Protein Peanut Butter Cups

Let’s be honest—finding something sweet, chocolatey, and protein-packed that doesn’t taste like sadness is a challenge. But these Protein Peanut Butter Cups? They get the job done. Sweet tooth? Handled. Snack craving? Satisfied. Something healthy-ish that doesn’t feel like a punishment? Yes, please.

These are the kind of treats that disappear quickly, especially with kids around. They’re easy to prep, simple to store, and perfect for everything from post-workout fuel to sneaky freezer treats that somehow vanish faster than they should.

So if the goal is something indulgent that still pulls its nutritional weight—this is it.

What You’ll Need

Peanut Butter Filling:

• ½ cup natural creamy peanut butter
• 1–2 tablespoons maple syrup (start with 1, adjust to taste)
• 1 teaspoon vanilla extract
• 1 tablespoon melted coconut oil
• ¼ cup vanilla or unflavored protein powder

Chocolate Coating:

• 2 cups dark chocolate chips
• 1 tablespoon coconut oil
• Flaky sea salt (optional)

Pro Tips

1. Pick the right peanut butter Look for a brand with just peanuts and salt. The fewer ingredients, the better the flavor and texture.
2. Dial in the protein powder Every protein powder behaves a little differently. If the mixture turns out dry, add a small splash of almond milk. Too sticky? Sprinkle in a little more protein powder.
3. Get the kids involved These are a fun one for little hands. Let them spoon in the chocolate or sprinkle salt on top. Just be ready to clean a few chocolate fingerprints off the counter.
4. Tweak the texture Prefer a firmer bite? Keep them in the freezer. Like things a little softer? Store in the fridge.
5. Flavor upgrades are fair game Mix in chopped nuts, shredded coconut, or even a pinch of cinnamon to the peanut butter filling for extra personality.

Tools Required

• Muffin tin (12-cup)
• Paper or silicone liners
• Mixing bowls
• Microwave-safe bowl
• Spatula or spoon

Substitutions and Variations

• Nut butter swaps: Almond, cashew, or sunflower seed butter all work.
• Sweetener options: Honey or agave syrup can replace maple syrup.
• Chocolate flexibility: Use milk or semi-sweet chips for a sweeter cup.
• Protein alternatives: Plant-based or collagen protein powders both fit right in.

Make Ahead Tips

These store beautifully in the freezer. Make a double batch, freeze in a single layer, and keep extras in an airtight container. Great for meal prep or surprise guests who love snacks.

Instructions

1. Line a 12-cup muffin tin with paper or silicone liners.
2. In a mixing bowl, stir together the peanut butter, maple syrup, vanilla, melted coconut oil, and protein powder until smooth.
3. Chill the filling for 5–10 minutes to make it easier to handle.
4. In a microwave-safe bowl, melt the chocolate chips and coconut oil in 30-second intervals, stirring between rounds until fully smooth.
5. Spoon about 1 tablespoon of chocolate into each muffin liner and gently spread it across the bottom. Freeze for 10 minutes.
6. Divide the chilled peanut butter mixture into 12 equal portions. Flatten slightly and place one portion on top of the chocolate base in each cup.
7. Cover each peanut butter portion with another tablespoon of melted chocolate.
8. Sprinkle sea salt on top if using.
9. Freeze for another 10 minutes or until firm.
10. Store and snack as needed.

Nutritional Breakdown (per cup)

• Calories: 257
• Protein: 7g
• Carbs: 23g
• Sugar: 19g
• Fat: 16g
• Fiber: 1g

Dietary Swaps

• For a vegan version: Use dairy-free chocolate chips and plant-based protein powder.
• For keto-friendly: Use sugar-free chocolate and a low-carb sweetener like erythritol.
• For gluten-free: Confirm that the protein powder is certified gluten-free.

Pairing Ideas Perfect with a vanilla protein shake, a scoop of Greek yogurt, or alongside a cup of strong coffee.

Time-Saving Tip Prep the peanut butter filling while the first chocolate layer is freezing. Shaves a few minutes off the process without sacrificing results.

Leftovers and Storage

• Fridge: Store in an airtight container for up to 7 days.
• Freezer: Keep for up to 3 months. Thaw slightly before eating if stored frozen.

FAQ

Can a different nut butter be used? Yes. Almond, cashew, or sunflower seed butters work well.

What if protein powder isn’t available? The recipe still works, but expect a softer texture and less protein per serving.

Is coconut oil necessary? Not strictly. It helps with smoothness and shine in the chocolate, but can be skipped or swapped for butter.

How to make them sweeter? Increase the maple syrup slightly or use a sweeter chocolate like milk or semi-sweet.

Wrap Up

These Protein Peanut Butter Cups are proof that healthy and delicious can live in the same sentence. Great for families, great for snackers, and honestly—just great. If these make it to the end of the week without getting devoured, that’s impressive.

Tried them out? Drop a comment below with thoughts, swaps, or any questions. Always happy to hear what worked, what disappeared in five minutes, and what might need a tweak next time.