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A stack of homemade peanut butter cup eggs.

Peanut Butter Eggs

These homemade peanut butter eggs are a copycat recipe that taste even better than the Reese's eggs you buy at the store!
Course Dessert
Cuisine American
Prep Time 10 minutes
Cook Time 2 minutes
Chill Time 1 hour
Total Time 12 minutes
Servings 12
Calories 575kcal
Author Sara Welch


  • 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


  • 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.


  1. 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.
  2. You can use candy melts in place of the chocolate chips if you prefer; simply omit the shortening.
  3. Recipe adapted from The Recipe Critic.


Calories: 575kcal | Carbohydrates: 67g | Protein: 10g | Fat: 31g | Saturated Fat: 12g | Cholesterol: 16mg | Sodium: 213mg | Potassium: 209mg | Fiber: 3g | Sugar: 60g | Vitamin A: 220IU | Vitamin C: 0.2mg | Calcium: 67mg | Iron: 1.2mg