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These protein peanut butter cups taste exactly like Reese’s but are made with just 4 ingredients and packed with protein. No baking, no fuss, and they are ready in 30 minutes. Once you try them, you will never go back to the store bought version.
These protein peanut butter cups check every box. They are no bake, beginner friendly, and incredibly easy to customize. Whether you are eating for fitness goals or just want a healthier dessert option, this recipe delivers. As a certified nutrition coach, I love that you are getting real protein in a treat that feels indulgent without the guilt. You can make a batch on Sunday and snack on them all week long.
You may also like my chocolate protein baked oats and my healthy protein brownies.
Recipe Overview
Tips for the Best Protein Peanut Butter Cups
- Use silicone liners if you have them. They make it so much easier to pop the cups out cleanly without tearing. Paper liners will work but some may stick to the edges.
- Make sure the first layer of chocolate is fully set before adding the peanut butter filling. This is the step people rush and then wonder why their layers are mixing together. Give it a full 10 minutes in the freezer.
- If your peanut butter mixture feels too loose or sticky, add a little extra protein powder until it firms up enough to hold its shape. Natural peanut butter tends to be oilier, so you may need to adjust a bit more.
Ingredients and Substitutions
Below is a list of ingredients you will need to make these peanut butter cups. Full measurements are listed down below in the recipe card.
- Peanut butter is the base of the filling. Creamy works best here for a smooth texture. Almond butter or cashew butter are great swaps if needed.
- Protein powder adds the nutritional boost. I use vanilla whey protein, but any flavor works. For a vegan option, plant based protein powder works just as well. If you do not have protein powder at all, almond flour or coconut flour can be used in its place. Just add a drizzle of honey or maple syrup to bring in a little sweetness.
- Dark chocolate chips create that classic shell. Semi sweet, dairy free, or sugar free chocolate chips all work here depending on your dietary needs.
- Coconut oil is melted in with the chocolate to thin it out so it coats evenly and sets without getting too hard or crumbly.
How to Make Protein Peanut Butter Cups
Below is a step-by-step process on how to make these protein peanut butter cups.
1️⃣ Make the peanut butter filling
Place 6 paper liners in the wells of a muffin tin and set aside. In a small bowl, mix the protein powder and peanut butter until smooth.
✏️ Using silicone liners will make it easier to peel the peanut butter cups off the liner. Other paper liners will work, but some may stick.
2️⃣ Melt the chocolate
Place the chocolate chips and coconut oil in a bowl; microwave in 30-second increments until fully melted. Add approximately 1 tablespoon of melted chocolate to the bottom of each liner.
Place the muffin tin in the freezer for 10 minutes or until the chocolate is set.
3️⃣ Add the peanut butter filling
Place 2 teaspoons of the peanut butter mixture on top of the chocolate layer. Spread them out a bit.
✏️ You should make sure the chocolate at the bottom has hardened.
4️⃣ Top the filling with chocolate and cool
Add an additional tablespoon of chocolate on top of the peanut butter mixture. Chill until firm.
✏️ Once they are fully set, you can remove them from the silicone cups and place them in a container. Store in the refrigerator until ready to serve.
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Pin ItCommon Questions
Absolutely. Swap the whey protein for a plant based protein powder and use dairy free chocolate chips. That is all it takes.
If you do not want to use protein powder, you can replace it with almond flour or coconut flour. I suggest adding 1-2 tablespoons of honey or maple syrup to add a bit of sweetness.
Yes, you can. Natural peanut butter tends to be a bit oilier, so you may need to add a little more protein powder to get the filling to the right consistency.
Storage and Make Ahead Tips
- Storing: These store really well, which makes them perfect for meal prep. Keep them in an airtight container in the fridge for up to one week. They hold their shape best when kept cold, so I do not recommend leaving them out at room temperature for too long.
- Freezing: To freeze them, place the fully set cups in a freezer safe container and freeze for up to 3 months. When you are ready to eat them, just transfer them to the fridge and let them thaw overnight. They taste just as good as fresh.
