I created Healthy Homemade Peanut Butter Cups that are protein-packed, made with simple pantry ingredients, and include one surprising swap you’ll want to know about.
I never expected a homemade peanut butter cup to make me rethink my entire snack strategy. After a few late night experiments I finally landed on something that tastes sharper, fattier and more chocolatey than store bought.
The combo of creamy natural peanut butter and dark or semi sweet chocolate chips gives this version a serious edge, and yes I call them Healthy Homemade Peanut Butter Cups even when I sneak one before dinner. They belong in the High Protein Desserts club, but they dont act like health food.
Try one, you’ll wonder why you waited so long.
Ingredients
- dark chocolate gives antioxidants and richness, alittle bitter not too sweet
- coconut oil add shine and helps melt chocolate, mainly fat so high calorie but tasty
- chocolate protein powder pack protein, reduces carbs, boosts chocolate flavor, can be slightly chalky
- creamy peanut butter brings protein, healthy fats, and nutty sweetness very satisfying
- vanilla protein powder adds protein and vanilla scent, lightens peanut center watch for added sugars
- maple syrup or honey are natural sweeteners small amounts adds sweetness and moisture
- powdered peanut butter or cocoa helps firm filling cut calories a bit, cocoa adds depth
Ingredient Quantities
- 1 cup (170 g) dark or semi sweet chocolate chips or sugar free chocolate chips
- 1 tablespoon coconut oil
- 1 scoop (about 30 g) chocolate protein powder
- 3/4 cup (180 g) creamy natural peanut butter
- 1/4 cup (about 30 g) vanilla or unflavored whey or plant protein powder
- 2 tablespoons maple syrup or honey
- 1/2 teaspoon vanilla extract
- 1/8 teaspoon fine sea salt plus a little extra for sprinkling optional
- Optional 1 to 2 tablespoons powdered peanut butter or unsweetened cocoa powder to adjust texture
How to Make this
1. Line a mini muffin tin with 12 paper liners or use a silicone mold, set aside.
2. Melt the chocolate chips with 1 tablespoon coconut oil in 20 to 30 second microwave bursts stirring between each, or use a double boiler, until smooth. Remove from heat and whisk in the 1 scoop chocolate protein powder slowly so it doesnt clump; if it gets too thick add a tiny bit more coconut oil to loosen.
3. In a bowl mix the creamy peanut butter, 1/4 cup vanilla or unflavored protein powder, 2 tablespoons maple syrup or honey, 1/2 teaspoon vanilla extract and 1/8 teaspoon sea salt until smooth. If the filling seems too runny add 1 to 2 tablespoons powdered peanut butter or unsweetened cocoa powder to firm it up.
4. Spoon about 1 teaspoon of the chocolate into each liner and use the back of the spoon to spread it up the sides to form a shell, keep some chocolate back for the tops. Tap the tray to level and pop into the freezer 5 to 10 minutes to set.
5. Scoop or roll the peanut butter filling into 12 equal portions and press each one into the chilled chocolate shells, leave a little space around the edges for the top layer.
6. Re-warm any reserved chocolate briefly if it thickened, stir smooth, then spoon or pipe chocolate over each peanut butter mound to seal completely; tap the tray again to remove air bubbles and level the tops.
7. Sprinkle a tiny pinch of extra fine sea salt on each cup while the chocolate is still wet, this makes them taste like a pro.
8. Chill in the fridge about 20 to 30 minutes or in the freezer 10 minutes until fully set. Let them sit at room temp 3 to 5 minutes before unwrapping so the liners peel away easier.
9. Store in an airtight container in the fridge up to 2 weeks or freeze for longer, separate layers with parchment so they dont stick.
Equipment Needed
1. 12-cup mini muffin tin or a 12-cup silicone mold
2. 12 paper liners (if you use the tin)
3. Microwave-safe bowl or a heatproof bowl for a double boiler
4. Small saucepan for the double boiler option
5. Silicone spatula or sturdy spoon for stirring and spreading
6. Small whisk to help blend the protein powder into the chocolate (helps avoid lumps)
7. Mixing bowl for the peanut butter filling
8. Measuring cups and spoons (1 cup, 1/4 cup, tablespoons, teaspoons)
9. Teaspoon or small cookie scoop for portioning and a piping bag or zip-top bag to pipe the top chocolate if you want neater cups
FAQ
Protein Copycat Reese’s Cups Recipe Substitutions and Variations
- Peanut butter: swap creamy natural peanut butter for almond butter or sunflower seed butter (nut free). Use a 1:1 swap, it might be a touch thinner so add 1 tablespoon powdered peanut butter or extra protein powder if you want a firmer filling.
- Coconut oil: replace with cocoa butter or melted butter, or a neutral oil like light olive or avocado oil. Use equal amounts, cocoa butter keeps the chocolate glossy and firm, butter adds a richer taste.
- Chocolate protein powder: if you don’t have chocolate powder use 1 scoop unflavored protein plus 2 tablespoons unsweetened cocoa powder, or just swap whey for a plant protein (pea or soy) 1:1 if you need vegan. Taste and sweeten a bit more if you add plain cocoa, it can be bitter.
