I never thought I’d have a recipe like this one on my website, because I never believed I could add protein powder to a peanut butter cup and still actually enjoy the flavor. I’m not interested in dessert recipes that taste like protein powder. No, thank you.
That’s why I’m so excited to show you how to make these protein peanut butter cups. They have 9 grams of protein per cup, and don’t taste like protein powder at all. (Seriously!)
The key is using the right type of protein powder. I tried using a plant-based one for my first trial (Garden of Life brand), and literally had to spit it out after taste-testing. So, follow the ingredients closely if you want to have delicious results on your first try.
⭐⭐⭐⭐⭐ Featured Review “These are so yummy!! Better than Reese’s and love knowing that these are healthier for you. My young kids also love them. Will be making these on repeat!” – Rachel
Protein PB Cup Ingredients
- Peanut Butter. Use all-natural creamy peanut butter for the best peanut butter flavor. This means you’ll have to stir well when you first open the jar. If you prefer a crunchy texture, I’m sure crunchy peanut butter would work, too. Use sunflower seed butter for a nut-free treat.
- Collagen Peptides. I use unsweetened collagen peptides to thicken the peanut butter center and add protein to each cup. If you want to experiment with another protein powder, keep in mind that flavor and texture can vary dramatically with different powders. When I tried using a plant-based protein powder, just 1 tablespoon was too much flavor-wise.
- Maple Syrup. This natural sweetener adds the perfect amount of sweetness to the peanut butter center.
- Salt. When making a sweet treat, don’t omit the salt. It helps make the flavor irresistible.
- Chocolate Chips. The coating is easiest to make with melted chocolate chips and a teaspoon of coconut oil to thin the texture. Use semi-sweet chocolate for a sweeter flavor, or use darker chocolate if you prefer less sugar.
How to Make Protein Peanut Butter Cups
Step 1:
Line a muffin tin with 9 paper or silicone muffin liners. Combine the chocolate chips and coconut oil in a heat-safe bowl that fits snugly over a small saucepan. Add an inch of water to the saucepan and bring it to a boil on the stovetop.
Once the water is boiling, place the heat-safe bowl filled with chocolate chips over the top of the pan. Stir until the steam gently melts the chocolate; the coconut oil will dissolve, thinning the texture and making it pourable.
Note: Alternatively, you can use the microwave to melt the chocolate in 30-second intervals. The chocolate won’t melt quite as evenly with this method, and it won’t stay melted as long as it does when you keep the bowl over the pan of hot water. The double-boiler method mentioned above is preferred.
Step 2:
Add 2 teaspoons of melted chocolate to each muffin liner. Then, tilt the pan to swirl the chocolate around the lower edges of each cup. Place the pan in the freezer for 10 minutes to let the chocolate set.
Meanwhile, add the all-natural peanut butter, collagen, maple syrup, and salt to a medium bowl. Stir until the mixture resembles moist cookie dough. (You should be able to roll it into a ball, almost like Play-Doh.)
Step 3:
Remove the pan from the freezer and add a tablespoon of the peanut butter mixture to the center of each cup. Flatten the peanut butter layer slightly, leaving some room around the edges of each muffin cup so the chocolate can coat them.
Once you’ve used all of the peanut butter mixture, add 2 more teaspoons of melted chocolate to the top of each cup. It should totally coat the top and edges of each muffin cup.
Sprinkle flaky sea salt on top, if you like.
Step 4:
Return the muffin pan to the freezer until the chocolate is firm. Then these are ready to enjoy! Because coconut oil has been added to the chocolate, these treats could melt at room temperature.
Store them in an airtight container in the refrigerator for up to a month and enjoy them chilled for the best texture. (They will not last a month before you eat them all… we’re lucky if they last 3 days!)
Lower-Calorie Option
You can use less chocolate and therefore lower the calories by adding it only to the top of each peanut butter cup. (Skipping the bottom and sides.) See the photo below to picture what that looks like!
