I cracked the code on Healthy Homemade Peanut Butter Cups with a simple high-protein twist and one pantry staple you won’t expect.

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I’ve been chasing the perfect Protein Copycat Reese’s Cups for months, and finally I made a batch that actually beats the original. Using creamy natural peanut butter and dark chocolate chips, these feel like a guilty pleasure that somehow counts as High Protein Desserts.

I test tiny tweaks until it hits just right, the peanut center melts but still holds and the chocolate snaps in a way that’s oddly satisfying. I write a lot about Healthy Homemade Peanut Butter Cups but this one surprised even me.

There’s a weirdly simple trick that changes everything, you’ll want to make them tonight.

Ingredients

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Peanut butter: creamy, rich in protein and healthy fats, keeps you full, slightly salty sweet.
Protein powder: boosts protein, helps muscle repair, adds mild sweetness and chalkiness sometimes.
Coconut or almond flour: adds fiber, lowers carbs, can be a bit dry if overused.
Maple syrup or honey: natural sweetener, adds moisture and caramel notes, raises sugar content.
Dark chocolate chips: antioxidants, bitter sweet flavor, makes these taste like candy, melts nicely.
Coconut oil: smooths chocolate, helps set cups, adds subtle tropical fat and sheen.
Flaky sea salt: brightens flavors, balances sweetness, a little goes a long way.

Ingredient Quantities

1 cup creamy natural peanut butter

1/2 cup vanilla or chocolate protein powder, whey or plant based

2 tablespoons coconut flour or 3 tablespoons almond flour (optional)

3 tablespoons maple syrup or honey

1/2 teaspoon vanilla extract

1/4 teaspoon fine sea salt

1 cup dark chocolate chips or sugar free chocolate chips

1 to 2 tablespoons coconut oil (optional)

Flaky sea salt for topping (optional)

How to Make this

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1. Line a 12-cup muffin tin with paper or silicone liners, or lay a sheet of parchment on a tray if you prefer working flat.

2. In a medium bowl stir together 1 cup creamy natural peanut butter (if it’s separated give it a quick stir or warm 10 to 15 seconds in the microwave to loosen), 1/2 cup vanilla or chocolate protein powder, 2 tablespoons coconut flour or 3 tablespoons almond flour if using, 3 tablespoons maple syrup or honey, 1/2 teaspoon vanilla extract and 1/4 teaspoon fine sea salt until a thick, malleable dough forms. Add the extra tablespoon of sweetener if it feels too dry.

3. Taste a tiny bit and adjust salt or sweetness quickly, then portion the filling with a small cookie scoop or tablespoon. Roll into about 12 equal balls, or flatten into disks about 1 inch wide, and place them on a parchment lined plate.

4. Chill the filling disks in the freezer or fridge for 10 to 15 minutes so they firm up; this makes assembly way easier and keeps the peanut center from melting into the chocolate.

5. While the filling chills melt 1 cup dark chocolate chips with 1 to 2 tablespoons coconut oil in a microwave safe bowl in 20 to 30 second bursts, stirring between each burst until glossy and smooth. Or melt over a double boiler if you prefer. Don’t overheat the chocolate or it’ll seize.

6. Spoon about 1 teaspoon of melted chocolate into the bottom of each liner to make a base, tilt the tin so the chocolate coats the bottom a little.

7. Place a chilled peanut butter disk onto each chocolate base and press gently, leaving room at the top for the final chocolate layer.

8. Spoon the remaining chocolate over each cup to fully encase the peanut filling, tap the tin on the counter to remove air bubbles and smooth the tops. Sprinkle flaky sea salt on top if you want that salty-sweet pop.

9. Chill in the fridge 30 to 60 minutes or in the freezer 10 to 20 minutes until fully set. Pop out the cups and store in an airtight container in the fridge for up to a week or freeze for longer. Let them sit 5 to 10 minutes at room temp before eating for the best texture.

