High-Protein Peanut Butter Cups Recipe

Introduction

These High-Protein Peanut Butter Cups are a delicious twist on a classic treat, packed with protein to satisfy your sweet tooth and fuel your day. Combining creamy peanut butter with a rich chocolate shell, they make a perfect snack or dessert for any time.

Ingredients

• 2 cups (340 g) semisweet chocolate chips, divided
• 1 teaspoon refined coconut oil, divided
• 2/3 cup creamy salted peanut butter (such as Skippy All-Natural)
• 1/3 cup (32 g) vanilla protein powder
• 2 tablespoons powdered peanut butter (such as PB2)
• Flaky sea salt (optional)

Instructions

1. Step 1: Line 10 cups of a standard 12-cup muffin tin with paper liners.
2. Step 2: In a small microwave-safe bowl, microwave 1 1/3 cups (227 g) chocolate chips and 1/2 teaspoon coconut oil in 30-second increments, stirring between each, until melted and smooth, about 2 minutes total.
3. Step 3: Spoon 1 tablespoon chocolate into each liner. Using an offset spatula or the back of a spoon, spread chocolate across the bottom and about 3/4 inch up the sides.
4. Step 4: Refrigerate the chocolate-lined cups until firm, about 1 hour.
5. Step 5: Meanwhile, in a small bowl, stir together the peanut butter, vanilla protein powder, and powdered peanut butter until smooth.
6. Step 6: In another small microwave-safe bowl, microwave the remaining 2/3 cup (113 g) chocolate chips and 1/2 teaspoon coconut oil in 30-second increments, stirring between each, until melted and smooth, about 1 1/2 minutes total.
7. Step 7: Dollop a scant 2 tablespoons (about 22 g) of the peanut butter filling into each chocolate cup. Using an offset spatula or clean fingertips, smooth to a flat layer.
8. Step 8: Top each with 2 teaspoons melted chocolate and spread to cover the peanut filling. Sprinkle with flaky sea salt if desired.
9. Step 9: Refrigerate until set, at least 1 hour before serving.

Tips & Variations

• Use natural peanut butter for a less sweet, more robust flavor.
• Swap vanilla protein powder for chocolate or unflavored to vary taste and nutrition.
• For a nut-free version, substitute sunflower seed butter and skip the powdered peanut butter.
• Gently temper the chocolate for a shinier finish and better snap.

Storage

Store the peanut butter cups in an airtight container in the refrigerator for up to 1 week. For longer storage, place them in a freezer-safe container and freeze for up to 1 month. Thaw in the refrigerator before serving. These cups taste best chilled.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use crunchy peanut butter instead of creamy?

Yes, you can use crunchy peanut butter, but the texture will be chunkier. It adds a nice crunch if you prefer a bit more texture in your cups.

Is it necessary to refrigerate the cups overnight?

Refrigerating for at least an hour ensures the chocolate sets properly. While overnight refrigeration is not required, it helps achieve the best texture and firmness.

High-Protein Peanut Butter Cups Recipe

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4.5 from 61 reviews

These High-Protein Peanut Butter Cups are a delicious and nutritious twist on the classic treat, combining rich semisweet chocolate with a creamy, protein-packed peanut butter filling. Perfect for a satisfying snack or dessert, these cups offer a boost of protein without sacrificing flavor. Made with simple ingredients including peanut butter, vanilla protein powder, and powdered peanut butter, they are ideal for anyone looking to enjoy a healthier indulgence.

• Author: Elena
• Prep Time: 15 minutes
• Cook Time: 5 minutes
• Total Time: 2 hours 20 minutes
• Yield: 10 peanut butter cups 1x
• Category: Dessert
• Method: No-Cook
• Cuisine: American
• Diet: Low Fat

Ingredients

Scale 1x2x3x

Chocolate Coating

• 2 cups (340 g) semisweet chocolate chips, divided
• 1 teaspoon refined coconut oil, divided

Peanut Butter Filling

• 2/3 cup creamy salted peanut butter (such as Skippy All-Natural)
• 1/3 cup (32 g) vanilla protein powder
• 2 tablespoons powdered peanut butter (such as PB2)
• Flaky sea salt (optional)

Instructions

1. Prepare muffin tin: Line 10 cups of a standard 12-cup muffin tin with paper liners to prevent sticking and make cups easy to remove.
2. Melt first portion of chocolate: In a small microwave-safe bowl, microwave 1 1/3 cups (227 g) chocolate chips with 1/2 teaspoon coconut oil in 30-second increments, stirring between each, until melted and smooth, about 2 minutes total.
3. Create chocolate base: Spoon 1 tablespoon melted chocolate into each paper liner. Using an offset spatula or the back of a spoon, spread the chocolate evenly across the bottom and approximately 3/4 inch up the sides. This forms the chocolate shell.
4. Chill chocolate shell: Place the muffin tin in the refrigerator and chill until the chocolate is firm, about 1 hour.
5. Make peanut butter filling: In a small bowl, thoroughly stir together the creamy salted peanut butter, vanilla protein powder, and powdered peanut butter until smooth and well combined.
6. Melt remaining chocolate: In another small microwave-safe bowl, microwave the remaining 2/3 cup (113 g) chocolate chips with 1/2 teaspoon coconut oil in 30-second increments, stirring between each, until melted and smooth, about 1 1/2 minutes total.
7. Assemble cups: Spoon a scant 2 tablespoons (approximately 22 g) of the peanut butter filling into each chilled chocolate shell. Using an offset spatula or clean fingertips, smooth the filling to create a flat, even layer.
8. Top with chocolate and salt: Spoon 2 teaspoons of the melted chocolate over the peanut butter layer and spread it to fully cover the filling. Optionally, sprinkle flaky sea salt on top for a flavor contrast.
9. Final chill: Refrigerate the assembled peanut butter cups until the chocolate topping sets, at least 1 hour.
10. Storage tips: These cups can be made up to 1 week ahead. Store in an airtight container in the refrigerator or freeze in a freezer-safe container for up to 1 month.

Notes

• Use refined coconut oil to avoid any coconut flavor in the chocolate.
• Make sure to chill the chocolate between layers for best texture and appearance.
• Powdered peanut butter reduces fat and calories, making these cups higher in protein with less fat.
• Sprinkling flaky sea salt enhances the chocolate and peanut butter flavors but is optional.
• If you do not have a microwave, you can gently melt chocolate using a double boiler on the stovetop.

Keywords: High-Protein, Peanut Butter Cups, Healthy Dessert, Protein Snack, Chocolate Peanut Butter