Prepare a muffin pan by lining with muffin liners.
To a medium heat-safe bowl, add half of the white chocolate chips and ½ tablespoon of the coconut oil.
Melt until smooth using a double boiler or microwave in 20-second intervals, careful not to burn.
Using a small spoon or cookie scoop, evenly distribute the melted white chocolate into each muffin cup.
Drop the muffin pan on the counter and rotate to evenly distribute the white chocolate.
Place in the refrigerator for 10 minutes to set.
Remove the muffin pan from the refrigerator and place a heaping teaspoon or small cookie scoop of creamy peanut butter on top of each white chocolate layer.
Spread the peanut butter evenly in the middle of each cup.
Melt the remaining white chocolate and coconut oil and spread evenly on top of each cup.
Place the pan into the refrigerator 15 to 20 minutes, until the white chocolate peanut butter cups set.
Store in an airtight container in the refrigerator for up to 5 days.