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Bite taken out of a peanut butter egg so the filling is visible.

Peanut Butter Eggs

Why wait for your grocery store to stock up on Reese’s peanut butter eggs when you can whip them up right in your kitchen? These delightful homemade treats feature a perfect blend of sweet and salty peanut butter filling, all wrapped in a rich layer of creamy bittersweet chocolate. It's the ultimate Easter indulgence that’s not only satisfying but also fun to make!
Prep Time 45 minutes
Chill Time 1 hour 15 minutes
Total Time 2 hours
Servings 20

Ingredients

Peanut Butter Filling

  • ¼ cup (56 g) unsalted butter, at room temperature
  • 1 cup (240 g) creamy peanut butter
  • 2 cups (240 g) confectioners' sugar, sifted
  • ¼ tsp salt, to taste

Chocolate Coating

  • 12 ounces (240 g) bittersweet chocolate, coarsely chopped
  • 1 tablespoon vegetable oil

Instructions

Make the filling

  • In a medium mixing bowl using an electric hand mixer, or the bowl of a stand mixer fitted with the paddle attachment, beat the butter until smooth and creamy.
  • Add the peanut butter, and mix to combine.
  • Add the powdered sugar and salt, and mix until full incorporated.
  • Turn the dough out onto a piece of parchment paper, and knead gently until a dough forms. Shape it into a rough rectangle (see notes section for shaping by hand)
  • Top with a second piece of parchment paper and then roll it out between the two pieces until it is about 1cm (0.4") thick.
  • Place the filling, still between the pieces of parchment paper, onto a sheet pan then into the freezer for 45 minutes or up to overnight to firm up completely.
  • Once the filling is firm, remove from the freezer and remove the top piece of parchment. Using an egg shaped cookie cutter of your choice, cut out pieces of the filling and place onto a parchment paper lined tray. You can press scraps together, re-roll, then chill briefly before cutting out more eggs.
  • Place the cut out eggs back into the freezer and freeze for 45 more minutes to firm up.

Make the coating

  • Combine the oil and chocolate in a medium bowl and microwave in 30 second intervals, stirring well in between, until melted and smooth.
  • Line a baking pan with parchment paper and set aside.
  • Using two forks, dip each egg into the chocolate mixture, turning over to ensure that they are coated, then shaking off any excess chocolate. Tap the fork on the side of the bowl.
  • Place the dipped eggs onto the prepared baking pan, then repeat the process with the remaining peanut butter eggs.
  • Place the dipped peanut butter eggs back in the freezer for 5 minutes to set the chocolate. If you would like to add a drizzle, place the remaining chocolate into a piping bag or a zip-top bag and snip a small hole in the corner. Drizzle the eggs with the leftover chocolate, then freeze until solid.
  • Store in an airtight container in the fridge for two weeks or freezer for up to a month.

Notes

  • Storage Instructions: Store in an airtight container in the refrigerator for up to one week or on the counter for 3 to 4 days.
  • Freezing Instructions: Place in a large freezer bag with layers of parchment paper between the eggs and freeze for up to 3 months. Thaw overnight in the refrigerator.