5-Ingredient Healthier Peanut Butter Cups
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Published Oct 25, 2019, Updated Oct 06, 2023
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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!
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.
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.
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 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.
Some Other Peanut Butter Chocolate Treats to Try
- Healthy No Bake Cookies
- Healthy Peanut Butter Balls
- Chocolate Peanut Butter Banana Bites
- Chocolate Peanut Butter Protein Balls
- Healthier Butterfingers
Want More Simple Desserts?
- 4-Ingredient Samoas
- Snickers Stuffed Dates
- Healthy Twix Bars
- Healthy Almond Joy Bars
- Trail Mix Coconut Butter Cups
- Healthy Cookie Dough Bites
- Chocolate Frosted Baked Donuts (Entenmann’s Copycat)
- Date Mounds Bars
Be sure to check out all of the dessert recipes on EBF!
5-Ingredient Peanut Butter Cups
Ingredients
Chocolate Layer
- 1 cup chocolate chips, use dairy-free for vegan cups*
- 1 Tablespoon melted coconut oil
Peanut Butter Layer
- ½ cup natural peanut butter
- ¼ cup honey, use maple syrup for vegan cups
- 2 Tablespoons melted coconut oil
- pinch of sea salt, if peanut butter isn’t salted
Instructions
- 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.
- 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.
- 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.
- 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.
- 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.
- 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!
- 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.
- 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.
Video
Notes
- 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.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I’m running to the kitchen to do this now 😀
Woo-hoo! Let me know how they turn out! 🙂
I always loved candy corn too, and Reese’s pumpkins amd Whoppers were my two others. I don’t eat candy now, though, and don’t miss it a bit thanks to treats like these. Great recipe! I love how easy cups like these are to make. 😉
Happy Halloween!
pb cups are my fav halloween candy! Three ingredients for the win 🙂
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,
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 🙂
Do you have the nutritional information for this recipe?
Yes! Just added it.
Where does the coconut oil go? Mix it with the chocolate or the peanut butter?
Oops! I changed the instructions at the last minute and forgot to add the oil back in. It gets mixed with the chocolate chips to help them melt. Thank you for noticing. I just updated it!
This is my kind of halloween treat!!! 🙂
Question: Yield says 12 but instructions say 10 liners. Which should it be?
Oops! Sorry about that. The recipe makes 10-12, depending on how thick you make your layers of chocolate and pb!
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
Have made multiple times and always a go to favorite when craving peanut butter and chocolate!
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!
You can totally limit the amount of honey you add to make them lower in sugar. You could also use Lily’s chocolate chips which are made with stevia. 🙂
I love these! So easy. I use half the amount of honey to make them a little less sweet, and they taste perfect!
So delicious and super easy!! I love that I had all the ingredients that I needed to satisfy the craving! Thank you, thank you!
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
You can you use some other type of oil besides coconut oil
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!
Hi Lola. I find that coconut oil is best for this recipe because it’s solid at cooler temps. I highly recommend purchasing some coconut oil if you want to make these. 🙂
Can I use VCO? (Virgin coconut oil)
Definitely!
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.
Loved this recipe! Made these peanut butter cups a week ago, and I’ll be making them again today! 🙂
So quick and easy to make something so delicious ! I love it.
Can I use something other than coconut oil? I’m allergic to it 🙁
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. 🙂
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!
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. 🙂
Absolutely delicious.
They were a hit, everyone enjoyed them and they were so easy to make. Loved them.
Yay!! So glad these pb cups were a hit. Thanks for making my recipe and for coming back to leave a comment + star rating. I so appreciate it. 🙂
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!
Hi Kim! As long as they taste good, that’s all that really matters. 🙂
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.
These are absolutely delicious! I’m trying to resist eating them all in one sitting.
It’s definitely hard!! I’m glad you’re loving these pb cups, Sintija. Thanks so much for coming back to leave a comment + star rating. I appreciate it.
These are super good, but too many calories for even just one PB cup.
Easy and perfectly delicious!
Oh my goodness! These taste just like like Reese’s peanut butter cups to me, 😍 and my husband says, “even better.” I love that this is the healthy alternative, it can be dairy free and I can use fair trade chocolate. As always, thank you Brittany! It’s such a joy to be able to have desserts I haven’t been able to have in years because I didn’t know this healthy alternative existed until I found you! 🙂
Ahh yay! That makes me so happy to hear, Stephanie! I’m glad these pb cups were a hit. Thanks so much for making my recipe and for coming back to leave a comment + star rating. I so appreciate it. <3
I just made these for a Halloween get together and I now regret waiting until now to make them… and that I made them so early ahead of the party because they will likely be gone by then. They are so so tasty and I’m so happy they’re healthier.
