Vegan Peanut Butter Cups 🥜 A fun and easy recipe for creating your own sweet & yummy homemade version of Reese's Peanut Butter Cups, made with all vegan ingredients.
What is it about classic Reese's peanut butter cups that people love so much? I think it's because they're like a perfect pairing of sweet and salty contained in a buttery, soft candy. The chocolate outside is smooth and sweet, while the inside is all creamy peanut butter, which gives it a delicious contrast. When you take a bite, it's like a magical moment of decadent bliss in your mouth.
There are a lot of recipes for homemade vegan peanut butter cups, but what I really like about this copycat version is the addition of Biscoff cookie crumbs in the filling. It adds flavor and a subtle crunch to the peanut butter. We also include a bit of butter to the chocolate and the filling, giving the candies a richer flavor and smoother consistency. If you love chocolate, you need to check out my recipe for the most decadently delish devil's food cake with fudge frosting and this easy chocolate dream pie.
Making your own homemade vegan peanut butter cups is a lot of fun to do! With just a few ingredients, you'll have a batch ready to enjoy in less than an hour! Note: This recipe yields 24 individual peanut butter cups. If you want less, simply cut the quantity of ingredients in half.
Table of Contents
🥜 Ingredient Notes
See the printable recipe card below for quantities & details.
Chocolate Coating
- Chocolate chips (vegan semi-sweet) - Use dark chocolate if you prefer your peanut butter cups not overly sweet.
- Butter (non-dairy) - Adds flavor and smoothness to the chocolate and makes it melt easier.
- Salt
- Milk (non-dairy) - Optional, may be used if needed to thin the chocolate
Peanut Butter Filling
- Peanut butter - We used creamy peanut butter, but you can use chunky style if you want your filling crunchy. You can also use almond or cashew butter if you prefer. I recommend not using natural-style peanut butter because it can be rather runny and may make the filling gooey.
- Biscoff cookies - Adds texture, flavor and helps thicken the filling. Can be substituted with speculoos cookies or vegan graham crackers.
- Butter (non-dairy) - Adds to the flavor and a creamy texture to the filling.
- Powdered sugar - Provides sweetness and helps thicken the filling
- Salt
🥜 Instructions
- Line a cupcake tin with paper liners.
2. Pour chocolate chips into a microwave-safe bowl. Add butter. Place in a microwave and heat in 20-second increments until chocolate and butter are fully melted and pourable. Stir in ¼ teaspoon salt. Add a teaspoon or two of vegan milk if needed to slightly thin the chocolate mixture.
3. In cupcake liners, start by brushing chocolate along the bottom and sides of the liner, up to the halfway point using a silicone brush or the back of a spoon. This can be fairly thin. Freeze for 30 seconds -1 minute to let chocolate harden. Reserve the rest of the melted chocolate.
4. Grind the Biscoff cookies into crumbs using a food processor or crush with a rolling pin.
5. Pour the powdered sugar, Biscoff cookie crumbs, and salt into a mixing bowl.
6. Stir or whisk the sugar, crumbs, and salt together.
7. Combine the peanut butter and non-dairy butter in a microwave-safe bowl.
8. Place in microwave and heat in short 10-15 second increments until butter is melted. Be careful not to overheat or it could splatter in the microwave. Stir the peanut butter and butter together. It should be fairly thin.
9. Add the peanut butter mixture to the sugar and crumbs.
10. Stir until thoroughly combined. It should have a thick cookie dough-like consistency.
11. Spoon one tablespoon of filling into each of the frozen chocolate cupcake liners. Flatten as well as possible without disturbing or breaking the chocolate.
12. If the leftover chocolate isn't thin enough to spread, reheat briefly in a microwave. Spoon and spread enough chocolate on top of each cup to cover peanut mixture. Freeze or refrigerate until firm. Enjoy!
🥜 Top Tips
Remember, these are homemade vegan peanut butter cups. It's totally ok if yours don't look candy shop perfect. Don't worry if your chocolate coating isn't precise and tidy. Many of the photos you see on recipe sites are created by professional food photographers who know all the tricks to create magazine quality images. As you can see by my photos, mine may not appear on the cover of Bon Appetit, but they sure are yummy.
Here's a few simple tips for making your candies look as good as they taste :
Tip #1
Remove the peanut butter cups from the paper liners when they are chilled, but not frozen. The liners tend to stick a bit when the candy freezes. Simply unthaw slightly before unwrapping.
Tip #2
Use silicone cupcake cups, they are quick and easy to remove. Place the cups on a baking sheet or shallow flat pan when preparing and refrigerating.
Tip #3
Another option is to roll the filling into balls and dip them in the melted chocolate. Place them on a baking sheet lined with parchment or wax paper. Chill in the refrigerator to harden.
