Homemade Peanut Butter Eggs are a delightful treat that combines creamy peanut butter with rich chocolate for a perfect balance of flavors. These bite-sized delights are surprisingly easy to make, requiring just 30 minutes of prep and 20 minutes of chilling.
The smooth, velvety peanut butter filling contrasts beautifully with the crisp, glossy chocolate coating, creating a texture that’s simply irresistible. Each egg is packed with nutty sweetness, making them a crowd-pleaser for any occasion. Plus, with 22 servings, there’s plenty to share—or keep all to yourself!
These eggs are not only delicious but also customizable, allowing you to tweak the sweetness or add a sprinkle of sea salt for a gourmet touch. The recipe’s simplicity means you can whip up a batch in under an hour, making it ideal for last-minute treats or thoughtful gifts.
The combination of soft, melt-in-your-mouth peanut butter and the satisfying snap of chocolate is pure indulgence. Whether you’re a peanut butter lover or a chocolate enthusiast, these eggs are guaranteed to satisfy your cravings and leave you reaching for more.
What You’ll Need
- 2 cups (475 g) creamy peanut butter (not “natural” peanut butter)
- ½ cup (113 g) salted butter, softened
- 2 Tablespoons light or dark brown sugar (tightly packed)
- 1 ¼ teaspoons vanilla extract
- 3 ¼ cups (405 g) powdered sugar
- 1 ½ lbs (680 g) milk or dark chocolate melting wafers (or 1 ½ lbs chocolate chips + 1 teaspoon shortening)
- Sprinkles for decorating (optional)
How to Make Homemade Peanut Butter Eggs
- In a large bowl (or stand mixer), combine creamy peanut butter and softened butter. Use an electric mixer to beat until creamy and well-combined.
- Add brown sugar and vanilla extract. Stir well to incorporate.
- Gradually add powdered sugar, about ½ cup at a time, mixing on low speed until fully absorbed. Scrape the sides and bottom of the bowl as needed. The dough should be dry but moldable. If too crumbly, add a teaspoon of milk or peanut butter. If too sticky, add a tablespoon of powdered sugar.
- Scoop about 2 Tablespoons of dough and roll into an egg shape. Flatten slightly for a “Reese’s” egg appearance. Place on a wax paper-lined baking sheet.
- Freeze the shaped dough for at least 15 minutes to firm up.
- While chilling, melt the chocolate wafers according to package instructions. If using chocolate chips, combine with shortening and microwave in 20-second intervals, stirring until smooth.
- Remove eggs from the freezer and dip into the melted chocolate. Drizzle with additional chocolate if desired and add sprinkles immediately.
- Allow the chocolate to harden. If using melting wafers, this will take minutes. For chocolate chips, speed up the process by refrigerating the eggs.
Storage Tips for Peanut Butter Eggs
Store your homemade peanut butter eggs in an airtight container in the refrigerator for up to two weeks. If you need to keep them longer, they can be frozen for up to three months. Just be sure to separate layers with wax paper to prevent sticking.
Time-Saving Tips for Perfect Eggs
To speed up the process, use pre-portioned cookie scoops to shape the peanut butter mixture into eggs. This ensures uniformity and saves time. Additionally, consider using chocolate melting wafers for faster setting compared to chocolate chips.
Recipe Variations to Try
For a different twist, try using crunchy peanut butter instead of creamy. You can also experiment with white chocolate for coating, or add a pinch of sea salt on top for a sweet-and-salty flavor. For a healthier option, use natural peanut butter and reduce the powdered sugar slightly.
Common Questions Answered
Can I use natural peanut butter?
While natural peanut butter can be used, it may require adjustments in the powdered sugar or milk to achieve the right consistency.
Why chill the eggs before dipping?
Chilling helps the peanut butter mixture hold its shape and ensures a smooth coating when dipped in chocolate.
Serving Suggestions for Easter Fun
Serve these peanut butter eggs as a delightful treat at Easter gatherings. Pair them with colorful candies, marshmallow chicks, and chocolate bunnies for a festive dessert table. They also make great additions to Easter baskets!
Homemade Peanut Butter Eggs
Ingredients
- 2 cups creamy peanut butter not “natural” peanut butter
- ½ cup salted butter softened
- 2 Tablespoons light or dark brown sugar tightly packed
- 1 ¼ teaspoons vanilla extract
- 3 ¼ cups powdered sugar
- 1 ½ lbs milk or dark chocolate melting wafers or 1 ½ lbs chocolate chips + 1 teaspoon shortening
- Sprinkles for decorating optional
Instructions
- Combine creamy peanut butter and softened butter in a large bowl (or preferably in the bowl of a stand mixer) and use an electric mixer to beat until creamy and well-combined.
- Add brown sugar and vanilla extract and stir well.
- Gradually, about ½ cup at a time, add powdered sugar, mixing on low-speed until all sugar is absorbed and mixture clinging together. Be sure to scrape the sides and bottoms of the bowl with a spatula as needed.
- Once all ingredients have been well-combined, the “dough” should be pretty dry but you should be able to mold it together in the palm of your hand and form a ball easily. If it is too crumbly and not holding together, you can add a bit of milk or additional peanut butter, one teaspoon at a time. If it’s too wet and sticking to your hands, add more powdered sugar, a Tablespoon at a time.
- Scoop dough by about 2 Tablespoons and roll into an egg shape. Flatten slightly (for a “Reese’s” egg appearance) and transfer to a wax paper lined baking sheet.
- Once all dough has been rolled, transfer to freezer and chill for at least 15 minutes.
- Once chilled, prepare your melting wafers according to package instructions or prepare chocolate chips by combining chocolate chips and shortening and microwaving in 20 second intervals, stirring well in between, until chocolate is smooth and completely melted.
- Remove eggs from freezer and dip in melted chocolate (see my video below if you have any questions about my technique). Drizzle with additional chocolate if desired (I used the opposite color that I dipped the eggs in) and if decorating with sprinkles, sprinkle immediately over chocolate.
- Allow chocolate to harden before enjoying. If you used melting wafers this will only take minutes. If you used chocolate chips it will take much longer but the process can be sped up by popping the eggs in the fridge.