Protein Reeses Cups are the perfect answer when you’re craving chocolate and peanut butter but still want something that’s high in protein, low in sugar, and easy enough to whip up on a busy weeknight. These no-bake treats taste like classic peanut butter cups, but with a more satisfying, nourishing twist that fits right into a healthy lifestyle. Whether you’re a fan of Reese’s Pieces Cookies or obsessed with all things chocolate-peanut butter, this simple recipe will become a staple in your snack rotation.
Nutritional Benefits
These homemade cups pack in protein and healthy fats while keeping sugar in check, making them ideal for:
– A post-workout snack
– A grab-and-go dessert
– A late-night sweet fix that won’t leave you crashing
Here’s an approximate nutrition breakdown per cup (values will vary slightly depending on your exact ingredients and cup size):
| Nutrition | Per Cup (approx.) |
|---|---|
| Calories | ~120 |
| Carbohydrates | 10 g |
| Protein | 7–9 g |
| Fat | 7–9 g |
| Saturated Fat | 3–4 g |
| Fiber | 2–3 g |
| Sugar | 4–6 g |
| Sodium | 40–80 mg |
You get all the rich flavor of a candy aisle favorite, but with more protein, better-quality fats, and the option to control sweetness, chocolate type, and portion size.
Ingredients & Substitutions
For this recipe, you only need a handful of pantry staples. Here’s a flexible breakdown so you can easily swap based on what you have at home.
| Ingredient | Role | Possible Substitutions |
|---|---|---|
| Dark or semi-sweet chocolate chips | Creates the chocolate shell | Milk chocolate chips, sugar-free chocolate, chopped chocolate bars |
| Coconut oil | Helps chocolate melt smoothly and set with a slight shine | Butter, ghee, neutral oil (texture will vary slightly) |
| Natural creamy peanut butter | Classic peanut butter cup flavor and healthy fats | Almond butter, cashew butter, sunflower seed butter (for nut-free) |
| Vanilla protein powder | Boosts protein and thickens the filling | Chocolate protein, peanut butter protein, unflavored protein |
| Maple syrup or honey | Light sweetness and smoother texture | Agave, date syrup, liquid stevia/monk fruit (for lower sugar) |
| Pinch of salt | Balances sweetness and enhances chocolate flavor | Flaky sea salt on top, or omit for very low sodium |
| Vanilla extract (optional) | Adds warmth and cookie-like flavor | Almond extract (use very little), or skip |
Equipment Needed
– Silicone mini muffin pan or a standard muffin pan
– Paper or silicone cupcake liners (if not using silicone pan)
– Microwave-safe bowl or small saucepan
– Mixing bowl
– Spoon or small cookie scoop
– Spatula
None of this equipment is fancy, which makes these cups perfect for everyday meal prep or a quick dessert session when you’re craving something like Reese’s Pieces Cookies but don’t want to turn on the oven.
Step-by-Step Instructions
Here’s exactly how to make these Protein Reeses Cups from start to finish so you get a smooth, snappy chocolate shell and a creamy, protein-packed center every time.
1. Prepare your pan
Line a mini muffin pan with paper liners (or use a silicone pan so you can pop the cups out easily). This keeps the chocolate from sticking and makes the cups look neat and bakery-style.
2. Melt the chocolate
Add chocolate chips and coconut oil to a microwave-safe bowl.
Microwave in 20–30 second bursts, stirring between each burst, until smooth and fully melted. Do not overheat or the chocolate can seize.
3. Create the chocolate base
Spoon a small amount of melted chocolate (about ½–1 teaspoon) into the bottom of each muffin cup.
Tilt the pan or use the back of the spoon to gently coat a little up the sides to form a shell.
Place the pan in the freezer for 10 minutes to set.
4. Make the protein peanut butter filling
In a mixing bowl, stir together peanut butter, protein powder, maple syrup (or your chosen sweetener), a pinch of salt, and vanilla extract if using.
