counter too, you see.
Right next to those cookies, waiting patiently for me to bite them. I mean, I’m not really doing my job if I don’t eat a couple of everything, right?
These precious candies are the unicorn of the peanut butter and chocolate genre. Maybe you usually skip right over white chocolate, thinking it’s just not as good. SO not true. White Chocolate is a dreamy confection—slightly soft in texture with delicate undertones of vanilla. And the peanut butter filling is creamy and perfectly sweet, but not too much.
This is a sweet indulgence to enjoy slowly and mindfully, savoring each little nibble. Fair warning— this is a big piece of candy. Like a jumbo version of the size you buy in the orange package.
My logic is, if they were small you’d probably eat two anyway, so why not save yourself time? 🙂