I love how these Reeses peanut butter cream puffs combine everything I crave in a dessert. I get a smooth, fluffy marshmallow center sitting on a soft peanut butter base with just enough salt, all wrapped in a crisp dark chocolate shell. Every bite gives me that perfect balance of sweet, salty, crunchy, and creamy that keeps me coming back for more.
Why You’ll Love This Recipe
I always enjoy making these because they feel impressive but are completely doable at home. I like how the peanut butter base adds richness without being heavy, while the marshmallow fluff keeps everything light and airy. I also appreciate that they can be made ahead and finished quickly when I need a show-stopping dessert.
Ingredients
(Tip: You’ll find the full list of Ingredients and measurements in the recipe card below.)
Peanut butter base
80 g smooth peanut butter
20 g powdered sugar
¼ teaspoon vanilla paste
Chocolate shell
300 g dark chocolate
Marshmallow fluff
85 g granulated sugar
40 g glucose syrup
25 g water
50 g egg whites
10 g granulated sugar
½ teaspoon vanilla paste
Decoration
Salted peanuts
Directions
I start by mixing the peanut butter, powdered sugar, and vanilla paste with a rubber spatula until smooth. I place this mixture in the fridge while I prepare the rest.
For the chocolate shell, I temper the dark chocolate and spoon it into the silicone mold. I make sure the chocolate coats the entire mold by tapping and swirling it. I then flip the mold over parchment paper to let the excess chocolate drip off and save it for sealing later. I let the shells set while I move on to the marshmallow fluff.
To make the fluff, I bring water, glucose syrup, and 85 g of sugar to a boil until it reaches 117°C. While that heats, I whisk the egg whites until foamy, then slowly add the remaining sugar and whip until stiff peaks form. I carefully pour the hot syrup into the egg whites in a thin stream and whip on high speed until the mixture is thick and glossy. I finish by mixing in the vanilla paste and transferring the fluff to a piping bag.
To assemble, I roll out the peanut butter base to about 6 mm thickness and freeze it briefly. I pipe the marshmallow fluff into the chocolate shells, cut circles of the peanut butter base, and place them on top. I seal the bottoms with the leftover chocolate and freeze the cream puffs for a few minutes until firm. Once set, I gently release them from the mold and decorate with chopped salted peanuts if I want an extra crunch.
Servings And Timing
I usually get 6 cream puffs from this recipe.
Preparation time is about 45 minutes.
Chilling and setting time adds another 15–20 minutes, making the total time roughly 1 hour.
Storage/Reheating
I store these cream puffs in an airtight container at room temperature. I find they taste best the same day, but they keep well for up to 2 days. I don’t reheat them, as they are meant to be enjoyed at room temperature.
FAQs
Can I make these cream puffs ahead of time?
I like making them a day in advance and storing them in an airtight container. They still taste great the next day.
Do I need a silicone mold?
I find silicone molds make removal much easier, but I can also use small chocolate molds as long as they are well coated.
Can I use milk chocolate instead of dark chocolate?
I sometimes use milk chocolate for a sweeter version, but I personally prefer dark chocolate for balance.
Is there a substitute for glucose syrup?
When I don’t have glucose syrup, I use light corn syrup with good results.
Can I freeze these cream puffs?
I can freeze them briefly for setting, but I don’t recommend long-term freezing because the texture changes.
Conclusion
I always feel proud serving these Reeses peanut butter cream puffs because they look elegant and taste incredible. The combination of peanut butter, marshmallow fluff, and dark chocolate makes them unforgettable, and I love how they disappear almost instantly whenever I make them.
These Reeses Peanut Butter Cream Puffs combine a fluffy marshmallow center with a soft peanut butter base and a crisp dark chocolate shell. Sweet, salty, creamy, and crunchy, they’re a no-bake treat that looks elegant and tastes unforgettable.
Ingredients
Peanut Butter Base:
80 g smooth peanut butter
20 g powdered sugar
1/4 teaspoon vanilla paste
Chocolate Shell:
300 g dark chocolate
Marshmallow Fluff:
85 g granulated sugar
40 g glucose syrup (or light corn syrup)
25 g water
50 g egg whites
10 g granulated sugar (for egg whites)
1/2 teaspoon vanilla paste
Decoration:
Salted peanuts, chopped
Instructions
In a bowl, mix peanut butter, powdered sugar, and vanilla paste until smooth. Chill in fridge.
Temper dark chocolate and spoon into silicone molds. Tap and swirl to coat. Flip over parchment to drip excess. Let set.
Heat 85 g sugar, glucose syrup, and water to 117°C.
Whisk egg whites until foamy, then slowly add 10 g sugar and whip to stiff peaks.
Carefully pour hot syrup into whipped egg whites while mixing on high speed. Continue whipping until thick and glossy. Stir in vanilla paste.
Transfer marshmallow fluff to a piping bag.
Roll chilled peanut butter base to 6 mm thickness and briefly freeze. Cut into rounds.
Pipe marshmallow fluff into chocolate shells. Top with peanut butter discs.
Seal bottoms with leftover melted chocolate. Freeze briefly until firm.
Unmold and garnish with chopped salted peanuts if desired.
Notes
Use milk chocolate instead of dark for a sweeter variation.
Silicone molds help with easy removal.
Light corn syrup can replace glucose syrup if needed.
Freeze briefly to set, but avoid long-term freezing for best texture.
