Chocolate Peanut Butter Cream Puffs are a fun twist to a classic family cream puff recipe with my favorite combo of chocolate and peanut butter.
Originally published on January 28, 2014.
The Puffiest! The Creamiest! The Peanut Butteriest!
Cream puffs are a classic dessert in our family. My mom, SuSu, has been baking and serving them at parties and showers ever since I can remember. Her classic cream puff recipe is amazing and one that I will bake for years to come, but I had a little fun recreating the recipe with my absolute favorite flavor combo…chocolate and peanut butter! Oh, my goodness, are they scrumptious!
How to Make Chocolate Peanut Butter Cream Puffs
First, preheat oven to 400°F. Then line two baking sheets with parchment paper and set aside.
To make the Puffs: Combine water, butter, sugar, and salt in a medium-sized heavy saucepan and bring to a boil over medium-high heat then reduce heat to low. Add flour and beat with a wooden spoon 1 minute or until mixture leaves sides of pan and does not separate. Remove from heat and continue beating for about 2 minutes to cool mixture slightly. Add eggs, one at a time, beating vigorously after each (at least one minute per egg until well incorporated and mixture is satiny). Beat in 3/4 cup mini chocolate chips until melted and the mixture is smooth.
Drop by heaping tablespoons onto the prepared baking sheets. Sprinkle each puff with a few mini chocolate chips. Bake 30-35 minutes or until puffs are crisp and lightweight. Transfer to wire racks to cool completely.
To make the Peanut Butter Cream Filling: In the bowl of an electric mixer fitted with the whisk attachment, whip the heavy cream until stiff peaks form. Whisk in sugar and peanut butter until filling is smooth and fluffy, about 3 minutes.
Cut cooled puffs in half and fill with a spoonful of peanut butter cream filling. Serve and enjoy!
More Chocolate and Peanut Butter Goodness
The world’s most perfect flavor combination! My Chocolate Peanut Butter Ice Cream Pie marries Oreo cookies and peanut butter in a cold, creamy, unbelievably delicious dessert. Any way you slice it, that’s love at first bite! Made with granola for crunch, honey for sweetness and dark chocolate for decadence, Healthy 5-Ingredient Dark Chocolate Peanut Butter Balls are a sweet treat you can feel better about eating! These Peanut Butter Chocolate Chunk Cookies are big, thick, chewy, peanut buttery cookies with lots of gooey chocolate chunks!
If you make these Chocolate Peanut Butter Cream Puffs, be sure to snap a picture and share it with me or tag me on Instagram @thebakermama so I can see. 
I love seeing how inspired and creative y’all get with the recipes I share. Happy holidays and enjoy!
xoxo,
Chocolate Peanut Butter Cream Puffs
Prep Time: 20 mins
Cook Time: 35 mins
Total Time: 55 mins
Yield: 12
Category: Dessert
Description
Chocolate Peanut Butter Cream Puffs are a fun twist to a classic family cream puff recipe with my favorite combo of chocolate and peanut butter.
Chocolate Puffs:
- 1 cup water
- 1/2 cup (1 stick) unsalted butter
- 1 tablespoon sugar
- 1/4 teaspoon salt
- 1 cup all-purpose flour
- 4 eggs
- 1–1/4 cups mini chocolate chips, divided
Peanut Butter Cream Filling:
- 3/4 cup heavy cream
- 2 tablespoons sugar
- 1/2 cup creamy peanut butter
Instructions
- Preheat oven to 400°F. Line two baking sheets with parchment paper and set aside.
- To make the Puffs: Combine water, butter, sugar, and salt in a medium-sized heavy saucepan and bring to a boil over medium-high heat then reduce heat to low. Add flour and beat with a wooden spoon 1 minute or until mixture leaves sides of pan and does not separate. Remove from heat and continue beating for about 2 minutes to cool mixture slightly. Add eggs, one at a time, beating vigorously after each (at least one minute per egg until well incorporated and mixture is satiny). Beat in 3/4 cup mini chocolate chips until melted and the mixture is smooth.
- Drop by heaping tablespoons onto the prepared baking sheets. Sprinkle each puff with a few mini chocolate chips. Bake 30-35 minutes or until puffs are crisp and lightweight. Transfer to wire racks to cool completely.
- To make the Peanut Butter Cream Filling: In the bowl of an electric mixer fitted with the whisk attachment, whip the heavy cream until stiff peaks form. Whisk in sugar and peanut butter until filling is smooth and fluffy, about 3 minutes.
- Cut cooled puffs in half and fill with a spoonful of peanut butter cream filling.
Notes
The best way to be assured of crisp cream puffs is to bake them shortly before serving. Otherwise, they can get soft from the dampness in the air. You may bake and cool the shells, then shortly before serving, place them in a 375°F oven for 3 minutes. Or even bake, freeze, and thaw, before heating in the oven again.
