These homemade peanut butter eggs taste just like Reese’s peanut butter eggs, and they’re so easy to make! It’s as simple as combining a few ingredients together then dipping in chocolate to finish off these yummy Easter treats!
Why is it that Reese’s peanut butter eggs are so good? I mean I’m a big fan of Reese’s in general (especially when they’re on this Reese’s peanut butter pie), but there is just something special about the chocolate covered peanut butter eggs that just show up at Easter time!
They have the perfect combo of chocolate and peanut butter to create something truly delicious.
Recreating those peanut butter eggs was not an easy feat. People love them for a reason and creating a copycat version was more difficult than you can imagine.
But let me tell you – these are about as close as you can get.
Peanut butter gets combined with a couple of other ingredients for a creamy and fluffy inside and then the eggs are dipped in melted chocolate for the chocolate peanut butter flavor that everyone loves!
Make up a batch of these to serve after doing any of these Easter activities, take them to church for a fun Easter treat, or put them in a cute butterfly container and add to these DIY Encanto Easter baskets!
Why You’ll Love This Recipe
- Easy – while these can be a little time consuming since you’re dipping them in chocolate, they’re as easy as can be! Just mix a few ingredients, freeze, and dip in the chocolate!
- Creamy – the insides of these eggs have just the right amount of peanut butter without being overwhelming (you know what I’m talking about, where you need a glass of milk right after). The combo of the peanut butter and powdered sugar makes for a super creamy interior.
- Cute – not only are these fun because they’re egg shaped, you can decorate them however you want (kind of like these Oreo Easter eggs).
Ingredients
Ingredient Notes
- Chocolate – I recommend milk chocolate baking chocolate or melting wafers because they’ll melt easily and give you that iconic milk chocolate flavor!
- White chocolate – this is optional if you want to dip some in white chocolate or you can just use regular chocolate for all of them! You can also use the white chocolate to add drizzles and decorations to the peanut butter eggs.
- Peanut butter – make sure you’re using creamy (not crunchy) peanut butter and skip the all-natural kind (it just doesn’t mix into these as well).
- Butter – you can use either salted or unsalted butter in these, it really doesn’t make that much of a difference to the final taste – they’re going to be sweet and a bit salty, but that’s what you want. The only thing that really matters is that your butter is nice and soft so it mixes into the peanut butter well.
- Cream cheese – make sure your cream cheese is nice and soft as well – it’s all about having soft ingredients that can be mixed together well to create one creamy mixture for the inside of these homemade peanut butter eggs.
How to make homemade peanut butter eggs
I had no idea it was so easy to make these (always though Reese’s had some huge secret), and I can’t wait to share this yummy recipe with you!
In a large bowl using an electric or stand mixer, beat cream cheese and butter until smooth. It’s important, as I mentioend before, that both of these be softened so that you when you’re beating them they become one creamy mixture.
Also, I just bought this hand mixer and it’s amazing. I’ve had a super cheap one for years and would always have to break out my big stand mixer to get things as creamy as I want it. Not anymore. I’m a bit obsessed with my new hand mixer. It was perfect for these peanut butter eggs.
Add in the peanut butter and mix until combined. This kitchen tool is my favorite for adding peanut butter and actually getting it all without all the spatula scraping!
Once that’s smooth, add in the powdered sugar and beat until well mixed. I recommend starting your mixing slowly so that you don’t end up with a big cloud of powdered sugar in your face.
Once the initial powdered sugar is mixed in, you can speed it up and beat until the mixture comes together enough that you could grab a spoon full and mold it into a ball.
The goal here is to make the mixture as creamy as possible – no real lumps so that you can cover them smoothly in the chocolate. It’ll be creamy but moldable.
Use a 1 1/2 tablespoon cookie scoop (or just overfill a tablespoon) to make balls. Roll into balls then gently turn those balls into an egg shape. The shape doesn’t have to be perfect, just something that resembles an egg.
Place the eggs on a baking sheet that’s lined with either parchment or wax paper. You can place them close together and should be able to fit all of the eggs on one sheet at this point.
Place in the freezer and freeze for at least 30 minutes, not more than 60 minutes.
Once the peanut butter eggs are frozen, it’s time to melt the chocolate and turn them into chocolate covered peanut butter eggs!
Place your chocolate in a microwave safe bowl and microwave for 30 seconds then stir. Microwave again for another 30 seconds then stir again. Keep microwaving at 30 second increments until the chocolate is totally melted.
