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Homemade Peanut Butter Cups are made with a few simple, real food ingredients – cocoa powder, coconut oil, maple syrup, and peanut butter! They come together in 10 minutes, and can be stored in the fridge or freezer for all your sweet tooth emergencies.

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Why you’ll love Homemade Peanut Butter Cups:

  • Easy to Make- These little bites are incredibly quick to make!
  • Simple Ingredients – This recipe uses just 5 basic pantry staples! It’s your favorite halloween candy, but in a healthier version.
  • Easy to Customize – Switch up the nut butter, use more or less chocolate, make ’em mini or jumbo!

Ingredient Overview:

As always, the full recipe with measurements & directions can be found in the recipe card at the bottom of this post. Use the table of contents (back at the top, below the first image, to navigate).

  • Vanilla Extract – Use quality vanilla for the best flavor.
  • Coconut Oil – We need to use coconut oil here vs another type of oil since coconut oil will firm up when chilled, creating the hard shell of our pb cups.
  • Maple Syrup – Use pure real maple syrup, not pancake syrup (it’s just corn syrup with maple flavor!).
  • Peanut Butter – Use creamy peanut butter or crunchy peanut butter. Homemade natural peanut butter is quick and easy to make!

How to Make Homemade Peanut Butter Cups:

Step 1: Prep. Line a mini muffin pan with mini liners.

Step 2: Mix up the Chocolate. Whisk together the melted coconut oil, cocoa powder, vanilla, and maple syrup in a large bowl. You can adjust the amount of cocoa powder and maple syrup to taste.

A bowl of the chocolate mixture being whisked.

Step 3: Assemble Peanut Butter Cups. Spoon 1 teaspoon of the chocolate mixture into the bottom of each liner.

Then, add a dollop of peanut butter to each cup. Add more chocolate over the peanut butter layer, and add a sprinkle of flaky sea salt.

Step 4: Chill. Pop these pans in the fridge or freezer until completely set.

Chilled peanut butter cups in a muffin tin, topped with flaky sea salt.

Serving + Storing:

Store in the freezer or fridge – they will melt if left at room temperature. I like to enjoy these directly from the freezer!

A top-down view of a stack of the peanut butter cups.

FAQs:

Can I make peanut butter cups without peanut butter?

Yes! Use almond butter or another nut butter if desired, or sun butter for a nut allergy.

How do I make jumbo peanut butter cups?

Simply use a standard muffin tin and cupcake liners. You’ll get about 8-10 large pb cups.

Peanut butter cups in a mini muffin tin and scattered around, on a light blue surface.

More Peanut Butter Desserts to Love:


Did you make this recipe? Leave a comment & star rating! 

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A stack of peanut butter cups sprinkled with sea salt against a light blue background.
5 from 3 votes

Healthy Homemade Peanut Butter Cups

By Stephanie Simmons
Healthy Homemade Peanut Butter Cups are made with a few simple, real food ingredients – cocoa powder, coconut oil, maple syrup, and peanut butter! They come together in 10 minutes, and can be stored in the fridge or freezer for weeks.
Prep: 10 minutes
Cook: 0 minutes
Chill Time: 1 hour
Total: 1 hour 10 minutes
Servings: 24 peanut butter cups
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Ingredients 

  • 2/3 cup melted coconut oil
  • 1/3 cup cocoa powder
  • 1/2 tsp vanilla extract
  • 5 tbsp real maple syrup
  • 1/2 cup peanut butter, Use any kind you like – I used creamy, but you can use natural, crunchy, etc.
  • flaky sea salt, for topping, optional

Instructions 

  • Prep: Line a mini muffin tin with muffin papers.
  • Mix up the Chocolate: Whisk together the melted coconut oil, cocoa powder, vanilla, and maple syrup. You can adjust the amount of cocoa powder and maple syrup to taste.
  • Assemble the Peanut Butter Cups: Spoon 1 teaspoon of the chocolate mixture into the bottom of each of the muffin papers – it should coat the bottom nicely. Then, add a dollop of peanut butter to each cup. Top each one off with the remaining chocolate. Sprinkle with a little sea salt, if desired. Freeze until solid and enjoy!
  • Chill: Pop these pans in the fridge or freezer until completely set.
  • Serve + Store: Enjoy once set! These need to be stored in the fridge or freezer – they'll melt at room temp. They keep for weeks in the fridge or freezer.

Nutrition

Serving: 1cup, Calories: 97kcal, Carbohydrates: 5g, Protein: 1g, Fat: 9g, Saturated Fat: 6g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 2g, Sodium: 24mg, Potassium: 58mg, Fiber: 1g, Sugar: 3g, Calcium: 9mg, Iron: 0.3mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Like this? Leave a comment below!

Stephanie Simmons

Iโ€™m a Mom & Grandma-taught cook + baker, and Iโ€™m excited to share my love of all things food with you!

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5 from 3 votes (1 rating without comment)

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15 Comments

  1. Fran says:

    5 stars
    Love these!!!

  2. Bailey Meza says:

    These were so easy and soooooo yummy to make! I have shared them with everyone on social media lol and maybe Iโ€™ll share with the family! ๐Ÿ˜‰

    1. Stephanie Simmons says:

      So glad you love them, Bailey!!! ? they are hard to share ?

  3. Natalie says:

    These look so delicious and so easy! YUM! Chocolate and peanut butter is a match made in heaven โ™ฅ

    1. Stephanie Simmons says:

      I agree, Natalie! โค๏ธ

  4. Daniella says:

    Thank you for sharing this wonderful recipe. Definitely going to try it out!

    1. Stephanie Simmons says:

      Thanks so much! Hope you love it, Daniella!

  5. Lisa says:

    Yum! These looks so good and easy! And your pictures are gorgeous!

    1. Stephanie Simmons says:

      Thank you so much Lisa! โค๏ธ

  6. Camila Hurst says:

    flawless photography! I adore your work!!

    1. Stephanie Simmons says:

      Camila, you are too kind!!! Thank you! โค๏ธ Iโ€™m quite a fan of your work as well ?

  7. melve says:

    This is perfect! It’s so cute, creamy, delicious, and so simple and easy recipe. Thanks for this little dessert.

    1. Stephanie Simmons says:

      Thank for your kind words, Melve!

  8. April says:

    5 stars
    Oh goodness they look so good! I always look forward to seeing your posts! I would so try these but I don’t have any maple syrup. Can I use a different kind of syrup or honey maybe?

    1. Stephanie Simmons says:

      Thanks so much – that means a lot to me!! I think any sweetener would work – honey, agave, etc.!