Homemade Reese’s Eggs

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These homemade Reese’s eggs are to die for!! With a creamy peanut butter center inside a rich chocolate covering, these make the best Easter treat!

I love making peanut butter treats. I can’t resist the delicious and sweet taste! Try out this pinwheel candy, these peanut butter balls, or these amazing no-bake cookies for some more fantastic peanut butter delights!

A basket (with a pink towel) full of reese's Easter eggs.

What are Reese’s Eggs?

Well, to put it in an eggshell (pun intended!), these eggs are the perfect combination of two favorites, peanut butter and chocolate. Made into the traditional egg shape, these treats are a popular commodity for the Easter season. Whether you choose to have them at room temperature or store them in the fridge and have them chilled, these are an eggcellent treat!

These eggs are my favorite Easter treat ever! These homemade Reeses peanut butter eggs are so easy, and in my family’s opinion, they tasted better! My boys said they liked that they weren’t oily like the ones in the package. These eggs are pretty quick and easy to whip up if you need to bring a dessert to a party, put together a spread of refreshments, or they are even perfect for a fun family night activity together! These are so easy, delicious, and fun for Easter… or any time of the year if you are a Reese’s lover like me.

What Do You Need to Make Reese’s Eggs?

Simple and easy is the name of this game! Each of these ingredients plays a vital role in completing the perfect Reese’s peanut butter egg recipe. See the recipe card at the bottom of the post for exact measurements.

  • Powdered Sugar: This helps achieve the desired consistency.
  • Creamy Peanut Butter: To all the crunch lovers out there you could choose to switch it up with a bit of your crunchy peanut butter.
  • Butter or Margarine (melted): Make sure when melting that it is not super hot because when you combine it, it could cause the mixture to not hold a thick consistency.
  • Milk: You can use almond milk as a substitute if needed!
  • Shortening: This is a necessity when melting the chocolate to help keep it from burning.

How to Make Reese’s Eggs

Here’s a secret for you: this is by far one of the simplest and tastiest desserts you have yet to make. With these simple steps, you will be whipping up dozens of these in no time!

  1. Beat: Start by beating powdered sugar, peanut butter, and butter all together. At this point the dough will be crumbly. Add two tablespoons of milk and continue to beat together until the dough softens. If the dough still seems crumbly that is ok.
  2. Roll: On a floured surface, roll the dough out to desired thickness. About ½ thickness. You can use egg cookie cutters or with a knife, shape the dough to look like eggs.
  3. Freeze: Place eggs on a cookie sheet and put in the freezer for an hour.
  4. Melt Chocolate: When you are ready to dip them, then add the chocolate and 1 tablespoon of shortening in a microwave and melt 30 seconds at a time. Stirring it after every 30 seconds and being careful not to cook the chocolate to burn.
  5. Dip: Dip each egg in chocolate (I used a spoon to help cover in the chocolate) and then place them on wax paper to set.
  6. Add Additional Chocolate: If more chocolate is needed, melt the second bag with the shortening.
The process of mixing the sugar, butter and peanut butter mixture in a glass bowl then rolled out and cut into egg shapes using a cookie cutter. The bottom lefthand photo is a melted chocolate with a spatula and the bottom righthand photo is a basket full of Reese's eggs.

Are Reese’s Eggs Gluten-Free?

Yes! These homemade chocolate Reese’s eggs are considered a gluten-free treat. It is only fair that even those on special diets can taste something as good as these! All of the ingredients can be used without needing any substitutions.

A homemade Reese's egg cut in half to see the peanut butter inside and chocolate outside.

Do These Have Dairy?

There are ingredients included in these Reese’s eggs that do have dairy in them. Some substitutions can be made, such as using a lactose version of milk, soy, or almond milk to help if looking for ways to include minimal amounts of dairy.

A basket full of homemade Reese's peanut butter chocolate eggs.

Varitations

You can easily change up these Reese’s eggs to make them fit the taste (or occasion) that you need!

  • Type of Chocolate: One of the most popular variations of this recipe is instead of making them with milk chocolate, using white chocolate instead. These taste just as good for all my white chocolate lovers out there! It can also be fun to make a batch of both and give some variation to them when at parties, etc. Click here for a step-by-step recipe using white chocolate. 
  • Change the Shape: These are very popular around Springtime but one of the great things about them is that this recipe can be used year round. For example, for Valentine’s day, you can simply switch out the egg shaped cutter and use a heart shaped one instead! Or, for Halloween, then you can use a pumpkin shaped cutter and for Christmas a candy cane and so on. The possibilities are tasty and endless. 