More Dessert recipes
- Easy Cookie Dough Fudge Recipe
- Double Chocolate Protein Pudding
- No-Bake Healthy Cookie Dough Bars
- Easy Coconut Chia Pudding
- Dubai Chocolate Bar
- Oatmeal Date Bars
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Thank you so much for being here and for cooking along with me. If you try this recipe, I’d love to hear how it turned out. Leave a comment and ⭐️ rating below.
Protein Peanut Butter Cups
Video
Ingredients
- ⅓ Cup Smooth peanut butter
- 1 Scoop Whey Protein, vanilla flavor, about 1/3 cup** see note
- 1 Cup Dark chocolate chips
- 2 teaspoons Coconut oil
Instructions
- Place 6 paper liners in the wells of a muffin tin and set aside.
- In a small bowl, mix together the 1 Scoop Whey Protein and ⅓ Cup Smooth peanut butter until smooth. ** see note
- Place the 1 Cup Dark chocolate chips and 2 teaspoons Coconut oil in a bowl; microwave in 30-second increments until fully melted.
- Place approximately 1 tablespoon of melted chocolate in the bottom of each liner. Place the muffin tin in the freezer for 10 minutes or until the chocolate is set.
- Place 2 teaspoons of the peanut butter mixture on top of the chocolate layer.
- Add an additional tablespoon of chocolate on top of the peanut butter mixture. Chill until firm.
- Store in the refrigerator until ready to serve.
Notes
- Note: Depending on the type of peanut butter you use, your dough may be sticky, you can add 1-2 tablespoons additional protein powder until you get a soft dough texture.
- Use plant-based protein powder if needed.
- Lower the calories by using sugar-free chocolate chips.
- Store them in the fridge for up to 1 week.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Thank you so much😃
anytime!
Fantastic! Loved it.
I made these and they are to die for. Thank you
Glad you loved it. Yay
Hi Rena
Could you please give me the chocolate chip quantity in grams?
Many thanks
Denise
Will definitely make it keto….
I am very confused..the Calorie count is definitely off. I get 1130 Calories not 352..
Per serving? Not possible. We use an automated built-in calculator that populates the nutrition facts based on the ingredients used. Also the calories can be cut down by using sugar-free chocolate chips
Making for the second time! The first batch turned out perfect. I was a little heavy on the dark chocolate but who cares! They are delish and turn out great.
Thank you so much! Glad you loved it.
For the nutrition facts, is that for 1 cup or for the full serving size that it makes?
It’s per serving.
Does anyone have any tips for when it falls apart? Not all of them did it but certain ones split like a sandwich
Is this 352kcal per butter cup?
By using 6 paper-liners, you are making 6 peanut-butter cups (coming out to 59 kcal each). If you were to concoct a peanut-buttercup monstrosity rivaling the Chernobyl disaster by combining it all into one singular peanut-butter cup, then it would be 352kcal per peanut-butter cup.
Hope this answers your question, Victoria.
The peanut butter alone is more calories than that. PB = 506, chocolate chips = 1375, scoop protein = 200ish. 2081/6 = 350ish calories per peanut butter cup.
Can you use Natural peanut butter (the one you stir) or should it be the thicker, less oily kind?
It should work. But you may have to add a bit more protein powder to get it to the consistency you see in the video
I’ve already made these twice! They are a guilt free healthier treat in our house! Rena your recipes are just amazing!
Perfect! Thanks for the feedback
Haven’t tried these yet but I would like too. I don’t normally have protien powder. How much is in a scoop?
Hi. About 1/4 cup
10/10 ohhh myyy. These taste exactly like the real deal! I used muscle tech whey. I doubled the recipe to make 12 and they turned out THICK. I won’t double it next time and will still make 12. 🙂 Sadly they’re the same if not more calorie wise….. just SLIGHTLY higher protein. Definitely recommend making them!
Glad you loved it. Yes, if you can use sugar-free chocolate chips it will make a difference
LOVED IT !!!!
I’m not a big fan of the taste of whey protein, so I was doubtful about liking this recipe. But I was so excited to have found a healthy version of this classic that I gave it a try. So glad that I did !!!
Also this recipe is so easy with simple ingredients ! What’s not to love !!! I highly recommend it !!!
Thanks for the feedback. It is indeed easy to make and so good.