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.

Did you make this recipe?


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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Peanut Butter Brand Comparison

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. I love evrthing PEANUT BUTTER

  2. Love everything Peanut Butter

  3. I made the peanut butter…I loved it…it was so easy! I would like to try this chocolate version but here in Spain there no labeling such as semi-sweet, the chocolate content is stated in %, as more % cacao the less sugar. I want to use 70%+ dark chocolate, has anyone tried it yet?

    • It will be a very intense-flavored chocolate PB and not sweet.

      I personally would go in the range of the 50s or 60%-ish for chocolate. In the U.S. 54% is a common percentage; I would go with that. For me, PB should be a bit sweet; not bitter or too dark or bold (I like dark, really intense chocolate to eat; just not in the PB)

      However, it’s up to you and personal preference. Go as dark as you want! LMK how it turns out!

  4. Thank-you for responding so quick. In that case I will add some Agave syrup, for dietary reason I cant eat chocolate less then 70%.

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  7. Hi Averie, its me Ottilia again. Im just trying to make the chocolate peanut butter and it went all hard. The peanut butter was smooth before Ive added the chocolate and agave sirup but while I was preparing the vanilla (scraping the pod) the mixture went all hard. Did this happen to you once? What can I do? Add some liquid of some sorts like water or maybe oil? The quantity Ive used was 450 g peanuts, 200 g dark chocolate, 100 ml agave sirup, 1 pinch of salt and 1 vanilla pod.

    • Ive never had that happen. I ONLY ADD peanuts and chocolate chips, that’s it. Sometimes I will add a tiny bit of vanilla extract but I never add agave or vanilla beans/scrapings. I think the agave may have caused your chocolate to seize up. I don’t know if you can un-seize it. You can try playing around with oils, but you may just have to live with it being firmer. Next time just add the chocolate like I say in the recipe.

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  9. Oh my goodness- chocolate and peanut butter are obviously the best combo in the whole world! And I think this stuff would be amazing on a peanut butter and jelly sandwich!

  10. hey. this look absolutely divine. I just but a ninja blender am gonna start this recipe but was wondering if carob chips would work in place of chocolate chips?

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  12. So delicious! I have added chocolate to regular peanut butter and I have made honey roasted peanut butter but I haven’t thought to combine the two. Yum!

  13. Saw this while browsing facebook at the gym this morning. Literally came home and made it immediately. I have since justified the 46 helpsings I’ve consumed as necessary protein from my workout….

    So, so good. I’m definitely putting this in jars and giving as Christmas gifts. Amazing. So far I like it best right off the spoon so that nothing detracts from the flavor. Thanks for the fabulous recipe!

    • I am so glad to hear you came from the gym, right home, to make choc PB. That’s my kind of thinking :) And yes, straight from the spoon so nothing detracts. That is the way I love this PB best :)

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  16. Hi Averie

    Big fan of your recipes PB or not, just wondering for this recipe can I just use unsalted peanuts???
    I’m ok with a more natural, unsweetened flavor?? Or is there another reason for the flavored nuts?

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  18. I hope I’m going to get to try this! It sounds amazing! I was wondering, though, will this work in a blender? I don’t have a food proccessor. Thanks!

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  20. I tried it and it was wonderful! I couldn’t wait to spread it on a piece of bread. Yummy!! It reminded me of Nutella. I forwarded the pin to my coworker, who is vegetarian, to try. I will be making this a lot. Thanks!

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  22. Just made this tonight. Super easy and surprisingly good. The wife loved it. The only thing I added was about 4 teaspoons of instant coffee after the chocolate was combined. Outstanding. Thanks for this.

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  24. I just made this, and it is very good. I am curious however, it says roasted peanuts, is this the same as dry roasted peanuts? I used a jar of lightly salted Planters dry roasted peanuts. They worked fine, so I am assuming that “roasted” is the same as dry roasted?

  25. Just an added note. This stuff gets better with age! It was good when I made it, but after a week, I can hardly stay out of it! Thanks for a great recipe. :)

    • I agree! Sometimes I think I’m losing my mind and maybe I am just craving it worse or less selective, i.e. less picky about how it tastes, but I think you’re right…it DOES get better with age!

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