From the moment I first baked this Peanut Butter Cup Chocolate Roll, it felt like discovering a new favorite in my baking rotation. A dear friend shared the recipe on a chilly evening, insisting I try it for our next gathering. The balance of rich chocolate, creamy peanut butter filling, and that perfect cake texture brought comfort and joy, reminding me how food connects us. Since then, this Peanut Butter Cup Chocolate Roll has become a staple in my kitchen, whether for family celebrations or a quick treat after a long day.
This easy peanut butter chocolate dessert fits beautifully into my baking life because it’s both approachable and indulgent. I love how it fills the house with the aroma of cocoa and roasted peanuts—pure happiness in every slice. Even when I’m short on time, this treat is a reliable choice that never disappoints. For anyone who loves a chocolate roll dessert with a twist, I encourage you to try this peanut butter cup chocolate roll recipe. You’ll find yourself reaching for it time and time again.
If you enjoy easy peanut butter chocolate desserts, this one truly stands out with its no-fuss preparation and festive flair. I’ve also discovered it pairs wonderfully with other homemade chocolate roll with peanut butter variations, like the ones from The Baking Fairy. Sharing this peanut butter cup chocolate roll feels like sharing a little moment of joy with friends, and I hope it becomes a beloved part of your recipe collection too.
What You’ll Need for This Peanut Butter Cup Chocolate Roll:
Here’s a simple list of ingredients that keep this Peanut Butter Cup Chocolate Roll delicious and easy to make:
- 4 large eggs, at room temperature
- 3/4 cup granulated sugar
- 1/4 cup unsweetened cocoa powder (You can find this at most stores; Dutch-processed works wonderfully, but natural cocoa is fine too)
- 1/4 cup all-purpose flour (Don’t have flour? You can swap half for oat flour for a slightly different texture)
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
- 1 cup creamy peanut butter (For a twist, try half peanut butter and half cream cheese for a tangy peanut butter filling)
- 1 cup powdered sugar
- 1/2 cup heavy cream or whipping cream (I always add a bit extra cream for a fluffier filling)
- 1 cup chopped peanut butter cups (Or use mini peanut butter candies—either works beautifully in this peanut butter cup chocolate roll)
- Optional: chocolate chips for drizzling or garnish
This Peanut Butter Cup Chocolate Roll is budget-friendly because it uses pantry staples with just a few special extras like peanut butter cups. If you’re short on time, prep your peanut butter filling while the cake bakes—a perfect multitasking move. Store your ingredients like eggs and cream in the fridge to keep them fresh, and keep your cocoa powder in a cool, dry cupboard.
For an easy peanut butter chocolate dessert, these ingredients come together without fuss. I love that no-bake peanut butter roll fans can adapt this recipe by using a store-bought chocolate roll and layering the peanut butter filling inside—it’s our little shortcut. For those who want to dig deeper into chocolate roll dessert ideas, visit my other favorites like Peanut Butter Banana Oat Bars.
How to Make This Peanut Butter Cup Chocolate Roll:
Ready to bake your Peanut Butter Cup Chocolate Roll? Let’s do this step by step to ensure your roll is perfect.
- Preheat your oven to 350°F (175°C). Line a 15×10-inch jelly roll pan with parchment paper; this makes rolling a breeze.
- In a large bowl, whisk your eggs and granulated sugar. Beat them vigorously until the mixture is thick, pale, and triples in volume—this is key for a light sponge. Your Peanut Butter Cup Chocolate Roll depends on this fluffy base.
- Sift together the cocoa powder, flour, baking powder, and salt. Gently fold this into your egg mixture in batches, using a light hand. If your batter looks smooth and glossy, you’re on track for that perfect chocolate roll dessert texture.
- Pour the batter evenly into the prepared pan. Spread it gently but quickly. This is where a gentle hand makes all the difference with your Peanut Butter Cup Chocolate Roll.
- Bake for about 12-15 minutes. The cake should spring back when lightly pressed and a toothpick inserted near the center comes out clean.
- While the cake bakes, prepare your peanut butter filling. Whisk peanut butter, powdered sugar, vanilla, and heavy cream until smooth and fluffy. This creamy peanut butter filling makes the roll extra irresistible.
- Once the cake is done, immediately turn it out onto a clean kitchen towel dusted with powdered sugar. Peel off the parchment carefully. Roll the cake up with the towel inside while still warm. This prevents cracking and helps it hold shape.
- Let the roll cool completely before unrolling and spreading the peanut butter filling evenly. Sprinkle chopped peanut butter cups over the filling for that delightful surprise bite.
- Re-roll the cake without the towel. For an added touch, drizzle melted chocolate or scatter more peanut butter cup bits on top. Refrigerate for at least an hour—or overnight for a no-bake peanut butter roll feel.
From start to finish, this Peanut Butter Cup Chocolate Roll takes about 1.5 to 2 hours, including cooling and resting time. While your roll chills, you can tidy up or enjoy a cup of tea. Your kitchen will smell heavenly when this Peanut Butter Cup Chocolate Roll is ready, filling every corner with warmth.
If your roll cracks a little, don’t fret—cover it with chocolate ganache or whipped cream to mask it. After baking this recipe many times, I’ve learned tiny imperfections add character!
For more inspiration on chocolate roll dessert techniques, check out The Baking Fairy’s chocolate peanut butter sweet rolls.
Serving Your Peanut Butter Cup Chocolate Roll:
One of my favorite ways to serve this Peanut Butter Cup Chocolate Roll is sliced thick on a dessert plate, paired with a scoop of vanilla ice cream. The cold creaminess balances the rich peanut butter filling beautifully.
