I perfected Healthy Homemade Peanut Butter Cups as a protein rich copycat of Reese’s with a surprising pantry friendly twist that I can’t wait to share.

Jump to Recipe

I can’t believe how close my Protein Copycat Reese’s Cups come to the real thing, and weirdly sometimes they even taste better. I use dark chocolate chips and creamy natural peanut butter so the center stays rich but not cloying, and it somehow feels cleaner than the store version.

I make them after long gym days because they fit right into my Protein Baking habit, and honestly they hit like Healthy Reese’s Peanut Butter Cups but without wrecking your macros. People always ask if they are store bought, they never believe me, which is half the fun.

Ingredients

Print Recipe (No Advertisments)

Dark chocolate chips: Rich in antioxidants, mostly fat and carbs, adds deep chocolate sweetness.
Coconut oil: Smooths chocolate, pure fat for texture, no protein, helps it melt evenly.
Creamy natural peanut butter: Good source of healthy fats and protein, adds creamy salty nuttiness.
Powdered peanut butter: Lower fat, concentrated peanut flavor, adds protein but less oil.
Whey protein powder: Boosts protein and firms the filling, sometimes it has extra carbs.
Powdered sweetener: Sweeter without sugar, adds zero carbs, can taste kinda cooling or fake.
Vanilla extract: Tiny splash brings round flavor, cuts sharp sweetness, almost no calories.
Sea salt: A tiny sprinkle lifts flavors, balances sweet, gives a pleasant crunch.

Ingredient Quantities

1 cup dark chocolate chips (about 170 g, sugar free optional)

1 tablespoon coconut oil (helps chocolate melt smooth)

1/2 cup creamy natural peanut butter (smooth no sugar added)

1/4 cup powdered peanut butter (PB2 or peanut flour)

1/2 cup vanilla whey protein powder (or plant protein)

2 tablespoons powdered sweetener (erythritol or Swerve) or 1 tablespoon maple syrup

1/2 teaspoon vanilla extract

1/8 teaspoon fine sea salt plus extra for sprinkling on top

How to Make this

Print Recipe (No Advertisments)

1. Line a mini muffin tin with 12 liners or use a silicone mold and set aside; measure out ingredients so everything is ready. Reserve 1 teaspoon of the coconut oil for the filling before you melt the rest.

2. Melt the dark chocolate chips with the remaining coconut oil in a microwave safe bowl in 20 to 30 second bursts, stirring between each burst, until smooth. Dont overheat or it can seize.

3. Spoon about 1/2 to 1 tablespoon of melted chocolate into the bottom of each liner to form a thin base, swirl so the sides get a little chocolate too, then place the tray in the freezer for 5 to 10 minutes to set.

4. While the shells firm up, make the peanut butter filling: combine 1/2 cup creamy natural peanut butter, 1/4 cup powdered peanut butter, 1/2 cup vanilla protein powder, 2 tablespoons powdered sweetener or 1 tablespoon maple syrup, 1/2 teaspoon vanilla extract, and 1/8 teaspoon fine sea salt in a bowl.

5. Mix the filling until smooth and scoopable. If it feels too dry or crumbly, add the reserved 1 teaspoon coconut oil or a tiny bit more sweetener/maple to reach a soft, moldable texture. Taste and adjust sweetness if you want.

6. Remove the chilled chocolate bases from the freezer and press about 1 teaspoon to 1 tablespoon of the peanut butter mixture into the center of each shell, leaving a small chocolate rim around the edges for sealing.

7. Re-melt the remaining chocolate briefly if it has thickened, or use the leftover melted chocolate to top each cup so the filling is fully covered; tap the tin gently to remove air pockets and smooth tops.

8. Sprinkle a tiny pinch of extra fine sea salt on each cup while the top chocolate is still wet, then chill in the fridge for 20 to 30 minutes or the freezer for 10 to 15 minutes until fully set.

9. Let cups sit at room temperature for 5 minutes before removing liners and serving so they arent rock hard. Store in an airtight container in the fridge for up to 1 week or freeze for longer.

Equipment Needed

1. Mini muffin tin (12 cups) or silicone mini mold
2. 12 paper liners (or skip if using silicone)
3. Microwave safe bowl for melting the chocolate
4. Measuring cups and spoons plus a kitchen scale if you want extra accuracy
5. Large mixing bowl for the peanut butter filling
6. Small rubber spatula or wooden spoon for scraping and mixing
7. Teaspoon or small cookie scoop to portion chocolate and filling evenly
8. Baking sheet or tray to hold the tin while chilling in the freezer or fridge

FAQ

Q: Can I use regular peanut butter instead of the creamy natural kind? A: Yes, you can, but if it has added sugar or oils the cups will be sweeter and sometimes softer. If using regular PB cut back on added sweetener and chill longer so they set up.

Q: My peanut butter filling came out dry or chalky, how do I fix it? A: Add a tiny bit more fat or liquid, like 1/2 to 1 teaspoon coconut oil or a splash of milk or maple syrup, then mix till smooth. Press it firmly into the cup molds and chill so it firms up.

Q: Best way to melt the chocolate without it seizing? A: Use a double boiler or microwave in 20 to 30 second bursts, stirring between each. Keep any water out of the chocolate, and the 1 tablespoon coconut oil in the recipe helps make it silky.

Q: Can I make these vegan or dairy free? A: Yes, swap the whey for a plant protein, use dairy free chocolate and choose maple syrup instead of powdered sweetener if you need. Texture may be a bit different and slightly grittier with some plant proteins, but they still taste great.

Q: How should I store them and how long do they last? A: Store in an airtight container in the fridge for up to 2 weeks, or freeze them for up to 3 months. Let frozen ones sit at room temp a few minutes before eating so they arent rock hard.

