Protein Reeses Cups are the perfect treat when you’re craving chocolate and peanut butter but still want something a bit more nourishing than a regular candy bar. In this post, we’ll walk through a simple, no-bake recipe that tastes like your favorite candy while adding a boost of protein. Whether you already love experimenting with Reese’s Pieces Cookies and other peanut-buttery desserts, or you’re just starting to explore high-protein sweets, this guide will show you exactly how to make your own better-for-you cups at home.
Nutritional Benefits
These homemade cups are rich, chocolatey, and satisfying, but they also come with some impressive nutritional perks compared to store-bought candy:
– More protein: Thanks to protein powder and peanut butter, each cup packs a decent protein boost to help keep you fuller longer.
– Healthy fats: Natural peanut butter and a bit of coconut oil provide satiating fats that help curb sugar crashes.
– Customizable sweetness: You control the type of chocolate and sweetener, so you can easily make them lower in sugar or even nearly sugar-free.
– Better ingredients: No preservatives, no mystery additives—just simple pantry staples.
Here’s an example of what the nutrition for one small cup might look like (values will vary based on your exact ingredients and size of cups):
| Nutrient | Per Cup (approx.) |
|---|---|
| Calories | 50–80 kcal |
| Carbohydrates | 4–7 g |
| Protein | 3–6 g |
| Total Fat | 3–6 g |
| Saturated Fat | 1–3 g |
| Fiber | 1–3 g |
| Sugar | 1–5 g |
| Sodium | 30–80 mg |
You can make them higher in protein by using a protein-enriched peanut butter or adding a bit more protein powder, and lower in carbs by choosing sugar-free chocolate.
Ingredients & Substitutions
Below are the core ingredients you’ll need, plus how to adjust them for different diets and tastes.
| 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 | Thins chocolate, helps it set smoothly | Butter, ghee, neutral oil (like avocado oil) |
| Natural creamy peanut butter | Main filling, flavor and healthy fats | Almond butter, cashew butter, sunflower seed butter (nut-free) |
| Vanilla protein powder | Adds protein, thickens filling | Chocolate protein powder, peanut butter protein, plant-based or whey |
| Maple syrup or honey | Sweetens the peanut butter layer | Agave syrup, date syrup, sugar-free liquid sweetener |
| Pinch of salt | Balances sweetness, boosts flavor | Flaky sea salt on top, or omit if peanut butter is salted |
| Vanilla extract (optional) | Adds warm flavor to filling | Almond extract (use sparingly) or skip entirely |
Equipment Needed
– Silicone mini muffin pan or metal mini muffin pan with paper liners
– Microwave-safe bowl (or heatproof bowl for double boiler)
– Small mixing bowl
– Spoon or small cookie scoop
– Spatula
– Measuring cups and spoons
None of this needs to be fancy—this recipe is very forgiving and beginner-friendly.
Step-by-Step Instructions
Here’s exactly how to make a batch of these high-protein treats that will satisfy the same cravings that usually have you reaching for Reese’s Pieces Cookies or other store-bought goodies:
1. Prepare your pan
Line a mini muffin pan with paper liners, or use a flexible silicone pan so the cups pop out easily. Clear a flat space in your freezer so the tray can sit level.
2. Melt the chocolate
Add the chocolate chips and coconut oil to a microwave-safe bowl.
– Microwave in 20–30 second bursts, stirring between each, until smooth and glossy.
– If using a double boiler, gently melt over low heat, stirring often to avoid burning.
3. Create the chocolate base
Spoon a small amount of melted chocolate (about ½ teaspoon to 1 teaspoon) into each muffin cavity.
– Tilt or nudge the pan so the chocolate coats the bottom and slightly up the sides.
– Place the pan in the freezer for about 10 minutes until the chocolate is just set.
4. Mix the protein filling
In a small bowl, stir together the peanut butter, vanilla protein powder, maple syrup (or your chosen sweetener), and a pinch of salt.
– You want a thick but scoopable dough-like texture.
– If it’s too dry, add a tiny splash of milk or water. If it’s too runny, sprinkle in a little more protein powder.
