Homemade Peanut Butter Eggs Recipe

Make Reese's peanut butter eggs at home instead of waiting for them at the store. The perfect Easter treat is creamy milk chocolate with sweet and savory peanut butter filling! 

– 1 cup creamy peanut butter like Jif or Skippy (250 grams) – 5 tablespoons unsalted butter sliced (70 grams) – ½ teaspoon pure vanilla extract – ¼ teaspoon salt – 1 ½ cups powdered sugar (180 grams)



Wrap a big baking sheet in paper to make peanut butter filling. Save. Large peanut butter-sliced butter pot. Over medium heat, stir often until melted and smooth. 


Smooth them in a microwave-safe basin every 30 seconds. After cooling, add salt and vanilla. Repeat adding ½ cup (60 grams) of powdered sugar three times, mixing well. 


After adding the remaining ½ cup, the mixture will be thick. Use your hands to mix it until no streaks or lumps remain.


Scoop peanut butter mixture with a 1.5 tablespoon cookie scoop, roll into balls, form eggs, and slightly flatten on baking pan. Freeze the peanut butter egg baking sheet for 30 minutes.


Also See: 

Peanut butter cup cookies recipe