• Skip to primary navigation
  • Skip to header navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer
  • My Craft Room
  • FAQ
  • Work with Me
  • Contact
  • Homemade Cookie Cakes

Design Eat Repeat

Food Crafting, Free Printables, Recipes, Paper Crafting, Graphic Design and more!

Display Search Bar
  • Printables
  • Recipes
  • Food Crafts
  • Party Themes
  • Holiday Ideas
  • About
  • Blog View

Homemade Peanut Butter Eggs

Share
Comments 0
Last Updated:September 10, 2022Published:April 15, 2022
This Post May Contain Affiliate Links
Jump to RecipeRate this Recipe

With just 5 ingredients, you can make copycat Reese’s eggs at home! This is my favorite no-bake recipe that you can make for Easter or just roll into balls to make year-round!

Love Reeses eggs? Try my Reese’s Egg Cookie Bars!

homemade peanut butter eggs dipped in chocolate with drizzle
Click Here to Pin this Recipe for Later!

Why I Love These Homemade Peanut Butter Eggs

  • No-Bake: These peanut butter eggs are no-bake, easy to make, and don’t need to be refrigerated after making! While these aren’t an exact replica of Reese’s eggs, you still get that soft, melt-in-your-mouth peanut butter flavor that we all love!
  • 5 Simple Ingredients: The peanut butter dough just uses 5 ingredients that you probably already have in your pantry! Unlike some other old-fashioned recipes, you can make these homemade peanut butter eggs without cream cheese or marshmallow fluff!
  • Freezer-Friendly: I love storing these in the freezer so that you can pull them out when a chocolate craving hits! Store up to 2 months in the freezer in an airtight container.
stacked homemade peanut butter eggs cut in half to show creamy texture

Ingredient Summary & Substitutions

This is just an overview, click here to jump down to the full recipe card for the recipe amounts and condensed recipe instructions.

  • Creamy peanut butter (1 cup): You need to use creamy peanut butter, natural peanut butter is too oily and you would need to adjust the recipe.
  • Powdered sugar (2 cups): This gives them that smooth, creamy texture, no substitutions can be made here.
  • Butter (1/2 cup, i.e. 1 stick): You will be melting this, so it does not need to be softened. I’ve only tested these with real butter, so take note that using margarine or tub butter would likely make these too oily and possibly too runny.
  • Vanilla extract (1/2 teaspoon): This gives them a bit more flavor but you can omit this, if needed.
  • Chocolate Chips or Melting Wafers (2 cups or 12 oz bag): If you use chocolate chips, you need to melt them in the microwave at 50% power in 30-second increments, stirring in between each increment. See note below for how to make chocolate chips thinner and more dippable.
  • Optional: 1/8 teaspoon salt (if your peanut butter isn’t super salty) and 1 tablespoon shortening (I like to use Crisco Butter Flavor) to help thin out your chocolate chips
ingredients for homemade peanut butter eggs

How to Make Homemade Peanut Butter Eggs:

This is just an overview, click here to jump down to the full recipe card for the recipe amounts and condensed recipe instructions.

Step 1: Mix No-Bake Dough

In a medium-sized bowl, use an electric mixer to mix peanut butter, melted butter, vanilla extract, and salt (optional) until combined. Slowly add in powdered sugar and mix until incorporated.

Tip: The consistency should be a bit like a play-doh and shouldn’t be sticky. If it is sticky, add a bit more powdered sugar. If it’s dry and not holding together when pressed, add a bit more melted butter.

bowl of homemade peanut butter egg dough with thumb pressing in dough to show playdoh texture

Step 2: Shape or Roll Into Balls, then Freeze

  • Method 1 (Scoop & Roll, watch on TikTok): Simply scoop 2-tablespoons of dough, roll into balls, and shape into eggs. This will result in a more “homemade” look but will work just fine! Freeze for 20-30 minutes.
  • Method 2 (Rolling Pin, shown below): Gently knead the dough into a giant ball, flatten into a thick disc, then using a rolling pin to roll the dough about 1/2″ thick. Use an egg cookie cutter or round plastic cup or lid (that “squishes” and is about 2″ in diameter) to cut out oval shapes. I used the lid to the Pam spray, since it squeezes into an oval shape. Freeze for 20-30 minutes.

