Peanut Butter Marshmallow Cups

These peanut butter cups skip the fussy tempering and layering of homemade Reese’s copies and go straight for maximum satisfaction. Chocolate, peanut butter, and butter melt together into a glossy, thick base, then mini marshmallows get folded in while it’s still warm.

The marshmallows are what make these different from a standard peanut butter cup. They partially melt into the warm chocolate-peanut butter mixture, creating chewy, gooey pockets throughout the candy. Some stay whole and puffy, giving each cup an uneven, rocky-road-style texture that keeps you reaching for another.

Four ingredients, no oven, and about 15 minutes of actual work. The fridge does the rest. These set up firm enough to peel the foil liners off cleanly but stay soft and fudgy at room temperature.

Pro Tips

• Melt over low heat and stir constantly. Peanut butter and chocolate both scorch easily, and burnt peanut butter has a bitter, acrid taste that ruins the whole batch.
• Fold the marshmallows in quickly while the mixture is still warm but not hot. Too hot and they dissolve completely. You want some to hold their shape.
• Use foil baking cups, not paper. Paper absorbs the oils from the peanut butter and chocolate, making the cups look greasy and stick when you try to peel them.

Variations

• Use crunchy peanut butter instead of creamy for added peanut pieces in every bite.
• Swap semi-sweet chocolate for milk chocolate for a sweeter, kid-friendly version.
• Sprinkle a pinch of flaky sea salt on top of each cup before chilling for a salted peanut butter cup.