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A close-up shot of two perfect peanut butter chocolate cream puffs, with a rich chocolate glaze dripping down the sides.

Peanut Butter Chocolate Cream Puffs: The Ultimate Treat

Create bakery-worthy Peanut Butter Chocolate Cream Puffs at home! This recipe features light choux pastry, a creamy peanut butter filling, and a rich chocolate glaze. It's the perfect impressive dessert for any occasion.
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Prep Time 25 minutes
Cook Time 30 minutes
Total Time 55 minutes
Servings: 12 cream puffs
Course: Dessert
Cuisine: American, French
Calories: 285
Ingredients Equipment Method Notes

Ingredients
  

  • 1 cup Water
  • 1/2 cup Unsalted Butter cubed
  • 1 tsp Granulated Sugar
  • 1/4 tsp Salt
  • 1 cup All-Purpose Flour
  • 4 Large Eggs room temperature
  • 1.5 cups Heavy Whipping Cream cold
  • 1 cup Creamy Peanut Butter not natural style
  • 3/4 cup Powdered Sugar
  • 1 tsp Vanilla Extract
  • 1 cup Semi-Sweet Chocolate Chips
  • 1 tbsp Unsalted Butter

Equipment

  • 1 Stand Mixer
  • 1 Piping Bag
  • 1 Baking Sheets

Instructions
 

Make the Choux Pastry
  1. Preheat oven to 400°F (200°C). Line a large baking sheet with parchment paper.
  2. In a medium saucepan, combine water, butter, sugar, and salt. Bring to a rolling boil over medium-high heat.
  3. Remove the pan from the heat and stir in the flour all at once. Stir vigorously with a wooden spoon until a smooth dough forms and pulls away from the sides of the pan (about 30-60 seconds).
  4. Transfer the dough to a stand mixer bowl with a paddle attachment. Beat on low for 2-3 minutes to cool slightly. Add eggs one at a time, mixing well after each addition until the dough is smooth and glossy.
  5. Transfer dough to a piping bag with a large round tip. Pipe 1.5-inch mounds onto the prepared baking sheet. Bake for 25-30 minutes until golden brown. Do not open the oven for the first 20 minutes.
  6. Turn off the oven. Pierce the side of each puff to let steam escape. Let cool completely on a wire rack.
Make the Peanut Butter Filling
  1. In a large bowl, beat heavy cream, powdered sugar, and vanilla until stiff peaks form.
  2. Gently fold in the creamy peanut butter until just combined. Do not overmix. Refrigerate until ready to use.
Assemble the Cream Puffs
  1. Transfer the peanut butter filling to a piping bag. Insert the tip into the cooled choux puffs and fill generously.
  2. Melt semi-sweet chocolate chips and butter in the microwave in 30-second intervals, stirring until smooth.
  3. Dip the top of each filled cream puff into the chocolate glaze. Place on a wire rack to let the glaze set, about 15-20 minutes. Serve and enjoy!

Notes

Tip 1: Do not open the oven door while the choux pastry is baking, as this can cause them to deflate.
Tip 2: Ensure the choux pastry shells are completely cool before filling them to prevent the cream from melting.
Tip 3: Use a standard creamy peanut butter like Jif or Skippy for the best filling texture; natural peanut butters can separate.
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