Easter Peanut Butter Cups Recipe

These Easter Peanut Butter Cups are layered with creamy peanut butter, melted chocolate, and decorated with pastel M&M’s, jimmies, and festive sprinkles. They look adorable tucked into Easter baskets, and honestly, they taste better than store-bought. Also be sure to try my Peanut Butter Eggs Recipe.

Ingredients Needed for Easter Peanut Butter Cups

Here’s what you’ll need to make these homemade peanut butter cups with simple ingredients you probably already have in your pantry:

Creamy peanut butter – You can use natural peanut butter, but make sure it’s well-stirred so it’s not too runny.
Powdered sugar – Also known as confectioners’ sugar.
Milk chocolate chips – Or use dark chocolate or dairy-free chocolate chips if you prefer.
Coconut oil – Just a bit helps make the chocolate coating nice and smooth.
Pastel M&M’s – These give it the Easter vibe, but feel free to swap them out (see variations).
Easter sprinkles or jimmies – Optional, but super cute.

Peanut Butter Cups Variations

Want to make these your own? Here are a few simple swaps you can try:

Swap in crunchy peanut butter for more texture
Use almond butter or cashew butter for a peanut-free version
Add a splash of vanilla extract to the peanut butter mixture
Replace M&M’s with mini eggs, jelly beans, or crushed graham cracker crumbs
Use white chocolate bark instead of milk chocolate for a different look
Add a sprinkle of sea salt to the top of the chocolate before it sets
Use a mini muffin pan or silicone liners for smaller treats
Add a teaspoon of maple syrup or brown sugar to sweeten your own peanut butter cups

How to Make Easter Peanut Butter Cups

These Easter Peanut Butter Cups are rich, creamy, and topped with festive pastel M&Ms for the perfect spring treat. Easy to make and irresistibly cute, they’re a fun addition to any Easter dessert spread! For full recipe details, including ingredient measurements, see the printable recipe card at the bottom of this post. Here’s how to make them:

1. Prep Cupcake Pan

Line a 12-serving cupcake pan with paper liners. Set aside.

2. Mix Peanut Butter + Powdered Sugar

Add the peanut butter and 1/4 cup powdered sugar to a large mixing bowl and mix well using an electric hand mixer. Add the remaining 1/4 cup of powdered sugar if the mixture is too wet – it should feel like a very soft dough. Set aside.

3. Melt Chocolate Chips

Add the chocolate chips and coconut oil to a microwave-safe bowl and microwave in 30-second increments until the chocolate is fully melted, stirring well after each addition. This should take 1 1/2 – 2 minutes.

4. Spoon into each Cupcake Liner

Using a small spoon, drop 1-2 tablespoons of the chocolate into the bottom of each cupcake liner and press it slightly up the sides to create a little “cup”.

5. Freeze

Place the chocolate cups into the freezer to set for about 10 minutes.

6. Add Peanut Butter Mixture to each Cup

Remove the hardened cups from the freezer and press a tablespoon of the peanut butter mixture into the bottom of each cup, leaving a small gap around the sides to allow the top layer of chocolate to coat the sides.

7. Top with Candies

Press 4-5 M&M candies into each peanut butter cup. Top each cup with more chocolate until fully coated, reserving a small amount for drizzling later.

8. Place Back into the Freezer

Place the peanut butter cups back into the freezer to set for about 20 minutes.

9. Drizzle Chocolate + Add Sprinkles

Remove the peanut butter cups from the freezer and peel the liners off.

Drizzle the peanut butter cups lightly with the remaining melted chocolate, and top with Easter sprinkles and/or jimmies. Serve cold or at room temperature!

Storage + Make Ahead Directions

Store these in an airtight container in the refrigerator. They may soften at room temperature, but they’re still safe to eat.

Can you freeze this recipe?
Yes! These store beautifully in the freezer. Lay them on a parchment paper-lined baking sheet to freeze, then move to an airtight container.

Can I make these ahead of time?
Absolutely. They’ll keep in the fridge for up to two weeks or the freezer for two months.

More Easter Treats to Try!

Easter Dirt Cake
Easter Cake Pops
Easter Bunny Cake
Easter Planted Carrots Cake
Carrot Cake Cupcakes
Carrot Cake Recipe

These Easter Peanut Butter Cups are seriously the best part of spring snacking. Whether you’re filling Easter baskets, making a treat for your kids’ class party, or just recreating your favorite Halloween candy with better ingredients, this easy recipe is always a win. The printable recipe card is below! Have a great day, friends! 🙂

If you make this recipe, I would really appreciate it if you would give it a star rating and leave your review in the comments! If you have a picture of your finished dish, post it on Instagram using the hashtag #laurenslatest and tagging me @laurens_latest.

Easter Peanut Butter Cups Recipe

Ingredients

▢ 3/4 cup creamy peanut butter
▢ 1/2 cup powdered sugar may not use all (see instructions)
▢ 2 cups milk chocolate chips
▢ 2 tablespoons coconut oil
▢ +2 teaspoons coconut oil
▢ 60 M&M’s pastel Easter colors
▢ 2 tablespoons sprinkles and jimmies – Easter colors

Instructions

Line a 12-serving cupcake pan with paper liners. Set aside.
Add the peanut butter and 1/4 cup powdered sugar to a large mixing bowl and mix well using an electric hand mixer.
Add the remaining 1/4 cup of powdered sugar if the mixture is too wet – it should feel like a very soft dough. Set aside.
Add the chocolate chips and coconut oil to a microwave-safe bowl and microwave in 30-second increments until the chocolate is fully melted, stirring well after each addition. This should take 1 1/2 – 2 minutes.
Using a small spoon, drop 1-2 tablespoons of the chocolate into the bottom of each cupcake liner and press it slightly up the sides to create a little “cup”.
Place the chocolate cups into the freezer to set for about 10 minutes.
Remove the hardened cups from the freezer and press a tablespoon of the peanut butter mixture into the bottom of each cup, leaving a small gap around the sides to allow the top layer of chocolate to coat the sides.
Press 4-5 M&M candies into each peanut butter cup.
Top each cup with more chocolate until fully coated, reserving a small amount for drizzling later.
Place the peanut butter cups back into the freezer to set for about 20 minutes.
Remove the peanut butter cups from the freezer and peel the liners off.
Drizzle the peanut butter cups lightly with the remaining melted chocolate, and top with Easter sprinkles and/or jimmies.
Serve cold or at room temperature!
Store any leftover peanut butter cups in the refrigerator.

Nutrition