Homemade Reese’s Eggs

4.43 from 7 votes
These homemade Reese's eggs are to die for!! With a creamy peanut butter center inside a thick, rich chocolate covering, these make the best Easter treat!
Prep Time 20 minutes
Total Time 20 minutes
Author Alyssa Rivers
Servings: 20 Eggs

Ingredients
  

  • 3 Cups Powdered Sugar
  • 1 1/2 Cups Creamy Peanut Butter
  • 1/4 Cup Butter or Margarine (melted)
  • 2 Tablespoons Milk
  • 1-2 Bags Milk Chocolate Chips
  • 2 Tablespoons Shortening

Instructions
 

  • Beat together powdered sugar, peanut butter, and butter together. At this point, the dough will be crumbly. Add two tablespoons of milk and continue to beat together until the dough softens. If the dough still seems crumbly that is ok.
  • On a floured surface, roll the dough out to desired thickness. About ½ thickness. You can use egg cookie cutters or with a knife, shape the dough to look like eggs.
  • Place eggs on a cookie sheet and put in the freezer for an hour.
  • When you are ready to dip them, add the chocolate and 1 Tbsp shortening in a microwave and melt 30 seconds at a time. Stirring it after every 30 seconds and being careful not to cook the chocolate to burn.
  • Dip each egg in chocolate. I used a spoon to help cover in the chocolate. Place them on wax paper to set.
  • If more chocolate is needed, melt the second bag with the shortening. Enjoy!

Video

Notes

Updated on April 6, 2022
Originally Posted on March 27, 2013

Nutrition

Serves: 20

Serving2eggsCalories303kcal (15%)Carbohydrates34g (11%)Protein5g (10%)Fat17g (26%)Saturated Fat6g (30%)Polyunsaturated Fat3gMonounsaturated Fat6gTrans Fat1gCholesterol9mg (3%)Sodium114mg (5%)Potassium112mg (3%)Fiber1g (4%)Sugar30g (33%)Vitamin A111IU (2%)Vitamin C1mg (1%)Calcium32mg (3%)Iron1mg (6%)

All nutritional information is based on third party calculations and is only an estimate. Each recipe and nutritional value will vary depending on the brands you use, measuring methods and portion sizes per household.

Course Dessert
Cuisine American
Keyword peanut butter and chocolate eggs, reeses eggs
Tried this recipe?Mention @alyssa_therecipecritic or tag #therecipecritic

 

Alyssa Rivers

I am Alyssa and the blogger behind The Recipe Critic. I started my blog in June of 2012 as a place to share my passion for cooking. I love trying new things and testing them out with my family.

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  1. I used an oval tablespoon measuring spoon to portion them instead of rolling them. Worked great!

  2. I just finished making these. I found the dough to be crumbly so instead, I used my hands to blend instead of mixer or fork. It seemed to make all the ingredients blend into a smooth dough. I also didn’t waste time rolling it out, I just scooped out the dough and shaped them with my hands. Quick and easy. Hope these tips help! They really are delicious!!!

  3. 5 stars
    Just made these following the recipe, peanut butter mixture was a bit crumbly but came together as I kneaded it. Rolled out and cut with egg shaped cooke cutter. After freezing they coated nicely and are now drying. Can’t wait to decorate them!

  4. 5 stars
    Made these a couple weeks ago as a tester for Easter Sunday. Can’t wait to make them again for Easter! My hope is to dye white chocolate pastel colors and drizzle it over the finished egg. If anyone is dealing with crumbly peanut butter dough (I was!) all you have to do is continue to add VERY small quantities of milk until it’s rollable. If you add too much milk it gets sticky, but i guess you could always just add more powdered sugar until it evens out!

  5. 2 stars
    This is a waste of time and they were crumbly and just didn’t turn out for me. it might be different for different people but this recipe is terrible and is a waste of time. DONT DO THIS

      1. Would the dough itself freeze well? Say I wanted to shape the eggs but dip them for a week or so ?

      1. What is “not organic”? Do you mean this recipe calls for peanut butter with added shortening and sugar as opposed to a “natural” peanut butter containing just peanuts and salt? Organic peanut butter comes in both of those varieties, just using peanuts grown without pesticides. The difference in products will lead to a recipe failure, so you should be clearer. I actually came to comments to ask what SIZE of bag of chocolate chips you are using. Perhaps you mean to say one pound of milk chocolate chips? I am also wondering if the shortening is just to prevent burning or if it is important for final consistency because melting the chips in a double boiler will prevent burning also.

      2. I’m sorry, natural peanut butter should not be used in this recipe as it will separate. A typical bag of chocolate chips comes in 12 ounces so I would get 1-2 (12 oz) bags. Thanks for the comment!

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