Gingerbread Peanut Butter Cups

Another thing that America has to teach the Netherlands- combining peanut butter and chocolate. The other day I had a serious hankering for some Reese’s when I thought- hey! I could make those myself… and they would probably be more delicious!

I took a bit of a Dutch spin on things by including kruidnoten. These vaguely resemble really small gingerbread cookies and are only available during the holiday season in the Netherlands. They are highly addictive.

Ingredients (makes 12 cups):

  • 400g dark chocolate
  • 1/2 cup peanut butter
  • 1/4 cup powdered sugar
  • 1/2 cup kruidnoten (or crunchy gingerbread cookies or cookie of choice)
  • Chocolate sprinkles (for decoration)
  • 12 muffin cups


  1. Melt the chocolate slowly on low heat in the double boiler. This is a very slow process, but worth it! Attempting to melt the chocolate on anything but the lowest temperature setting will result in chunky burned chocolate.
  2. Prepare the filling: mix peanut butter with powdered sugar. Smash your cookies. Fold cookies into peanut butter mix. If the mixture is too sticky, add a bit more powdered sugar.
  3. Place muffin cups into muffin tin. Pour a spoonful of melted chocolate into each muffin cup so that the bottom of cup is completely covered.
  4. Put a small spoonful of the filling in the center of each cup on top of chocolate. Smush down a little bit. Pour enough chocolate over the filling to make sure it is no longer visible.
  5. Decorate! We put chocolate sprinkles and 1 kruidnoot on the top of each cup.
  6. Refrigerate! This helps the cups to settle. If you want them to look like Reese’s cups, trim the excess muffin cup with scissors.


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