Homemade Chocolate Peanut Butter

Chocolate and peanut butter. One of the best flavor pairings on earth.

And you can make your own chocolate peanut butter at home in less than 10 minutes.

Homemade Chocolate Peanut Butter in 10 Minutes (Vegan, GF) averiecooks.com

If you were ever having a bad day, PMSing, your boss was being horrid again, your hair stylist didn’t listen, you dropped your only house key down the elevator shaft, your child volunteered you to be a driver but didn’t clue you into this fact, or life has thrown you some curveballs, try a spoonful of this. Or ten. Problems solved.

Homemade Peanut Butter, including chocolate peanut butter, is like no other, and once you try it, for straight up eating (not for baking with) you’ll never want storebought again. Homemade and storebought taste vastly different, and you really can’t imagine quite how different until you try homemade. After one taste, it’ll all make sense. Not to mention, making your own is infinitely cheaper than those pricey gourmet jars you see for $11.99 and up, for a small little jar that’s gone in no time and not even as tasty as homemade.

Homemade Chocolate Peanut Butter in 10 Minutes (Vegan, GF) averiecooks.com


Recently I made Homemade Cookie Butter Peanut Butter and it’s wonderful. Full of pulverized gingersnaps, a hearty dose of cinnamon, white chocolate, which come together creating a warm, rich spread. I made four batches of the stuff in two weeks right after I cracked the homemade code.

Good as it is, it’s not chocolate. Some days, I just have to have chocolate.

Homemade Chocolate Peanut Butter in 10 Minutes (Vegan, GF) averiecooks.com

The peanut butter comes together in less than 10 minutes in a food processor and is basically work-free. Grab your ear plugs and get ready to blend your way into a much better mood. If chocolate and peanut butter doesn’t set you straight, nothing will.

I’ve made this with both lightly-salted roasted peanuts and honey roasted peanuts. Using honey roasted creates a spread that’s slightly sweeter than lightly salted peanuts, but either is fine. Unnroasted or unsalted peanuts are far too bland for my taste and I don’t recommend them. And I’ve had readers write in the past who’ve tried to make peanut butter with raw peanuts and it didn’t go so well.

Homemade Chocolate Peanut Butter in 10 Minutes (Vegan, GF) averiecooks.com

You could substitute cashews in place of peanuts and because they’re a soft nut, they blend into butter in no time. I’ve done it accidentally when I’m making Raw Vegan Chocolate Chip Cookie Dough Balls and on purpose in Chocolate Coconut Cashew Butter.

I’m not a big almond butter fan although you can substitute almonds in place of peanuts. However, almonds are a much firmer nut and will take longer to break down. If you have an older food processor, I would work in small batches and be prepared to lose some hearing after all that blending time elapses.

Like making Homemade Peanut Butter, much of the process is the same for Chocolate Peanut Butter. Begin by adding just the peanuts and nothing else at all to the canister of food processor. No oil, no liquid; just peanuts.

Homemade Chocolate Peanut Butter in 10 Minutes (Vegan, GF) averiecooks.com

Turn it on and the first initial seconds are incredibly loud as the peanuts rattle against the plastic, but it softens after just a few seconds. I always tell my family members before I make nut butter so no one jumps out of their chair with that loud blast coming out of no where before I power the machine on.

Homemade Chocolate Peanut Butter in 10 Minutes (Vegan, GF) averiecooks.com

There peanuts go through various stages in the approximately five minutes it takes to go from peanuts to peanut butter:

crushed peanuts

crushed into a fine powder

a paste

a thicker paste

and a big peanut butter “dough ball” forms

Homemade Chocolate Peanut Butter in 10 Minutes (Vegan, GF) averiecooks.com

Then the big ball magically breaks down.

It starts out gritty and thick but in just another minute it smooths out and liquifies.

Homemade Chocolate Peanut Butter in 10 Minutes (Vegan, GF) averiecooks.com

As you keep processing, the peanut butter becomes smoother, creamier, and thins out. Keep processing until the peanut butter is very smooth and liquidy, another minute or two.

Homemade Chocolate Peanut Butter in 10 Minutes (Vegan, GF) averiecooks.com

I like my peanut butter buttery smooth and allow it process for a couple minutes after it’s liquified until I’m certain that’s it’s velvety smooth. I’ve never experienced any issues with over-processing and it may seem almost too liquidy and runny but this is normal. Because it’s natural peanut butter and hasn’t been treated with hydrogenated oils like storebought, it’s going to be runnier than Jif or Skippy.

It firms up at room temperature and solidifies much more in the refrigerator. As a bonus, it doesn’t separate into a layer of oil and a solid dry mass, which is something I dislike about many storebought ‘natural’ peanut butters.