Ingredients1x2x3x
- ½ cup peanut butter
- ¼ cup collagen peptides
- 2 tablespoons maple syrup
- ⅛ teaspoon fine sea salt
- 1 cup dark chocolate chips (see notes)
- 2 teaspoons coconut oil
- flaky sea salt (optional)
Instructions
- Line a standard muffin pan with 9 parchment paper liners. To melt the chocolate, add an inch of water to a small saucepan and bring it to a boil on the stove top. In a heat-safe bowl that will fit snugly over the top of the saucepan, add the chocolate chips and coconut oil. The steam from underneath the bowl will gently melt the chocolate; stir occasionally until smooth. The coconut oil will thin the consistency so it’s easier to pour.
- Add 2 teaspoons of melted chocolate to each muffin liner. Then gently tilt the pan on all sides, so the chocolate starts to coat the lower edges of each muffin cup. (This will help create nice edges, but is optional.) Place the pan on a flat shelf in your freezer while you work on the next step.
- In a medium bowl, combine the peanut butter, collagen, maple syrup, and salt. Stir well, until the dough looks uniform. Then, remove the pan from the freezer and scoop about a tablespoon of peanut butter into the center of each muffin cup.
- Gently flatten the top of each peanut butter mound with your fingers, so it will be easier to cover in chocolate. It’s ideal if the peanut butter doesn’t go all the way to the edges of the muffin cups, so chocolate can fill-in the sides. Pour 2 teaspoons of the melted chocolate mixture on top, spreading it around evenly with the back of a spoon. Sprinkle flaky sea salt on top, if you like.
- Place the pan in the freezer to firm up. Once they are firm (about 10 minutes or so), they are ready to enjoy. Transfer to an airtight container to preserve their flavor and store them in the fridge for up to 1 month. Serve chilled for the best texture; these can melt in your hands if they warm up too much.
Video
Notes
Nutrition
More Recipes to Try
- Protein Brownies
- Easy Protein Balls
- Cottage Cheese Ice Cream
- Banana Snack Cake (Fruit-Sweetened!)
Protein Peanut Butter Cups (That Taste Good!)
Ingredients
- ½ cup peanut butter
- ¼ cup collagen peptides
- 2 tablespoons maple syrup
- ⅛ teaspoon fine sea salt
- 1 cup dark chocolate chips (see notes)
- 2 teaspoons coconut oil
- flaky sea salt (optional)
Instructions
- Line a standard muffin pan with 9 parchment paper liners. To melt the chocolate, add an inch of water to a small saucepan and bring it to a boil on the stove top. In a heat-safe bowl that will fit snugly over the top of the saucepan, add the chocolate chips and coconut oil. The steam from underneath the bowl will gently melt the chocolate; stir occasionally until smooth. The coconut oil will thin the consistency so it’s easier to pour.
- Add 2 teaspoons of melted chocolate to each muffin liner. Then gently tilt the pan on all sides, so the chocolate starts to coat the lower edges of each muffin cup. (This will help create nice edges, but is optional.) Place the pan on a flat shelf in your freezer while you work on the next step.
- In a medium bowl, combine the peanut butter, collagen, maple syrup, and salt. Stir well, until the dough looks uniform. Then, remove the pan from the freezer and scoop about a tablespoon of peanut butter into the center of each muffin cup.
- Gently flatten the top of each peanut butter mound with your fingers, so it will be easier to cover in chocolate. It’s ideal if the peanut butter doesn’t go all the way to the edges of the muffin cups, so chocolate can fill-in the sides. Pour 2 teaspoons of the melted chocolate mixture on top, spreading it around evenly with the back of a spoon. Sprinkle flaky sea salt on top, if you like.
- Place the pan in the freezer to firm up. Once they are firm (about 10 minutes or so), they are ready to enjoy. Transfer to an airtight container to preserve their flavor and store them in the fridge for up to 1 month. Serve chilled for the best texture; these can melt in your hands if they warm up too much.
