INTRODUCTION
This sweet snack is quick, healthy, and full of protein. These 4 Ingredient Peanut Butter Cups (Protein Recipe) use powdered peanut butter, protein powder, water, dark chocolate chips, and a bit of coconut oil. You make a smooth peanut butter filling, coat it with chocolate, and chill until firm. The cups are small, easy to eat, and good for a snack or a quick treat after a workout. If you like simple peanut butter treats you may also enjoy peanut butter brownie swirl cookies as another easy option.
This recipe keeps things short and direct. You do not need a long list of tools or strange ingredients. The flavor is rich and familiar: chocolate and peanut butter. The texture is smooth and satisfying. The whole family can enjoy them, and you can make a batch in under an hour.
WHY YOU WILL LOVE THIS RECIPE
You will love this recipe because it is fast, healthy, and flexible. It gives you a protein boost without a lot of sugar. The powdered peanut butter cuts calories and keeps the peanut taste real. The protein powder raises the protein in each cup so they work as a snack after exercise. If you like low-carb, high-protein treats, you may like these as an alternative to candy or heavy desserts. For another rich, low-sugar option try the idea behind peanut butter chocolate fat bombs, which also mix peanut butter and chocolate in a small bite.
The recipe is easy to change. You can use different protein powders. You can use more or less chocolate. The cups are portable and store well in the fridge or freezer. They are a good way to enjoy peanut butter and chocolate without many added ingredients.
HOW TO MAKE 4 Ingredient Peanut Butter Cups (Protein Recipe)
This recipe makes about 8 small peanut butter cups. You will make a melted chocolate base, a peanut butter-like filling from powdered peanut butter and protein powder, and then seal the filling with more chocolate. Chill until firm. The steps are simple and you can clean as you go.
EQUIPMENT NEEDED
You only need a few tools:
- Muffin tin or small silicone molds
- 8 cupcake liners
- Microwave-safe bowl for melting chocolate
- Small bowl for mixing the peanut butter filling
- Spoons or a small spatula
- Measuring cups and spoons
- Ice cream scooper or tablespoon for portioning
Ingredients You’ll Need :
1/2 cup Powdered Peanut Butter, 1 scoop Protein Powder, 1/2 cup Water, 1 cup Dark Chocolate Chips, 1 tbsp Coconut Oil
STEP-BY-STEP INSTRUCTIONS :
Prepare the Molds: Line a muffin tin with 8 cupcake liners and set aside. , Prepare Peanut Butter Filling: In a small bowl, combine PB2 powder and protein powder. Gradually add water and mix together until peanut butter filling reaches a slightly thick yet smooth texture. Set aside., Melt the Chocolate: Combine the chocolate chips and coconut oil in a microwave-safe bowl. Microwave for 45 seconds, stir, then microwave again for 30 seconds and mix until fully melted and smooth., Make the First Layer: Add a tablespoon of melted chocolate to each cupcake liner. Tilt, rotate, and shake the liners to coat the bottom evenly, and use a spoon to cover a bit of the sides as well. Place the muffin tin in the freezer for about 10 minutes to set., Add Peanut Butter Layer: Remove the muffin tin from the freezer. Using an ice cream scooper or a tablespoon measuring spoon, add a tablespoon of peanut butter mixture over the set chocolate layer, spreading it evenly with the back of a spoon., Top It Off: Spoon another tablespoon of melted chocolate over each peanut butter layer, spreading it to the edges to seal the peanut butter inside. If desired, sprinkle sea salt., Chill to Set: Refrigerate the peanut butter cups for at least 30 minutes or until they are completely firm. Once set, remove the peanut butter cups from the liners and enjoy.
HOW TO SERVE 4 Ingredient Peanut Butter Cups (Protein Recipe)
Serve these peanut butter cups cold or at room temperature. They are best chilled. Use a small plate or a paper napkin to hold one or two cups. You can add a small pinch of sea salt on top to bring up the chocolate flavor. For a snack after a workout, pair one cup with a piece of fruit or a small yogurt. If you want a more indulgent touch, serve with a warm cup of coffee.
If you plan to make these for a potluck or party, place them on a tray lined with parchment paper. They look tidy in rows and are easy for guests to pick up. For a dessert board, combine them with slices of banana, crackers, or a few nuts. You can also use them as a small treat alongside richer desserts such as peanut butter stuffed brownies for a big chocolate and peanut butter spread.
STORAGE & FREEZING : 4 Ingredient Peanut Butter Cups (Protein Recipe)
These peanut butter cups keep well in the fridge and freezer.
