Notes
Favorite Equipment
- Candy mold: This is the exact peanut butter cup mold I use and highly recommend for the perfect mini peanut butter cup size and shape.
Ingredient Notes
- Chocolate: You can use bars of dark or milk chocolate, or a mix of both. (If you shop at Trader Joe’s, 5 mini bars (sold in 3-packs) is the perfect amount. I do not recommend using chocolate chips and have not tested them in this recipe. Read the FAQ section for more details on why chocolate chips aren’t ideal, and warming tips if that is all you have.
- Peanut butter: I use a creamy natural peanut butter with a drippy consistency, even when well stirred. If your peanut butter is thicker, use less flour. See the FAQ section above for instructions on how to substitute with almond butter.
- Almond flour: I love the pillowy texture the almond flour gives the peanut butter center, but if you don’t have any you can substitute with an equal amount of all-purpose flour, coconut flour, or whatever flour you like.
Nutrition Notes
Nutrition information calculated for 1 mini peanut butter cup (using approximately 2 ½ teaspoons chocolate and ¾ teaspoon peanut butter mixture.