If you love chocolate and peanut butter, these Protein Peanut Butter Cups are an easy no-bake treat you can feel good about. They’re made with (5) simple real food ingredients, and they come together in about 10 minutes!

Protein peanut butter cups stacked up on a cutting board.

There’s nothing better than the combination of chocolate and peanut butter where I’m concerned, and these Protein Peanut Butter Cups take the classic candy to the next level.

They’re made with wholesome ingredients like dark chocolate, natural peanut butter, honey, and protein powder, so they’re a treat you can enjoy anytime.

The filling is soft, creamy, and satisfying, while the dark chocolate shell adds that perfect snap. A quick sprinkle of flaky sea salt ties it all together for a sweet and salty bite you’ll crave again and again.

These are easy enough for meal prep and store beautifully in the fridge or freezer, so you can keep a stash ready whenever your sweet tooth hits.

These are so easy and so much better than Reese’s or other store bought brands. They’re not too sweet, and they have ingredients that you can pronounce.

I for one will never buy peanut butter cups at the store again. 🙂

Overhead shot of homemade protein peanut butter cups topped with flaky sea salt on paper liner.
Save This Recipe
I’ll send it to your inbox right away!
Your privacy

Why you’ll love this recipe

  • These homemade peanut butter cups are an easy no-bake treat that’s rich, chocolatey and even more delicious than store-bought.
  • They include just (5) simple real food ingredients, and they take 10-15 minutes to make.
  • Protein powder and peanut butter make these a well balanced, satisfying treat.
  • They keep for weeks in the refrigerator or months in the freezer.

Recipe ingredients

There are only (5) ingredients included in these dark chocolate peanut butter cups, not counting the flaky sea salt as that’s optional.

Protein peanut butter cups recipe ingredients.
  • Chocolate chips. I chose dark chocolate chips for these peanut butter cups as they provide deeper chocolate flavor and they’re much less sweet than semi-sweet or milk chocolate chips. You can certainly use your favorite variety. If you’re looking for dairy-free chocolate chips with no refined sugar, these Guittard dark chocolate chips are my favorite.
  • Peanut butter. Crunchy or creamy peanut butter works in this recipe. Sub with sun butter or almond butter if you have a peanut allergy.
  • Protein powder. I used vanilla whey protein for this recipe, which is linked in the recipe card below. Use your favorite brand, but note that the texture will vary slightly depending on which type that you use.
  • Honey. A bit of honey adds subtle sweetness to the peanut butter filling. Sub with maple syrup or your favorite sweetener.
  • Coconut oil. A tablespoon of coconut oil is important to soften the chocolate so it’s not too hard to bite into, and it thins out the chocolate and makes it pourable as well. Sub with butter if you like.
  • Flaky sea salt. Just a sprinkle of flaky sea salt on these peanut butter cups heightens the chocolate flavor and balances out the sweetness. It’s totally optional!

See the recipe card below for the full list of ingredients and quantities.

How to make homemade peanut butter cups

Making homemade peanut butter cups is very easy and even fun! They take about 15 minutes to assemble — the hardest part is waiting for them to set. 🙂

Pro tip: I used vanilla whey protein, but any type of protein powder will work. Keep in mind that the texture of protein powders vary, so the texture of the filling will depend on which type you use.

See the recipe card below for full instructions.

Protein peanut butter cup filling in mixing bowl.
Stir peanut butter, protein powder and honey in a medium mixing bowl until combined.
Protein peanut butter cup filling formed into discs.
Form the peanut butter protein filling into (12) discs.
Melted dark chocolate chips and coconut oil in small bowl.
Melt the dark chocolate chips with the coconut oil at 50% power for 1 minute. Stir then heat 30 seconds to 1 minute longer.
Melted dark chocolate in bottom of paper liners for peanut butter cups.
Place 1 tablespoon melted chocolate in each muffin cup and spread up the sides a bit.
Muffin pan with peanut butter filling in dark chocolate for peanut butter cups.
Place a peanut butter protein disc over the chocolate base in each muffin cup.
Assembled peanut butter cups in muffin pan before chilling.
Pour 1/2 tablespoon melted chocolate over the peanut butter filling and sprinkle with sea salt.

Recipe FAQs

What kind of protein powder works best?

Whey, collagen, or plant-based protein powders all work well in these protein peanut butter cups.

Vanilla or unflavored protein powder blends seamlessly with the peanut butter and honey. Avoid overly chalky or gritty protein powders for the best texture.

