Introduction

These Chocolate Peanut Butter Dessert Cups combine rich, creamy peanut butter filling with a crunchy Oreo crust for an irresistible treat. Perfect for parties or a sweet indulgence at home, they come together easily and look impressive.

A small clear cup dessert with three layers is shown: the bottom layer is dark gray and crumbly like crushed cookies, the middle layer is light tan and creamy, and the top is decorated with dark chocolate syrup drizzled in curved lines and a small chocolate peanut butter cup placed on top. Around the cup are several more chocolate peanut butter cups and a Reese's orange wrapper with yellow and black lettering in the background, all set on a white marbled surface photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 cups crushed Oreo cookie crumbs (with cream; generic chocolate sandwich cookies can be substituted)
¼ cup salted butter (melted and cooled)
8 ounces cream cheese (softened)
1 cup powdered sugar
1 cup creamy peanut butter (Reese’s brand recommended)
1½ cups cold heavy whipping cream
1 teaspoon pure vanilla extract
Chocolate sauce (for drizzling)
28 Reese’s peanut butter minis (optional: 2 minis per cup for a total of 56)

Instructions

Step 1: In a small mixing bowl, combine the crushed Oreo cookie crumbs and the melted, cooled butter. Stir until all crumbs are completely coated.
Step 2: Place about 2 teaspoons of the buttered crumbs into each cup. Press down firmly with a spoon or an extra cup to create a packed crust layer.
Step 3: Using a stand mixer with a whisk attachment or a handheld mixer on medium speed, beat together the softened cream cheese and powdered sugar for 1 to 1½ minutes until smooth. Scrape down the bowl sides with a spatula as needed.
Step 4: Add the creamy peanut butter to the cream cheese mixture and continue mixing until smooth and fully combined.
Step 5: Pour in the cold heavy whipping cream and vanilla extract. Beat for another 2 to 3 minutes until the mixture thickens enough to hold its shape when piped.
Step 6: Transfer the peanut butter filling into a disposable piping bag or a gallon-size Ziploc bag with a corner snipped off for easy piping.
Step 7: Pipe the peanut butter filling on top of the Oreo crust in each cup, filling them about three-quarters full.
Step 8: Drizzle chocolate sauce in a zigzag pattern over the peanut butter layer. Top each cup with one Reese’s peanut butter mini. Cover the cups with lids and refrigerate until ready to serve.

Tips & Variations

Make sure the cream cheese is softened to room temperature to avoid lumps and ensure a smooth filling.
For a crunchier texture, add chopped peanuts to the filling.
Try swapping the peanut butter for almond or cashew butter for a different nutty flavor.
Use mini chocolate chips or caramel drizzle instead of chocolate sauce for variety.

Storage

Store these dessert cups in the refrigerator with lids on for up to 3 days. They can also be made a day ahead, which allows the flavors to meld well. To serve, you can enjoy them chilled or let them sit at room temperature for 10 minutes for a softer texture. Do not freeze, as the texture may suffer upon thawing.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these dessert cups without a piping bag?

Yes, you can spoon the peanut butter filling into the cups if you don’t have a piping bag. The bevelled tip just helps to create a neater presentation.

Can I use low-fat cream cheese or peanut butter?

Low-fat versions may change the texture and richness of the dessert. For best results, use full-fat cream cheese and creamy peanut butter to maintain the smooth and creamy consistency.