Peanut Butter Egg Recipe
A recipe for delicious homemade peanut butter eggs
This iconic Easter dessert only requires a few ingredients and is extremely simple to make! Put away your Reese’s peanut butter eggs and whip up a batch of these homemade eggs.
Making homemade peanut butter eggs is a yearly tradition in my family! For as long as I can remember, I helped my mom mix, roll and dip our peanut butter egg recipe before Easter.
Naturally, I sampled the goods throughout the entire process too! If I could change one thing, I wish she hadn’t given so many away to other people 🙂
This peanut butter egg recipe makes quite a lot, so, you will have lots left over to hand out to friends and family.
These days I usually make my own batch (and take full advantage of the chance to add more peanut butter). Since it’s one of my favorite Easter desserts, I wanted to share the recipe with you all!
If you’re looking for another delicious and easy Easter dessert, try my chocolate-y Texas Sheet Cake!
Homemade Peanut Butter Egg Recipe
1/2 lb Butter, softened
8 oz Cream Cheese, softened
2 lbs Powdered Sugar
1 cup Peanut Butter*
Milk chocolate or semi sweet chocolate for dipping**
*I increase the amount to 2 cups for an extra peanut buttery flavor
**I use milk chocolate melting wafers, which can be found at most candy/cake decorating supply stores. Merckens is my favorite brand, so keep an eye out for those. You can also find them on Amazon. Your local grocery store may have chocolate melting wafers too, but they’re probably lower quality. A final option is melting semi-sweet chocolate chips and adding a bit of shortening to thin them out.
1. Mix together the first four ingredients: butter, cream cheese, powdered sugar, and peanut butter. Chill in the fridge for at least two hours.
2. Form the dough into egg shapes. Place on a tray covered with wax paper or parchment paper. Chill in the fridge (or freezer) until firm.
3. Melt chocolate in a double boiler or microwave. Stir often to prevent chocolate from burning.
4. Coat the eggs in chocolate. Use a toothpick, fork, or spoon to dip the eggs and fill in spots. Return to the fridge to harden.
I hope you enjoy making this delicious Easter dessert!
What is your favorite Easter candy to make / eat?
These are my FAVORITE THINGS! I will definitely try out this recipe!
Interesting. This is the same as my recipe for Buckeyes (a traditional Ohio dessert) except we don’t use cream cheese and add a bit of vanilla extract. I might have to try your version to taste the difference.
Do these need to stay refrigerated after you make them or can they sit on the counter?
Hi Sarah, we typically keep them refrigerated since they have cream cheese in them. For our Easter get together though we take them out and leave them for people to grab. I just don’t like to leave them out for days!
How do you colr white chocolate or is that frosting?
How many eggs does this recipe typically make?
Hi Nicole – it depends on the size but typically 3-4 dozen!
I started making these and let the peanut butter center chill for 2 hours and as I was trying to roll them into egg shape they got really soft and stuck to my hands. Is there a trick to shaping them? Should I have chilled it longer before attempting?
Hm usually that’s enough time, but if they seem to be softening too quickly you could try rolling half and then rolling the remaining amount into eggs after a second chilling session.
I loved the recipe!
I made these the other day and have to say they are the creamiest, best tasting PB eggs I’ve ever made or eaten. No other recipe will ever be used!!!