These peanut butter cups are absolutely irresistible! They are simple to prepare, incredibly low in points, and absolutely delectable!

I’ve previously enjoyed frozen peanut butter cups made with Cool Whip and traditional peanut butter.

Don’t get me wrong, they taste fantastic! However, I sought to make a lighter version.

To achieve this, I used fat-free Cool Whip and PB2 instead of regular peanut butter. The difference was indiscernible.

I found myself scraping the bowl to avoid wasting any. I also used sugar-free chocolate syrup, which is 0 points.

I added more water than the PB2 instructions called for to achieve a creamier texture. This made it easier to incorporate the Cool Whip.

This recipe is very straightforward, and it’s a delightful one to make with children. My youngest daughter adores these!

While she enjoys assisting in the preparation, she certainly loves eating them even more.

The first time she helped me with this recipe, she was unfamiliar with PB2. I can’t blame her; I had a similar reaction initially.

Honestly, I don’t think you can tell that it’s not traditional peanut butter in this recipe.

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If you’re seeking some zero-point recipes, check out my post  Zero Point Recipes . Both are filled with delicious recipes that won’t cost you a single point! They are perfect for days when you’re low on points or trying to save up points for a night out.

Frozen Peanut Butter Cups – Weight Watchers Freestyle
Prep Time: 15 mins
Freeze Time: 1 hr 15 mins

Yield: 24 frozen peanut butter cups (1 point each for blue, green, and purple)


  • 1 8 oz. fat-free Cool Whip, thawed
  • 8 tablespoons PB2 Powdered Peanut Butter
  • 6 tablespoons water
  • Sugar-free chocolate syrup


  1. In a medium bowl, mix the PB2 and water until smooth.
  2. Fold in the Cool Whip.
  3. Line a mini muffin pan with mini muffin liners. Spoon in the mixture.
  4. Freeze for 15 minutes, then drizzle with chocolate. Return to the freezer until fully frozen, about an hour.


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