Jumbo Protein Peanut Butter Cups (High‑Protein, No‑Bake, Easy Homemade Reese’s)
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Get ready because these jumbo protein peanut butter cups are everything you love about a Reese’s, just bigger, thicker, creamier, and packed with 15 to 18 grams of protein per cup! No-bake, freezer-friendly, and made with real peanut butter, peanut butter protein powder, and a crunchy chocolate top that tastes like a copycat protein bar collided with a giant healthy peanut butter cup.
Love peanut butter and chocolate together? You’ll also love these Chocolate Peanut Butter Protein Bars and these Healthy No-Bake Chocolate Peanut Butter Oatmeal Bars!
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Why You’ll Love These Healthy Peanut Butter Cups Loaded with Protein
- Big, thick, and Reese’s-inspired. Jumbo size means more peanut butter filling and more crunchy chocolate in every single bite.
- 15 to 18 grams of protein per cup! A high protein snack that actually keeps you satisfied for hours.
- No oven, no fancy equipment. Just a silicone muffin pan, a couple bowls, and the freezer.
- That crunchy chocolate top though. Puffed quinoa or rice Krispies stirred into melted chocolate gives every cup a crunch-bar moment.
- Easy to customize. Firmer center, creamier center, dairy-free, lower sugar, you can make these your own healthy peanut butter cups.
Ingredients for Jumbo Protein Peanut Butter Cups
Here’s everything you need to make 6 jumbo protein peanut butter cups in a silicone muffin pan. Your new go-to high protein snacks!
Chocolate Shell + Crunchy Top
- 2 cups chocolate chips (semi-sweet or dark)
- 2 tablespoons coconut oil
- 1/4 to 1/3 cup puffed quinoa cereal, brown rice krispies, or regular Rice Krispies (optional, for the crunchy top)
Protein Peanut Butter Filling
- 1 cup creamy peanut butter
- 1/2 cup peanut butter protein powder
- 3 tablespoons agave, maple syrup, or honey
- 1/4 teaspoon fine salt
- 1 teaspoon vanilla extract
Ingredient Notes
- Chocolate chips: Semi-sweet gives you classic Reese’s flavor. Dark chocolate makes them richer and a little lower in sugar.
- Coconut oil: Helps the chocolate melt smoothly and set with a softer bite, so they aren’t rock-hard straight from the fridge.
- Puffed quinoa or Krispies: Puffed quinoa gives you a light, airy crunch. Brown rice krispies have a deeper toasted flavor. Regular Rice Krispies bring that classic snap.
- Peanut butter: Use creamy, not the natural drippy kind, for the best structure. Natural PB still works, just add an extra tablespoon of protein powder.
- Peanut butter protein powder: This thickens the filling and adds protein and structure without drying it out.
- Maple syrup or honey: Adds sweetness and moisture so the filling stays soft and creamy.
Instructions How to Make Protein Peanut Butter Cups
- Melt the chocolate. In a microwave-safe bowl or double boiler, melt 2 cups chocolate chips and 2 tablespoons coconut oil until completely smooth.
- Coat the muffin cups. Add 1 to 1 1/2 tablespoons of melted chocolate into each jumbo silicone muffin cup. Tilt or brush the chocolate up the sides to coat. Freeze for 10 minutes.
- Make the protein filling. In a bowl, mix together 1 cup peanut butter, 1/2 cup peanut butter protein powder, 3 tablespoons agave, 1/4 teaspoon salt, and 1 teaspoon vanilla extract until a thick, doughy filling forms.
- Fill the cups. Divide the filling into 6 equal portions. Press each portion firmly into the chocolate-lined cups, flattening the tops so they reach the rim.
- Add the crunchy chocolate top. Stir 1/4 to 1/3 cup puffed quinoa cereal, brown rice krispies, or regular Rice Krispies into the remaining melted chocolate. Spoon this crunchy chocolate mixture over each cup, fully covering the filling and sealing the edges.
- Chill to set. Freeze for 15 to 20 minutes, or refrigerate until firm.
- Pop out and store. Pop the cups out of the silicone molds and store in the fridge for the best texture.
Recipe Notes
- This amount of filling perfectly fills all 6 jumbo cups to the top.
- For a firmer, Reese’s-style center, add 1 to 2 extra tablespoons of protein powder.
- For a creamier center, add 1 to 2 extra tablespoons of peanut butter.
- Want a gooey middle? Add 1 teaspoon of extra peanut butter right in the center of each cup before topping.
Tips for the Best Protein Peanut Butter Cups
- Use a silicone muffin pan. Trust me on this one. The cups pop right out, edges stay clean, and you don’t have to mess with paper liners.
- Don’t skip the freezer step on the chocolate shell. Letting the bottom layer set for a full 10 minutes is what keeps the filling and chocolate in distinct layers instead of swirling together.
- Press the filling firmly. Really compact it down so the cup holds together when you bite into it.
- Don’t skip the salt. A little salt makes all the peanut butter and chocolate flavors pop. So good!
- Use a peanut butter protein powder you actually like the taste of. Since the filling is mostly peanut butter and protein powder, the flavor really shines through.
