Homemade chocolate peanut butter eggs are a delicious no-bake Easter treat. Dipped in creamy melted chocolate, they are easy to make and come together in less than an hour.
Homemade peanut butter eggs, like Reese's, but better
If you love Reese's eggs, you're going to love this copycat recipe that tastes even better than the ones you buy at the store! These decadent peanut butter eggs are so easy to make and so delicious.
★★★★★
"I love these more than Reese's! So delicious!"
Penelope
Ingredients
To make homemade peanut butter eggs, you'll need the following ingredients. Refer to the recipe card for the full list of ingredients and measurements.
- Creamy peanut butter
- Unsalted butter
- Powdered sugar
- Vanilla extract
- Kosher salt
- Semi-sweet chocolate chips
- Coconut oil
How to make chocolate peanut butter eggs
The following are the steps and process images to make peanut butter eggs. Refer to the recipe card for the complete set of instructions.
1. Prepare the filling: Using a stand mixer with a paddle attachment, beat the butter and peanut butter on medium speed until smooth and creamy. Add the powdered sugar, vanilla, and salt. Mix on low speed until the sugar is completely incorporated, stopping as needed to scrape down the sides and bottom of the bowl for an even, smooth mixture.
2. Shape filling: Using a medium cookie scooper (about 1.5 tablespoons), portion out the peanut butter mixture and shape each scoop into an egg. Place the eggs on a parchment-lined tray and freeze for 15 minutes, until firm.
3. Melt the chocolate: In a separate bowl, combine the chocolate and coconut oil. Microwave in 30-second intervals, stirring between each, until the mixture is smooth and creamy.
4. Dip eggs in chocolate: Using a fork, dip each chilled peanut butter egg into the melted chocolate, allowing excess chocolate to drip back into the bowl. Return the coated eggs to the parchment-lined tray. Repeat with all remaining eggs.
5. Decorate: Drizzle extra melted chocolate over the tops with a spoon for decoration. If desired, sprinkle with flaky salt. Refrigerate for about 15 minutes, or until the chocolate is fully set.
Storing for later
While you can store these peanut butter eggs at room temperature, I suggest storing them in the fridge or freezer in a sealed container.
If freezing, let them sit for about 15 minutes to bring them to room temperature before enjoying.
More easy dessert recipes
- Chocolate Chip Banana Bread
- Edible Cookie Dough
- Skillet Chocolate Chip Cookie
- Vegan Apple Crisp
- Banana Chocolate Chip Bars
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★★★★★
"So easy to make! My kids loved them."
Alexandra
Ingredients
- 1 ¼ cup creamy peanut butter, room temperature
- ¼ cup unsalted butter, softened
- 2 cups powdered sugar
- 1 teaspoon vanilla extract
- ¼ teaspoon kosher salt
- 1 ½ cup semi-sweet chocolate chips
- 1 tablespoon coconut oil
- Pinch of flaky salt, optional
Instructions
- Using a stand mixer with a paddle attachment, beat the butter and peanut butter on medium speed until smooth and creamy.
- Add the powdered sugar, vanilla, and salt. Mix on low speed until the sugar is completely incorporated, stopping as needed to scrape down the sides and bottom of the bowl for an even, smooth mixture.
- Using a medium cookie scooper (about 1.5 tablespoons), portion out the peanut butter mixture and shape each scoop into an egg. Place the eggs on a parchment-lined tray and freeze for 15 minutes, until firm.
- In a separate bowl, combine the chocolate and coconut oil. Microwave in 30-second intervals, stirring between each, until the mixture is smooth and creamy.
- Using a fork, dip each chilled peanut butter egg into the melted chocolate, allowing excess chocolate to drip back into the bowl. Return the coated eggs to the parchment-lined tray. Repeat with all remaining eggs.
- Drizzle extra melted chocolate over the tops with a spoon for decoration. If desired, sprinkle with flaky salt. Refrigerate for about 15 minutes, or until the chocolate is fully set.
Nutrition Information
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★★★★★
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About the author
Sapana Chandra
Sapana Chandra is the founder and recipe developer at Real and Vibrant. She's also the author of Plant Power Bowls. She shares delicious, vegetarian recipes that are approachable and well-tested. Her mission is to boost your confidence as a home cook. Sapana's work has been featured on Taste of Home, Southern Living, Forbes, Epicurious, and more.
Penelope says
I love these more than Reese's! So delicious!
Alexandra says
So easy to make! My kids loved them.
Cassie says
My go to pb egg recipe.
Sapana Chandra, MS, CHC says
So happy to hear, Cassie!