Nothing beats the combination of rich chocolate and creamy peanut butter in an adorable form. The Chocolate Peanut Butter Penguins Recipe brings playful fun to your kitchen and treats with its whimsical penguin shapes and melt-in-your-mouth taste. It’s seriously a crowd-pleaser you’ll want to make again and again.
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Why You'll Love This Recipe
I remember making these Chocolate Peanut Butter Penguins for the first time with my niece, and we couldn’t stop laughing at how cute they looked. Beyond the fun, they deliver big on flavor—a perfect balance of chocolate and peanut butter in every bite.
- Playful Presentation: These treats look adorable as little penguins — fun to make and serve, especially for kids and holiday parties.
- Decadently Simple: Using simple ingredients like Nutter Butter cookies and a smooth peanut butter-chocolate mix keeps this recipe approachable but impressively tasty.
- Make Ahead Friendly: Prepare these a day in advance and let them chill overnight for the best texture and flavor melding.
- Customizable: You can easily swap ingredients or decorate differently for dietary needs or personal flair.
Ingredients & Why They Work
This recipe brings together familiar snack ingredients that combine perfectly to create something greater than the sum of its parts. The smooth peanut butter balances the bittersweet dark chocolate, while the crunchy cookies form a stable base to hold the decorations.
- Dark chocolate chips: Provides rich, meltable chocolate that firms up well to coat the cookies and hold everything together.
- Creamy peanut butter: Adds creaminess and a classic flavor that pairs perfectly with chocolate.
- Salted butter: Smooths the chocolate mix and adds a subtle savory balance.
- Nutter Butter cookies: The peanut butter cookie base is sturdy yet tender, perfect for the penguin’s body.
- Mini Nilla Wafers: Their round shape makes a perfect belly for the penguin design.
- Brown Reese’s pieces: These form the wings and bring an extra peanut butter punch.
- Orange Reese’s pieces (halved): Cut side down, they become the penguin's feet and nose—small details with big impact.
- Candy eyes: Essential for bringing these penguins to life with a playful expression.
Make It Your Way
I like to personalize the Chocolate Peanut Butter Penguins Recipe depending on the occasion. Sometimes I swap dark chocolate chips for milk chocolate if I’m serving kids, or I add a dash of sea salt on top for a more sophisticated bite. You can get creative with decorations to make these penguins uniquely yours.
- Variation: I once tried peanut butter cups instead of Reese’s pieces for the wings and feet, which added a richer peanut butter flavor and made the wings extra indulgent.
- Dietary Modifications: Almond butter or sunflower butter work well if you need a nut-free peanut butter substitute for allergies.
- Seasonal Flair: Swap candy eyes for mini chocolate chips and use red and green candies during Christmas for a festive look.
Step-by-Step: How I Make Chocolate Peanut Butter Penguins Recipe
Step 1: Melt the Chocolate Peanut Butter Mixture
Start by combining dark chocolate chips, creamy peanut butter, and salted butter in a microwave-safe bowl. Microwave for 30 seconds, stir, then continue in 10-15 second bursts stirring each time. The goal is a smooth, glossy blend without burning the chocolate. Overheating can cause it to seize, so be patient and gentle here.
Step 2: Dip & Decorate the Cookies
Using a fork, dip each Nutter Butter cookie into the chocolate mixture so it's fully coated but not dripping excessively. Place it on a wire rack or parchment-lined board. Then add a mini Nilla wafer as its “belly.” Attach candy eyes on the top half, add half an orange Reese’s piece as the nose, two halves of orange pieces for feet, and brown Reese’s pieces for wings. Having all decoration components ready before starting makes this step flow nicely.
Step 3: Chill and Set
Once all penguins are decorated, place your assembly on a wire rack in the fridge. Let them chill for at least 3 hours or overnight so the chocolate sets firm but still melts warmly in your mouth. It’s key for texture and ease of handling.
Top Tip
From my experience making these penguins, a little prep goes a long way. Setting up your ingredients and workspace before coating and decorating saves frustration and keeps things moving smoothly.
- Ingredient Prep: Separate your Reese’s pieces by color and halve the orange ones beforehand to avoid scrambling mid-assembly.
- Open & Ready: Pour mini Nilla wafers into a bowl and open candy eyes packaging first—there’s nothing like hunting for a missing eye halfway through!
- Gentle Dipping: Don’t rush the chocolate melting step to prevent scorch—slow and steady gives a silky, lux finish.
- Storage Reminder: Keep your prepared penguins chilled; warm chocolate can get messy quickly.
How to Serve Chocolate Peanut Butter Penguins Recipe
Garnishes
I usually keep the garnishes simple—those candy eyes and Reese's pieces really bring the penguins to life without the need for extra decoration. But, if I want to dress things up, some shredded coconut sprinkled around to resemble snow adds a wintry vibe perfect for holiday parties.
Side Dishes
These chocolate peanut butter penguins pair beautifully with a cup of espresso or creamy hot chocolate. For a party, I serve them alongside fresh fruit or vanilla bean ice cream to balance their richness.
Creative Ways to Present
One year I arranged these penguins on a platter shaped like an iceberg surrounded by blue-tinted coconut “ice.” Adding edible glitter gave the whole scene a magical sparkle—guests loved the playful presentation almost as much as eating them!