Haha! They definitely don’t last long that’s for sure. 🙂 I hope these were a hit for your party!!
These are seriously the best! They beat the original Reece cups hands down! They are also toddler approved!
Ahh yay!! So glad they’re a hit. Thanks for making them and for coming back to leave a comment + star rating, Jody. I appreciate it. 🙂
Can we make this with regular peanut butter and just omit the honey?I know not the healthiestbut we just ran out of the natural stuff! Tia 😊
Definitely! That should work just fine.
So psyched to have this simple, delicious chocolate recipe to cure my chocolate fix. I made two batches; one with peanut butter, the other with almond butter. Cannot decide which I like more! I use freshly ground nut butters, and I did salt them, but did not sweeten them, and they were perfectly sweet for me as is!
I’m so glad you’re loving these, Emma! Thanks for making them and for coming back to leave a review. I so appreciate it!
These are AMAZING. I usually don’t “bake”, but these are SO easy and absolutely delicious. This is a must try if you like Peanut Butter cups and who doesn’t like Peanut Butter cups!
Woo!! So glad you loved these pb cups. Thanks for making them and for coming back to leave a review. I so appreciate it. 🙂
So happy I stumbled upon this recipe! I only had mini cupcake liner’s and they turned out adorable! Thanks for sharing
Yay!! So glad this recipe turned out for you, Carmen. Thanks for making them and for coming back to leave a review. I so appreciate it!
Could you use monkfruit sweetener instead of honey to cut back the amount of carbs? 20g of carbs is a bit much for me.
Hey Jennifer, I’m not sure monkfruit would work for these since you’d be swapping a liquid sweetener with a dry one. Let me know if you do decide to try it and how these turn out for you.
This recipe is foolproof and so easy! If you love Reese’s peanut butter cups.
Made these last night and they were PERFECT! My husband, sister, and brother-in-law all loved them too. We are all obsessed! This will be a regular treat in my home from now on!
Woo!! That makes me so happy to hear, Nicole. I’m glad these pb cups were a hit. Thanks for coming back to leave a review. I so appreciate it. 🙂
I am about to make these. can I spray muffin tins?
Totally! Let me know how they turn out for you, Colleen.
Made these fit Valentine’s Day and they turned out amazing!!! Way better than store bought Reese’s in my opinion. Thanks for a great recipe!
Woo!! I’m so happy to hear that. So glad they were a hit. Thanks for making them and for coming back to leave a review. I so appreciate it!
Love love love! Such a great treat and not feel guilty about having one. My husband and my 3yr old love them too.
Woo! So glad these are a hit with your family, Christina. Thanks for coming back to leave a review. I so appreciate it!
These are so good! I only used about a teaspoon of honey and they were really great and sweet enough. I ended up making more of the chocolate but it was too much chocolate next time I’ll follow the recipe lol. Thank you for this recipe, they’re amazing!
Woo!! So glad you loved these pb cups, Sophie. Thanks for coming back to leave a review, I so appreciate it!
I really want to try these but I have someone at home who is allergic to coconut oil. What can I use as a substitute?
The coconut oil just helps thin the chocolate and helps the cups harden in the freezer, but you can skip the coconut oil.
Literal perfection. I made these for Easter for my young children as an alternative to the normal store bought junk. They taste so much better than the name brand and were quick and easy to whip up! I’ll make these again for sure!
Ahh yay!! So glad you loved this recipe, Sarah! Thanks for the review, I so appreciate it!
These are amazing. I have made them several times and they are an absolute hit in my family.
Woo!! I’m so glad your family has been loving these peanut butter cups, Suzy! Makes me so happy to hear. Thanks for the review 🙂
Simple to make and delicious!
So glad you enjoyed these peanut butter cups, Kate! Thanks for the review :).
Super fun, easy and yummy! We added little candy eyes and call them monster snacks!
Ah yay! Happy to hear these peanut butter cups are a hit, Lindsey! Love your twist on them, so fun and creative. Thanks for the review! I really appreciate it.
These are waaaaay better than Reese’s! Much cleaner version which is a huge plus in my book! Taste is high above Reeses too!
Woo!! So pumped you loved this recipe, Leigh! Thanks for making them and for the review. I so appreciate it!
I just made them today they taste better than Reese’s. I was surprised that my husband actually liked them. Can’t wait for my daughter to try them. Thank you for sharing the recipe.
Woo!! Pumped to hear these peanut butter cups were a hit, Uma. Thanks so much for the review and star rating. It means so much to me!
I was just wondering could you use sunflower oil with the reshape???
The coconut oil is used to help thin the chocolate out and it also hardens up in the freezer, so I’m not sure how sunflower oil would work, but you could definitely try it!
