Reeses Peanut Butter Eggs

Reeses Peanut Butter Eggs are a staple of many Easter baskets. When I was growing up, I didn’t think an Easter basket was complete until there were a few of these tucked inside. Now you can recreate this Easter classic from scratch with this copycat recipe.

Peanut butter eggs dipped in chocolate and served on a plate.

Homemade Peanut Butter Eggs

Sure, you can buy these pretty much everywhere. Why would you want to make these at home?

You can make changes that you might like. For example, I love, dark chocolate. You can make these with dark chocolate.

You could also use some of your favorite peanut butter.

Feeling extra healthy? Maybe your grocery store grinds their peanut butter fresh, you may want to use their freshly ground peanut butter. Natural organic peanut butter is also a great option. Or use homemade peanut butter.

Honestly, it’s just fun to make copycat recipes at home.

Recipe Ingredients

Here’s a list of what you need:

  • Peanut butter
  • Butter
  • Powdered sugar
  • Vanilla extract
  • Chocolate

Note: For the chocolate coating, you can substitute coconut oil for the butter.

Reese's peanut butter eggs ingredients on a round wood cutting board.

How to Make Peanut Butter Eggs

  1. In a medium-sized bowl, use a mixer to combine peanut butter and butter until smooth.
  2. Add powdered sugar and vanilla. Mix until well combined.
  3. Scoop out a tablespoon of the mixture and use your hands to form it into an egg shape. Place it on a cookie sheet lined with waxed paper. Repeat with the remaining peanut butter mixture. Refrigerate the eggs for 30 minutes before coating them with chocolate.
Peanut butter eggs on a baking sheet.
  1. Melt chocolate in a double boiler, or in a microwave in 30-second increments. Add butter and stir to combine.
  2. Remove the peanut butter eggs from the refrigerator and gently dip each one into the chocolate. Place the dipped eggs onto the waxed paper and allow the chocolate to set.

Why Not Just Buy Reese’s Peanut Butter Eggs?

You might ask why you would want to make these at home when you can buy them just about anywhere? One of the best reasons to make a copycat recipe is you start with a known recipe, and then you can have fun customizing it the way you want. For example with this peanut butter egg recipe:

  • If you love, dark chocolate, you can recreate these eggs with dark chocolate.
  • You can choose to dip some or all of your eggs in white chocolate for a different look.
  • You can use your favorite peanut butter.
  • If you prefer crunchy peanut butter, you can make your eggs crunchy.
  • Make them a little healthier. Use natural, organic, or fresh ground peanut butter.
  • You might want to swap the peanut butter for almond butter or cashew butter. Good idea if a family member has peanut allergies.
  • If you don’t want eggs, try chilling the mixture, rolling it out, and using a cookie cutter to form any shape you want. Then dip your shapes in the chocolate.
Peanut butter eggs covered with chocolate on a serving tray.

Favorite Homemade Candy Recipes

Favorite Easter Recipes

Check out more of my easy candy recipes and the best Easter recipes here on CopyKat!

Peanut butter eggs dipped in chocolate and served on a plate.

Reese’s Peanut Butter Eggs

One of my favorite combos is peanut butter and chocolate – I classify these two as “food groups”! You don’t have to restrict yourself to Easter; you can make Reese’s eggs year round. Everyone loves these peanut butter eggs and your kids will go crazy over them. They are so good! 
5 from 10 votes
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Course: Dessert
Cuisine: American
Keyword: Reeses Peanut Butter Eggs
Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes
Servings: 24
Calories: 184kcal


  • 1 cup peanut butter
  • 1/4 cup butter
  • 1 3/4 cup powdered sugar
  • 1 teaspoon vanilla
  • 16 ounces chocolate
  • 2 tablespoons butter


  • In a medium-sized bowl combine peanut butter and butter together with a mixer
  • Add powdered sugar and vanilla. Shape the eggs by using 1 tablespoon of the peanut butter mixture and hand shape into an egg shape. Place eggs on a cookie sheet lined with waxed paper. Refrigerate eggs for about 30 minutes before coating with chocolate.
  • Melt chocolate in a double boiler, or in a microwave in 30-second increments. Add 2 tablespoons of butter to the chocolate and stir to combine. When the chocolate/butter has fully melted, set aside. 
  • Remove peanut butter eggs from the refrigerator and gently dip each one into the chocolate. Place the dipped eggs onto the waxed paper. Allow the chocolate to set. Once the chocolate has set, the eggs are ready to be enjoyed. 


For the chocolate coating, you can substitute the butter with coconut oil.


Calories: 184kcal | Carbohydrates: 13g | Protein: 3g | Fat: 14g | Saturated Fat: 6g | Cholesterol: 7mg | Sodium: 77mg | Potassium: 124mg | Fiber: 1g | Sugar: 10g | Vitamin A: 90IU | Calcium: 10mg | Iron: 0.7mg

About Stephanie Manley

I recreate your favorite restaurant recipes, so you can prepare these dishes at home. I help you cook dinner, and serve up dishes you know your family will love. You can find most of the ingredients for all of the recipes in your local grocery store.

Stephanie is the author of's Dining Out in the Home, and's Dining Out in the Home 2.

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Reader Interactions


  1. Annabelle

    Hey Stephanie!
    I am a blind woman who absolutely loooooooooooooooves to cook! And I can’t deny that making your own recipes with ingredients you have right at home is a lot better for you! After all, homemade recipes are always made with love. That being said, I’m one of those girlies who absolutely loooooooooooooves peanut butter! They say it’s actually good for you! I’ve switched from the “traditional” brands like Skippy to a natural brand like Adams, thanks to a woman who was my weight trainer, whose name is also Stephanie. Let me tell you, it tastes like paradise! And sure, peanut butter and chocolate may be good on their own, but no one can deny that peanut butter and chocolate absolutely taste good together! What a classic combination! Are these the ones that are an egg-shaped version of Reese’s peanut butter cups? I wonder if an egg-shaped mold would work for these. Also, I wonder if cocoa butter would work in this recipe for the chocolate coating. I have some cocoa butter that my American sister (I’m Australian, thank you), whose name is Amber, sent me from her home in San Francisco, California. It comes in little squares, and they stay solid at room temperature. On top of that, they smell really amazing, just like chocolate! The kind she sent me is Big Tree Farms raw cacao Butter, made in Ashland, Oregon, and available from If you can’t easily find that in stores where you live, another brand I’d suggest is Sunfoods Raw Cacao Butter (

  2. Pat Huseman

    Oh quit picked Ng. And Stephanie, anyone who cooks or bakes should have been able to understand your fist instructions for the
    Substitution.with the butter and coconut.
    Looking forward to making this recipe.



  4. Janet

    The confusion is in the grammer, and can be clarified by saying: “You may substitute 2 tablespoons of coconut oil for the 2 tablespoons of butter in the coating.” In other words, you substitute the new ingredient FOR the old ingredient, or you substitute the old ingredient WITH the new ingredient. Hope that helps.

  5. Jeff Dionne

    Since I have been following you, I have tried several of your recipes. They have all been easy to make with GREAT results. I can’t wait to try the peanut butter eggs, one of my favorite combos is, peanut butter and chocolate, I classify these two as “food groups”!

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