These homemade peanut butter eggs are a copycat recipe that taste even better than the Reese’s eggs you buy at the store!
Delight the peanut butter cup lovers in your life with these decadent and delicious peanut butter Easter eggs. They’re so easy to make that you’ll never go back to store bought.
In my opinion, Easter candy is the BEST candy of the year. You’ve got creme eggs, all those fun types of jelly beans, peeps, and of course Reese’s eggs. I love Reese’s eggs and decided it was time to try making them at home. I have to say, my homemade peanut butter eggs are even better than Reese’s eggs! They’re not difficult to make and are perfect packaged up for gift giving, class parties and Easter baskets of course.
How to make peanut butter eggs
To make peanut butter cup eggs, you’ll need peanut butter, powdered sugar and butter. These ingredients get mixed together with a little water to form a dough.
You want a dough that’s not too crumbly, yet not too sticky. Feel free to add a little more liquid or powdered sugar to get to the right consistency. The dough gets pressed into a square pan, then is chilled. From there you’re going to want to cut out your eggs! I found an egg shaped cookie cutter on Amazon, but many stores sell them this time of the year.
You can make your eggs as large or as small as you like. I typically use a larger cookie cutter, about 3 inches, but these would be awesome made as mini eggs too!!
After you’ve cut out your peanut butter eggs, they need to go into the freezer to firm up before they are coated in chocolate. You can use semisweet chocolate, milk chocolate or white chocolate here, whichever you like best!
The chocolate is melted with a little bit of shortening – I always get questions about why shortening is included. The shortening helps to thin the chocolate out so that you don’t end up with a super thick shell on the outside.
I finish off my eggs with an additional drizzle of chocolate, it looks so pretty that way!
These Reese’s peanut butter cup eggs can be made up to 5 days before you plan to serve them. You can store them covered at room temperature, or if it’s a warm day, put them in the fridge.
This year surprise your family and friends with these peanut butter eggs, you’re sure to get rave reviews!
More sweet treats you’ll love
- Birds Nest Cookies
- Berry Chantilly Cake
- Funfetti Cookies
- Cheesecake Stuffed Strawberries
- Greek Yogurt Cheesecakes
Peanut Butter Eggs
Ingredients
- 3 cups powdered sugar
- 1 1/2 cups creamy peanut butter
- 1/4 cup butter melted
- 3 cups chocolate chips semi sweet, milk chocolate or white chocolate
- 1 tablespoon shortening
- cooking spray
Instructions
- Place the powdered sugar, peanut butter, butter and 2 tablespoons of water in the bowl of a mixer.
- Beat on low speed until a dough forms. If the dough is too crumbly to hold together, add more water, 1 teaspoon at a time, until desired consistency is reached.
- Line an 8" or 9" square pan with foil. Coat the foil with cooking spray.
- Press the peanut butter mixture into an even layer in the pan, then chill for 30 minutes.
- Remove the peanut butter mixture from the pan by using the edges of the foil as handles and cut out egg shapes with a cookie cutter.
- Place the eggs on a parchment lined sheet pan and freeze for 30 minutes.
- Add the chocolate chips and shortening to a microwave safe bowl. Microwave in 30 second increments until chocolate is melted. Stir until smooth.
- Remove the eggs from the freezer and dip them in the chocolate. Tap against the side of the bowl to remove excess chocolate.
- Place the dipped eggs back onto the parchment lined sheet. Repeat until all eggs are coated. Drizzle and remaining chocolate over the top of the eggs using a small spoon or piping bag.
- Let sit until chocolate is firm, then serve. Eggs may be stored in an airtight container for up to 5 days.
Notes
- You can use any size cookie cutter you like. The eggs shown in the photos are made with a 3 inch cutter but smaller mini eggs would also be fun!! Recipe yield depends on the size of your cookie cutter.
- You can use candy melts in place of the chocolate chips if you prefer; simply omit the shortening.
- Recipe adapted from The Recipe Critic.
Tammy Ballinger says
I have not allergies, so I use a soy based nut butter. It tastes just like peanut butter. I have just made 2 batches to give out at work. I let everyone know that it has a soy based nut butter in case someone is allergic to soy.
Debbie says
These are so good! Making them again this year!
Shannon says
Can you substitute coconut oil for shortening?
Sara says
Yes you can!
Lisa Heath says
I have never thought to make them on my own – but that looks so much easier than I would have thought! I’ll have to try this for Easter (and I guess for any holiday shapes since it’s my boyfriends favorite!)
Farrah less says
This is a perfect gift for peanut butter lover like me. Even though i try to cut sugar lately, a couple of peanut butter eggs won’t hurt. Thanks for this easy to follow recipe i will definitely add this on my list.
meeta wolff says
Chocolate & peanut butter are made for each other and oh my do these look divine. Looking forward to making these for the Easter baskets.
Carol Cassara says
I can imagine putting this into lovely containers and giving them to friends! I’m sure they’ll love getting these for Easter.It’s not difficult to make and it doesn’t take much time!
Amanda says
I truly think that the combination of chocolate and peanut butter is basically the best thing ever. I would love to be able to make these eggs for Spring, but then again I would be afraid that I would gain about a million pounds.
Karissa @WithOurBest says
Whoa! You made these look so easy to make! I would think that they would be harder. I am impressed!
Farrah less says
That is a mouthwatering threats overloaded with chocolate . I would like to try that at home and share it with the fam.
Alison Rost says
I’m pretty sure the kids would love this! It’s easy to make and it’s the perfect sweet treat for Easter! Package them nicely and you’re good to go! Love how it looks.
Joanna @ Everyday Made Fresh says
These are my favorite Easter candy. Actually anything chocolate peanut butter is my favorite any holiday candy. I just told my daughters I will be making these!
Lisa says
Oh my, these are my husband’s favorite treats in the world. I have never thought about making them from scratch.
Jeanette says
I have never attempted to make homemade peanut butter cups. This makes it look easy so I may have to try it. I love peanut butter cups and I know homemade ones have got to be outstanding.
va says
Both my oldest and my husband love the combination of chocolate and peanut butter. These wouldn’t last long around here at all.
Nikki says
OMG! My favorite easter treat but I never even thought of making these myself. How delicious. They turned out amazing and look WAY better than the pre-made packaged version. Amazing job.
Karen Morse says
I love copycat recipes because you know what ingredients are going in. I think this looks incredible and it’s perfect for Easter. I’m pretty sure everyone’s going to love it.
Amber Myers says
I would eat SO many of these. Peanut butter chocolate eggs are my weakness. I’ve never tried to make them on my own. I need to try that out!
Candy says
These homemade candy treats are easy to make. Taste so much better over stove bought.
robin rue says
Chocolate and peanut butter is the best combination in the world. I love these and can’t wait to make some for Easter.