I was well into my twenties before I discovered you could make peanut butter cups at home. Growing up, these chocolate-peanut butter treats only came in orange packages from the store. When my friend showed me her homemade version, I couldn’t believe how wrong I’d been all those years.
That’s because making peanut butter cups isn’t just doable – it’s actually pretty simple. And when you make them yourself, you can pack them with protein and control exactly what goes in them. Store-bought ones are fine, but these homemade protein-packed treats? They’ve become my go-to post-workout snack.
Why You’ll Love These Protein Peanut Butter Cups
- Protein-packed treat – Each peanut butter cup is loaded with protein from both the protein powder and peanut butter, making these a perfect post-workout snack or healthy dessert option.
- Quick preparation – You can whip these up in just 20-30 minutes, with most of that time being hands-off while they set in the freezer.
- Better than store-bought – These homemade cups let you control the sweetness and ingredients, plus they’re much healthier than traditional candy versions.
- Simple ingredients – You only need a handful of basic ingredients that you might already have in your pantry, especially if you’re into fitness and healthy eating.
- Diet-friendly – These cups are naturally gluten-free and can be made low-carb by adjusting the sweetener, perfect for various dietary needs.
What Kind of Peanut Butter Should I Use?
Natural peanut butter is the way to go for these protein-packed treats, and you’ll want to look for one that contains just peanuts and maybe a touch of salt. The runny, drippy kind that you need to stir works perfectly here since it mixes more easily with the other ingredients. Skip the processed versions with added oils and sugar – they can make your peanut butter cups too sweet and might affect how well they set up. If your natural peanut butter is too stiff (which can happen if it’s been in the fridge), let it sit at room temperature for about 30 minutes before using it in this recipe.
Options for Substitutions
Want to make these protein-packed treats but need to switch things up? Here are some helpful swaps:
- Natural peanut butter: You can swap this with almond butter, cashew butter, or sunflower seed butter (for nut-free version). Just make sure to use natural versions without added oils or sugar.
- Maple syrup: Honey works great as a substitute, or you can use agave nectar. If using stevia or monk fruit sweetener, start with small amounts and adjust to taste.
- Coconut oil: While coconut oil works best for texture and setting, you could use cacao butter as an alternative. I wouldn’t skip this ingredient as it helps the cups hold their shape.
- Protein powder: Any protein powder works here – whey, pea, hemp, or rice protein. If using unflavored collagen, you might want to add an extra dash of vanilla and sweetener.
- Chocolate chips: Feel free to use dark, milk, or sugar-free chocolate chips. You can also chop up a chocolate bar instead. For dairy-free versions, make sure to use dairy-free chocolate chips.
- Sea salt: Regular salt works fine, or you can skip it altogether. But it really brings out the chocolate and peanut butter flavors, so I recommend keeping it!
Watch Out for These Mistakes While Making
The biggest challenge when making protein peanut butter cups is getting the right consistency for the filling – adding too much protein powder can make it dry and crumbly, so start with less and gradually add more until you reach a thick but spreadable texture.
Temperature control is crucial when melting chocolate – using too high heat or getting even a drop of water in the chocolate can make it seize up and become grainy, so stick to low heat and use completely dry utensils.
The peanut butter filling can be tricky to work with if it’s too cold, so let it sit at room temperature for about 15 minutes before assembling, and when layering the chocolate, make sure the first layer is completely set in the freezer (about 10 minutes) before adding the peanut butter mixture.
For the smoothest results, tap your muffin tin gently on the counter a few times after pouring each layer to remove any air bubbles, and don’t skip the final freezer step – giving them at least 30 minutes to set completely will ensure clean removal from the liners.
What to Serve With Protein Peanut Butter Cups?
These protein-packed treats are perfect for enjoying with your post-workout coffee or afternoon tea break! Since they’re already rich and satisfying on their own, I like to keep the pairings simple – a cold glass of almond milk or oat milk helps balance out the chocolate-peanut butter combo. For a quick snack plate, try serving these alongside some fresh berries or banana slices, which complement the chocolate flavor really well. If you’re having these as a dessert after dinner, a warm cup of chamomile tea or decaf coffee makes for a cozy pairing that won’t keep you up at night.
Storage Instructions
Keep Cool: These protein peanut butter cups need to stay cool to maintain their shape. Keep them in an airtight container in the fridge, where they’ll stay fresh for up to 2 weeks. I like to separate layers with parchment paper to prevent them from sticking together.
Freeze: Want to make a bigger batch? These treats freeze really well! Place them in a freezer-safe container, adding parchment paper between layers, and they’ll keep for up to 3 months. They’re perfect for grabbing straight from the freezer when you need a protein-packed sweet fix.
Serve: If you’re taking these from the freezer, let them sit at room temperature for about 5 minutes before enjoying. When serving from the fridge, you can eat them right away – though some people prefer letting them sit out for 2-3 minutes to soften slightly. Just don’t leave them out too long, especially on warm days!
| Preparation Time | 10-15 minutes |
| Cooking Time | 10-15 minutes |
| Total Time | 20-30 minutes |
| Level of Difficulty | Easy |
Estimated Nutrition
Estimated nutrition for the whole recipe (without optional ingredients):
- Calories: 2200-2500
- Protein: 60-70 g
- Fat: 120-140 g
- Carbohydrates: 250-280 g
Ingredients
- 1/2 cup natural peanut butter
- 1 to 2 tablespoons maple syrup (adjust to taste)
- 1 teaspoon vanilla essence
- 1 tablespoon melted coconut oil
- 1/4 cup plus 1 tablespoon vanilla protein powder or unflavored collagen
- 2 cups chocolate chips
- 1 tablespoon coconut oil
- Sea salt for sprinkling
Step 1: Prepare the Peanut Butter Mixture
In a large mixing bowl, combine peanut butter, maple syrup, vanilla extract, coconut oil, and collagen.
Stir the ingredients together until well combined.
Place the bowl in the fridge for about 5 minutes to allow the mixture to firm up slightly.
Step 2: Melt the Chocolate
In a large microwave-safe bowl, combine your chocolate chips and coconut oil.
Microwave on high for 30-second increments, stirring well between each increment.
Continue this process until the chocolate is fully melted, which should take approximately 3 rounds.
Stir until smooth and silky.
Step 3: Form the Chocolate Cups
Place 1 tablespoon of the melted chocolate into each cavity of a lined muffin tin.
Use a spoon to gently spread and press the chocolate onto the sides of each liner, forming a cup shape.
Place the muffin tin in the freezer for 10 minutes to allow the chocolate to harden and set properly.
Step 4: Add the Peanut Butter Filling
Once the chocolate has set, take the peanut butter mixture from the fridge and roll it into 12 bite-sized balls.
Place one ball into the center of each chocolate cup.
Gently press down to flatten the dough balls, ensuring they fit snugly within the chocolate cups.
Step 5: Seal and Set the Chocolate Cups
Cover each peanut butter-filled cup with 1 tablespoon of the remaining melted chocolate.
Spread and ensure that the peanut butter is completely encased in chocolate.
Place the tray back into the freezer for about 10 minutes to allow the top layer of chocolate to harden.
Step 6: Top and Store the Chocolate Cups
Once the chocolate has completely set, optionally top each cup with a sprinkle of sea salt for added flavor.
Store your finished chocolate cups in the freezer to keep them firm and enjoy whenever you crave a sweet treat!