5. Portion the peanut butter centers
Scoop small portions of the filling (about 1 teaspoon for mini cups), then roll or press them into flat discs that will sit comfortably inside the chocolate bases without touching the edges too much.
6. Add the filling to the cups
Remove the tray from the freezer. Place one peanut butter disc in the center of each chocolate-coated cavity, gently pressing so it lies flat. This ensures every bite of these Protein Reeses Cups has a perfect balance of chocolate and creamy center.
7. Seal with more chocolate
Spoon more melted chocolate over each peanut butter disc, making sure the filling is completely covered and the tops are smooth. If desired, sprinkle with a bit of flaky sea salt.
8. Chill until firm
Place the filled pan back into the freezer for 15–20 minutes, or until the chocolate is fully set. Once firm, pop the cups out and enjoy immediately, or transfer to an airtight container for later.
Troubleshooting & Pro Tips
– Filling too thick or crumbly:
Add a teaspoon of milk, water, or a bit more peanut butter at a time until it becomes smooth and pliable.
– Filling too runny:
Sprinkle in more protein powder or a spoonful of powdered peanut butter. Chill the mixture for 10–15 minutes if needed to help it firm up.
– Chocolate clumping or seizing:
This usually happens if water gets into the chocolate or it overheats. Melt gently and stir often. If it seizes, sometimes adding a bit more coconut oil can help smooth it out.
– Uneven layers:
Use a small spoon or toothpick to gently nudge the chocolate around so it fully covers the filling. It doesn’t have to look perfect—once set, minor imperfections aren’t noticeable.
– Want them extra fancy?
Swirl a bit of peanut butter on top before the chocolate sets, or decorate with a drizzle of white chocolate, crushed peanuts, or mini chocolate chips for a bakery-style look.
– Boosting the protein even more:
Use a higher-protein peanut butter, add a little extra protein powder to the filling, or mix in some powdered peanut butter for a thicker, protein-rich center.
Storage & Make-Ahead Tips
– Fridge: Store in an airtight container in the refrigerator for up to 2 weeks. They’ll stay firm yet pleasantly soft in the center.
– Freezer: For longer storage, keep them in a freezer-safe container for up to 3 months. Let sit at room temperature for 5–10 minutes before biting in so the chocolate doesn’t crack too hard.
– Make-ahead for meal prep: Double the batch and freeze half so you always have a quick, portion-controlled dessert or snack ready to go.
– Packing in lunches: Keep them in a small container with an ice pack if you’ll be out for several hours, especially in warm weather.
Conclusion
These Protein Reeses Cups are such a fun way to enjoy that classic chocolate-and-peanut-butter combo while sneaking in a bit more nutrition, and they’re easy enough for even beginners to whip up on a busy weeknight. Once you see how simple it is to make your own copycat candy at home, you might find yourself skipping the candy aisle and experimenting with everything from Reese’s Pieces Cookies–inspired toppings to seasonal twists like Homemade Reese’s Eggs for holidays and special occasions.
FAQ
Can I make these without peanut butter?
Yes. Swap peanut butter for almond butter, cashew butter, or sunflower seed butter to keep them nut-free. Just note the flavor will change slightly.
Are these suitable for a low-carb or keto diet?
They can be, if you use sugar-free chocolate and a low-carb sweetener in the filling. Be sure to check the nutrition labels on your chocolate and protein powder, as those are the main carb sources.
What type of protein powder works best?
Both whey and plant-based protein powders work well. Vanilla or unflavored varieties are the most versatile, but chocolate protein can make them extra rich.
Can I make full-size cups instead of mini?
Absolutely. Use a standard muffin pan with liners and simply increase the amounts in each cup. You may need to chill them a little longer to set fully.
How do I prevent the chocolate from cracking when I bite into them?
Let the cups sit at room temperature for a few minutes before eating, especially if they’ve been in the freezer. Using a bit of coconut oil in the chocolate also helps keep the shell slightly softer.
If you enjoy creative peanut butter desserts like these, you’ll probably also love exploring other treats such as Reeses Brownies or turning this flavor combo into party snacks like this Reeses Dessert–inspired crowd-pleaser idea. Follow me on Pinterest for more Protein Reeses Cups.
