Skinny Peanut Butter Cups

Here's the Dish

It’s almost halloween…a time filled with candy, treats, and sweets. If you have decided to live a healthy lifestyle, you may think you you can’t enjoy the wonderful rich and creamy taste of a peanut butter cup…until now! Not only are these Skinny Peanut Butter Cups sure to cure any chocolate ‘craving’ but they are actually good for you! I love having these little treats in my freezer for when I want a bite of something sweet!


The estimated total time to make this recipe is 5-10 minutes.


In a small bowl combine the ingredients for the chocolate layer and stir until everything is well combined. In a separate small bowl, combine ingredients for the peanut butter layer and stir until everything is well combined. Both mixtures should be free of clumps and creamy.


Line mini muffin tin with 14 mini muffin liners (I used silicone), and spray with cooking spray. Pour 1 tsp of the chocolate mixture into each liner. Follow with 1 tsp of the peanut butter mixture on top of the chocolate layer, and finish off by pouring 1 tsp of the chocolate mixture on top of the peanut butter layer.


Place muffin tin in the freezer and freeze for 1-2 hours, or until they are firm enough to remove from the muffin liners. Enjoy! (Note: These must be kept and stored in the freezer! They can be enjoyed by popping them out of the freezer about 10 minutes before enjoying!)


Chocolate Layer:
1/4 cupUnsweetened almond milk (or skim milk)
1/4 cupPlain low fat Greek yogurt
1/4 cupCocoa powder (unsweetened)
2 tbsProtein powder (or additional cocoa powder)
1 tbsBaking stevia (or 2 tbs sweetener of choice) 1
Peanut Butter Layer:
1/4 cupPeanut flour (or pb2) 2
1/4 cup +1 tbs Water
1/2 tbsBaking stevia or 1 tbs sweetener that measures like sugar 3

1 Or 4 pkts stevia.

2 You could also use 1/4 cup creamy peanut butter, melted in the microwave for 30 seconds. However, this will change the nutritional facts.

3 Or 2 pkts stevia.

Katie's Tip!

I like to store my leftover peanut butter cups in the freezer in a sealed container. They make a great snack or simple dessert after a meal! Just let them sit at room temp for a few minutes to thaw and they are delicious!

Nutrition Breakdown

14 Peanut Butter Cups (1 per serving)
17 Calories per PB Cup
0.5 g Fat
2 g Carbohydrate
0.5 g Fiber
0 g Sugar
2.5 g Protein
1 WWP+*

*Weight Watchers Points per serving


Courtney Campbell said:

OMG! Can’t wait to try these!!

October 29th, 2013 — 10:27am  |  Reply

Danielle said:

Do you use one tbs or tsp of the PB? It seems like the PB mixture wouldn’t make 14 tbs? Just want to clarify before I make these!

October 29th, 2013 — 10:40am  |  Reply

Kristin said:

These look so amazing! What happens if the PB cups are at room temperature for a few hours? Will they still be okay?

October 29th, 2013 — 1:15pm  |  Reply

Dashing Dish said:

they will melt :)

October 29th, 2013 — 2:58pm  | 

Theresa said:

What flavor protein powder did you use? Chocolate?

October 29th, 2013 — 4:26pm  |  Reply

Dashing Dish said:

i didnt use protein powder

October 30th, 2013 — 8:18am  | 

Danielle R said:

Vanilla almond milk ok? Or did you use plain?

October 29th, 2013 — 5:34pm  |  Reply

Dashing Dish said:

either is fine

October 30th, 2013 — 8:17am  | 

Danielle R said:

Vanilla or plain almond milk?

October 29th, 2013 — 8:12pm  |  Reply

Meg @ The Housewife in Training Files said:

Oh I know what I am making for Halloween treats!

October 29th, 2013 — 8:29pm  |  Reply

Katelyn said:

This sounds delicious and simple!! I can’t WAIT to try!!

November 1st, 2013 — 6:02am  |  Reply

Erika Hunter said:

These peanut butter cups are mine when I get a second to make them!! Thank you :-)

November 2nd, 2013 — 11:15am  |  Reply

Katie said:

can you use an equal amount of better n butter instead of the powdered PB and water?

