Healthy Twix Peanut Butter Cookie Cups
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Looking for something sweet, chocolatey, and peanut buttery without going overboard? These homemade Healthy Twix Peanut Butter Cookie Cups are the perfect feel-good treat, lightly sweetened and packed with just enough protein to keep you satisfied.
Craving more healthy snack inspiration? Check out our Super Healthy Raspberry Oatmeal Bars, these Healthy Chunky Monkey Oatmeal Bars and these Healthy Flourless Monster Cookies! They’re all easy, delicious, and totally satisfying.
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Why You’ll Love These Healthy Twix Peanut Butter Cookie Cups
If you love the classic combo of chocolate and peanut butter, these mini twix cups are about to become a new favorite. They’ve got a soft cookie base, a creamy peanut butter layer, and a smooth chocolate topping for that layered treat experience.
Here’s what makes this Twix recipe extra special:
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Chocolate and peanut butter together with a cookie base, a healthy twist on the classic Twix bars!
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Gluten-free and optionally dairy-free
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Lightly sweetened with agave or maple syrup
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Around 3–4 grams of protein per cup
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Easy to make homemade version with simple steps using wholesome ingredients
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Freezer-friendly and great for snacks or dessert
If you’ve ever dreamed of combining the joy of a Twix bar with the comfort of a peanut butter cookie, this Twix recipe is calling your name. You’ll keep reaching for these healthy Twix bites again and again.
Ingredients You Need
Healthy Twix Peanut Butter Cookie Cups Recipe
These homemade Twix peanut butter treats come together in three simple layers.
Cookie Base
- 1 cup almond flour
- 1 tablespoon protein powder (can also use coconut flour or oat flour)
- 3 tablespoons agave nectar or maple syrup
- 2 tablespoons coconut oil, melted
- 1 teaspoon vanilla extract
- pinch of salt
Peanut Butter Layer
- 1/2 cup peanut butter (or almond butter or any nut butter)
- 3 tablespoons agave nectar or maple syrup
- 1 tablespoon coconut oil, melted
- 1 teaspoon vanilla extract
- pinch of salt
Chocolate Layer
- 1 cup dark chocolate chips or semi-sweet chocolate chips, for vegan use dairy-free
- 1 teaspoon coconut oil
Instructions How to Make Healthy Twix Peanut Butter Cookie Cups
cookie Base
- Preheat your oven to 350 degrees. Use a mini muffin silicone mold or you can use a mini muffin pan and spray with non-stick cooking spray.
- In a small bowl, mix all of the cookie base ingredients together using a fork or spoon. Divide the cookie mixture evenly to each of the muffin tins (18), filling about 1/3 full. Press down gently so the tops are flat. Bake for 10-12 minutes or until golden brown.
peanut butter Layer
- In a small bowl, whisk together all of the peanut butter layer ingredients until combined and smooth. Once the base layer has completely cooled, add one teaspoon of the peanut butter mixture onto the cookie cups and place in the fridge. I put the peanut butter filling in a pastry bag and piped it into each of the muffin tins. Let the peanut butter mixture firm up about 5 minutes and then smooth the tops out evenly with a spoon.
Chocolate Layer
- Melt the chocolate chips with the coconut oil in the microwave for 1 1/2 minutes or until melted and smooth. Pour the chocolate to fill the tops of each cup. You can also use a pastry bag and fill it with the melted chocolate and drizzle on tops.
- Transfer the muffin tray to your refrigerator or freezer and allow to set for 2 hours. Feel free to top with some sea salt!
Tips for Perfect Cookie Cups
Want to make sure your Twix Peanut Butter Cookie Cups turn out just right? These quick tips will help you get that perfect texture and flavor every time:
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Use a silicone mini muffin pan if you have one. It makes removing the cups super easy without sticking.
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Don’t over-bake the cookie base. It should be lightly golden and soft in the center.
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Let each layer cool or set before adding the next. This keeps the layers clean and prevents the chocolate from sinking into the peanut butter.
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Chill the peanut butter layer for a few extra minutes if it feels too soft to smooth out easily.
Peanut Butter Swaps
Looking to switch things up in your Healthy Twix Cups? These swaps will still give you that same creamy, dreamy center.
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Almond butter
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Cashew butter
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Sunflower seed butter for a nut-free option
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Tahini if you’re into a slightly earthier flavor
Just make sure whatever you use is smooth and not too runny so the layers hold together well in this Twix recipe.