The mixture should be thick but scoopable—similar to cookie dough. If it’s too dry, add a teaspoon of water or milk at a time. This is where the filling gets its character, and it’s the protein-rich heart of your cup that makes them perfect alongside other treats like Reese’s Pieces Cookies.
5. Fill the cups
Remove the pan from the freezer.
Scoop a small ball or disc of the peanut butter mixture into each chocolate-lined cup, leaving a tiny border so the chocolate can seal around it.
Gently flatten the filling with your fingers or a spoon.
6. Top with chocolate
Spoon more melted chocolate over each filled cup, making sure the peanut butter center is completely covered.
Gently tap the pan on the counter to release any air bubbles and level the tops.
7. Chill until set
Pop the tray back in the freezer for 15–20 minutes or until the chocolate is firm to the touch.
Once set, you can transfer the cups to an airtight container and move them to the fridge.
Troubleshooting & Pro Tips
– Filling too dry or crumbly
Add 1 teaspoon of water, milk, or a bit more peanut butter at a time until smooth. Different protein powders absorb liquid differently.
– Filling too runny
Mix in 1–2 teaspoons of extra protein powder at a time, or chill the filling briefly before scooping.
– Chocolate too thick or lumpy
Stir in a tiny bit more coconut oil and reheat briefly. Always melt in short bursts and stir well.
– Chocolate cracking when you bite in
Use slightly more coconut oil for a softer, smoother bite, or let cups sit at room temperature for 5–10 minutes before eating.
– Want a dessert bar vibe?
Press the filling into a parchment-lined pan, pour the chocolate on top, chill, and slice into squares for a sharable tray similar to Reeses Brownies or other peanut-buttery bars.
– Fun add-ins
Sprinkle crushed pretzels, mini chocolate chips, or chopped nuts on top before the chocolate sets for extra texture and flavor.
Storage & Make-Ahead Tips
– Fridge:
Store in an airtight container in the refrigerator for up to 2 weeks. They stay firm yet pleasantly soft in the center.
– Freezer:
Freeze in a single layer, then transfer to a freezer bag or container. They’ll keep well for up to 3 months. Let sit at room temperature for about 5–10 minutes before enjoying.
– Meal prep friendly:
Double the batch and keep a stash ready for post-workout snacks, lunchbox treats, or easy weeknight desserts when you’re craving something like a Reeses Dessert but want a more macro-friendly option.
Conclusion
Protein Reeses Cups prove you don’t have to choose between flavor and nutrition—each bite delivers rich chocolate, creamy peanut butter, and a satisfying dose of protein in a dessert that’s simple enough for any home cook. Once you master this basic method, you can riff on it endlessly, turning the same idea into bars, bites, and even themed treats that taste like Reese’s Pieces Cookies but fit more comfortably into a balanced, protein-focused lifestyle. Follow me on Pinterest for more Protein Reeses Cups, and if you’re ready to explore even more peanut butter–chocolate goodness, you’ll love this twist on Healthy Reeses Cups for your next snack or dessert night.
FAQ
Can I make these without protein powder?
Yes. Replace the protein powder with finely ground oats or extra peanut butter plus a spoonful of coconut flour. The cups won’t be as high in protein, but they’ll still hold together and taste great.
Are these suitable for kids?
Absolutely, as long as there are no nut allergies and the protein powder you use is one you’re comfortable serving to children. You can also reduce the protein powder slightly and use more peanut butter for a kid-friendlier version.
Can I make them vegan?
Yes. Use dairy-free chocolate chips and a plant-based protein powder. Maple syrup or agave will keep the filling fully vegan.
How do I make them lower in sugar?
Use sugar-free chocolate chips and a low- or no-calorie sweetener like liquid monk fruit or stevia instead of maple syrup. Taste the filling as you go so it doesn’t become too bitter.
Can I use crunchy peanut butter?
Definitely. Crunchy peanut butter adds a fun texture and makes the cups feel more decadent, similar to the mix-in vibe of Reese Pieces Cookies or other mix-loaded desserts.