- In the fridge: Store in an airtight container for up to 2 weeks. Place a piece of parchment between layers so they do not stick.
- In the freezer: Lay them in a single layer on a tray to freeze for one hour. Then move them to a freezer-safe container or bag. They keep for up to 3 months. To thaw, move them to the fridge for 15 to 30 minutes or leave at room temperature for a few minutes.
For best texture, take cups from the freezer and let them sit for a short time before eating. Do not leave them at room temperature too long or the chocolate will soften and the filling may leak.
SERVING SUGGESTIONS
These cups work well in many settings:
- As a post-workout bite with a protein shake.
- In a lunchbox as a treat with other snacks.
- On a dessert plate with fresh berries.
- With a hot drink like tea or coffee for a quick sweet break.
If you like cookies and soft sweets, try pairing them with soft vegan peanut butter cookies to give variety in texture and flavor; a simple choice is perfect vegan peanut butter cookies. The mix of soft cookies and firm cups makes a nice contrast.
VARIATIONS
You can change flavors and textures with a few swaps:
- Swap dark chocolate for milk chocolate for a sweeter cup.
- Add a dash of vanilla extract to the peanut filling for a mild flavor lift.
- Mix in a small amount of crushed nuts or seeds into the filling for crunch.
- Stir a little cocoa powder into the filling for more chocolate in the center.
If you want a savory twist for a snack board, try a small pairing of these cups with a savory bite like baked brie crostini with pumpkin butter to balance sweet and savory. Keep in mind that the texture and sugar level will change with each swap.
FAQs
Q: How many calories are in one peanut butter cup?
A: Calories depend on the exact brands you use. As a rough guess, one small cup made with the listed amounts has about 80–120 calories. Use the nutrition label on your ingredients to get a precise number.
Q: Can I use regular peanut butter instead of powdered peanut butter?
A: Yes, but the texture and calories will change. If you use regular peanut butter, you may need less water or no water at all, and you should reduce the total fat in the mix. Start with one tablespoon of peanut butter per cup and adjust.
Q: What type of protein powder works best?
A: Any plain or vanilla whey, casein, or plant protein will work. Use a powder that mixes well with water for a smooth filling. Avoid powders with heavy flavors that might clash with peanut butter or chocolate.
Q: Can I make these nut-free?
A: To make nut-free cups, use a seed butter powder (like sunflower seed powder) and a safe seed butter in place of peanut butter. Check the labels to ensure no cross-contact if you need them to be free from peanuts or tree nuts.
Q: Can I melt the chocolate on the stove?
A: Yes. Use a double boiler or place a heat-safe bowl over a pot of simmering water. Stir until smooth and then use as directed.
Q: Will the texture be grainy with powdered peanut butter?
A: Powdered peanut butter can be grainy if not mixed well. Add water slowly and whisk until smooth. Let it sit for a minute and stir again to remove any lumps.
MAKE-AHEAD TIPS FOR 4 Ingredient Peanut Butter Cups (Protein Recipe)
You can make these cups up to three months ahead if you freeze them. Freeze them on a tray first, then move to a bag or box. Label the container with the date. If you want to make them a day ahead, make them the night before and keep them in the fridge in an airtight container.
For quick prep, pre-measure the dry peanut butter and protein powder and store them in a small jar. When you want cups, add the water and mix, then warm the chocolate and assemble. This saves time and keeps your kitchen clean.
If you need to make a larger batch, double or triple the ingredients and use more muffin liners or a larger mold. Work in stages: melt one bowl of chocolate, fill many liners, freeze, then finish. The process scales well and stays simple.
4 Ingredient Peanut Butter Cups
Ingredients
Method
- Line a muffin tin with 8 cupcake liners and set aside.
- In a small bowl, combine powdered peanut butter and protein powder. Gradually add water, mixing until you achieve a slightly thick but smooth texture.
- Combine the chocolate chips and coconut oil in a microwave-safe bowl, microwave for 45 seconds, stir, then microwave again for 30 seconds until fully melted and smooth.
- Add a tablespoon of melted chocolate to each cupcake liner. Tilt, rotate, and shake the liners to evenly coat the bottom and a bit of the sides.
- Place the muffin tin in the freezer for about 10 minutes to set.
- Remove the muffin tin from the freezer. Add a tablespoon of the peanut butter mixture over the set chocolate layer, spreading evenly.
- Spoon another tablespoon of melted chocolate over each peanut butter layer, spreading to the edges to seal.
- If desired, sprinkle with sea salt.
- Refrigerate the peanut butter cups for at least 30 minutes or until completely firm.
- Once set, remove the peanut butter cups from the liners and enjoy.