4 Ingredient 15 Minute Peanut Butter Cups (+ Nutella Cups)




About: I have no patience, but I sometimes like to build things.. it either ends up with cool things or a mess no one wants to clean up!

So easy to make and delicious it took me longer to write the instructions then make them! 

Step 1: Ingredients & Supplies (the Boring Prep Work)

1 cup Chocolate Chips (any kind)
1 Tbsp Vegetable oil
1/2 cup Peanut butter (any kind)
1/2 - 2/3 a cup Icing/powdered sugar (depending on where you live)
Corn Starch (optional)
Salt (optional, but trust me it tastes better!)

Microwave Safe bowl
Any type of bowl
Cupcake liners (regular or mini)
CHOPSTICK (< odd but needed, back of a fork, knife or spoon may suffice, but I've found a chopstick works best)

Step 2: Melt the Chocolate MUAHAHAHAHAHA

To make around 6 we're going to need about one cup of chocolate chips. Put them in the bowl. Yes that's what the microwave safe bowl is for. (If you don't have a microwave this could also be done on the top of a stove in a double boiler, but I'm impatient and that would take longer).

Add about a Tablespoon of oil and stir to mix. The oil should coat the chocolate chips, but not be pooling in the bottom, however if you like your chocolate smoother or more solid add more or less (but not by much, that just turns out BAD! Like melt in your hand when you just pick them up bad)

Microwave (on high) for around 45 seconds. Stir. It should be completely melted. If its not throw it back in the microwave (but not literally, don't waste chocolate) for another 30 seconds. Stir. 

Step 3: Prepare the Lasers! Err.. I Mean the Cups

Now you'll need the cupcake liners. Small or large it doesn't matter. Pour about a Tablespoon of chocolate from the melted chocolate bowl into the bottom of the liner. Using the back of the chopstick swirl the chocolate up the sides of the liner. For small liners, go all the way to the top with the chocolate, for larger liners go around 1/3 - 1/2 the way up the sides.

Pretty much you're just dipping the back of the chopstick into the chocolate at the bottom and, using a circular motion ( it works better) pulling the chocolate up the sides, making sure to get in between the ridges. Go around the edges at least twice, just to make sure the coverage is okay. For extra thick edges, let it cool for a couple of minutes and repeat.

Go until about 1/2 of the chocolate in the bowl is used up 

Place in freezer

Step 4: The Middle

Probably the messiest part. To finish our 6 peanut butter cups we'll need about a 1/2 cup of peanut butter. Place in the 2nd bowl, and add about 1/2 - 2/3rds a cup of icing/powdered sugar and about a teaspoon of salt, if wanted If you don't want it as sweet (some peanut butters come pre sweetened so be warned) you can substitute some of the sugar for corn starch


Stir until you cannot stir, then wash your hands. Go wash your hands. Done? Now knead the peanut butter mixture, you should knead until it won't take any more sugar, or until it is at the consistency you want. There should still be a little bit of sugar left at the bottom of the bowl. 

Step 5: Assemble!

Take the chocolate cups from the freezer. Grab about 2 - 3 Tablespoons of your peanut dough. Roll into a ball. Flatten into a disk (wheeee frisby!) place inside the chocolate cup. Cover with remaining chocolate. Swirl with chopstick for even coverage. Freeze (ALMOST EATING TIME!)

Step 6: DONE!

Remove from freezer. Eat! For presentation, remove liner and any small strips of chocolate and replace with a new one. These will last for a day or two out, but much longer in the freezer. If you want to leave these out for longer then that you could go back and actually temper the chocolate properly in step 2, otherwise they'll taste grainy after a bit. Enjoy!


The same method used to make the peanut filling can be used to make Nutella filling. To make the filling use 1/2 a cup of nutella and 1/2 - 2/3rds a cup of corn starch. I find that the nutella is already really sugary, so the icing sugar is unnecessary.

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    14 Discussions


    3 years ago

    I have to say, I've tried the peanut butter filling and it is just DELICIOUS.

    Next stop, the Nutella filling.

    Thank you TheLazyDIYer


    7 years ago on Introduction

    These are so easy and delicious! I think I'm going to whip up a batch right now...

    spark master

    7 years ago on Introduction

    you need to add a touch of peanutbutter to the chocolate befire pouring into the cups. This was demo'd on TV say 25-30 years ago by a woman who knocked off everything. The addition of peanuts to the chocolate is how Hershey does it.


    1 reply

    She wrote a column for a Midwestern paper and then did a book of it (if I remember right) I wish I had a copy . She told how to make white castles sliders as well. I make a version of them to this day!

    Wow this looks good!
    Lately I have been baking/ experimenting with recipes from this site! LOL, I am soo gonna try these! But theres one thing, I don't have chocolate chips in my house right now, so can I use Hershey's Kisses instead? Or maybe some chocolate almond bark? Would pink (white chocolate flavor) melting chocolate be a weird taste to substitute the chocolate chips??? Thanks! -Maggie

    3 replies

    I find white melting chocolate works really well (but that just may be because I love white chocolate), but you need to tone down the sugar in the peanut butter dough and if you add oil to the chocolate I find it becomes runny really quickly, so probably try to skip it as much as possible.

    Hershey's Kisses have never lasted long enough for me to get to try them!; However, they should be just fine, but the ratios for chocolate to oil will be off from chocolate chips. I'd suggest melting a little bit with oil and then letting it cool and seeing if its the consistency that you would want.

    Chocolate almond bark should be fine too, but again be careful with the oil amounts, but also with the almonds getting in the way of properly making the cups.

    tl;dr: Type of chocolate doesn't really matter but be careful for the type of chocolate to the amount of oil you need to add and the sugaryness of the insides.

    Hope that helps!

    I personally think that white chocolate flavor would pair better with Nutella than peanut butter, but that's just a personal thought :) I might have to try the almond bark!

    I didnt write this instructable obviously but I do do lots of cooking, baking. Theres no reason you couldnt use hersheys chocolate espcially if you like the taste of it. Hersheys does have a really specific taste to it. But its milk chocolate just like the chips are.

    As far as the melting chocolate you would just end up with a new flavor for the outside, really its up to you I mean if you think about it, it's sweet chocolatey stuff it's almost hard to go wrong with it all. And they do have white chocolate reeses so the flavors do work together


    7 years ago on Introduction

    These sound so delicious, and so simple! Thanks for the awesome 'ible!


    7 years ago on Step 6

    They would never last more than 1 day at my house. Never. I'd have to eat vegetables for breakfast, lunch and dinner for a week, but those peanut butter cups would be gone the first day.


    7 years ago on Introduction

    Such entertaining instructions, useful cautions (thanks!), and photos exactly where I'd want to see how a particular step looks! Well done!


    7 years ago on Introduction

    Nutella! That's gilding the lilly (with gold leaf) as they say, but SO WORTH IT!
    Thank you for this delicious instructable which will save money but not calories.