stack of fluffernutter cups on parchment paper

Fluffernutter Cups, you guys! Aka, homemade chocolate peanut butter cups stuffed with fluffy marshmallow cream and smooth creamy peanut butter and topped with flaky sea salt. Aka, my dream dessert (and it’s no-bake, too!). Cue all the praise hands emojis.

stack of fluffernutter cups on parchment paper

A Quick Blog Update

Before we talk about these bonkers Fluffernutter Cups, I have a quick work + life update for you! For the entire month of July, after this post, I’ll be taking a break from posting new content. Instead, I’m taking time this month to:

1. REST. Because between working on the blog and working a full-time job, plus being, you know, a parent and a wife and a friend, I’m teetering dangerously close to the edge of the burnout zone. And last time I went over the edge, I quit the blog. Eh heh. But I don’t want to do that this time, or any time in the near future — SO. A break must be taken, for the health of me, my sanity and my people.

2. Update old photos! There are many posts of yore on this blog in dire need of updating, so I’ll be going through some of those posts, making sure the recipes are solid and re-shooting photos in the process. I’m actually really excited about this and am counting it as part of my goal to rest, because it will allow me to just focus on recipes and practice my photography without having to do every other part of blogging that takes up so much time.

A promise is a promise, so I’ll be back by August with exciting new recipes to share (I already have the list on my phone and it makes me drool every time I see it). Until then, I’ll be hanging out on the Instagram, as per usual.

fluffernutter cups on a surface with one cut open

Fluffernutter Cups

OK! Enough about that — on to the recipe! These Fluffernutter Cups are insane in the very best of ways. They’re made with dark chocolate, marshmallow cream, peanut butter and flaky sea salt and every bite is the perfect blend of cold, hard, creamy, soft, salty and sweet. Essentially it’s everything I love to eat in a dessert, but the best part is — it’s no-bake and comes together in an hour. I’ll give you a moment to pick up your jaw from the floor.

How to Make Fluffernutter Cups

You can basically see in the photos how these cups are made, but allow me to divulge details. First, melt some chocolate with shortening (or coconut oil, if that’s what you prefer). Spread a little bit of the chocolate into the bottom of paper-lined muffin cups. Use a brush to brush some of the chocolate up the sides of the cups (so we end up with a fully encased cup of chocolate, yaaasss). Let the cups freeze until set, then fill with peanut butter and marshmallow cream. Top with even more chocolate and a sprinkle of sea salt if you like, then freeze the cups until they’re completely solid. And then, you stuff.

It’s kinda like a peanut butter cup, kinda like a Fluffernutter sandwich, kinda like a s’more but mostly, it’s just really, ridiculously good.

a close up of a cut open fluffernutter cup

Tips for Making Fluffernutter Cups

Since the long holiday weekend is almost upon us in the U.S., I think these would make a mighty fine treat to bring to the cabin, to the beach, or to the lake house (like we’ll be doing!) — or even just on your couch at 9 p.m. with a glass of wine and Friends reruns (in which case you’re living my ideal life, honestly). But before you do any of the above, here are a few pro tips:

1. Use the highest-quality chocolate you can find/afford. I used Ghirardelli semisweet chocolate chips because they’re truly my fave, but any brand of chocolate will do. Just remember that because these are mostly made of chocolate, whatever brand you choose will deliver most of the flavor in the recipe — which is why I go for the good stuff when I make these.

2. If you’re going to use natural peanut butter for these cups, I recommend using a brand that holds its shape well and isn’t very runny. Even though we freeze these, the runny peanut butter will thin out too much in the cup and may even leak out over the sides.

3. You can keep these out at room temperature for a bit — maybe up to an hour at most, if you’re in an air-conditioned location — but for best results, I recommend keeping them in the fridge. If it’s a designated group treat time, take them out to share just before serving; otherwise, leave them in the fridge for people to take one (or a million) as they walk by.

a close up of a cut open fluffernutter cup

All right, my frands! I wish you long, happy weekends full of friends, family and tasty Fluffernutter Cups for days. I’ll see you with more new recipes (yay!) next month.

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stacked fluffernutter cups

Fluffernutter Cups

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 2 reviews
  • Author: Stephanie
  • Prep Time: 1 hour
  • Total Time: 1 hour
  • Yield: 12 cups 1x
  • Category: Dessert
  • Method: No-Bake
  • Cuisine: American


No-bake homemade chocolate peanut butter cups with marshmallow cream, peanut butter and flaky sea salt. Easy yet decadent!


  • 1 bag (12 oz) high-quality semisweet chocolate chips (I used Ghirardelli)
  • 2 1/2 teaspoons vegetable shortening
  • 1/4 cup creamy peanut butter
  • 1/4 cup marshmallow creme
  • Flaky sea salt, for topping (optional)


  1. Line 12 standard muffin cups with paper liners.
  2. In a medium microwave-safe bowl, heat chocolate chips and shortening on Medium (50%) 1 minute. Stir, then continue to microwave on Medium in 30-second intervals, stirring after each, until mixture is smooth.
  3. Spoon 1 generous tablespoon melted chocolate into bottom of each paper liner. Use a small clean brush or pastry brush to gently brush some of the chocolate partially up the sides of the cups. Freeze cups 10 minutes until chocolate is set.
  4. Spread 1 teaspoon peanut butter into bottom of each cup. Return to freezer; freeze 10 minutes until peanut butter is set.
  5. Spread 1 teaspoon marshmallow creme on top of peanut butter layer (it may not spread as well right away, but will spread on its own over time). Freeze 5 minutes.
  6. Top each cup with remaining melted chocolate, about 1 to 1 1/2 tablespoons each; smooth tops as much as possible. Top with flaky sea salt, if desired.
  7. Freeze 30 minutes or until chocolate is fully set.
  8. Serve cold or at room temperature. Store covered in refrigerator up to 5 days.


  • Maldon sea salt is my favorite flaky sea salt for this recipe!
  • Swap chocolate chips for a chopped chocolate bar, if desired.
  • If you don’t like marshmallow cream, swap it for more peanut butter.

P.S. Want more no-bake treat ideas? Hereyago:

No-Bake French Silk Oreo Pie
Golden Oreo Dirt Cups
Chocolate Peanut Butter Pretzel Tart
Scotcheroo Ice Cream