5-Ingredient Healthier Peanut Butter Cups

Make healthier peanut butter cups using just 5 simple ingredients — dark chocolate chips, peanut butter, coconut oil, honey and sea salt.

Hi, my name is Brittany and I’m obsessed with the combination of peanut butter and chocolate. I’m honestly shocked every time I meet someone who doesn’t feel the same about the chocolate and peanut butter. If you are one of those people, you can skip right past this recipe! This is for the fans!

Stack of homemade peanut butter cups in parchment paper.

Reese’s peanut butter cups have been my favorite candy for as long as I can remember. Isaac loves them too so I decided to take a stab at making homemade peanut butter cups that are a tad healthier. Why it’s taken me this long to try making my own peanut butter cups? I’m not sure. Turns out it’s the easiest thing ever and only requires just five simple ingredients: chocolate chips, coconut oil, peanut butter, honey and sea salt. 

Stack of homemade peanut butter cups with layers of chocolate and peanut butter filling.

Ingredients in Homemade Peanut Butter Cups

  • chocolate chips – I like dark chocolate chips, but traditional milk chocolate chips would be great as well. For cups that are lower in sugar and calories, use Lily’s Sweet chocolate chips (semi-sweet or dark chocolate). They’re sweetened with stevia and if you use these chips, the cups will only have 6 grams of sugar per serving. For a vegan version, use dairy-free chocolate chips. I like the Enjoy Life brand.
  • coconut oil – melting the chocolate with coconut oil helps the chocolate harden and act more like a shell.
  • peanut butter – I prefer natural peanut butter but you can use any nut or seed butter you like! I’ve tried different flavors of peanut butter and they are delicious with fun flavors! I want to try these with my pumpkin almond butter or cinnamon vanilla peanut butter too.
  • honey or maple syrup – this sweetens the peanut butter layer and makes these homemade peanut butter cups taste like the real deal. I really like the taste of them with honey but for a vegan version you can use maple syrup or agave.
  • sea salt – this ingredient is optional, but if your peanut butter isn’t salted, I highly recommend adding a pinch of sea salt to the peanut butter mixture or sprinkling flaked sea salt on top of the cups.

Hand holding three homemade peanut butter cups with layers of chocolate and peanut butter.

How to Make Homemade Peanut Butter Cups

Start by lining a muffin tin with 10-12 paper or silicone liners. Cover the bottom of each liner with melted chocolate. Place the tray in the freezer so the chocolate can set.

Make the peanut butter layer by heating peanut butter, honey and coconut oil together. Pour over chocolate and place back in the freezer to set.

Spoon drizzling the top layer of chocolate onto a homemade peanut butter cup in a muffin tin with liners.

Spoon the remaining chocolate over each cup, making sure the peanut butter layer is completely covered. Place back in the freezer for 30 minutes to 1 hour to set completely and enjoy! My mouth is watering just typing out this recipe.

One tip: Be sure to keep your peanut butter cups in the fridge or freezer for storing. They melt easily because of the coconut oil.

Homemade peanut butter cup taken out of its muffin paper liner.

Some Other Peanut Butter Chocolate Treats to Try:

Want More Simple Desserts?

If you make these homemade peanut butter cups, please be sure to leave a comment and star rating below letting me know how they turn out. Your feedback is super helpful for the EBF team and other EBF readers. 

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Stack of homemade peanut butter cups in parchment paper, in a bundt pan.

5-Ingredient Peanut Butter Cups

  • Author: Brittany Mullins
  • Prep Time: 45 minutes
  • Cook Time: 2 minutes
  • Total Time: 47 minutes
  • Yield: 12


Make your own peanut butter cups using just 5 simple ingredients — dark chocolate chips, peanut butter, coconut oil, honey and sea salt. 


Chocolate Layer

  • 1 cup chocolate chips (use dairy-free for vegan cups)*
  • 1 Tablespoon melted coconut oil

Peanut Butter Layer

  • 1/2 cup natural peanut butter
  • 1/4 cup honey (use maple syrup for vegan cups)
  • 2 Tablespoons melted coconut oil
  • pinch of sea salt (if peanut butter isn’t salted)


  1. Line a muffin tin with paper or silicone liners. The recipe should make about 10-12 pb cups depending on how thick you make your layers.
  2. Melt chocolate chips and coconut oil for 1 minute in the microwave, stir and continue heating on 30 second intervals, until chocolate chips have melted and chocolate is smooth.
  3. Using a spoon pour enough chocolate (about 1-2 teaspoons) to cover the bottom of the liner into each liner. Place tray into the freezer for about 5-10 minutes for the chocolate to set.
  4. In another bowl, add peanut butter, honey, coconut oil and sea salt (if using). Microwave for about 15 – 20 seconds or until mixture is slightly melted and pourable. Stir to combine.
  5. Remove cups from the freezer and pour peanut butter mixture evenly over each cup. Place back in the freezer to set for about 5 minutes.
  6. Pour remaining chocolate over each cup, using just enough to completely cover the peanut butter layer. At this point you can also sprinkle flaked sea salt on top of the chocolate if you want!
  7. Place tin back in the freezer for about 30 minutes to an hour to set completely. Remove from freezer and store in the refrigerator until ready to serve.
  8. Store leftovers in the fridge. They should last at least 5-7 days. For longer storage, store cups in the freezer for up to 2 months.


