These Matcha Peanut Butter Cups are the perfect mix of earthy, nutty, and sweet. If you love peanut butter cups but want a fun, homemade twist, this is for you!
The creamy peanut butter center pairs so well with the smooth, slightly bitter matcha chocolate coating. Plus, they’re super easy to make—no baking required!
What You’ll Need
Ingredients:
For the Matcha Chocolate Coating:
- 1 cup white chocolate chips
- 1 tbsp coconut oil
- 1 tsp matcha powder
For the Peanut Butter Filling:
- ½ cup creamy peanut butter
- 2 tbsp powdered sugar
- 1 tbsp melted coconut oil
- ¼ tsp vanilla extract
- Pinch of salt
Pro Tips
✅ Use high-quality matcha for a vibrant green color and smooth taste. Cheap matcha can be bitter!
✅ Melt the chocolate slowly to avoid burning—white chocolate can be tricky.
✅ Adjust the sweetness by adding more or less powdered sugar to the peanut butter filling.
✅ If your peanut butter is too runny, chill it for 10 minutes before shaping.
✅ Want a firmer shell? Double dip the cups after the first layer hardens!
Tools You’ll Need
✔ Microwave-safe bowl (or double boiler)
✔ Silicone muffin liners or paper liners
✔ Muffin tin
✔ Spoon
✔ Small whisk or fork
✔ Freezer or fridge
Substitutions & Variations
💚 Swap almond butter or cashew butter for peanut butter.
🍫 Use dark chocolate instead of white chocolate for a bolder flavor.
🌱 Make it vegan by using dairy-free white chocolate chips.
🍯 Add a drizzle of honey or a sprinkle of sea salt on top for extra flavor.
Make-Ahead Tips
✔ These store well in the fridge for up to one week or in the freezer for one month.
✔ Make a big batch and store them in an airtight container for easy snacking!
How to Make Matcha Peanut Butter Cups
Step 1: Make the Peanut Butter Filling
In a small bowl, mix together the creamy peanut butter, powdered sugar, melted coconut oil, vanilla extract, and a pinch of salt. Stir until smooth and thick. Set aside.
Step 2: Melt the Matcha Chocolate
In a microwave-safe bowl, combine white chocolate chips and coconut oil. Microwave in 15-second intervals, stirring in between, until fully melted. Once melted, whisk in the matcha powder until smooth and evenly green.
Step 3: Coat the Muffin Liners
Place silicone or paper liners in a muffin tin. Spoon 1 teaspoon of the matcha chocolate into each liner and spread it slightly up the sides. Freeze for 10 minutes until firm.
Step 4: Add the Peanut Butter Filling
Take the chilled muffin tin out of the freezer. Spoon ½ tablespoon of peanut butter filling into the center of each chocolate cup, gently flattening it.
Step 5: Seal with More Matcha Chocolate
Spoon another 1 teaspoon of melted matcha chocolate over the peanut butter filling, ensuring it’s completely covered. Gently tap the muffin tin to smooth the tops. Freeze for another 10 minutes.
Step 6: Serve & Enjoy!
Remove the matcha peanut butter cups from the liners and take a bite! Store extras in an airtight container in the fridge.
Leftovers & Storage
✔ Store in an airtight container in the fridge for up to a week.
✔ Freeze for up to a month—just let them sit at room temp for 5 minutes before eating.
✔ If they start melting, pop them back in the fridge for a few minutes to firm up.
Final Thoughts
These Matcha Peanut Butter Cups are easy, delicious, and totally addictive. Whether you’re making them for yourself or sharing with friends, they’re a fun way to mix matcha and peanut butter in a treat that’s both creamy and crunchy. Give them a try and let me know what you think in the comments! 💚🍵