How to Store Your Peanut Butter Twix Cups
These Healthy Twix Peanut Butter Cookie Cups are perfect for making ahead. Here’s how to keep them fresh and delicious all week long.
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Store in an airtight container in the fridge for up to one week.
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For longer storage, freeze them for up to three months. Let them sit at room temperature for a few minutes before enjoying.
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They taste amazing straight from the fridge or slightly softened. Either way, they’re a win.
FAQs for Healthy Peanut Butter Chocolate Cups
Can I make these homemade twix treats without protein powder?
- Yes, you can swap the protein powder for coconut flour or oat flour. This will still give you great texture in your Healthy Twix Peanut Butter Cookie Cups.
Do I have to use a mini muffin pan?
- A mini muffin pan works best for that classic cup shape, but you can also use a regular muffin pan and adjust the filling amounts. Just note that you’ll get fewer, larger cups.
Can I make these homemade twix treats vegan?
- Absolutely. Just use dairy-free chocolate chips and maple syrup or agave. Everything else is already plant-based.
Healthy Twix Peanut Butter Cookie Cups Are the Ultimate Treat
These little cups of joy are perfect for meal prep, after-school snacks, or sneaking one from the freezer at midnight (no judgment). They’re easy to make, satisfyingly sweet, and a fun way to enjoy that classic chocolate and peanut butter combo in a healthier way. If you’re a fan of healthy peanut butter chocolate cups or love a good candy bar remix, this recipe is definitely one to try out.
Share your homemade Twix treats on Pinterest, Instagram and Facebook and tag us so we can see your healthy chocolatey creations!
More Peanut Butter Delights
- Healthy Banana Peanut Butter Brownies
- Healthy Peanut Butter Crunch Bars
- Chocolate Peanut Butter Protein Bars – No Bake
- Chex Chocolate Peanut Butter Bars
- Healthy Peanut Butter Banana Bars
Healthy Twix Peanut Butter Cookie Cups
Ingredients
COOKIE BASE
- 1 cup almond flour
- 1 tablespoon vanilla protein powder can also use coconut flour or oat flour
- 3 tablespoons agave nectar or maple syrup
- 2 tablespoons coconut oil melted
- 1 teaspoon vanilla extract
- pinch of salt
PEANUT BUTTER LAYER
- ½ cup peanut butter or almond butter or any nut butter
- 3 tablespoons agave nectar or maple syrup
- 1 tablespoon coconut oil melted
- 1 teaspoon vanilla extract
- pinch of salt
CHOCOLATE LAYER
- 1 cup chocolate chips use dairy-free for vegan version
- 1 teaspoon coconut oil
Instructions
HEALTHY TWIX PEANUT BUTTER COOKIE CUPS RECIPE
COOKIE BASE
- Preheat your oven to 350 degrees. Use a mini muffin silicone mold or you can use a mini muffin pan and spray with non-stick cooking spray.
- Melt coconut oil for the cookie base and peanut butter layer - 2 tablespoons for the cookie base and 1 tablespoon for the peanut butter layer (3 tablespoons) then proceed with making the cookie base.
- In a small bowl, mix all of the cookie base ingredients of almond flour, protein powder, agave/maple syrup, melted coconut oil, vanilla and salt together using a fork or spoon to combine. Divide the cookie mixture evenly to each of the muffin tins (18), filling about 1/3 full. Press down gently so the tops are flat. Bake for 10-12 minutes or until golden brown.
PEANUT BUTTER LAYER
- In a small bowl, whisk together all of the peanut butter layer ingredients of peanut butter, agave/maple syrup, melted coconut oil, vanilla and salt until combined and smooth. Once the base layer has completely cooled, add one teaspoon of the peanut butter mixture onto the cookie cups and place in the fridge. I put the peanut butter filling in a pastry bag and piped it into each of the muffin tins. Let the peanut butter mixture firm up about 5 minutes and then smooth the tops out evenly with a spoon.
CHOCOLATE LAYER
- Melt the chocolate chips with the coconut oil in the microwave for 1 1/2 minutes or until melted and smooth. Pour the chocolate to fill the tops of each cup. You can also use a pastry bag and fill it with the melted chocolate and drizzle on tops.
- Transfer muffin pan to your refrigerator or freezer and allow to set for 2 hours.
Nutrition
Recipe slightly modified from Hungry Happens