Equipment Needed

1. 12-cup muffin tin (or a parchment-lined baking sheet if you wanna work flat)
2. Paper or silicone liners (makes life easier, but parchment works too)
3. Medium mixing bowl (for the peanut butter dough)
4. Measuring cups and spoons (dont eyeball this one)
5. Small cookie scoop or tablespoon (for even portioning)
6. Microwave-safe bowl or double boiler (for melting the chocolate, dont overheat it)
7. Rubber spatula and a spoon (spatula to scrape, spoon to stir)
8. Parchment-lined plate or tray (to chill the peanut disks before dipping)
9. Fridge or freezer (to firm up and set the cups, freezer is faster)

FAQ

Can I use a different nut or seed butter instead of peanut butter? A: Yes. Almond, cashew or sunflower seed butter all work. Texture and flavor will change though, and runnier butters may need a bit more protein powder or 1 tablespoon coconut flour to firm the filling.

Which protein powder should I use whey or plant based? A: Either is fine. Whey gives a smoother, creamier filling. Plant powders can be slightly grittier so pick a finer blend or add a touch more maple or coconut flour to improve texture.

Are the coconut or almond flour required? A: Nope they are optional. They just help absorb moisture and firm the filling. Use 2 tbsp coconut flour or 3 tbsp almond flour if you want a stiffer cup, otherwise skip and chill longer.

How do I melt the chocolate without ruining it? A: Heat gently. Microwave in 20 to 30 second bursts stirring each time, or use a double boiler. Stir until smooth and add 1 tbsp coconut oil if you want shinier, easier to pour chocolate. Don’t overheat or the chocolate will seize.

Can I make these sugar free? A: Yes use sugar free chocolate chips and skip or reduce maple/honey. Note sugar free chips can be firmer when cold and taste different, so try a small batch first.

How do I store them and how long will they last? A: Store in an airtight container in the fridge for up to 2 weeks, or freeze up to 3 months. Let them sit at room temp 5 to 10 minutes before eating so the chocolate softens a bit. Sprinkle flaky sea salt right before serving for best texture.

Protein Copycat Reese’s Cups Recipe Substitutions and Variations

Peanut butter
- Almond butter, 1:1 swap; might be a bit thinner so add 1 tablespoon extra coconut or almond flour if the filling feels runny
- Sunflower seed butter, 1:1 swap for nut free; flavor is earthier, add a touch more sweetener if needed
- Cashew butter, 1:1 swap; creamier and a touch sweeter so no other changes usually
- Tahini, use about 3/4 cup and add 1 tablespoon coconut or almond flour plus a little extra sweetener, tahini is more savory and runny
Protein powder
- Collagen peptides, 1:1 scoop; they add protein but won’t thicken as much so stir in 1 tablespoon coconut flour or 1 tablespoon peanut flour to firm up
- Peanut flour, use about 1/2 cup; boosts peanut flavor and protein, you may need a splash of water if it gets too dry
- Greek yogurt, replace about 1/3 to 1/2 cup for the powder; it adds moisture and creaminess so reduce the maple/honey slightly and add 1 tablespoon coconut flour to bind
- Oat flour, use 1/2 cup to replace powder for texture but note it lowers overall protein, you might add a little extra nut butter to keep richness
Coconut flour or almond flour
- Oat flour, use roughly 3 tablespoons; less absorbent than coconut flour so adjust by eye for texture
- Ground flax or chia meal, 1 to 2 tablespoons; they gel and help bind, chill the cups to let them set
- Tapioca starch, 1 to 2 tablespoons; adds chew and helps with binding but no nutty flavor
Maple syrup or honey
- Agave nectar, 1:1 swap; milder flavor and a bit thinner
- Date syrup, 1:1 swap; richer caramel notes, great if you want deeper flavor
- Brown rice syrup, 1:1 swap; thicker and less sweet, you may want a touch more to reach desired sweetness
- Liquid monk fruit or erythritol syrup, start with 2 tablespoons and taste, they’re low sugar so adjust to sweetness

Pro Tips

1. Warm the peanut butter a few seconds if it’s hard so it mixes easier, but dont blast it or it’ll get too runny and mess with the texture.

