Peanut butter eggs are my ABSOLUTE Easter obsession, and let me tell you – homemade ones are SO MUCH BETTER than store-bought! These creamy, dreamy peanut butter eggs have that perfect Reese’s-style filling covered in smooth chocolate, and when you make them yourself, you can make them EXACTLY how you like them. More peanut butter? Done. Extra chocolate? You got it! Bigger? Smaller? It’s all up to you!
Why You’ll Love This Recipe
First of all, these taste BETTER than the ones from the store – I’m not kidding! The peanut butter filling is creamier, the chocolate is richer, and you can customize EVERYTHING. They’re also surprisingly EASY to make! No fancy equipment needed, just a bowl, a spoon, and your hands.
They’re GORGEOUS when you package them up – perfect for Easter baskets or gifts. And can we talk about cost? Making your own saves SO MUCH money, especially if you’re making them for a crowd! Plus, there’s something so satisfying about making these classic candies from scratch. Your friends and family will think you’re a GENIUS!
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Homemade Peanut Butter Eggs
- Total Time: 60 minutes
- Yield: 16-20 eggs
Description
Homemade chocolate-covered peanut butter eggs that taste BETTER than Reese’s! Creamy peanut butter filling covered in smooth chocolate. Easy Easter candy recipe that’s always a hit!
Ingredients
- 1½ cups creamy peanut butter (regular, not natural)
- ½ cup (1 stick) unsalted butter, softened
- 2½ cups powdered sugar
- 1 teaspoon vanilla extract
- Pinch of salt
- 3 cups chocolate chips (milk chocolate, dark, or combo)
- 2 tablespoons coconut oil or shortening
Instructions
1. In large bowl, beat together peanut butter and softened butter until smooth and creamy, about 2 minutes. Add vanilla and salt, then gradually mix in powdered sugar on low speed. Beat on medium until smooth and thick like Play-Doh.
2. Take about 2 tablespoons of filling and roll into ball, then gently shape into egg shape. Place on parchment-lined baking sheet. Repeat with all filling – you’ll get about 16-20 eggs. Don’t worry about making them perfect!
3. Pop baking sheet in freezer for at least 30 minutes (or up to 2 hours). Eggs need to be COLD and FIRM for dipping, or they’ll fall apart!
4. In microwave-safe bowl, combine chocolate chips and coconut oil. Microwave in 30-second intervals, stirring between each, until smooth and melted. Should be smooth and glossy.
5. Take eggs out of freezer. Working one at a time, drop egg into chocolate, use fork to roll until coated, lift out letting excess drip off. Place back on parchment. Smooth top with finger if you want!
6. While chocolate is still wet, add decorations if desired – drizzle with contrasting chocolate, add sprinkles, or leave plain. Get creative!
7. Let chocolate harden at room temperature (about 1 hour) or pop in fridge for 15-20 minutes. Once set, ready to eat or package!
Notes
Use regular creamy peanut butter (like Jif or Skippy) – natural PB is too oily and won’t set properly!
Butter must be SOFTENED not melted for proper texture.
Eggs must be FIRMLY frozen before dipping or they’ll dissolve into chocolate!
If chocolate gets too thick while dipping, add teaspoon of coconut oil and stir.
Add tiny bit of flaky sea salt on top right after dipping for sweet-salty combo!
Make them bigger than store-bought because more peanut butter is always better!
- Prep Time: 30 minutes
- Cook Time: 0 minutes
- Category: Dessert, Candy, Easter
- Method: No-Bake
- Cuisine: American
Ingredient List
For the Peanut Butter Filling:
- 1½ cups creamy peanut butter (I use regular, not natural)
- ½ cup (1 stick) unsalted butter, softened
- 2½ cups powdered sugar
- 1 teaspoon vanilla extract
- Pinch of salt
For the Chocolate Coating:
- 3 cups chocolate chips (milk chocolate, dark, or a combo!)
- 2 tablespoons coconut oil or shortening (for smooth coating)
Pro tip: Use GOOD chocolate! It makes such a difference. I love Ghirardelli or Guittard chocolate chips!
Why These Ingredients Work
Regular creamy peanut butter (not the natural kind) is ESSENTIAL here – the oils in natural peanut butter make the filling too soft and oily. You want that thick, stable texture!
The butter adds richness and helps bind everything together. Powdered sugar is KEY – it sweetens AND thickens the filling to that perfect consistency.
That pinch of salt balances the sweetness and makes the peanut butter flavor POP! For the chocolate, adding coconut oil or shortening makes it smooth and easy to work with, creating that beautiful glossy finish. It’s the same trick candy makers use!
Essential Tools and Equipment
- Large mixing bowl
- Electric mixer (or wooden spoon and muscles!)
- Baking sheets lined with parchment or wax paper
- Microwave-safe bowl for melting chocolate
- Fork or dipping tool for chocolate coating
- Egg-shaped cookie cutter (optional – you can shape by hand!)
How To Make Peanut Butter Eggs
Step 1: Make the Peanut Butter Filling
In your large bowl, beat together the peanut butter and softened butter until smooth and creamy. This should take about 2 minutes. Add the vanilla and salt, then gradually mix in the powdered sugar. Once combined, beat on medium until everything is smooth and well-combined.