November 2nd, 2013 — 2:19pm  |  Reply

Dashing Dish said:

yes :)

November 4th, 2013 — 11:03am  | 

Dawn said:

I was sooo excited to make these but mine came out EXTREMELY bitter. :( Did I do something wrong? THe only thing I changed was no protein powder since I was out of it, so I used the cocoa powder like you said.

November 4th, 2013 — 11:09am  |  Reply

Sarah said:

I love these! I used skim milk and Jay Robb chocolate whey protein powder. Sweetened up both layers with several drops of liquid Splenda. They can get a little messsy if you man-handle them too much once they are out of the freezer, but they taste great and hit the spot when you’re craving something sweet. I’ll definitely make these again!

November 4th, 2013 — 12:00pm  |  Reply

Ashley Marklevitz said:

I made the chocolate part again to dip fruit in since it is almost like mousse. So good!

November 4th, 2013 — 8:13pm  |  Reply

Jessie said:

My peanut butter layer turned out liquid. I used PB2 and water . . . they are in the freezer now, but just wanted to check and see if that is how it is suppose to be.

November 5th, 2013 — 7:29am  |  Reply

ashley said:

Maybe why thats why have to be frozen unsure. But i would mixs more pb2 in to make it penutbutter texture slightly thiner maybe so easyer spread. Plus u could do slight freze 15 -30 mins after firsat layer of choclate goes in frezze then do peanut butter frezze 30 mins then do top latter. I would do

September 23rd, 2014 — 5:20pm  | 

Nikki said:

These are great! They really help when I need something sweet in the evening.

December 10th, 2013 — 9:51am  |  Reply

Kerry Mari said:

My PB filling is watery too, Im not sure it should be this way, judging from the picture its a thick layer, so Im a little lost??

January 2nd, 2014 — 10:50pm  |  Reply

Shar said:

I noticed some people had the peanut butter part end up too watery. Some flours may be different, but mine would be soup with this much water.
My partially defatted peanut flour (to make peanut butter) takes just a bit over 1 tbsp water per 2 tbsp of peanut flour. I start with 1 part water for each 2 parts flour, stir well, then add a tiny amount of water at a time, stirring in between, until it is right.

Looks awesome, I plan to make these soon. Thanks for the recipe!

September 10th, 2014 — 12:14am  | 

Jessica said:

I was so excited to make these!! But when i took them out after 2 hours they were like ice cream. Were they supposed to come out like that?

January 3rd, 2014 — 5:38pm  |  Reply

Amelia said:

Where do you get peanut flour and what is pb2?

January 29th, 2014 — 10:36pm  |  Reply

Dashing Dish said:

amazon ;)

January 30th, 2014 — 9:19am  | 

Laura said:

I just made these yesterday. They are fabulous! Thank you again for your amazing concoctions!

February 1st, 2014 — 3:23am  |  Reply

Melyssa said:

What are the size of these compared to Reese’s peanut butter cups?

February 5th, 2014 — 5:05pm  |  Reply

Debora Miller said:

I just made these for the second time. this time I used my grandson’s baby spoon to measure the chocolate and peanut butter mixtures into the muffin tin. worked wonderfully!! 14 perfect little peanut butter cups :)

July 15th, 2014 — 4:39pm  |  Reply

Tiffany said:

I just now made them!!! Thank you for this recipe!!!! Now pardon me whilst I Nom Nom Nom!!!

August 24th, 2014 — 1:15am  |  Reply

Samantha Thomassen said:

Where can I get Peanut Flour from in New Zealand, Auckland?

September 23rd, 2014 — 7:12pm  |  Reply

Nicole said:

Mine did not turn out pretty but they are quite delicious! I don’t feel bad about eating 5 of them just now!

November 23rd, 2014 — 11:21pm  |  Reply

Melanie said:

These are great! I’ve tried other recipes for these…but you’re version is SO much better!!!!! When Summer comes I’m going to make larger portions into popsicles…wait, I don’t have to wait until Summer!!!! Thanks for your recipe! It’s great to have a treat I can feel good about as I’m a former ice cream addict! ;)

December 26th, 2014 — 8:52pm  |  Reply

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