Peanut butter marshmallow cups are a no-bake treat that combines peanut butter, chocolate, and marshmallow cream. This is the ultimate peanut butter cup recipe with a gooey marshmallow twist.
Do you love classic peanut butter cups? They are a weakness and something that can’t be beaten until this marshmallow version comes into play. Make sure to check out my Christmas peanut butter cups as well for another sweet treat.
What Is A Peanut Butter Marshmallow Cup?
This is a cross between a Reese’s marshmallow top version and a classic Reese’s peanut butter cup. The chocolate-formed cup contains sticky marshmallows and a thick peanut butter filling.
Check out my peanut butter cheesecake bites for another peanut butter dessert.
Why You Will Love These Marshmallow Peanut Butter Cups
- Simple ingredients are all it takes to make this treat.
- It is a no-bake dessert that takes minimal effort to whip up.
- Great for gift-giving, snacking on, or even stashing in your freezer for when that late-night sweet tooth craving hits.
- It’s a fun dessert to make for a fraction of the cost of buying peanut butter cups at the store.
Ingredients Needed
Chocolate: I used semi-sweet chocolate, but you can use milk chocolate, dark chocolate, or even white chocolate.
Peanut Butter: Creamy peanut butter is best for this recipe. Jif is a famous name brand that always has excellent flavor.
Powdered Sugar: The powdered sugar will create that perfect thick peanut butter layer in your cups.
Butter: Real unsalted butter at room temperature is what you will want.
Marshmallow Cream: You can buy Marshmallow Puff for this recipe. It will be a gooey, sweet, spreadable marshmallow mixture.
Variations to Recipe
- Do you want to use a no-nut version to make this recipe? If so, you can do cashew, almond, or your favorite nut butter. Just know you might need less or more to create the same texture as peanut butter.
- To coat your cups, you can use white chocolate, candy melts for a fun pop of color, or milk chocolate.
- You can mix chopped pretzels, candy pieces, sprinkles, and other ingredients into the peanut butter filling to make a loaded peanut butter cup.
- Top your cups with chocolate, candy melts, sprinkles, or other popular toppings.
- Swap the marshmallow fluff with a thicker caramel sauce for a flavor change.
- Add a little salt to the top of the cups to enhance the chocolate flavor even more.
Helpful Tips For Success
Make sure to get a thicker peanut butter mixture so that it will hold its shape when you put it in the muffin tin.
After you place the chocolate in the liners, tap the pan on the counter lightly to help remove any air bubbles.
When melting the chocolate, you heat it in short heat cycles and stir between each cycle to prevent scorching the chocolate.
Make sure the chocolate is set before you add the peanut butter layer to the cupcake liners, and then freeze again before you add the marshmallow fluff.
Dipping your finger in warm water will help you work with the marshmallow fluff without it sticking to your finger and making a mess. Just repeat this step when you need to adjust the fluff in the muffin tin.
It works fast when making these peanut butter cups, as the chocolate sets up pretty quickly.
Add the same amount of each ingredient into the cupcake liner to get the same-sized peanut butter marshmallow cups.
How to Serve
These peanut butter marshmallow cups are meant to be a snack or dessert. They would also be fantastic added to a dessert tray or packed to gift a friend or loved one.
If you want more easy desserts try my crockpot candy or even my rocky road candy for more sweet treats to serve next to these dessert cups.
How to Store And Freeze
These marshmallow cups can be stored in an airtight container at room temperature for 2 weeks or refrigerated for up to 3 weeks.
The other option is to freeze them for up to 3 months. Just place it in a freezer bag or freezer-friendly container. Then eat straight from the freezer, or thaw first.
FAQs
Can I use natural peanut butter in this recipe?
Natural peanut butter tends to have a lot more oil than traditional peanut butter. If you do this, add more powdered sugar to get the right texture. I do recommend using classic peanut butter, though.
Can I make these cups ahead of time?
Yes, you can make these up to 3-4 days before serving them. Once made and the cups are fully set, you can refrigerate or keep them at room temperature in a sealed container.
Do I need to use cupcake liners?
Yes, the cupcake liners will make removing the chocolate cups from the pan easier. However, you do not need a liner if you have a silicone pan that is good enough.
More Peanut Butter Desserts
Peanut Butter Marshmallow Cups
Ingredients
- 2 cups of semi-sweet chocolate chips. Divided into 1 cup and 1 cup.
- ½ cup creamy peanut butter
- 6 tablespoons powdered sugar
- 1 ½ tablespoon unsalted butter at room temperature. Or soften before blending
- 8 tablespoons marshmallow cream I used Jet-Puffed brand
Instructions
- Line 12 muffin tins with parchment cupcake liners. Set aside
- In a microwave safe bowl, place 1 cup of your chocolate chips in the bowl. Melt the chocolate chips by heating them in 30 second intervals stirring in between until the chocolate is smooth.
- Scoop out ½ tablespoon of melted chocolate and place it into the cupcake liner. I found it easiest to use two small spoons, one to scoop and one to scrape the chocolate off the other spoon. Spread your chocolate evenly over the bottom.
- Freeze for 10 minutes.
- While your chocolate is freezing, prepare the peanut butter filling. Place the peanut butter, powdered sugar, and unsalted butter into a mixing bowl. Using a handheld mixer, beat the mixture on medium speed until smooth.
- Scoop 1-2 teaspoons of the peanut butter filling into the center of the chocolate layer. Gently flatten using a spoon and spread the filling evenly. Make sure to not get the filling onto the sides of the cupcake liner. Freeze for 10 minutes.
- Remove from the freezer and top the peanut butter with 1 teaspoon of marshmallow fluff. Make sure to keep the fluff in the center of the peanut butter cup. Dip your finger into some water and gently smooth down the marshmallow fluff. Freeze for another 10 minutes.
- While the marshmallow fluff is freezing, melt your remaining 1 cup of chocolate chips the same way you did in step 2. Once melted, top each cup with ½ tablespoon of chocolate, making sure you go all the way to the edge of the cupcake liners.
- Freeze for a final 10 minutes to set.
Did you make this recipe?
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