Does it taste like coconut though?
Hi, Sofia! I don’t think so, they’re perfectly peanut buttery and chocolatey! Let me know what you think if you make them.
Tried them, loved them.
I couldnt use honey because veganism, but with agave syrup or similar the results turned out pretty much the same.
I suggest to add some crunchy texture to one of the layers. Cocoa nibs, puffed amaranth,.. anything small and crispy adds a nice layer of chew and crunch to the already excellent melty experience.
Happy to hear you enjoyed these peanut butter cups! I love the suggestion about adding the crunchy texture. I will definitely have to to try that out. Thanks for the review!
For step 8, do you need to store them in the cupcake tin or can you remove them?
Hi, Gina. For step 8 you can remove them from the muffin tin and store them in an air tight container. A stasher bag or even tupperware should do the trick! Just keep in mind these peanut butter cups are made with coconut oil and they must be stored in the fridge or freezer or they will melt.
These things are incredible. I’ve made them in my college dorm room twice and they’ve turned out great both times.
Woo! I’m so glad to hear that, Jay! Thanks for making them and coming back to leave a review and star rating. I appreciate it so much!
I read all the comments and didn’t find the answer to my question. So with the coconut oil, refined? or unrefined? Coconut smell or free of coconut fragrance?
Hi, Colleen. You can use either. Refined coconut oil has a milder scent and flavor if you prefer!
My favorite PB cup recipe! The consistency reminds me of Justin’s, but better and w/o additives. Tip – I like to swirl the bottom layer or chocolate to come up approx 1/4 of an inch on the sides so that the peanut butter is covered.
Yay! I’m so glad you love these, Jade! Swirling the bottom layer is a great tip, thanks for sharing!
Delicious 🤤. I did not put the coconut oil in Oats/ peanut butter because I did not have enough . Only in the chocolate 🍫 it was still delish !!!
That’s great, Beth! Thanks so much for trying this recipe out. I appreciate your comment and review!
WAY better than regular peanut butter cups and I’m not a vegan eater. These are AMAZING!!
So glad you enjoyed this recipe, Cindy! Thanks for making it and for coming back to leave a review. I so appreciate it!
LOVE this recipe.
I’m so glad you loved this recipe, Kate. Thanks for coming back to leave a review. I so appreciate it!
Holy moly these were good!!!! Such a rich and indulgent treat, but also low-guilt 😃 I used crunchy PB and topped each with some bee pollen for a little extra vitamins and nutrients.
Yum this sounds delicious! I am so glad that you are loving this low-guilt treat and the bee pollen sounds like a delicious addition, Paul. Thanks so much for coming back and sharing our review & star rating, I really appreciate it!
I am a huge peanut butter cup fan and these hit the spot. I especially love them with the bitter sweet chocolate. I used natural crunchy peanut butter that I need to use up. So easy too!
Ah yum!! I completely agree with you, Cory, and I am glad to hear that you are loving this recipe. Thank you so much for coming back and sharing your review + star rating, I really appreciate it!
Yum! These are delicious and so easy to make. My husband said they are the best thing I’ve made in a while. Pretty sure they won’t be lasting 5-7 days haha. Thank you for another great recipe.
AHH this is seriously the best! These are always a hit in my house too and never last the 5-7 days LOL! Thanks for coming back and sharing your review & star rating, I truly appreciate it!
First, thank you so much for offering all of your amazing recipes. I’ve been hooked on your recipes since I discovered you a month ago, and I use at least one recipe a week.
These are delicious! I love them. I actually made them for my husband who is a huge Reeces fan. Unfortunately, I forgot he hates the taste of coconut. Do you have a suggestion on what could be used as an alternative to the coconut oil? Thanks!
Hi Geneva – I am so glad you found my blog and have been loving my recipes. I am not sure what could be used in place of coconut oil because it also acts as a hardening agent. You could try to make these without it but I haven’t tried it so I am not sure how it would work. Let me know if you give either of these a try. Also, did you use refined or unrefined coconut oil? Refined is what I would recommend for a less coconut flavor. Hope this helps!
So happy to know what is in my PB cups. These are super indulgent (9 WW points each!) but worth the treat, just limit to one a day. I am going to try with maple syrup next time because the honey taste was overpowering. The last 3-4 cups weren’t as pretty because the chocolate was running thin lol but these are great!
YAY! I am so glad you found this recipe, Diana and are loving these PB cups. Thanks so much for sharing your review + star rating, it means so much to me!
love this idea of making them at home my question is can I use mct oil ?
Hi! I haven’t tested this recipe with MCT oil so I am not sure how it would work or if it would harden the chocolate correctly. If you give it a try, let me know how it turns out.