Step 2: Shape Your Eggs
Now for the FUN part! Take about 2 tablespoons of filling and roll it into a ball, then gently shape it into an egg shape. Place on your parchment-lined baking sheet. Repeat with all the filling. I usually get about 16-20 eggs depending on size.
Step 3: Chill Those Eggs
Pop your baking sheet in the freezer for at least 30 minutes (or up to 2 hours). The eggs need to be COLD and firm for dipping in chocolate, or they’ll fall apart.
Step 4: Melt the Chocolate
In your microwave-safe bowl, combine chocolate chips and coconut oil. Microwave in 30-second intervals, stirring between each, until smooth and melted.
Step 5: Dip and Coat
Take your eggs out of the freezer. Working with one at a time, drop an egg into the chocolate, use a fork to roll it around until coated, then lift it out, letting excess chocolate drip off. Place back on the parchment paper.
Step 6: Decorate (Optional but SO FUN!)
While the chocolate is still wet, you can drizzle with contrasting chocolate, add sprinkles, or leave them plain. Get creative! This is where you can make them YOURS!
Step 7: Let Them Set
Let the chocolate harden at room temperature (about 1 hour) or pop them in the fridge for 15-20 minutes. Once set, they’re ready to eat or package up!
You Must Know
The BIGGEST mistake? Not chilling the filling long enough! If those eggs aren’t FIRM and COLD when you dip them, they’ll just dissolve into the chocolate and you’ll have a mess. Also, make sure your butter is softened (not melted!) for the filling. Melted butter makes the mixture too oily.
Personal Secret: I add a tiny bit of flaky sea salt on top of some of my eggs right after dipping – that sweet and salty combo is INCREDIBLE! Also, I like to make mine a bit bigger than store-bought because… why not?! More peanut butter is ALWAYS better in my book!
Pro Tips & Cooking Hacks
- Smooth chocolate: Add coconut oil for that perfect glossy coating!
- Too soft? Add more powdered sugar to firm up the filling.
- Too thick? Add a tablespoon of peanut butter to soften.
- Uniform size: Use a cookie scoop for perfectly sized eggs!
- Quick set: Put dipped eggs in the fridge for faster hardening.
- Chocolate tip: Work in batches – reheat chocolate as needed!
Flavor Variations / Suggestions
Dark Chocolate Version: Use all dark chocolate for a less-sweet option!
White Chocolate: SO pretty for Easter! Decorate with pastel drizzles!
Crunchy PB: Use half crunchy peanut butter for texture!
Mini Eggs: Make them bite-sized – perfect for parties!
Almond Butter: Swap PB for almond butter – delicious!
Add-Ins: Mix mini chocolate chips or toffee bits into the filling!
Make-Ahead Options
Filling: Make up to 1 week ahead, store in fridge, let come to room temp before shaping!
Shaped Eggs: Shape eggs and freeze for up to 1 month before dipping!
Finished Eggs: These keep for 2-3 weeks in an airtight container in the fridge!
Freezing: Freeze finished eggs for up to 3 months – they’re great frozen!
Recipe Notes & Baker’s Tips
- Room temperature ingredients mix more smoothly!
- Don’t skip the freezer time – cold eggs dip better!
- Dark chocolate chips need less coconut oil than milk chocolate.
- Make extra – these disappear FAST!
- Package in cellophane bags with ribbon for gorgeous gifts!
Serving Suggestions
These are perfect for Easter baskets, spring celebrations, teacher gifts, or anytime you need a chocolate peanut butter fix! Serve them on a pretty platter at Easter brunch, package them up for neighbors, or hide them for an Easter egg hunt (with older kids who won’t squish them!). They’re also FANTASTIC alongside coffee or milk!
How to Store Your Peanut Butter Eggs
Room Temperature: Store in an airtight container for up to 1 week (if they last that long!).
Refrigerator: Keep for 2-3 weeks in an airtight container. Best storage method!
Freezer: Freeze for up to 3 months. Thaw in fridge before eating or enjoy frozen!
Gifting: Package in cellophane bags or boxes, keep refrigerated until giving!
Allergy Information
Contains: Peanuts, dairy (butter, milk chocolate)
Peanut Allergy: Use sunflower seed butter or almond butter instead!
Dairy-Free: Use vegan butter and dairy-free chocolate chips!
Gluten-Free: Naturally gluten-free! Just verify your ingredients.
Questions I Get Asked A Lot
Can I use natural peanut butter?
I really don’t recommend it! Natural PB is too oily and won’t set up properly. Stick with regular creamy peanut butter like Jif or Skippy!
My chocolate is too thick to dip – help!
Add more coconut oil, one teaspoon at a time, stirring until it’s smooth and dippable. You can also gently reheat it!
Can I use a double boiler instead of microwave for chocolate?
Absolutely! Melt over simmering (not boiling) water, stirring constantly. Works beautifully!
Why did my eggs fall apart when dipping?
They weren’t cold enough! Make sure they’re FIRMLY frozen before dipping. Also, work quickly!
How long do these really last?
In the fridge, they’ll keep for 2-3 weeks easily. But honestly?
💬 Tried this recipe? Leave a comment and rating below! Did you use milk or dark chocolate? Did you add any fun decorations?
