I’ve seen a lot of fancy drinks come and go in my day, but nothing quite hits the spot like a Peanut Butter Cup cocktail. There’s just something about the combination of peanut butter, chocolate, and a bit of boozy warmth that feels like the adult version of sneaking your favorite candy from the Halloween stash. Honestly, whenever my sweet tooth is acting up but I’m not in the mood to commit to an entire slice of cake, this drink is my not-so-guilty pleasure.
I first made this cocktail for a friend’s birthday – she’s the type who will shamelessly eat peanut butter straight from the jar. I whipped these up on a whim, mostly to impress her, and they vanished before I even sat down. It’s basically dessert in a glass, and now whenever she comes over, she asks if I have the “special stuff.” There’s something so comforting and nostalgic about this drink, but the whiskey edge makes sure it isn’t too childish.
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You’re not going to crave this on a blazing summer afternoon; this is the opposite of a light, refreshing spritz. Picture yourself winding down after dinner or treating yourself to a late-night snack while watching your favorite show. That’s the sweet spot.
Here’s what you’ll need:
- 1.5 oz (45 ml) Peanut Butter Whiskey (Skrewball is my go-to)
- 1 oz (30 ml) Chocolate Liqueur
- 1 oz (30 ml) Heavy Cream
- 1 tbsp smooth peanut butter (don’t use chunky unless you like chewing your cocktails)
- Ice
- Optional: mini peanut butter cup or chocolate shavings for garnishing
I like to serve this in a rocks glass with one big ice cube – keeps everything chilled without diluting the glorious decadence you’ve just created. On the occasion I’m feeling “extra,” I’ll use a chilled martini glass and skip the ice for ultimate fanciness.
To assemble your masterpiece:
- Start by putting the peanut butter into your cocktail shaker. (Don’t make my mistake and add it last, unless you want to spend the next five minutes fishing out stubborn globs.)
- Pour in the peanut butter whiskey, chocolate liqueur, and heavy cream.
- Fill the shaker with ice, then really go to town – shake it like you’re trying to win a prize. It takes some muscle to get the peanut butter fully incorporated. Think of it as your arm workout.
- Strain into your glass; if you’re using a rocks glass, add fresh ice.
- Top with a tiny peanut butter cup or a sprinkle of chocolate shavings. Or both – why not?
Take a sip, and you’ll immediately get that peanut butter cup candy vibe, but the whiskey adds enough backbone so it doesn’t just taste like melted Halloween loot. It’s comforting, slightly indulgent, and totally satisfying.
I’ve played around with the ingredients here. Sometimes I swap the heavy cream for half-and-half to lighten it up. If I’m making these for my vegan friends, I use coconut cream – it’s a bit more tropical but surprisingly delicious. For an extra treat, I once rimmed the glass with crushed pretzels for a salty-sweet hit, and people went wild. Highly recommend.
If you’re pairing it with dessert (you wild thing, you!), go for something on the tangy or salty side, like fresh raspberries or even a bowl of lightly salted peanuts. The cocktail itself is rich, so it stands alone, but the contrast is chef’s kiss.
There have been desperate moments when I ran out of peanut butter whiskey and just used bourbon with an extra scoop of peanut butter. It was a little less sweet, a little more punchy, and honestly? Not too shabby – some of my friends even preferred that version.
One fun twist: freeze the cocktail (minus the alcohol) in an ice cube tray. Next time, pop a few of those cubes in your glass and pour peanut butter whiskey over them – it turns into an ultra-chilled adult slushie that gets better as it goes.
If you’re making drinks for folks who don’t want alcohol, don’t leave them out. Just blend chocolate milk, a scoop of peanut butter, and a splash of vanilla with ice – a booze-free milkshake that’s nearly as addictive as the original.
Just a warning – these go down a little too easily. The first time I served them at a dinner party, everyone asked for seconds and we ended up skipping actual dessert entirely. Not that anyone minded.
