Healthy Peanut Butter Cups (5 Ingredients)
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These healthy peanut butter cups are made with just 5 simple ingredients. They’re rich, creamy and taste even better than Reese’s.
Peanut butter and chocolate might just be the best flavor duo of all time, and these homemade peanut butter cups are one of the easiest ways to enjoy them. Reese’s were my favorite candy growing up (and they were always Isaac’s pick too), so I had to come up with a version that feels a little better for you but still tastes just as indulgent.
The best part is how simple these are to make. You only need five basic ingredients, a muffin tin and a little freezer time. I love keeping a stash in the freezer for when a chocolate craving hits, and they’re also a fun sweet treat to tuck into the kids’ lunchboxes.
Why I Love These Peanut Butter Cups
These little cups are one of those recipes I come back to again and again. They’re simple, nostalgic and honestly taste even better than the store-bought version. Here’s why I think you’ll love them too:
- So easy – Five ingredients, a muffin tin and a little freezer time is all you need.
- Rich and creamy – The chocolate shell with the smooth peanut butter center is just the right balance.
- Better than Reese’s – No corn syrup or preservatives, just real ingredients you can feel good about.
- Perfect for the Holidays – I love keeping a batch on hand during candy season, and they’re easy to dress up for different holidays with festive liners or sprinkles. Perfect for Halloween, Valentine’s Day, Easter or just because.
// ★★★★★ Review //
“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!” – Nicole
Ingredients in Homemade Peanut Butter Cups
- chocolate chips – I usually go for dark chocolate chips, but milk chocolate works great too. For a lower sugar option, Lily’s semi-sweet or dark chocolate chips are sweetened with stevia and bring these cups down to about 6 grams of sugar per serving. For a vegan version, stick with dairy-free chips — I like Enjoy Life.
- coconut oil – helps the melted chocolate set up with that snappy shell texture.
- peanut butter – natural peanut butter is my go-to, but any nut or seed butter will work. Flavored varieties are fun too! I’ve made these with cinnamon vanilla peanut butter and even pumpkin almond butter (yum).
- honey or maple syrup – just a touch sweetens the filling so it tastes like the real deal. Honey is my favorite, but maple syrup or agave make them vegan-friendly.
- sea salt – totally optional, but a pinch in the filling or a sprinkle of flaky salt on top takes them up a notch.
How to Make Homemade Peanut Butter Cups
- Prep the liners. Line a muffin tin with 10–12 paper or silicone liners. Melt the chocolate with coconut oil and spoon a layer into the bottom of each liner. Freeze for a few minutes until set.
- Make the filling. Warm peanut butter, honey and a little coconut oil together until smooth. Spoon the mixture over the chocolate layer and return to the freezer to firm up.
- Top with chocolate. Cover each cup with the remaining melted chocolate, making sure the peanut butter layer is sealed in. Freeze for 30–60 minutes, until completely set.
- Enjoy! Keep the cups stored in the fridge or freezer since they melt quickly at room temperature.
These are so good, my mouth is watering just writing this out.
Tips for the Perfect Peanut Butter Cups
- Silicone liners are your best friend. They make the cups pop right out and look so neat. If you only have paper liners, that’s totally fine too — just expect a little extra chocolate smudge here and there.
- Be patient with the freezer time. I know it’s tempting to rush to the next step, but letting each layer set keeps everything pretty and even. (Worth it, I promise.)
- Get creative with toppings. A sprinkle of flaky sea salt is my favorite, but you can also add crushed pretzels, chopped nuts or even festive sprinkles if you’re making them for the holidays.
More Peanut Butter + Chocolate Treats
- Healthy No Bake Cookies
- Healthy Peanut Butter Balls
- Chocolate Peanut Butter Protein Balls
- Healthier Butterfingers
More Simple Desserts to Love
If you enjoyed this recipe, please consider leaving a ⭐ star rating and let me know how it went in the 📝 comments below.
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.
Like This Recipe? Rate & Comment Below!
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
Easy and perfectly delicious!
These are super good, but too many calories for even just one PB cup.
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.
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.
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. 🙂
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. 🙂
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. 🙂
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!
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. 🙂