Can I make these without protein powder?

The protein powder helps solidify the peanut butter filling, so if you choose not to use it, the peanut butter will be soft and runny.

There are other ways to thicken the filling, however, including a tablespoon or two of almond flour or coconut flour.

Do I need to use coconut oil in the chocolate?

The coconut oil helps thin the chocolate so it coats the filling smoothly, and softens the chocolate so that it’s not too hard. If you don’t have coconut oil, feel free to swap it out with melted butter.

How do I store homemade peanut butter cups?

Keep them in an airtight container in the refrigerator for up to 2 weeks. For longer storage, freeze them for up to 3 months and thaw at room temperature for a few minutes before enjoying.

Overhead shot of homemade protein peanut butter cups topped with flaky sea salt on parchment paper.

Recipe notes

  • Pro tip: I used vanilla whey protein, but any type of protein powder will work. Keep in mind that the texture of protein powders vary, so the texture of the filling will depend on which type you use.
  • I used Guittard dairy-free chocolate chips made with coconut sugar. Sub with your favorite chocolate chips!
  • If you’d like a softer peanut butter cup, leave it out at room temp for just a few minutes before eating.
  • For best results, store peanut butter cups in an air tight container in the fridge for up to 2 weeks or freeze for up to 3 months.
Close-up of a halved protein peanut butter cup showing creamy peanut butter and protein filling.

More easy homemade treats:

Did you try this recipe?  If so, be sure to leave a review below and tag me @flavorthemoments on Facebook and Instagram

Stack of protein peanut butter cups on a cutting board with flaky sea salt scattered around.

Protein Peanut Butter Cups

Servings: 12 servings
Prep Time: 15 minutes
Cook Time: 1 minute
Chilling time: 3 hours
Total Time: 3 hours 16 minutes
Protein Peanut Butter Cups are made with just (4) real food ingredients and they come together in minutes. These easy no bake treats are perfect for chocolate and peanut butter lovers!
Print Recipe Pin Recipe
6
reviews
Leave a Review »

Equipment

Ingredients

Instructions 

  • Place (12) paper or foil liners in the cavities of a standard muffin tin.
  • Place the peanut butter, protein powder and honey in a medium mixing bowl and stir until no lumps of protein powder remain. You can also use a mixer to beat the ingredients until combined. The mixture will be a soft dough that is very easy to work with.
    1/2 cup creamy peanut butter, 1/3 cup protein powder, 2 tablespoons honey
  • Form the peanut butter mixture into (12) flattened discs (about 1 tablespoon each) and set aside.
  • Place the chocolate chips and coconut oil in a small microwave safe bowl and stir to combine. Microwave at 50% power for 1 minute, then stir, and microwave for 30 – 60 seconds longer and stir until the chocolate chips have completely melted.
    1.5 cups dark chocolate chips, 1 tablespoon melted coconut oil
  • Place 1 tablespoon of melted chocolate in the bottom of each paper lined muffin cup and spread the chocolate up the sides a bit. Place a peanut butter disc into the chocolate in each muffin cup, then drizzle about 1/2 tablespoon over the top of each peanut butter discs until completely covered. Sprinkle with flaky sea salt as desired and chill in the refrigerator for up to 3 hours or until set. Remove from the paper liners and enjoy!
    flaky sea salt, for sprinkling

Notes

  1. Pro tip: I used vanilla whey protein, but any type of protein powder will work. Keep in mind that the texture of protein powders vary, so the texture of the filling will depend on which type you use.
  2. I used Guittard dairy-free chocolate chips made with coconut sugar. Sub with your favorite chocolate chips!
  3. If you’d like a softer peanut butter cup, leave it out at room temp for just a few minutes before eating.
  4. For best results, store peanut butter cups in an air tight container in the fridge for up to 2 weeks or freeze for up to 3 months.

Nutrition

Serving: 1peanut butter cup, Calories: 237kcal, Carbohydrates: 20g, Protein: 4g, Fat: 16g, Saturated Fat: 7g, Polyunsaturated Fat: 7g, Cholesterol: 2mg, Sodium: 70mg, Fiber: 3g, Sugar: 14g

Nutrition is estimated using a food database and is only intended to be used as a guideline for informational purposes.

Course: Sweets
Cuisine: American
Author: Marcie
All recipes and images © Flavor the Moments.
Did you try this recipe?Be sure to tag @flavorthemoments with the hashtag #flavorthemoments on Instagram so I can see what you made!

Sharing is caring!