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These white chocolate peanut butter cups make the best quick and easy dessert that needs ZERO baking!
Reese’s peanut butter cups have been my favorite since childhood. These days, I make my own peanut butter cups because they are so easy! To change things up, though, and to appease my white chocolate loving family, I occasionally turn to my white chocolate peanut butter cup recipe for something different.
Table of Contents
Why you’ll love this recipe
- Not your typical peanut butter cups. Peanut butter cups are usually made with either dark or milk chocolate. This recipe uses white chocolate, which creates a unique mouthwatering combination.
- Only 4 ingredients. You only need four simple ingredients to whip these up.
- Customizable. Each ingredient in this recipe can be customized to fit your preferences and dietary needs.
Ingredients needed
As mentioned earlier, this recipe calls for just four simple ingredients. Here is what you will need.
- White chocolate. Use white chocolate chips for easy melting. If your chocolate comes in a bar, chop it before melting to ensure a smooth result.
- Peanut butter. If you are allergic to peanuts, use sunflower seed butter instead.
- Flour. You need it to thicken the peanut butter filling. I like to use coconut or oat flour for this recipe. Feel free to use any type of flour you like so long as it is safe to use uncooked.
- Milk. Any milk of your choice will work.
Find the printable recipe with measurements below.
How to make white chocolate Reese’s cups
What I love about this recipe is how foolproof it is. Yes, there is a little bit of time needed for the chocolate to firm up but it really is hands-off.
Step 1- Melt white chocolate. Set aside half a cup of white chocolate chips. Add the remaining part of the chocolate to a microwave-safe bowl. Microwave and stir until a smooth mixture remains.
Step 2- Prep the cups. Once melted and still hot, distribute the chocolate among the prepared muffin cups. Place the muffin tin in the freezer and get to making the peanut butter filling.
Step 3- Prep the peanut butter filling. Add the peanut butter to a mixing bowl and start adding the flour. Add a tablespoon or two of milk and mix. If the filling turns out too runny, add a little more flour to it.
Step 4- Pour the filling into the cups and chill. Remove the white chocolate cups from the freezer and add an even amount to each cup.
Step 5- Melt the remaining chocolate. Melt the remaining white chocolate and pour to cover each cup. Refrigerate the peanut butter cups until firm. Once set, remove them from the muffin liners and serve.
Recipe tips and variations
- Always use a good quality white chocolate as this will melt much easier than have a smoother texture.
- If you don’t have much time to allow the chocolate cup to set separately, make a layered peanut butter cup. Start with a layer of melted white chocolate, add a layer of peanut butter filling, and finish everything off with another layer of melted chocolate. Allow to set, then remove from the muffin tin and enjoy.
- Add chopped nuts to the peanut butter filling for some texture. I like to use chopped peanuts, walnuts, pecans, and almonds.
- Sprinkle the peanut butter cups with chocolate sprinkles, shredded coconut, or some coarse salt for texture and flavor.
- For vegan white chocolate cups, use your favorite vegan white chocolate.
Storage instructions
To store. Keep leftovers in the fridge to prevent them from softening. They will keep well for a week and even longer stored in an airtight container. Layer the cups using parchment paper to prevent them from sticking to each other.
To freeze. These cups freeze well for up to 3 months. For the best results, wrap each cup with food wrap and store them in an airtight container or freezer bag.
More peanut butter treats to try
- Chocolate Peanut Butter Balls
- Peanut Butter Blondies
- Healthy Peanut Butter Bars
- Peanut Butter Cornflake Bars
- Pumpkin Peanut Butter Cups
Frequently asked questions
Yes, you can absolutely use homemade peanut butter for this recipe. Homemade nut butter tend to be runnier, so take that into account when mixing in the dry ingredients.
White chocolate is more difficult to melt than darker chocolate varieties. It has the lowest melting point so make sure you don’t overheat it. Also, be careful not to get any water in it as the chocolate will seize almost immediately.
White Chocolate Peanut Butter Cups
Video
Ingredients
- 4 cups white chocolate
- 1 cup peanut butter
- 2 tablespoon oat flour
- 2 tablespoon milk
Instructions
- Line a 20 count mini muffin tin or 12-count standard muffin tin with muffin liners and set aside.
- Set aside half a cup of the white chocolate chips. In a microwave-safe bowl or stovetop, melt the 3 1/2 cups remaining chocolate chips until smooth and silky. Moving quickly, distribute the melted white chocolate amongst the lined muffin cups, scraping down the sides. Once it is all done, place in the freezer.
- While the white chocolate cups are freezing, start preparing your peanut butter filling. Add your peanut butter and flour and mix well. Using a tablespoon, add milk of choice until desired texture remains.
- Remove chilled white chocolate cups from the freezer and evenly distribute the peanut butter filling amongst them all. Once it is all used up, melt the remaining half cup of white chocolate chips and pour to cover each of the cups. Refrigerate until firm.
Hi super yum. I used protein powder instead of flour so they were a bit more nutritious and gluten free. Thanks for all your great recipes
Looks so delicious and perfect for hosting!
Omg white chocolate and peanut butter is a match made in heaven!! Was drooling when I saw these on Instagram so happy to finally pop over to see the recipe!
I didn’t like white chocolate as a kid, unless if they were paired with macadamia nuts in cookies! However, these bad boys look like they’re calling my name. You know what that means. They probably are!
Looks great!!
I need these in my life!
Looks not only amazing, but easy too! What a great treat!!