Chocolate Peanut Butter Dessert Cups

peanut butter filling topped with chocolate sauce and a reese's mini

Easy, no-bake Chocolate Peanut Butter Dessert Cups are layered, bite-sized treats you'll adore. Buttery cookie crust, creamy peanut butter filling, and Reese's minis make these a convenient and beyond yummy dessert!

Prep Time25

Total Time25

Course: Dessert

Cuisine: American

Keyword: chocolate peanut butter dessert cups, Chocolate Peanut Butter Dessert Cups Recipe

Servings:

Calories: 277kcal

Equipment

28 2-ounce disposable condiment, or portion cups with lids

Ingredients

2 cups crushed Oreo cookie crumbs, with cream (you can substitute generic chocolate sandwich cookies for the Oreo brand)
¼ cup salted butter, melted and cooled
8 ounces cream cheese, softened
1 cup powdered sugar
1 cup creamy peanut butter, I used Reese’s brand
1 ½ cup cold heavy whipping cream
1 teaspoon pure vanilla extract
Chocolate sauce, for drizzling
28 Reese’s peanut butter minis, You can add 2 peanut butter minis per cup (56 peanut butter minis)

Instructions

Add the crushed Oreo cookie crumbs to a small mixing bowl (3-4 cups) Pour the melted and cooled butter over the crushed cookies. Stir to completely coat the crumbs.
Add 2 teaspoons of the buttered crumbs to the cups. Use either a spoon or an extra cup to tamp down the buttered crumbs.
Using either a stand mixer with a wire whisk attachment, or a large mixing bowl with a handheld mixer on medium speed, beat together the softened cream cheese and the powdered sugar for 1 - 1 ½ minutes until smooth. (It’s important that the cream cheese is softened to room temperature for smoother blending and no clumps are visible) Be sure to use a silicone spatula to scrape down the sides of the mixer as you go.
Add the peanut butter to the cream cheese mixture and continue to mix until the mixture is smooth.
Add the cold heavy cream and vanilla. Continue to mix for another 2-3 minutes until the mixture has thickened. (The mixture should be thick enough to hold its shape when piped)
Add the peanut butter filling to a disposable piping bag. (You can also use a gallon-size Ziploc bag with a corner snipped off)
Snip the end of the piping bag off. Squeeze the peanut butter filling on top of the buttered cookie crumbs. Fill the cup about ¾ of the way full.
Drizzle the chocolate sauce in a zigzag pattern across the top of the peanut butter filling. Place 1 of the peanut butter minis on top of the chocolate sauce layer. Top the cups with the lids and chill in the refrigerator until ready to serve.

Notes

Instead of crushing your own Oreo cookies, look for pre-made Oreo crumbs in the baking aisle of your grocery store. This will save time if you're in a hurry.
Make sure your cream cheese is softened completely. Otherwise, your peanut butter filling mixture won't become fluffy and will have small lumps of cream cheese throughout.
Don't overmix the peanut butter filling mixture. If you mix too long, it will become thin and won't hold its shape well. Mix just until fluffy.
For this recipe, a gallon-size Ziploc bag will work just as well as a piping bag. You don't need a piping tip, but if you want the top of the peanut butter layer to look fancier, you can use a piping bag and a star tip to make swirls.

Nutrition