It’s a showstopper for birthdays, holiday gatherings, or simply a weekend treat when you want something special but uncomplicated. This peanut butter cup chocolate roll also shines at potlucks—people often ask for seconds!
For a simple decoration, dust the top lightly with powdered sugar or add a few chopped peanut butter cups before serving. A drizzle of melted chocolate adds a lovely finishing touch. Leftovers (if there are any!) taste fantastic wrapped in wax paper and chilled for later snacking.
In summer, I’ve even served this with fresh berries on the side. It’s another seasonal variation that brings a burst of brightness. This recipe has been loved by my family and friends, always bringing smiles and happy sighs.
If you’re craving an easy peanut butter chocolate dessert with crowd-pleasing results, this roll consistently delivers. It reminds me a bit of the peanut butter banana oat bars I sometimes make—both are favorites with a peanut butter twist. For more snack ideas, Peanut Butter Banana Oat Bars could be the next fun project.
Common Questions About This Peanut Butter Cup Chocolate Roll:
1. Can I make this Peanut Butter Cup Chocolate Roll ahead of time?
Absolutely! It actually benefits from resting overnight in the fridge—this lets the peanut butter filling set beautifully and flavors meld.
2. What’s a good substitute for heavy cream in this peanut butter cup chocolate roll?
You can use full-fat coconut cream or even whipped cream alternative. Just make sure it whips well to keep your filling fluffy.
3. Can I use a different size pan?
Yes, but baking times may vary. A larger pan means a thinner cake, so check around 8-10 minutes for doneness, while a smaller pan takes longer. Adjust your rolling carefully.
4. Is this recipe adaptable for a no-bake peanut butter roll version?
Definitely! You can use a store-bought chocolate roll or Swiss roll and spread this peanut butter filling inside. It’s great for a quick fix.
5. How do I prevent cracking when rolling?
Rolling the cake while still warm and using a powdered sugar-dusted kitchen towel to roll helps. If cracks appear, cover with frosting or ganache.
6. Can I swap peanut butter cups for other mix-ins?
Try chopped nuts, mini chocolate chips, or crushed pretzels for texture variation. Just keep the peanut butter filling the same for balance.
7. Is there a dairy-free option for the filling?
Swap heavy cream for coconut cream and use dairy-free peanut butter cups to make a yummy dairy-free peanut butter cup chocolate roll.
If you want more ideas blending chocolate and peanut butter, check out these gorgeous Dark Chocolate Peanut Butter Stuffed Dates from Naptime Kitchen. And for savory inspiration after your sweet treat, don’t miss my Garlic Butter Beef Bites with Creamy Mashed Potatoes.
Final Thoughts on This Peanut Butter Cup Chocolate Roll:
This Peanut Butter Cup Chocolate Roll holds a special place in my recipe collection because it’s both nostalgic and comforting. It represents those moments when simple ingredients come together for extraordinary flavor.
My Top Tips for This Peanut Butter Cup Chocolate Roll:
- Use room temperature eggs for fluffiest cake.
- Roll the cake while warm to avoid cracking.
- Let the roll chill overnight for best flavor and texture.
I love mixing it up with a cream cheese peanut butter filling, a no-bake peanut butter roll version, or even adding a layer of mashed banana inside. The classic peanut butter cup chocolate roll, though, is the one that gets requested most often.
I encourage you to make this Peanut Butter Cup Chocolate Roll your own. Try different peanut butter fillings or sprinkle on your favorite toppings. Baking friends, this recipe promises that rewarding feeling you get pulling a perfect chocolate roll dessert from your oven.
I hope you love it as much as my family and friends do. And remember, baking treats like this aren’t about perfection—they’re about sharing warmth, flavor, and smiles. If you enjoy this Peanut Butter Cup Chocolate Roll, you might also love the chocolate-filled Nutella crescent rolls I’ve shared on the blog too.
Happy baking, friends!
Peanut Butter Cup Chocolate Roll
A decadent Peanut Butter Cup Chocolate Roll combining rich chocolate cake with creamy peanut butter filling for a luscious dessert experience.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 8 servings
- Category: Dessert
- Method: Baked
- Cuisine: American
Ingredients
- 3 large eggs
- 3/4 cup granulated sugar
- 1/4 cup unsweetened cocoa powder
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 1/2 cup all-purpose flour
- 1/2 cup creamy peanut butter
- 1/4 cup powdered sugar
- 1/4 cup heavy cream
- 4 chopped peanut butter cups, for filling and topping
- Powdered sugar, for dusting
Instructions
- Preheat oven to 350°F (175°C). Line a 15×10-inch jelly roll pan with parchment paper and lightly grease it.
- In a large bowl, beat eggs and granulated sugar until thick and pale, about 5 minutes.
- Sift cocoa powder, flour, and salt together. Gradually fold into the egg mixture until combined.
- Pour batter into prepared pan and spread evenly.
- Bake for 12 to 15 minutes, or until the cake springs back when lightly touched.
- While cake is baking, lay a clean kitchen towel on a flat surface and dust with powdered sugar.
- Immediately after removing cake from oven, invert it onto the towel. Carefully peel off parchment paper.
- Starting at the short end, roll the cake and towel together and let cool completely.
- In a medium bowl, mix peanut butter, powdered sugar, and heavy cream until smooth.
- Unroll cooled cake carefully. Spread peanut butter filling evenly over the cake and sprinkle chopped peanut butter cups on top.
- Roll cake back up without the towel. Place seam side down on a serving platter.
- Dust with powdered sugar and garnish with additional chopped peanut butter cups if desired.
- Slice and serve chilled or at room temperature.
Notes
For an extra chocolatey touch, drizzle melted chocolate over the top before serving or refrigerate for 1 hour to set the filling firmly.