Homemade Chocolate Peanut Butter in 10 Minutes (Vegan, GF) averiecooks.com

After the peanut butter is runny and smooth, add the semi-sweet chocolate chips, along with the vanilla and optional salt. I don’t add salt because I find the peanuts to be salty enough, but salt to taste.

I have a ferociously strong food processor and add the chips at once through the feed tube with the machine running. If your machine is older or not as strong, sprinkling the chips in slowly may prevent it from struggling.

I do not melt the chips first or do anything other than simply add them whole. The power of the machine, coupled with the heat the peanut butter has taken on after 5 minutes of blending, is enough to incorporate them. Process until the chips are incorporated and the spread is smooth, another minute or two.

chocolate chips averiecooks.com

You may wish to start with 1 cup of chocolate chips and work up from there. I use 2 cups, one standard 12-ounce bag, and the peanut butter is robustly chocolate-flavored. If you prefer peanut butter with more of a hint of chocolate and less chocolate-in-your-face quality, use fewer chocolate chips. I like in-my-face.

Based on the chocolate used, the peanut butter really isn’t so much sweet as it is bold and chocolaty. I use semi-sweet chips and would never use milk chocolate chips, simply based on personal taste preference, but I could envision it getting a bit (too) sweet if milk chocolate was used.

Homemade Chocolate Peanut Butter in 10 Minutes (Vegan, GF) averiecooks.com

Feel free to substitute with darker chocolate, such as 72% bittersweet chocolate. I’m a big fan of the Trader Joe’s 72% Pound Plus bars or use your favorite chocolate.

The darker the chocolate, the less sweet the spread will be, and not likely something most kids would go for, meaning it’s mom’s lucky day. Happy chocolate peanut butter hoarding.

chocolate chunks averiecoks.com

Transfer the spread into a glass jar or other container with a lid. I’ve kept it in glass mason jars, large plastic yogurt containers, and old butter containers.

The batch will fill a 16-ounce jar (one pint) to the brim, plus about one-half cup, as shown in the large and small jars in the photos.

Homemade Chocolate Peanut Butter in 10 Minutes (Vegan, GF) averiecooks.com

I store my spread either in the refrigerator or at room temperature. At room temperature it firms up some, but stays soft. It never becomes as thick as Jif or Skippy at room temperature and is on par with Nutella. In the refrigerator, because of the chocolate, it solidifies but softens up again after ten minutes at room temperature.

I estimate that it could be stored at room temperature for at least two weeks without issue, but with anything, let common sense be your guide. In the refrigerator, it keeps for months. The shelf life at either room temp or in the fridge will likely far exceed your willpower, rendering long-term storage issues moot.

Homemade Chocolate Peanut Butter in 10 Minutes (Vegan, GF) averiecooks.com

For all the chocolate and peanut butter fiends, and you know who you are, this is for you. The richness, boldness, smoothness, and utter soul-soothing nature of this stuff will make your world go round. It sure makes mine go round.

It’s great on toast, bagels, crackers, dolloped on top of hot oatmeal, used instead of syrup on pancakes and waffles, and makes for great peanut butter and jelly sandwiches, no jelly required.

Homemade Chocolate Peanut Butter in 10 Minutes (Vegan, GF) averiecooks.com

But all I need is a spoon for maximum enjoyment.

Homemade Chocolate Peanut Butter in 10 Minutes (Vegan, GF) averiecooks.com

Homemade Chocolate Peanut Butter (vegan, GF) - Make your own chocolate peanut butter in 10 minutes. Blows away any storebought PB you've ever had! Easy, mindless recipe at averiecooks.com

Homemade Chocolate Peanut Butter (vegan, gluten-free)

If you believe that chocolate and peanut butter is one of the world’s best flavor combos, you have to try this easy, fast and scrumptious homemade chocolate peanut butter. It’s so easy and your scrumptious results are ready in just 10 minutes. There is nothing quite like the taste of homemade nut butter, and homemade chocolate peanut butter is no exception. This peanut butter is robustly and boldly chocolate flavored; rich yet smooth. Once you try homemade, you’ll never want storebought again.