Make Ahead and Storage
Storing Leftovers
After chilling, store leftover penguins in an airtight container in the refrigerator. I find they keep well for about a week, but honestly, they rarely last that long at my house! Keeping them chilled ensures the chocolate stays firm and neat.
Freezing
I freeze extras in a single layer on a parchment-lined tray before transferring to a freezer-safe container. When I’m ready to enjoy, I thaw them overnight in the fridge to avoid condensation messing with the chocolate coating. Freezing works great for longer storage, up to six months.
Reheating
Since these are best served chilled or at room temperature, I avoid reheating. If you want a gooey chocolate and peanut butter experience, let them come to room temp naturally rather than microwaving, which can make the chocolate seize or get messy.
Frequently Asked Questions:
Absolutely! Milk chocolate is sweeter and creamier, which changes the flavor profile slightly but works beautifully if you prefer a milder chocolate taste. Just watch it closely when melting, as milk chocolate can burn more easily.
Melting the chocolate gently in short bursts with regular stirring is key. Avoid overheating and keep the microwave power moderate. Adding the butter and peanut butter first helps stabilize the mixture and prevents seizing, making the process more forgiving.
Definitely! These Chocolate Peanut Butter Penguins are perfect for making a day or two ahead. Store in the fridge in an airtight container and they will keep perfectly fresh for serving. Just bring them to room temperature before eating for best flavor and texture.
You can try using other peanut butter cookies, but Nutter Butters are ideal because of their shape and sturdy texture that holds the decorations well. If you use a different cookie, make sure it can support dipping and hold up without crumbling.
Final Thoughts
This Chocolate Peanut Butter Penguins Recipe has a special place in my heart because it’s not just a treat, but a joyful experience to make—filled with laughter, hands-on fun, and tasty rewards. I hope you enjoy making them as much as I do and find that these little penguins brighten any gathering or cozy night in. Give it a try, and I promise you’ll be reaching for these charming snacks over and over again!
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Chocolate Peanut Butter Penguins Recipe
- Prep Time: 45 minutes
- Cook Time: 0 minutes
- Total Time: 3 hours 45 minutes
- Yield: 32 servings
- Category: Dessert
- Method: No-Cook
- Cuisine: American
Description
Peanut Butter Penguins are adorable, festive treats made with Nutter Butter cookies dipped in a rich blend of dark chocolate, peanut butter, and butter, then decorated with mini Nilla wafers, Reese’s pieces, and candy eyes to resemble cute penguins. Perfect for holiday parties or fun snacks, these no-bake treats are easy to make and sure to delight kids and adults alike.
Ingredients
Chocolate Mixture
- 12 ounce bag dark chocolate chips
- ¼ cup creamy peanut butter
- 2 tablespoon salted butter
Penguin Decorations
- 16 ounce package Nutter Butter cookies
- 32 Mini Nilla Wafers
- 64 brown Reese’s pieces
- 48 orange Reese's pieces halved
- 64 Candy eyes
Instructions
- Prepare the Chocolate Mixture: Combine the dark chocolate chips, creamy peanut butter, and salted butter in a medium-sized, microwave-safe bowl. Microwave for 30 seconds and stir well. Continue heating in 10-15 second increments, stirring between each, until completely melted and smooth.
- Dip the Cookies: Dip each Nutter Butter cookie into the chocolate mixture until fully coated. Use a fork underneath the cookie to shake off excess chocolate gently. Place dipped cookies on a wire rack or cutting board lined with parchment paper to set.
- Add the Stomach: Press a mini Nilla wafer onto the center of the bottom half of each chocolate-covered cookie to create the penguin’s stomach.
- Attach the Face Features: Place two candy eyes on the top half of the cookie and press half of an orange Reese’s piece (cut side down) in the center below the eyes to form the nose.
- Form the Feet: Position two orange Reese’s piece halves (cut side down) horizontally below the mini Nilla wafer on the bottom half to create the feet.
- Add the Wings: Attach two brown Reese’s pieces as wings by pressing one on each side of the cookie just below the indent.
- Repeat for All Cookies: Continue decorating each Nutter Butter cookie until all 32 penguins are assembled.
- Chill to Set: Place the decorated penguins in the refrigerator for at least 3 hours or overnight to allow the chocolate to fully set.
- Serve: Serve chilled or at room temperature. Note that at room temperature, the chocolate might be slightly soft and could smear on fingers but will still be delicious.
Notes
- Store finished penguins in an airtight container in the refrigerator for up to one week.
- Penguins can be stored at room temperature but will soften and may become messy to eat.
- Freeze penguins for up to 6 months; thaw overnight in the refrigerator before serving.
- Prepare and separate candy pieces before decorating to streamline the process.
- Cut orange Reese’s pieces in half carefully for accurate penguin noses and feet.
- Be careful not to overheat the chocolate mixture to maintain smooth consistency and prevent burning.
- Have extra candy pieces on hand in case of accidents or breakage during assembly.
Nutrition
- Serving Size: 1 penguin
- Calories: 190 kcal
- Sugar: 18 g
- Sodium: 85 mg
- Fat: 12 g
- Saturated Fat: 5 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 2 g
- Protein: 3 g
- Cholesterol: 10 mg
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