Peanut Butter Marshmallow Cups

Peanut Butter Marshmallow Cups featured image

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4.80 from 5 votes

Peanut Butter Marshmallow Cups are filled with creamy peanut butter and fluffy marshmallow creme, made in 15 minutes

Prep Time15

Chill Time40

Total Time55

Course: Dessert

Cuisine: American

Servings: cups

Calories: 250kcal

Author: Jennifer Fishkind

Ingredients

1¾ cups semi-sweet chocolate chips Ghirardelli brand 12-ounce bag, divided into ¾ cup and 1 cup
½ cup creamy peanut butter Reese’s brand
6 tablespoons powdered sugar
1½ tablespoons unsalted butter room temperature
4 tablespoons marshmallow creme Jet-Puffed brand

Instructions

Line 12 standard-sized muffin cups with cupcake liners. Set aside.
In a small microwave-safe bowl, place ¾ cup semi-sweet chocolate chips. Melt the chocolate by heating it in 30-second intervals and stirring in between until the chocolate is smooth. Depending on how your microwave heats, this should take 1½-2 minutes.
1¾ cups semi-sweet chocolate chips
Scoop out about ½ tablespoon of melted chocolate into each cupcake liner. This can be done by scooping the chocolate with a small spoon and scraping it off with another. You may need to use a spoon to gently spread the chocolate into an even layer, being careful not to get any on the upper sides of the paper liners.
Freeze the chocolate for 10 minutes.
While the chocolate is freezing, prepare the peanut butter filling. Measure the peanut butter, powdered sugar, and unsalted butter into a medium mixing bowl. Using a handheld mixer, on medium speed, beat until the peanut butter mixture is smooth.
½ cup creamy peanut butter, 6 tablespoons powdered sugar, 1½ tablespoons unsalted butter
Scoop 2 teaspoons of the peanut butter filling onto the center of the chocolate layer. Using a spoon, gently flatten and spread the filling into an even layer, being sure that the filling does not touch the sides of the cupcake liner. Freeze for an additional 10 minutes.
Remove from the freezer and top each peanut butter cup with 1 teaspoon of the marshmallow creme, being sure to keep the marshmallow creme in the center of the peanut butter cup. Lightly wet your fingertip and smooth down the marshmallow creme. Freeze again for another 10 minutes.
4 tablespoons marshmallow creme
Just before your marshmallow creme layer is done freezing, melt the remaining 1 cup of semi-sweet chocolate chips (using the same bowl from step 2) in the same way as explained in step 2.
Using the two-spoon method from step 3, cover the peanut butter and marshmallow creme with the melted chocolate. You will need to use the back of one spoon to push the melted chocolate all the way to the edges and completely cover the top.
Freeze for a final 10 minutes to set and harden the top layer of chocolate.

Notes

Storage:

To Store: These peanut butter marshmallow cups should be stored in an airtight container in the refrigerator for up to 2 weeks.
To Freeze: You can store your peanut butter marshmallow cups in the freezer, in an airtight container, for up to 2 months. You will need to thaw them in the refrigerator before serving.

Tips:

This recipe is easy to double, freezes well, and makes excellent gifts to share.
Be sure not to rush the chilling process. Each layer needs to be really firm before adding the next layer to ensure that the layers stay separate. You must work quickly adding the final chocolate layer so that the marshmallow creme doesn’t warm up too much and seep up through the top layer of chocolate.
Feel free to substitute the semi-sweet chocolate chips for milk chocolate or even dark chocolate chips. The biggest thing to remember is that you really need to use a good quality brand of chocolate chips. I find that the generic or lower-quality chocolate chips do not melt very well, making them much more difficult to work with. I use the Ghirardelli brand as they are a great quality and can easily be found in my local grocery store on the baking aisle.
You can use your favorite brand of traditional creamy peanut butter (JIF, Skippy, or Peter Pan) in this recipe. I do not suggest using a “natural” peanut butter as they have more oils and will not yield the desired results for this recipe. If you have a favorite nut butter, such as almond or cashew, you can substitute that only if it is the same consistency as traditional peanut butter.
Both Marshmallow fluff and Marshmallow creme work equally as well in this recipe.
A 1-inch mini cookie scoop typically holds 1 teaspoon (depending on the brand). This is a great tool to use for scooping out the peanut butter and marshmallow fillings.

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