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Homemade chocolate covered peanut butter eggs on a blue cake stand with sprinkles

Homemade Peanut Butter Eggs (Chocolate or White Chocolate Peanut Butter Eggs)

5 from 3 votes
You don't have to wait for Reese's peanut butter eggs to hit store shelves each Easter - make your own! With 6 or 7 ingredients and a cookie cutter, you'll have homemade creamy chocolate peanut butter eggs - no specialty silicone molds, no baking. Can easily be made with other shapes for different holidays!
Prep Time 20 minutes
Total Time 1 hour 50 minutes
Servings 8 eggs



  • ¼ cup unsalted butter, softened to room temperature
  • cup peanut butter, no stir, creamy
  • 1 cup powdered sugar, up to 1 ½ cups, if desired
  • ½ teaspoon pure vanilla extract
  • pinch of salt
  • 10 ounces dark chocolate or white chocolate, chopped baking bars (not chocolate chips)*
  • ½-1 teaspoon coconut oil, vegetable oil, or shortening


Make the peanut butter filling

  • Line a half sheet or jelly roll pan with parchment paper, and set aside.
  • In a large bowl using a hand or stand mixer, beat butter on high speed for 2 minutes until smooth and creamy.
  • Add peanut butter, powdered sugar, vanilla and salt and beat on low medium speed until well combined.
  • Press into the bottom of your prepared sheet pan, at about a ½" thickness. Place sheet pan in the freezer for at least 15 minutes.
  • Remove the pan from the freezer, and use an egg-shaped cookie cutter to cut out as many "eggs" as you can. If you need to, transfer your egg cutouts to another parchment lined sheet pan while you re-press and freeze any of the remnant peanut butter dough to use up the rest of the dough. You could also just shape the leftover dough into small egg shapes with your hands!
    Place the sheet pan of egg cutouts back in the freezer for at least 30 minutes, but I recommend 1 hour.

Melting chocolate in the microwave

  • In a microwave safe bowl, combine chocolate and oil and heat in 30 second increments, stirring after each, until melted and smooth. Use something with a decent amount of depth to it to make dipping easier, such as a liquid measuring cup. Let the chocolate sit at room temperature for a few minutes to cool a little before dipping your peanut butter eggs.

Melting chocolate with double boiler

  • In a double boiler (with a small amount of water in the saucepan that doesn't touch the bottom of the top pan), bring water to a simmer. Add chocolate and oil, and stir constantly until chocolate has melted. Remove from heat for a few minutes to cool a little before dipping your peanut butter eggs.

Coat the peanut butter eggs in chocolate

  • Using a candy dipper or a fork, submerge each peanut butter egg into the melted chocolate until completely coated, then lift out and gently tap the fork against the edge of the bowl to remove excess dripping chocolate. Transfer the coated eggs back to the parchment paper to set.
    If you find the peanut butter eggs getting too soft to work with, pop them back in the freezer for a bit.
  • If you're planning to decorate them with sprinkles, you'll want to do that just after you've dipped them in the chocolate as they will set up pretty quickly!
  • Place the sheet of coated eggs back in freezer for at least 30 minutes to set completely. Serve and enjoy!



Chocolate: You can also substitute the chopped chocolate and oil for 10 ounces of chocolate melting wafers. You just don't want to use chocolate chips because they don't melt well.
Storage: I like to keep my peanut butter eggs stored between layers of parchment paper in a freezer safe container in the freezer. It only takes a couple minutes outside of the freezer to be ready to eat, and they can be stored in the freezer to up to 3 months. You could also keep them stored the same way, but in the fridge instead for up to 2 weeks.


Calories: 452kcal | Carbohydrates: 36g | Protein: 8g | Fat: 32g | Saturated Fat: 15g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 11g | Trans Fat: 1g | Cholesterol: 16mg | Sodium: 100mg | Potassium: 377mg | Fiber: 5g | Sugar: 25g | Vitamin A: 191IU | Calcium: 38mg | Iron: 5mg
Course Dessert
Cuisine American
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