  • For cups that are lower in sugar (and calories), use Lily’s Sweet chocolate chips (semi-sweet or dark chocolate. They’re sweetened with stevia. If you use these chips, the cups will only have 6 grams of sugar per serving.
  • For vegan peanut butter cups, just be sure to use dairy-free chocolate chips (like Enjoy Life) and use maple syrup or agave instead of honey.
  • Because these peanut butter cups are made with coconut oil, they must be stored in the fridge or freezer and kept cold or they will melt. If you keep them in the freezer, take them out 5-10 minutes before serving because they’ll be pretty hard.
  • Category: Dessert
  • Method: Freeze
  • Cuisine: American


  • Serving Size: 1 PB cup
  • Calories: 208
  • Sugar: 17g
  • Sodium: 49mg
  • Fat: 15g
  • Saturated Fat: 8g
  • Carbohydrates: 20g
  • Fiber: 2g
  • Protein: 4g
  • Cholesterol: 0mg

Keywords: peanut butter cups

Homemade Peanut Butter Cups made with 3 simple ingredients
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  1. How is this healthier? One of these PB cups has more calories, fat, and saturated fat than a package of two Reese’s cups. They sound delicious, but I don’t understand how that is healthier….?

    • Hey Pamela – I know these might not seem “healthier” than Reese’s when you look at the calories / sugar content, but in this recipe we’re using healthier, all-natural ingredients and only 5 of them. A regular Reese’s contains preservatives, white sugar, palm oil and other ingredients that aren’t the greatest.

      • Just let you know coconut oil is a saturated oil, same as palm oil, and both are on the same level of beef tallow. A better oil would vegetable oil, canola (rapeseed) oil, and flax seed oil which has omega-3. My source is my wife who was the Director of Nutritional Therapy; she taught me well. Another source is American Heart Association and the Academy of Nutrition and Dietetics.

  2. This was so delicious and easy! Mine came out ugly because I didn’t proportion it right, but it was still amazing! Will definitely make it again. Thanks for the recipe!

  3. Absolutely delicious.
    They were a hit, everyone enjoyed them and they were so easy to make. Loved them.

  4. LOVE these! The last two batches I’ve made, I used my mini muffin tins and they are perfect! We keep them in the freezer for a nice treat!

    • Yay!! That makes me so happy to hear, Robyn! So glad you’re loving these pb cups. Thanks for taking the time to come back to leave a comment + star rating. I so appreciate it. 🙂

  5. 10/10 would recommend!!! Made these for me and my bf last night and he asked immediately if he was allowed to have more than one lol! So good, so decadent, and healthier than a reeces!

    • Hey Allyson! You could try just melting the chocolate without the oil and see how that works for you. I just like adding coconut oil to make the chocolate more liquidy for pouring into the cups and melting the chocolate with coconut oil helps the chocolate harden and act more like a shell. Let me know how these turn out if you try them. 🙂

  6. Just made my first lot; I have my new go-to quick recipe for convincing people how easy it is to remove dairy. Cancel wait to try them with other nut butters.

  7. I don’t have coconut oil, can you advise on another oil I can use? I really want to try these! My husband’s favourite! Thank you!

  8. so good! My boyfriend yelled wow, wow, wow! After eating one of the cups. I added some raspberry jelly inside a few and that was really good as well. 5stars!

    • Ahh that makes me so happy to hear, Michelle! I’m so glad these pb cups were a hit. Thanks so much for trying my recipe and for coming back to leave a comment + star rating. I really appreciate it. <3

  9. So delicious and super easy!! I love that I had all the ingredients that I needed to satisfy the craving! Thank you, thank you!

  10. I love these! So easy. I use half the amount of honey to make them a little less sweet, and they taste perfect!

  11. These were so easy and so yum! They are very sweet, so I might take out the honey. [: But way better than buying peanut butter cups. Thank you for the recipe!

  12. Have made multiple times and always a go to favorite when craving peanut butter and chocolate!

  13. These are awesome! My husband is obsessed.

    Word to the wise: don’t over-microwave the chocolate chips. I used Lily’s chocolate chips as recommended, and microwaved for a minute, stirred, did another 30 seconds, stirred, and then thought I could make them even more melty… and when I took them out after another 30 seconds they were the consistency of frosting. So had to start over. With the coconut oil and good stirring, 1 min 30 secs should be plenty melty! 🙂

    • Oh no! So sorry you had troubles with melting the chocolate at first. But happy to hear that they turned out and that you guys loved them. 🙂 I really appreciate you coming back to leave a comment and star rating. The ratings are super helpful to other EBF readers. <3

  14. Yes, a girl after my own heart!! Peanut butter and chocolate are such a dream team. Did you see my almond butter covered dark chocolate bites inspired by peanut butter cups?? My photos are not as glamorous as yours, but they taste frickin good 🙂

  15. They look amazing, but I’m confused as to where the coconut oil comes into the recipe? Is in the imgredient lost, but doesn’t say how to use it,

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