Peanut Butter Cup Hearts
If you love Peanut Butter Cup Hearts from the store... let me teach you how to make them at home with less ingredients!
Equipment
- 1 1¼ Inch Heart Shape Cookie Cutter (Optional)
Ingredients
Peanut Butter Filling
- 1 cup Creamy peanut butter classic style
- 3 tbsp Unsalted butter melted
- ½ Powdered sugar use closer to ⅔ cup for firmer hearts
- 1 tsp Vanilla Extract
- Pinch Salt optional
Chocolate Coating
- 1½ cups Milk or semi-sweet chocolate chips
- 1 tbsp Coconut oil or butter
Instructions
Instructions
- Mix all filling ingredients until smooth.
- Texture should be soft but moldable, not sticky.
- Tip:If the dough spreads too much, add 1–2 tbsp powdered sugar.
Shape the Hearts (3 Easy Methods)
- Option A: Freehand (Most Common)
- Scoop 1½ tablespoons filling. Roll into a ball, then gently flatten. Pinch the top to form the heart dip.Shape the bottom point with your fingers.
- Option B: Silicone Heart Mold (Cleanest Look)
- Press filling firmly into mold. Level the top. Freeze before removing.
- Option C: Cookie Cutter
- Press filling into a thin slab. Chill briefly. Cut hearts using a small cutter.
- Place on parchment paper on baking sheet. Freeze 25–30 minutes until very firm.
Melt the Chocolate
- Melt chocolate + coconut oil in short bursts. Stir until smooth and glossy.
- Dip each heart into chocolate or Spoon chocolate over the top and sides (great for flatter hearts)
- Let excess drip off and return to parchment. Set. Chill 15–20 minutes until firm.
- Optional: drizzle extra chocolate for decoration.
Yield
- 12–14 hearts at standard size
- 18–20 mini hearts if using 1 tablespoon filling
Nutrition
Serving: 1gCalories: 58kcalCarbohydrates: 4gProtein: 1gFat: 4gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gTrans Fat: 0.03gCholesterol: 2mgSodium: 20mgPotassium: 41mgFiber: 0.2gSugar: 3gVitamin A: 19IUCalcium: 6mgIron: 0.1mg
Tried this recipe?Let us know how it was!