2. Chill the centers well before dunking in chocolate, otherwise the peanut filling will melt into the coating and you’ll lose that nice bite. If you’re rushed, freeze them a few minutes instead of the fridge.

3. If your melted chocolate seems too thick add just a little coconut oil to loosen it, but go light or the shell won’t set as firm. Tap the tray after pouring to pop air bubbles and smooth the tops.

4. Taste a tiny bit of the filling before portioning and adjust salt or sweetener, protein powders vary a lot so you might need more salt to make the chocolate pop. Store them cold and let sit 5 to 10 minutes at room temp before eating so the chocolate softens a bit.

Protein Copycat Reese's Cups Recipe

Recipe by Nicky Smith

0.0 from 0 votes

I cracked the code on Healthy Homemade Peanut Butter Cups with a simple high-protein twist and one pantry staple you won't expect.

Servings

servings

Calories

246

kcal

Equipment: 1. 12-cup muffin tin (or a parchment-lined baking sheet if you wanna work flat)
2. Paper or silicone liners (makes life easier, but parchment works too)
3. Medium mixing bowl (for the peanut butter dough)
4. Measuring cups and spoons (dont eyeball this one)
5. Small cookie scoop or tablespoon (for even portioning)
6. Microwave-safe bowl or double boiler (for melting the chocolate, dont overheat it)
7. Rubber spatula and a spoon (spatula to scrape, spoon to stir)
8. Parchment-lined plate or tray (to chill the peanut disks before dipping)
9. Fridge or freezer (to firm up and set the cups, freezer is faster)

Ingredients

1 cup creamy natural peanut butter
1/2 cup vanilla or chocolate protein powder, whey or plant based
2 tablespoons coconut flour or 3 tablespoons almond flour (optional)
3 tablespoons maple syrup or honey
1/2 teaspoon vanilla extract
1/4 teaspoon fine sea salt
1 cup dark chocolate chips or sugar free chocolate chips
1 to 2 tablespoons coconut oil (optional)
Flaky sea salt for topping (optional)

Directions

Line a 12-cup muffin tin with paper or silicone liners, or lay a sheet of parchment on a tray if you prefer working flat.
In a medium bowl stir together 1 cup creamy natural peanut butter (if it’s separated give it a quick stir or warm 10 to 15 seconds in the microwave to loosen), 1/2 cup vanilla or chocolate protein powder, 2 tablespoons coconut flour or 3 tablespoons almond flour if using, 3 tablespoons maple syrup or honey, 1/2 teaspoon vanilla extract and 1/4 teaspoon fine sea salt until a thick, malleable dough forms. Add the extra tablespoon of sweetener if it feels too dry.
Taste a tiny bit and adjust salt or sweetness quickly, then portion the filling with a small cookie scoop or tablespoon. Roll into about 12 equal balls, or flatten into disks about 1 inch wide, and place them on a parchment lined plate.
Chill the filling disks in the freezer or fridge for 10 to 15 minutes so they firm up; this makes assembly way easier and keeps the peanut center from melting into the chocolate.
While the filling chills melt 1 cup dark chocolate chips with 1 to 2 tablespoons coconut oil in a microwave safe bowl in 20 to 30 second bursts, stirring between each burst until glossy and smooth. Or melt over a double boiler if you prefer. Don’t overheat the chocolate or it’ll seize.
Spoon about 1 teaspoon of melted chocolate into the bottom of each liner to make a base, tilt the tin so the chocolate coats the bottom a little.
Place a chilled peanut butter disk onto each chocolate base and press gently, leaving room at the top for the final chocolate layer.
Spoon the remaining chocolate over each cup to fully encase the peanut filling, tap the tin on the counter to remove air bubbles and smooth the tops. Sprinkle flaky sea salt on top if you want that salty-sweet pop.
Chill in the fridge 30 to 60 minutes or in the freezer 10 to 20 minutes until fully set. Pop out the cups and store in an airtight container in the fridge for up to a week or freeze for longer. Let them sit 5 to 10 minutes at room temp before eating for the best texture.

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.