How to Store Protein Peanut Butter Cups
- Store these high protein snacks in an airtight container in the refrigerator for up to 1 week. They taste best cold straight from the fridge.
- Freezing: Wrap individual cups in plastic wrap or parchment and freeze for up to 2 months. Thaw in the fridge for about 30 minutes, or eat them slightly frozen for an extra firm bite.
- Meal prep tip: Make a double batch on Sunday and you’ve got a high-protein snack ready whenever a chocolate craving hits.
More no bake protein snacks? You’ll also love this High Protein Chocolate Mousse and this Chocolate Fudge Protein Cheesecake! Plus, if you love peanut butter and candy combos, grab a copy of our 30 Peanut Butter and Candy Desserts Cookbook for even more recipes like these.
Protein Peanut Butter Cup Variations
- Dairy-free: Use dairy-free chocolate chips and a plant-based peanut butter protein powder. Everything else is naturally dairy-free.
- Lower sugar: Use sugar-free chocolate chips and swap the agave for a few drops of liquid stevia plus 1 tablespoon of water.
- Crunchy peanut butter version: Swap creamy for crunchy peanut butter for little bits of peanut throughout the filling.
- Salted top: Sprinkle a pinch of flaky sea salt on the chocolate top before chilling for a sweet and salty finish.
- White chocolate version: Use white chocolate for the shell and top for a totally different but completely addictive vibe.
Healthy Peanut Butter Cups FAQs
Can I use a regular muffin pan instead of jumbo?
Yes! A regular 12-cup muffin pan with paper liners works too. You’ll get 12 standard-size cups instead of 6 jumbo ones, and each cup will have around 7 to 9 grams of protein. Chilling time stays the same.
What’s the best peanut butter protein powder to use?
Any brand you like the taste of will work. PBfit, Naked PB, and most whey or plant-based peanut butter protein powders blend in beautifully. If your protein powder is more sweet than peanut buttery, add an extra tablespoon of peanut butter to balance it.
Why is my protein peanut butter cup filling too dry or crumbly?
The filling needs more moisture. Add another tablespoon of peanut butter or 1 teaspoon of agave at a time and mix until the dough comes together into a thick, soft consistency. Different protein powders absorb liquid differently, so a little adjustment is normal.
Can I make protein peanut butter cups without protein powder?
Absolutely. Replace the 1/2 cup protein powder with 1/2 cup powdered sugar for a more traditional Reese’s-style filling. You’ll lose the protein boost, but the texture stays thick and creamy.
So are you ready to whip up the most ridiculously thick, creamy, copycat Reese’s-style protein peanut butter cups? Grab your silicone muffin pan and let’s do this! These are about to become your new favorite high protein snack. Happy no-baking!
Follow me on Instagram for more drool-worthy chocolate and peanut butter creations! Share your protein peanut butter cup masterpieces on Pinterest and Facebook!
More Peanut Butter Treats to Love
- Chocolate Peanut Butter Protein Bars (No-Bake)
- Healthy No-Bake Chocolate Peanut Butter Oatmeal Bars
- High Protein Chocolate Mousse with Cottage Cheese or Greek Yogurt
- Chocolate Fudge Protein Cheesecake
Love peanut butter and candy combos? Grab our 30 Peanut Butter and Candy Desserts Cookbook for even more peanut butter inspiration!
Jumbo Protein Peanut Butter Cups
Equipment
- Jumbo silicone muffin pan
- Microwave-safe bowl or double boiler
- Mixing bowl
- Spoon or small spatula
Ingredients
Chocolate Shell + Crunchy Top
- 2 cups chocolate chips semi-sweet or dark
- 2 tablespoons coconut oil
- ¼ to ⅓ cup puffed quinoa cereal brown rice krispies, or regular Rice Krispies, optional
Protein Peanut Butter Filling
- 1 cup creamy peanut butter
- ½ cup peanut butter protein powder
- 3 tablespoons agave maple syrup, or honey
- ¼ teaspoon fine salt
- 1 teaspoon vanilla extract
Instructions
- Melt 2 cups chocolate chips and 2 tablespoons coconut oil in a microwave-safe bowl or double boiler until smooth.
- Add 1 to 1 1/2 tablespoons of melted chocolate to each jumbo silicone muffin cup. Tilt or brush the chocolate up the sides to coat. Freeze for 10 minutes.
- In a bowl, mix 1 cup peanut butter, 1/2 cup peanut butter protein powder, 3 tablespoons agave, 1/4 teaspoon salt, and 1 teaspoon vanilla extract until a thick, doughy filling forms.
- Divide the filling into 6 equal portions. Press each portion firmly into the chocolate-lined cups, flattening the tops so they reach the rim.
- Stir 1/4 to 1/3 cup puffed quinoa cereal, brown rice krispies, or regular Rice Krispies into the remaining melted chocolate. Spoon this crunchy chocolate mixture over each cup, fully covering the filling and sealing the edges.
- Freeze for 15 to 20 minutes, or refrigerate until firm.
- Pop the cups out of the silicone molds and store in the fridge for the best texture.