Q: What about nutrition info like protein and calories per cup? A: It varies with brands and cup size. For a quick estimate add the nutrition info for each ingredient, divide by how many cups you make. Roughly, if you make 12 mini cups expect about 8 to 12 grams protein and around 120 to 180 calories each, but check your labels for accuracy.

Protein Copycat Reese’s Cups Recipe Substitutions and Variations

Dark chocolate chips: swap for semi-sweet or milk chocolate chips, or chop up a 70% baking chocolate bar. If you use milk chips the cups will be sweeter so cut back the powdered sweetener a bit.
Coconut oil: use unsalted butter 1:1 for a richer, smoother melt, or use cocoa butter if you need dairy free. Butter firms a little different in the fridge so let them chill fully.
Powdered peanut butter: replace with 1/4 cup almond flour for a drier, nutty texture, or just add about 2 tablespoons more creamy peanut butter if you don’t have the powder (you may want to reduce added oil slightly).
Vanilla whey protein: swap for a vanilla plant protein (pea, soy) 1:1, or use unflavored protein plus an extra 1/2 teaspoon vanilla. Collagen peptides work too for low carb but they won’t thicken the filling as much.

Pro Tips

1) Melt with patience, dont blast it. Use short 20 to 30 second bursts in the microwave or a double boiler, stirring between each session. If it starts to look grainy or clumpy it has seized, not burnt yet, so add a tiny bit of warm coconut oil (start with 1/4 teaspoon) and stir slowly. Sugar free chips seize easier so plan to add a little extra fat if you use them.

2) Get the filling texture right before scooping. Protein powder and powdered peanut butter soak up moisture fast, so mix and taste first. If it feels too dry add the reserved 1 teaspoon coconut oil or a splash of maple, if too wet add a little more powdered peanut butter or protein. Chill the mixture 5 to 10 minutes if its sticky, it makes scooping and keeping a clean rim way easier.

3) Use a small scoop or piping bag for neat, consistent cups. Press the filling in leaving a clear chocolate rim, then warm your spoon or use a hot knife to smooth the top chocolate for a shiny, sealed finish. Tap the tray gently to pop air bubbles, and sprinkle salt right away while the top is still wet.

4) Store and serve smart. Chill until firm but let the cups sit at room temp for a few minutes before unwrapping so they arent rock hard. Keep in an airtight container in the fridge up to a week or freeze for longer, and separate layers with parchment so they dont stick together.

Protein Copycat Reese's Cups Recipe

Recipe by Sammy Hunter

0.0 from 0 votes

I perfected Healthy Homemade Peanut Butter Cups as a protein rich copycat of Reese's with a surprising pantry friendly twist that I can't wait to share.

Servings

servings

Calories

170

kcal

Equipment: 1. Mini muffin tin (12 cups) or silicone mini mold
2. 12 paper liners (or skip if using silicone)
3. Microwave safe bowl for melting the chocolate
4. Measuring cups and spoons plus a kitchen scale if you want extra accuracy
5. Large mixing bowl for the peanut butter filling
6. Small rubber spatula or wooden spoon for scraping and mixing
7. Teaspoon or small cookie scoop to portion chocolate and filling evenly
8. Baking sheet or tray to hold the tin while chilling in the freezer or fridge

Ingredients

1 cup dark chocolate chips (about 170 g, sugar free optional)
1 tablespoon coconut oil (helps chocolate melt smooth)
1/2 cup creamy natural peanut butter (smooth no sugar added)
1/4 cup powdered peanut butter (PB2 or peanut flour)
1/2 cup vanilla whey protein powder (or plant protein)
2 tablespoons powdered sweetener (erythritol or Swerve) or 1 tablespoon maple syrup
1/2 teaspoon vanilla extract
1/8 teaspoon fine sea salt plus extra for sprinkling on top

Directions

Line a mini muffin tin with 12 liners or use a silicone mold and set aside; measure out ingredients so everything is ready. Reserve 1 teaspoon of the coconut oil for the filling before you melt the rest.
Melt the dark chocolate chips with the remaining coconut oil in a microwave safe bowl in 20 to 30 second bursts, stirring between each burst, until smooth. Dont overheat or it can seize.
Spoon about 1/2 to 1 tablespoon of melted chocolate into the bottom of each liner to form a thin base, swirl so the sides get a little chocolate too, then place the tray in the freezer for 5 to 10 minutes to set.
While the shells firm up, make the peanut butter filling: combine 1/2 cup creamy natural peanut butter, 1/4 cup powdered peanut butter, 1/2 cup vanilla protein powder, 2 tablespoons powdered sweetener or 1 tablespoon maple syrup, 1/2 teaspoon vanilla extract, and 1/8 teaspoon fine sea salt in a bowl.
Mix the filling until smooth and scoopable. If it feels too dry or crumbly, add the reserved 1 teaspoon coconut oil or a tiny bit more sweetener/maple to reach a soft, moldable texture. Taste and adjust sweetness if you want.
Remove the chilled chocolate bases from the freezer and press about 1 teaspoon to 1 tablespoon of the peanut butter mixture into the center of each shell, leaving a small chocolate rim around the edges for sealing.
Re-melt the remaining chocolate briefly if it has thickened, or use the leftover melted chocolate to top each cup so the filling is fully covered; tap the tin gently to remove air pockets and smooth tops.
Sprinkle a tiny pinch of extra fine sea salt on each cup while the top chocolate is still wet, then chill in the fridge for 20 to 30 minutes or the freezer for 10 to 15 minutes until fully set.
Let cups sit at room temperature for 5 minutes before removing liners and serving so they arent rock hard. Store in an airtight container in the fridge for up to 1 week or freeze for longer.

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.