16 ounces honey roasted peanuts or lightly-salted roasted peanuts (use the later to keep vegan)
1 tablespoon vanilla extract
2 cups semi-sweet chocolate chips (one standard 12-ounce bag or 12 ounces chopped chocolate)
pinch of salt, optional and to taste


  1. Add peanuts to the canister of a food processor, process on high power until creamy and smooth, about 5 minutes, stopping to scrape down the sides of the canister if necessary. However, I find the less scraping and interruptions, the better.
  2. The peanuts will go through stages of: crushed, crushed into a fine powder, a paste, a thicker paste, a big “dough ball”, and then the ball will break down into runnier peanut butter. At the point the peanut butter is runny, continue processing for about 1 to 2 more minutes, making sure the peanut butter is as smooth as desired.
  3. Add the vanilla, chocolate chips (you may wish to start with 1 cup and work up to 2 cups chips as desired), optional salt (I do not add salt; the salt from the peanuts I buy is enough for me) and process for 2 to 3 minutes, or until smooth and incorporated. I add the vanilla (or bourbon or rum) and chocolate chips all at once through the feed tube with the machine running, but if using a weaker or older food processor, sprinkling them in more slowly may prevent your machine from struggling.
  4. Transfer peanut butter into a glass jar or other container with a lid. Store peanut butter in the refrigerator or at room temperature. At room temperature, it firms up some, but stays soft. In the refrigerator, because of the chocolate it hardens and solidifies, but softens up after ten minutes at room temperature. I estimate that it could be stored at room temperature for at least two weeks without issue, but with anything, let common sense be your guide. In the refrigerator, it keeps for months. The shelf life at either room temp or in the refrigerator will far exceed your willpower; making longterm storage issues moot.
  5. Recipe is vegan and gluten-free provided that the brands of peanuts and chocolate used are vegan and gluten-free. Always read the labels to make sure products are suitable for your dietary needs. Note:

Adapted from Homemade Peanut Butter and Homemade Cookie Butter Peanut Butter

Only Eats

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Homemade Peanut Butter – This is the spread that started it all. It’s one of the most pinned and most popular recipes on my site. The taste of fresh homemade peanut butter is like nothing else and there’s no comparison to storebought. Even the grind-your-own options at natural-food grocery stores are nothing like making it at home

Homemade Peanut Butter in 10 Minutes (Vegan, GF) averiecooks.com

Five minutes, a bag of nuts, a food processor, and voila

HomemadePeanut Butter in 10 Minutes (Vegan, GF) averiecooks.com

Homemade Cookie Butter Peanut Butter – A homemade spin on Cookie Butter or Biscoff Spread, made by blending peanuts with gingersnap cookies and cinnamon, which gives the spread a slightly gritty texture, similar to storebought

Homemade Cookie Butter Peanut Butter @Averie Sunshine {Averie Cooks}

Chocolate Coconut Cashew Butter (vegan, GF) – A cross between coconut butter, cashew butter, and Nutella, this is so creamy, rich, and decadent

Chocolate Coconut Cashew Butter (vegan, GF)

I wrote a cookbook about peanut butter, 100 recipes that all contain peanut butter – My Cookbook: Peanut Butter Comfort

Included are 25+ recipes for homemade peanut butter variations

Peanut Butter Comfort: Recipes for Breakfasts, Brownies, Cakes, Cookies, Candies, and Frozen Treats Featuring America's Favorite Spread by Averie Sunshine

Thanks to everyone who’s told me you’ve preordeded the book!

Have you ever made your own nut butter, spreads, or condiments of any kind?

Fan of the chocolate + peanut butter flavor combo?

Feel free to share your recipe links and favorites.

181 comments on “Homemade Chocolate Peanut Butter”

  1. This morning I was craving an english muffin with peanut butter, and I ate it while reading this post. The normal peanut butter from tjs just didn’t cut it while I was imagining this chocolate peanut buter on my english muffin! Weirdly I have never had chocolate peanut butter, many chocolate chips dipped in peanut butter though! But I do prefer milk chocolate, over the top I know!

  2. I could eat this for dinner!

  3. I am loving this idea! My kids would be tempted to spread this on graham crackers for a fun after school snack.

  4. My hubs is allergic to PB, we cannot have it in the house. He travels often for work, and when he does I have a PB part-tay! You book would be perfect for these instances!

  5. I have a jar of peanuts I’ve been meaning to make into nut butter for some time now. Adding chocolate sounds like fun!

    • And I read your post in my Reader about 5 years (sorry not clicking thru to comment as much) and CONGRATS!!!! I remember when I found you right after I started blogging, right at 4 yrs now (and you had already been at it a year past me – I thought – WOW) and look at us now & we’re still here :) xoxo

  6. Oh my word, this is beyond on the list. I see frozen chocolate peanut butter bananas in my future.

  7. This looks to-die-for Avery! Normally people (well, me) would say that, “these photos don’t do this justice..” but yours do! Your photos are magical and truly bring your dish to life even though I am not there to taste it.

    • Thanks for the compliments, Christina! I try really hard with every photo session to really capture the essence of that food. Sometimes lighting conditions, my own limitations, or whatever it is, just doesn’t quite get everything all on the same page but glad you enjoy these pics and feel they really bring the food to life!

  8. Mmmm I made chocolate peanut butter for my bestie for Christmas this year-but I’m wishing I had just added the chocolate chips in unmelted, like you did! 1 less dish :D

    • I knew after writing my book and making other PB, that the food proc will make quick work of the chips, plus with the residual heat already going on from the hot peanuts, totally fine to just add whole!

