Introduction to Peanut Butter Marshmallow Cups

A peanut butter cup is already a good thing. Adding a layer of marshmallow creme between the filling and the chocolate lid turns it into something closer to a candy bar — soft, a little chewy, and sweet enough that one is genuinely enough.

They are made in paper liners in a muffin tin, which means no moulds, no tempering and no piping skills. You build them in layers, chill between each one, and after an hour in the fridge you have a tray of cups that look like they came from a sweet shop.

Why You’ll Love These Peanut Butter Marshmallow Cups

• Five ingredients, all of them supermarket staples.
• The muffin tin does all the shaping for you.
• Each layer sets in the fridge while you get the next one ready, so nothing is rushed.
• They keep for two weeks, which makes them a genuine make-ahead gift.
• Peanut butter, marshmallow and chocolate is a combination nobody turns down.

Ingredients for Peanut Butter Marshmallow Cups

• 1¼ cups semi-sweet chocolate chips
• ½ cup creamy peanut butter
• 6 tbsp powdered sugar
• 1½ tbsp unsalted butter
• 4 tbsp marshmallow creme

Use a standard creamy peanut butter rather than a natural one that separates. The stabilised kind holds its shape in the cup, while natural peanut butter weeps oil into the chocolate and softens the base.

How to Make Peanut Butter Marshmallow Cups

Step 1: Line the Tin

Set twelve paper liners into a mini muffin tin, or eight into a standard tin for larger cups. Paper liners peel away cleanly; foil ones work too and hold their shape better if you are not using a tin.

Step 2: Melt the Chocolate

Microwave the chocolate chips in 20-second bursts, stirring after each, until just melted and smooth. Stop while a few pieces are still visible and stir them out with the residual heat.

Step 3: Make the Bases

Spoon about a teaspoon of melted chocolate into each liner and use the back of the spoon to push it a little way up the sides. Chill for 10 minutes until firm. Keep the remaining chocolate somewhere warm so it stays pourable.

Step 4: Mix the Peanut Butter Filling

Beat the peanut butter, powdered sugar and softened butter together until smooth and thick — it should hold a soft shape rather than run. Spoon it over the chilled chocolate bases and flatten the tops gently.

Step 5: Add the Marshmallow Layer

Dollop about a teaspoon of marshmallow creme over each peanut butter layer and spread it to the edges. Marshmallow creme is easier to work with if you warm it for five seconds first or dip your spoon in hot water.

Step 6: Seal and Chill

Spoon the remaining melted chocolate over the top of each cup, covering the marshmallow completely and sealing it to the edges. Tap the tin gently on the counter to level the tops, then chill for at least 30 minutes until fully set.

Tips for Success

• Warm the marshmallow creme slightly. Cold from the jar it drags the peanut butter layer around instead of spreading over it.
• Seal the chocolate right to the edge of each cup so the filling is fully enclosed and the cups do not leak as they warm.
• Tap the tin on the counter after the top layer goes on — it settles the chocolate flat and knocks out air pockets.
• Do not skip chilling between layers. Each one needs to be firm before the next goes on.
• Let the cups sit out for five minutes before serving; straight from the fridge the chocolate is brittle and the peanut butter is stiff.

Equipment Needed

• A mini or standard muffin tin
• Paper or foil liners
• A microwave-safe bowl
• A hand mixer or a sturdy spoon
• A small offset spatula, optional

Variations

• Use crunchy peanut butter for texture through the filling.
• Swap the semi-sweet chocolate for milk chocolate if you are making them for children.
• Add a pinch of flaky salt to the tops before the chocolate sets.
• Stir a quarter teaspoon of vanilla into the peanut butter filling for a rounder flavour.
• Use almond butter or sunflower seed butter for a peanut-free version.

Serving Suggestions

Serve them in their liners on a tray — half the appeal is that they look like little shop-bought cups. They belong on a holiday candy plate next to clusters and caramels, and they box up beautifully for gifts with a square of parchment between the layers. A cup alongside strong coffee is a very good end to a meal.

FAQs about Peanut Butter Marshmallow Cups

Can I use marshmallow fluff instead of creme? They are the same product under different brand names. Use whichever you can find.

Why is my filling runny? Natural peanut butter, or butter that was too soft. Add another tablespoon of powdered sugar and chill it for ten minutes before filling the cups.

Can I make these without a muffin tin? Yes. Stand foil liners on a baking sheet — they are rigid enough to hold their shape on their own.

How should I store them? In an airtight container in the fridge for up to two weeks, or at cool room temperature for about five days.

Can I freeze them? Yes, up to three months. Thaw them in the fridge overnight so the chocolate does not sweat.

Final Thoughts

Peanut butter marshmallow cups take the candy everyone already loves and give it a soft middle layer that makes people ask what you did differently. There is no difficult step, only a little patience between layers, and the result looks far more professional than the effort suggests.

Looking for more? This recipe is part of our collection of 6 easy homemade candy recipes — no-bake clusters and cups, turtles, vintage coconut candy and soft salted caramels, all in one place.