Name: Peanut Butter & Chocolate Cream Puffs
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Cuisine: French-American
Ingredients: 1/2 cup (120 ml) water; 4 tbsp (60 g) unsalted butter; Pinch of salt; 1/2 cup (65 g) all-purpose flour; 2 large eggs, room temperature; 1 cup (240 ml) heavy cream; 1/3 cup (80 g) smooth peanut butter; 2 tbsp (30 g) powdered sugar; 1 tsp vanilla extract; 4 oz (115 g) semisweet chocolate, finely chopped; 1/2 cup (120 ml) heavy cream (for ganache); 1 tbsp (15 g) unsalted butter (for ganache)

Peanut Butter & Chocolate Cream Puffs a light, airy choux pastry shells filled with a rich, silky peanut butter cream and topped with glossy chocolate ganache—these Peanut Butter Puffs deliver the perfect bite of salty, sweet, and smooth indulgence. I love how they feel both elegant and satisfyingly decadent, making them ideal for celebrations, dinner parties, or just treating myself to something special.

Why You’ll Love This Recipe

I find this recipe irresistible because it combines so many favorite flavors and textures. The contrast between the crisp pastry, creamy filling, and luscious ganache topping is pure dessert magic. The choux pastry might sound intimidating, but it’s surprisingly simple with the right steps. And the peanut butter-chocolate combo? Always a win. Whether I’m hosting or baking ahead for a sweet craving, this recipe never disappoints.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the choux pastry shells:

1/2 cup (120 ml) water

4 tbsp (60 g) unsalted butter

Pinch of salt

1/2 cup (65 g) all-purpose flour

2 large eggs, room temperature

For the peanut butter cream filling:

1 cup (240 ml) heavy cream

1/3 cup (80 g) smooth peanut butter

2 tbsp (30 g) powdered sugar

1 tsp vanilla extract

For the chocolate ganache topping:

4 oz (115 g) semisweet chocolate, finely chopped

1/2 cup (120 ml) heavy cream

1 tbsp (15 g) unsalted butter

Directions

I preheat my oven to 400 °F (200 °C) and line a baking sheet with parchment paper.

In a medium saucepan, I combine water, butter, and salt, bringing it to a boil. Once boiling, I remove it from heat and stir in the flour until the dough pulls away from the pan.

I return the dough to medium heat, stirring constantly for about 1 minute to dry it out slightly. Then I transfer it to a bowl and let it cool for 2 minutes.

I add the eggs one at a time, beating well after each until the dough is smooth and glossy.

Using a piping bag or two spoons, I drop about 1½ tbsp portions onto the baking sheet, spacing them 2 inches apart.

I bake for 20 minutes at 400 °F, then lower the oven to 350 °F (175 °C) and bake for another 10 minutes, until golden and puffed. I avoid opening the oven door during baking. Once done, I cool them completely on a wire rack.

For the filling, I whip the cream to soft peaks, then fold in the peanut butter, powdered sugar, and vanilla until smooth and thick. I keep it chilled until it’s time to fill.

For the ganache, I place the chopped chocolate in a bowl. I heat the cream and butter just to a simmer, pour it over the chocolate, let it sit for a minute, then stir until smooth and glossy.

Once the shells are cooled, I slice off the top third of each puff, fill with about 2 tbsp of peanut butter cream, replace the tops, and spoon ganache over each puff, letting it drip.

I let the ganache set for a few minutes before serving, or I refrigerate them for up to 2 hours.

Servings and timing

This recipe makes 12 cream puffs.

Prep Time: 20 minutes

Cooking Time: 30 minutes

Total Time: 50 minutes

Calories: Approximately 280 kcal per puff

Variations

I sometimes add a tablespoon of espresso powder to the ganache for a mocha twist.

For a crunchier texture, I sprinkle chopped roasted peanuts on top of the ganache before it sets.

I’ve swapped the peanut butter for almond butter with great results—it’s a slightly milder flavor but still delicious.

If I want a fruitier touch, I mix in a spoonful of raspberry jam into the cream filling.

For a lighter option, I replace the cream with Greek yogurt for a tangier, less rich filling.

Storage/Reheating

I store leftover cream puffs in an airtight container in the refrigerator for up to 2 days. The pastry can start to soften, so I like to fill and top them close to serving time when possible.
I don’t recommend reheating them, but if needed, I briefly warm the pastry shells in the oven (unfilled) at 300 °F for 5 minutes to refresh their crispness.

Related Recipes:

Mashed Potato Cheese Puffs

FAQs

How far in advance can I make the cream puffs?

I usually bake the pastry shells up to a day in advance and store them in an airtight container. I fill and top them just before serving to keep everything fresh and crisp.

Can I freeze cream puffs?

Yes, I freeze unfilled choux pastry shells. Once baked and cooled, I freeze them in a sealed bag or container. To use, I reheat briefly in the oven to restore crispness, then fill.

What type of peanut butter works best?

I always use smooth, shelf-stable peanut butter for a creamy texture. Natural peanut butter can separate and affect consistency.

My choux pastry didn’t puff—what went wrong?

In my experience, the most common issues are adding eggs to hot dough (which cooks them) or opening the oven door during baking. Be sure to follow the steps closely for best results.

Can I use milk chocolate instead of semisweet?

Absolutely. I sometimes use milk chocolate for a sweeter topping. I just reduce the cream slightly to keep the ganache from becoming too thin.

Conclusion

Peanut Butter & Chocolate Cream Puffs are a dreamy treat that blends comfort and sophistication. I love making them for special occasions, but honestly, they’re just as satisfying on a quiet afternoon when I want something indulgent. With their perfect texture and bold flavors, they always hit the spot—and I think they will for anyone who tries them.

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