- Maple syrup or honey: swap with agave nectar or brown rice syrup at a 1:1 ratio, or use date syrup for a deeper caramel note. Thicker syrups can make the center firmer so warm them slightly if they seem too stiff.
Pro Tips
– Melt the chocolate slowly and stir a lot, dont blast it — small bursts in the microwave or gentle heat on the stove keeps it glossy instead of grainy. If it starts to seize add just a tiny bit of coconut oil, not a lot.
– Chill the chocolate shells till they’re firm before you add the peanut butter, it stops leaks and makes cleaner edges. A quick 5 to 10 minute freeze does wonders.
– If the filling feels too soft add powdered peanut butter or unsweetened cocoa powder a tablespoon at a time until it holds shape, but dont go overboard or it will taste chalky.
– Use a piping bag or a zip top bag with a corner snipped for neater filling and topping, and tap the tray to pop air bubbles so the tops look smooth.
– Let the cups sit a few minutes at room temp before peeling liners so they release easier, and store layers separated with parchment in the fridge or freezer to stop sticking.
Protein Copycat Reese's Cups Recipe
I created Healthy Homemade Peanut Butter Cups that are protein-packed, made with simple pantry ingredients, and include one surprising swap you'll want to know about.
12
servings
198
kcal
Equipment: 1. 12-cup mini muffin tin or a 12-cup silicone mold
2. 12 paper liners (if you use the tin)
3. Microwave-safe bowl or a heatproof bowl for a double boiler
4. Small saucepan for the double boiler option
5. Silicone spatula or sturdy spoon for stirring and spreading
6. Small whisk to help blend the protein powder into the chocolate (helps avoid lumps)
7. Mixing bowl for the peanut butter filling
8. Measuring cups and spoons (1 cup, 1/4 cup, tablespoons, teaspoons)
9. Teaspoon or small cookie scoop for portioning and a piping bag or zip-top bag to pipe the top chocolate if you want neater cups
Ingredients
1 cup (170 g) dark or semi sweet chocolate chips or sugar free chocolate chips
1 tablespoon coconut oil
1 scoop (about 30 g) chocolate protein powder
3/4 cup (180 g) creamy natural peanut butter
1/4 cup (about 30 g) vanilla or unflavored whey or plant protein powder
2 tablespoons maple syrup or honey
1/2 teaspoon vanilla extract
1/8 teaspoon fine sea salt plus a little extra for sprinkling optional
Optional 1 to 2 tablespoons powdered peanut butter or unsweetened cocoa powder to adjust texture
Directions
- Line a mini muffin tin with 12 paper liners or use a silicone mold, set aside.
- Melt the chocolate chips with 1 tablespoon coconut oil in 20 to 30 second microwave bursts stirring between each, or use a double boiler, until smooth. Remove from heat and whisk in the 1 scoop chocolate protein powder slowly so it doesnt clump; if it gets too thick add a tiny bit more coconut oil to loosen.
- In a bowl mix the creamy peanut butter, 1/4 cup vanilla or unflavored protein powder, 2 tablespoons maple syrup or honey, 1/2 teaspoon vanilla extract and 1/8 teaspoon sea salt until smooth. If the filling seems too runny add 1 to 2 tablespoons powdered peanut butter or unsweetened cocoa powder to firm it up.
- Spoon about 1 teaspoon of the chocolate into each liner and use the back of the spoon to spread it up the sides to form a shell, keep some chocolate back for the tops. Tap the tray to level and pop into the freezer 5 to 10 minutes to set.
- Scoop or roll the peanut butter filling into 12 equal portions and press each one into the chilled chocolate shells, leave a little space around the edges for the top layer.
- Re-warm any reserved chocolate briefly if it thickened, stir smooth, then spoon or pipe chocolate over each peanut butter mound to seal completely; tap the tray again to remove air bubbles and level the tops.
- Sprinkle a tiny pinch of extra fine sea salt on each cup while the chocolate is still wet, this makes them taste like a pro.
- Chill in the fridge about 20 to 30 minutes or in the freezer 10 minutes until fully set. Let them sit at room temp 3 to 5 minutes before unwrapping so the liners peel away easier.
- Store in an airtight container in the fridge up to 2 weeks or freeze for longer, separate layers with parchment so they dont stick.
Notes
- Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.
Nutrition Facts
- Serving Size: 38g
- Total number of serves: 12
- Calories: 198kcal
- Fat: 13.3g
- Saturated Fat: 3.7g
- Trans Fat: 0g
- Polyunsaturated: 2.5g
- Monounsaturated: 4.6g
- Cholesterol: 5mg
- Sodium: 58mg
- Potassium: 148mg
- Carbohydrates: 12.8g
- Fiber: 1.5g
- Sugar: 7.7g
- Protein: 7.1g
- Vitamin A: 0IU
- Vitamin C: 0mg
- Calcium: 25mg
- Iron: 0.5mg