  9. Yesssss. This would totally cure me of any bad day!! I absolutely love flavored peanut butters, and this looks sooooo creamy and chocolatey! I also love your spread knives!

  10. Well it really doesn’t get much better than this! I love chocolate and peanut butter together :)

  11. As somebody who just ate peanut butter and apples for breakfast, I really wish the peanut butter was chocolate flavored. Now I have to make this recipe to start tomorrow morning off right.

  12. At first glance on tastespotting, I thought this was PUDDING!! As soon as I looked through the post I started thinking, “wow, that’s a lot of peanuts to put in pudding”. ha, then I get to the end and read it is for NUT BUTTER! Doh! Definitely having one of THOSE days. I need some of this! :)

  13. This is the second time I am seeing a homemade chocolate peanut butter recipe! I think the universe is telling me something here…it’s saying…”eat me!” I am totally loving this, Averie! I think I will be making this for my 3 kiddos! Lucky, they are not allergic to peanuts.

  14. By the way, congrats on the book!!!

  15. Oh my goodness, where is a spoon? :)

  16. Umm…yum!! I absolutely love chocolate and peanut butter together.

  17. Pingback: Homemade Peanut Butter

  18. You amaze me. This looks incredible. But I just want to ask-some days you need chocolate? I need chocolate all days. And I definitely need it like this!

  19. Perfect timing!
    I was just talking about your white chocolate PB today. It is addicting, so I’m sure this is just as great!

  20. The peanut butter post we’ve been waiting for so long! This looks so phenomenal Averie. You know my love for homemade peanut butters! I always melt my chocolate beforehand…nice to know that’s entirely unnecessary! Never doing that again. One less bowl to clean! Haha. Now you have me totally craving chocolate peanut butter. BTW…if you still have this left, and like oatmeal, that’s one of the best ways to eat it! So delicious. Makes breakfast a little bit sinful :)

    • Well this one isn’t even the one I had been alluding to you about. There’s another one that’s more of a trick up my sleeve situation but I figured I’d post the choc one first; I was in the mood for choc anyway. But the next one is probably even better – more along the lines of your white version.

      And yes, stop that pre-melting step. One less thing to wash – a nice bonus after having to wash the food proc!

  21. I laughed out loud at your first paragraph. Awesome. How it solves all of life’s problems! LOL! :-)

    I also had to laugh at your comment about using 2 cups because you like it “in your face!” Simeon likes it in his face, too. He is my Nutella child and when we saw this post earlier today, we hightailed it down to TJ’s and picked us up some honey roasted peanuts and 2 cups of chocolate chips! I whipped out my fancy food processor, thank you very much, Averie cooks, and we made homemade chocolate peanut butter, Averie Sunshine style! Simeon then slathered it all over buttermilk toast and washed it down with a glass of milk. He is a fan! And…he was part of the whole process.

    I gotta say, this was so easy and so good! Thanks for another winner, Averie! :-D

    • WOW that’s amazing that you made it already and that Simeon was involved and that he loved it (I mean what kid or person wouldnt!) but so glad to hear family-involved reports like this. You’re such a good mama, Michele :)

  22. I want this! I love that I can control the consistency of my PB by doing it from scratch – I’d prefer it thinner so it’s more spreadable. Don’t even talk to me about store-bought chunky stuff! You’d need to use the entire jar to evenly top a slice of toast, it’s just impractical!

    And you’ve simplified the recipe nicely so as to save me washing up – not melting the chips first, buying pre-roasted peanuts. This seems so doable.

  23. I think I need a BOWL of this, a spoon and a side of a few marshmallows and indulge in this beside the fireplace today…all by myself! Averie, you always amaze me! (=

  24. making pb is loud for sure. It scares my mom every time I do it. I processed some peanut brittle the other day for Momofuku cookies and that was even worse. Also love that homemade pb doesn’t separate. I’ll have to try this with white chips or even cinnamon chips. Yum!

    • I have a white chip one coming up. It’s the best one I’ve ever made! Also, my homemade Cookie Butter does use white chips..and has a ton of cinnamon in it. You’d love that one if you haven’t tried it! You are impressive making all these Tosi recipes. I just don’t have the success I need with her recipes to justify the time investment!

      • Can’t wait to see the pb! Tosi’s pb cookies are one of the best things I’ve ever eaten. This time I made them with bread flour and Skippy pb as the recipe suggests and found they were even better. I also took more pics that I’ll be updating that are hopefully better than the last set. If you make her cookies again, don’t bake them higher than 350 and reduce the time by a minute or two. I’m not sure why, but I find that necessary with all of her cookies.

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