Reese’s Peanut Butter Eggs

Why You’ll Love This Recipe

These homemade Reese’s-style eggs have everything you love about the original: a soft, sweet peanut butter center and a rich chocolate shell. But they’re fresher, thicker, and can be made in any size or shape you like. They’re easy to make, require no baking, and are freezer-friendly, making them perfect for making ahead and enjoying whenever a craving strikes.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• Creamy peanut butter
• Unsalted butter (softened)
• Powdered sugar
• Vanilla extract
• Salt (optional)
• Semi-sweet or milk chocolate chips
• Coconut oil or shortening (for smoother chocolate coating)

Directions

1. In a large bowl, mix together the peanut butter, softened butter, powdered sugar, vanilla extract, and salt until a thick dough forms.
2. Divide the dough and shape it into egg shapes by hand or using a cookie cutter. Place the eggs on a parchment-lined baking sheet.
3. Freeze the shaped eggs for 30–45 minutes, or until firm.
4. Melt the chocolate chips and coconut oil (or shortening) in a microwave-safe bowl in 30-second intervals, stirring until smooth.
5. Dip each frozen peanut butter egg into the melted chocolate using a fork or dipping tool. Let excess chocolate drip off.
6. Return dipped eggs to the baking sheet and refrigerate until the chocolate sets, about 15–20 minutes.
7. Store chilled or enjoy at room temperature.

Servings and timing

This recipe makes about 12–16 eggs, depending on size.
Prep time: 30 minutes
Chill time: 45 minutes
Total time: about 1 hour 15 minutes

Variations

• Mini eggs: Roll into smaller portions for bite-sized treats.
• White chocolate coating: Dip in melted white chocolate instead of dark or milk.
• Crunchy filling: Add chopped peanuts or use crunchy peanut butter.
• Decorate: Add sprinkles or drizzle with colored chocolate for a festive look.
• Shape swap: Use cookie cutters to create hearts, pumpkins, or trees for other holidays.

Storage/Reheating

Store Reese’s peanut butter eggs in an airtight container in the refrigerator for up to 2 weeks.
To freeze, place in a single layer and store in a freezer-safe bag or container for up to 3 months.
Thaw in the fridge before serving. These are best enjoyed chilled or at room temperature. No reheating needed.

FAQs

Can I use natural peanut butter?

Natural peanut butter is not recommended because it can be too oily. Processed creamy peanut butter gives the best texture.

Can I make them without coconut oil?

Yes, you can use shortening or leave it out entirely, though the chocolate coating may be slightly thicker.

How do I get smooth egg shapes?

Use your hands or a plastic egg-shaped cookie cutter for more uniform shapes. Chilling the dough slightly helps with shaping.

Can I double the recipe?

Absolutely! Just scale all the ingredients evenly.

Do I have to freeze the eggs before dipping?

Yes, freezing helps the eggs keep their shape and makes dipping much easier.

Can I use almond butter instead?

Yes, almond butter or other nut butters can be used, though the flavor will be different.

How long do these last?

They last up to 2 weeks in the fridge or 3 months in the freezer.

What type of chocolate works best?

Milk or semi-sweet chocolate is most traditional, but dark chocolate is great for a richer flavor.

Can I decorate these for Easter?

Yes, drizzle with pastel-colored chocolate or add sprinkles before the coating sets.

Are these gluten-free?

Yes, if all your ingredients (especially the chocolate and peanut butter) are certified gluten-free.

Conclusion

Homemade Reese’s peanut butter eggs are an easy and delicious way to recreate a favorite candy right in your own kitchen. With a creamy peanut butter center and rich chocolate shell, they’re everything you love about the classic—but even better. Whether you make them for Easter or any time of year, they’re sure to be a hit with family and friends.

Reese’s Peanut Butter Eggs

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Homemade Reese’s peanut butter eggs are a no-bake treat featuring a creamy peanut butter filling coated in smooth chocolate, shaped like festive eggs. Perfect for Easter or year-round indulgence.

• Author: Laura
• Prep Time: 30 minutes
• Cook Time: 0 minutes
• Total Time: 1 hour 15 minutes
• Yield: 12–16 eggs
• Category: Dessert
• Method: No-Bake
• Cuisine: American
• Diet: Gluten Free

Ingredients

• 1 cup creamy peanut butter
• 1/4 cup unsalted butter, softened
• 2 cups powdered sugar
• 1 tsp vanilla extract
• 1/4 tsp salt (optional)
• 2 cups semi-sweet or milk chocolate chips
• 1 tbsp coconut oil or shortening

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Instructions

1. In a large bowl, mix peanut butter, softened butter, powdered sugar, vanilla extract, and salt until a thick dough forms.
2. Shape the dough into eggs by hand or with a cookie cutter and place on a parchment-lined baking sheet.
3. Freeze the shaped eggs for 30–45 minutes until firm.
4. Melt chocolate chips and coconut oil in the microwave in 30-second intervals, stirring until smooth.
5. Dip each frozen egg in chocolate using a fork or dipping tool, letting excess drip off.
6. Place dipped eggs back on the baking sheet and refrigerate for 15–20 minutes until set.
7. Store chilled or at room temperature in an airtight container.

Notes

• Use processed peanut butter for best consistency; natural peanut butter may be too oily.
• Chilling the shaped eggs before dipping helps keep their form during coating.
• Decorate with sprinkles or colored drizzle before chocolate sets for a festive look.
• Shape into other holiday-themed designs with cookie cutters.

Nutrition

• Serving Size: 1 egg
• Calories: 210
• Sugar: 20g
• Sodium: 80mg
• Fat: 13g
• Saturated Fat: 5g
• Unsaturated Fat: 6g
• Trans Fat: 0g
• Carbohydrates: 22g
• Fiber: 1g
• Protein: 3g
• Cholesterol: 5mg