If you love vegan sweet treats with the magical combination of chocolate and nuts, you'll love our homemade old-fashioned vegan fudge and this recipe for the best chewy chocolate chip cookies!
FAQ's
Are Biscoff cookies vegan?
Yes, Biscoff cookies are typically vegan as they do not contain any animal-derived ingredients.
How do I melt the chocolate chips?
You can melt the chocolate chips by using a microwave or a double boiler. If using a microwave, heat in short intervals, stirring in between, until smooth. If using a double boiler, melt the chocolate over simmering water while stirring continuously.
Can I use natural peanut butter instead of regular peanut butter?
Yes, you can use natural peanut butter, but keep in mind that the consistency might be slightly different, so the filling might be a bit softer and possibly runny.
Is powdered sugar necessary for the peanut butter filling?
Powdered sugar helps to sweeten and bind the peanut butter filling. You can adjust the amount to your taste preference, but we recommend it to create the right texture.
Can I use a different type of chocolate instead of chocolate chips?
Yes, you can use any type of vegan chocolate you prefer, such as chocolate bars or chocolate chunks.
How can I make these peanut butter cups gluten-free?
To make them gluten-free, use gluten-free graham crackers or similar cookies in place of the Biscoff cookies.
Can I add any toppings or decorations to these peanut butter cups?
Absolutely! You can add crushed nuts, shredded coconut, or a sprinkle of sea salt on top before the chocolate sets.
How do I store these peanut butter cups?
Store them in an airtight container in the refrigerator. They should keep well for 5-7 days. You can also freeze them. Place them in an airtight container or a freezer bag, separating layers with parchment paper. They should be good for up to three months.
If you love this recipe ★★★★★ please be sure to rate it below! Sharing your experience lets me know that you enjoyed it and will help other readers decide if they should give the recipe a try too. Thanks a bunch!🥕
Recipe
Homemade Vegan Peanut Butter Cups
Equipment
- 2 Microwave-safe bowls
- mixing bowl
- 2 Cupcake pans
- 24 Paper cupcake liners
- Silicone spatula/scraper
- Silicone pastry brush (or spoon)
- Whisk or spoon for mixing
Ingredients
Chocolate Coating
- 12 oz vegan chocolate chips semi-sweet or dark chocolate
- 2 tablespoon non-dairy butter
- ¼ teaspoon salt
Peanut Butter Filling
- 1 cup peanut butter
- ½ cup cookies crumbs
- 1 cup powdered sugar
- 3 tablespoon non-dairy butter
- ¼ teaspoon salt
Instructions
Chocolate Coating
- Line cupcake tins with paper liners.
- Pour chocolate chips into a microwave-safe bowl. Add butter. Place in a microwave and heat in 20-second increments until chocolate and butter are fully melted and pourable.
- Stir in ¼ teaspoon salt. Add a teaspoon or two of vegan milk if needed to slightly thin the chocolate mixture (optional).
- In cupcake liners, start by brushing chocolate along the bottom and sides of the liner, up to the halfway point using a silicone brush or the back of a spoon. This can be fairly thin.
- Freeze for a few minutes to let the chocolate harden. Reserve the rest of the melted chocolate.
Peanut Butter Filling
- Grind the Biscoff cookies into crumbs using a food processor or crush with a rolling pin.
- Pour the powdered sugar, Biscoff cookie crumbs, and salt into a mixing bowl. Stir or whisk the sugar, crumbs, and salt together.
- Combine the peanut butter and non-dairy butter in a microwave-safe bowl. Place in microwave and heat in short 10-15 second increments until butter is melted. Be careful not to overheat or it could splatter in the microwave. Stir the peanut butter and butter together. It should be fairly thin.
- Add the peanut butter mixture to the sugar and crumbs. Stir until thoroughly combined. It should have a thick cookie dough-like consistency.
Finishing The Peanut Butter Cups
- Remove chocolate shells from the freezer.
- Spoon one tablespoon of filling into each of the frozen chocolate cupcake liners. Flatten as well as possible without disturbing or breaking the chocolate.
- If the leftover chocolate isn't thin enough to spread, reheat briefly in a microwave. Spoon and spread enough chocolate on top of each cup to cover peanut mixture. Freeze or refrigerate until firm.
- Enjoy!
Notes
Nutrition
These are estimated values generated from a nutritional database using unbranded products. Please do your own research with the products you're using if you have a serious health issue or are following a specific diet.
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Connie Edwards McGaughy says
Reese's Peanut Butter Cups lovers rejoice! Just because you're vegan doesn't mean you can't indulge in your favorite candy anymore. Once you try making your own with this recipe, you can enjoy this sweet treat anytime you want!