Do the same with the white chocolate if you’re using white chocolate for decorated eggs.
Tip!
Use bowls or containers that have wide enough openings that you can dip the eggs on a fork into the chocolate and flip them around. Bowls are best but a cup with a wide mouth also works okay.
When the chocolate is melted, use either two forks or a chocolate dipping tool to dip the eggs into the chocolate and cover completely. Tap the edge of the bowl gently to get rid of any excess chocolate.
Place the chocolate covered peanut butter egg back on the parchment paper (or on another baking sheet with parchment paper so you don’t cover the others that aren’t covered yet…).
Keep dipping until you’ve covered all of your peanut butter eggs with either chocolate or white chocolate.
If you’re planning to add sprinkles, make sure to do it while the chocolate is still soft. If it hardens, you’ll need to add some drizzles of chocolate to the egg to add sprinkles on (or they won’t stick).
Let the chocolate completely harden (it shouldn’t take too long) then enjoy!
Expert Tips
Work in batches. Keep half of the eggs in the freezer while you’re dipping the first half so that the peanut butter mixture doesn’t get too soft to stay together while they’re being dipped.
Store in the refrigerator because of the raw cream cheese in the mixture. These are good for up to a week stored in the refrigerator.
Freeze these peanut butter eggs for up to three months by placing them in an airtight freezer safe bag.
Recipe FAQs
The calories are dependent on how large of eggs you make but if you do 1 1/2 TBS of mixture in each of the eggs, they have approximately XXX calories.
These are peanut butter eggs so no, you’ll need to make these with peanut butter. If you still want egg shaped treats, these Oreo egg truffles are a good alternative.
More Easy Easter Treats
If you’re looking for yummy Easter treats, make sure to try some of these popular Easter recipes!
- Easter bunny cupcakes – the cutest Easter cupcakes that have a little marshmallow bunny on top!
- Chocolate nest recipe – a 3-ingredient chocolate nest that’s filled with Cadbury mini eggs!
- Easter bark – chocolate topped graham crackers get a fun Easter spin!
- Dirt and worms cake – this fun layered dessert combines Oreo dirt, pudding, and gummy worms!
- Strawberry cheesecake bars – layers of graham cracker, cheesecake, and strawberry make these absolutely delicious!
Homemade Peanut Butter Eggs
Ingredients
- 8 ounces cream cheese (softened)
- ½ cup butter (softened)
- 18 ounces creamy peanut butter
- 8 cups powdered sugar
- 1 pound chocolate melting wafers or almond bark white or milk or a combination of the two
Instructions
- Place cream cheese and butter in a large mixing bowl or stand mixer and beat until smooth.8 ounces cream cheese, 1/2 cup butter
- Add the peanut butter and mix until combined.18 ounces creamy peanut butter
- Once that’s smooth, add in the powdered sugar and beat until well mixed.8 cups powdered sugar
- Scoop mixture using a 1 1/2 tablespoon cookie scoop or large spoon and form into egg shapes. Place the eggs on a parchment lined baking sheet and freeze for about 30 minutes, until the eggs are firm.
- Place each type of melting chocolate in a separate bowl and microwave each bowl for 30 seconds, then stir. Repeat 30 second increments, stirring after each one, until chocolate is melted and smooth.
- After eggs are chilled, use two forks to dip each egg in the melted chocolate. Make sure to completely cover the egg and gently shake off any extra chocolate.1 pound chocolate melting wafers or almond bark
- Place the dipped eggs back on the parchment paper. While the chocolate is still soft, add sprinkles to make them more festive.
- Allow chocolate to set then serve!
Hurwitz says
Step 2 is telling you to add sugar which I don’t see in the ingredients. Step 3 says add powdered sugar which is listed. Am I missing something ?
Britni Vigil says
I’m so sorry for the typo. I’ve corrected the recipe – there’s no sugar, just powdered sugar.
Barb Andersen says
Can I use the keto powdered sugar instead of reg powdered sugar
Britni Vigil says
I’m not sure, I’ve never tried keto powdered sugar – sorry!
Mimi says
I have been making pb eggs for decades and have found that if you add finely ground graham crackers for 1/3 to 1/2 (depending on personal taste and texture) for powdered sugar, gives the best Reese’s texture
Britni Vigil says
I’ll have to try that next time!