infographic showing how to scoop and roll homemade peanut butter eggs

Step 3: Melt Chocolate & Dip

  1. Melt the chocolate: Right before you take your eggs out of the freezer, melt the chocolate. If using chocolate chips, you need to melt them in the microwave at 50% power in 30-second increments, stirring in between each increment. I like to add about 1 tablespoon of shortening (Crisco Butter Flavor) to the chocolate chips before melting which will help it melt thinner and be easier to dip. Coconut oil or vegetable oil also works to thin out chocolate chips (add before melting) but they will give the chocolate a bit of flavor.
  2. Dip: Dip the frozen eggs in melted chocolate chips or melting wafers. It’s easiest to place them on a fork and then use another fork to scoop chocolate on top. Tap off the excess chocolate, then place on a piece of parchment paper. Before they fully harden, it can be helpful to carefully move them to another spot of the parchment to prevent the chocolate from “pooling” on the parchment (which will help you get crisp-edged eggs!).
  3. Drizzle or Add Sprinkles (Optional): If you have extra chocolate, use a fork to drizzle it on top of the eggs. While the eggs are still wet, you can also add fun sprinkles.

tray of homemade peanut butter eggs next to bowl of melted chocolate

Frequently Asked Questions:

Storing peanut butter eggs:

Store homemade peanut butter eggs in an airtight container for up to 1 week. Depending on the chocolate you used and how well it hardens, you may want to store these in the fridge so that the chocolate doesn’t get tacky and melt quickly in your hands.


Can you freeze homemade peanut butter eggs?

Oh yes, I actually prefer these frozen! After the chocolate is hardened, place in an airtight container (you can place a piece of wax paper or parchment in between each layer to prevent from smearing).

How do you get your chocolate chips smooth for dipping?

Chocolate chips are naturally designed to hold their shape, so whenever I melt chocolate chips, I always add in a heaping tablespoon of Crisco shortening before melting to smooth it out.

If you want to make these peanut butter eggs without shortening, you can instead use melting wafers (naturally designed to melt better) or just add coconut oil or vegetable oil to the chocolate chips instead.


More Copycat Recipes:

  • Ritz Cracker Thin Mints
  • Homemade Cosmic Brownies (Tiktok Viral)
  • Homemade Oatmeal Creme Pies

Homemade Peanut Butter Eggs

With just 5 ingredients, you can make copycat Reese’s eggs at home! This is my favorite no-bake recipe that you can make for Easter or just roll into balls to make year-round!

Author: Melissa Rose
Course: Dessert
Category: Candy
Keyword: gluten free peanut butter chocolate chip cookies, homemade peanut butter eggs, reese’s eggs
Servings: 20 eggs
Print this Recipe
5 from 1 vote
Did you make this recipe?
Leave us a review

Ingredients

  • 1 cup creamy peanut butter
  • 1/2 cup unsalted butter (1 stick) melted
  • 1/2 teaspoon vanilla extract
  • 2 cups powdered sugar
  • 1/8 teaspoon salt optional, add if your peanut butter isn't already super salty

For Dipping:

  • 2 cups semi-sweet chocolate chips or melting wafers (12-ounce bag)
  • 1 tablespoon shortening, coconut oil, or vegetable oil optional, to help chocolate chips melt thinner and make dipping easier

Before you begin! If you make this, will you do me a huge favor and leave a review and rating letting me know how you liked this recipe? This helps my small business thrive so I can continue providing free recipes and high-quality content for you.

Instructions

  1. In a medium-sized bowl, use an electric mixer to mix peanut butter, melted butter, vanilla extract, and salt (optional) until combined. Slowly add in powdered sugar and mix until incorporated.

    The consistency should be a bit like a play-doh and shouldn’t be sticky. If it is sticky, add a bit more powdered sugar. If it’s dry and not holding together when pressed, add a bit more melted butter.

  2. Roll into balls, flatten, then shape into eggs. You can also use a rolling pin to roll the dough 1/2" thick, then use an egg cookie cutter or round plastic cup or lid (that “squishes" and is about 2" in diamter) to cut out oval shapes.

  3. Freeze shaped eggs for 20-30 minutes.

  4. Melt chocolate chips and shortening (optional) in the microwave at 50% power in 30-second increments, stirring in between each increment. If using melting wafers, follow instructions on package.

  5. Dip the frozen eggs in melted chocolate chips or melting wafers. It’s easiest to place them on a fork and then use another fork to scoop chocolate on top.

    Tap off the excess chocolate, then place on a piece of parchment paper. Before they fully harden, it can be helpful to carefully move them to prevent the chocolate from “pooling” on the parchment (which will help you get crisp-edged eggs!).

