If you love Reese’s, get ready to fall in love all over again—these mini peanut butter cups are a step above anything you’ll find on the store shelf.
Rich, dark chocolate hugs a creamy, nutty peanut butter center that’s sweetened naturally with just a touch of maple syrup.
Each bite melts in your mouth, leaving behind the perfect balance of chocolate and peanut butter goodness.
The best part? You know exactly what’s going into them. No weird preservatives, no excess sugar, just simple, wholesome ingredients that come together to create something way more indulgent than the standard candy aisle fare.
The almond flour adds a hint of nuttiness and a touch of structure, while keeping the centers soft and luscious.
These little cups are small, but they pack a big flavor punch. The darker chocolate adds a sophisticated depth that makes the peanut butter taste even more rich and nutty.
And just when you think they can’t get any better, a sprinkle of flaky sea salt on top takes every bite over the edge, highlighting the sweet-salty magic that makes homemade treats irresistible.
Nutrition Notes
Natural Peanut Butter
High in healthy fats and protein, peanut butter provides staying power and a nutty flavor. Using natural peanut butter with no added sugar keeps it wholesome.
Dark Chocolate (60–70%)
Rich in antioxidants and lower in sugar than milk chocolate. Using 70% gives even more heart-healthy flavonoids and a deeper, slightly bitter chocolate flavor.
Almond Flour
Adds protein, fiber, and healthy fats while keeping baked goods moist. In these mini peanut butter cups, it also helps hold the peanut butter filling together so it doesn’t ooze out when biting.
Maple Syrup
A natural sweetener with trace minerals, maple syrup adds subtle sweetness and helps create a soft, creamy texture in the peanut butter center.
Coconut Oil
Adds healthy fats and helps the chocolate stay soft and slightly pliable. This prevents the mini peanut butter cups from becoming hard or brittle, giving you that perfect bite.
Mini Peanut Butter Cups
Equipment
Ingredients
- 10 ounces chocolate chips, I used Ghirardelli 60% chocolate chips
- 2 tsp coconut oil
- ½ cup peanut butter, no added sugar or oils, just peanut butter and salt
- 1½ tbsp almond flour
- 1½ tbsp maple syrup
- Flaky sea salt, for topping
Instructions
- Line a mini muffin tin with liners.
- Melt the chocolate and coconut oil in the microwave in 30-second bursts, stirring well after each interval until fully smooth. You can also use a double boiler to melt the chocolate.
- Spoon about a tsp of chocolate into each liner, tilt to cover the bottom. Freeze 5 minutes.
- Mix peanut butter, almond flour, and maple syrup until smooth and thick but still soft.
- Spoon a dollop of peanut butter mixture on top of the hard chocolate bottoms.
- Then, spoon the remaining chocolate over the peanut butter filling, covering it fully. Tap the tray gently to smooth.
- Sprinkle flaky sea salt over the top of the chocolate while glossy.
- Freeze until set, about 30 minutes. Store chilled, but let them sit out for a couple minutes before eating for max Reese’s-like texture. (see notes)