  6. If you have extra chocolate, use a fork to drizzle it on top of the eggs. While the eggs are still wet, you can also add fun sprinkles.

  7. Let harden, then enjoy! You can place these in the fridge or freezer to help them harden quicker.

Last Step! Please leave a review and rating letting me know how you liked this recipe! This helps my small business thrive so I can continue providing free recipes and high-quality content for you.

Recipe Notes

Storage: Store homemade peanut butter eggs in an airtight container for up to 1 week. Depending on the chocolate you used and how well it hardens, you may want to store these in the fridge so that the chocolate doesn’t get tacky and melt so quickly in your hands.

Freezing: I actually prefer these frozen, as you can grab one when a craving hits! After the chocolate is hardened, place in an airtight container (you can place a piece of wax paper or parchment in between each layer to prevent from smearing).

How do you get your chocolate chips smooth for dipping? Chocolate chips are naturally designed to hold their shape, so whenever I melt chocolate chips, I always add a heaping tablespoon of Crisco shortening before melting to smooth it out.

If you want to make these peanut butter eggs without shortening, you can instead use melting wafers (naturally designed to melt better) or just add coconut oil or vegetable oil to the chocolate chips instead (add before microwaving).

Nutrition

Calories: 264kcal
Fat: 18g
Saturated fat: 8g
Trans fat: 1g
Polyunsaturated fat: 2g
Monounsaturated fat: 6g
Cholesterol: 10mg
Sodium: 72mg
Potassium: 176mg
Carbohydrates: 24g
Fiber: 2g
Sugar: 20g
Protein: 4g
Vitamin A: 114%
Calcium: 19%
Iron: 1%

Did you make this?
Tag me on Instagram @designeatrepeat or leave a comment below to let me know how it turned out! I love seeing what you’ve made.
  • Reeses Peanut Butter Cup Cookies
  • Reese's Egg Cookie Bars
  • Homemade Cosmic Brownies (Tiktok Viral)
  • Olive Oil Homemade Peanut Butter
  • Homemade Peanut Butter Gelato
  • Peanut Butter Brownie Cheesecake
Previous Post
7 Easy Decorated Cookies for Easter
Next Post
Easy Easter Cookie Cake

Reader Interactions

Leave a Comment Cancel reply

Recipe Rating




Primary Sidebar

Welcome

I’m Melissa - a Graphic Designer & Paper Crafter creating easy-to-assemble printables, party DIY's, and food crafts for family fun.
Read More...

Freebies Delivered

Free Baking e-club

Trending Now

Fudgy Cosmic Brownie Cookies

Fudgy Cosmic Brownie Cookies

Cosmic Christmas Tree Brownies

Cosmic Christmas Tree Brownies

Copycat Starbucks Lemon Loaf

Copycat Starbucks Lemon Loaf

12 EASY Circle Christmas Cookies

12 EASY Circle Christmas Cookies

Christmas Cookie Frosting

Christmas Cookie Frosting

The Ultimate Moist Banana Bread

The Ultimate Moist Banana Bread

Favorites

Chewy M&M Cookie Cake

Chewy M&M Cookie Cake

The Ultimate Moist Banana Bread

The Ultimate Moist Banana Bread

Quick 1 Hour Cinnamon Rolls

Quick 1 Hour Cinnamon Rolls

Homemade Cookie Cake Recipe

Homemade Cookie Cake Recipe

Copycat Panera Chocolate Chip Cookies

Copycat Panera Chocolate Chip Cookies

The Best White Wedding Cupcakes

The Best White Wedding Cupcakes

Trending Recipes

The Ultimate Moist Banana Bread

The Ultimate Moist Banana Bread

Quick 1 Hour Cinnamon Rolls

Quick 1 Hour Cinnamon Rolls

Homemade Cookie Cake Recipe

Homemade Cookie Cake Recipe

Homemade Cheese Crackers

Homemade Cheese Crackers

Free Monthly Baking Challenge
Join Now!
Back to Top

Footer

Melissa is a graphic designer & craft stylist living in the Midwest, specializing in easy food and paper crafts for holidays, parties, and everyday.
Read More
  • Contact
  • Image Usage Policy
  • Privacy Policy
  • Disclaimer
  • Terms
  • Contact
  • About
  • Free Printables
  • Work with Me
Copyright © 2023 Design Eat Repeat Site Credits Designed by Me Developed by Once Coupled