There’s something irresistible about the creamy, peanut butter-filled center of a Reese’s Egg, and now you can make them at home in just 45 minutes. These homemade treats combine velvety smooth peanut butter with a rich chocolate coating, creating a perfect balance of sweet and salty flavors. Each bite delivers a satisfying crunch followed by a melt-in-your-mouth texture that’s impossible to resist.
With no baking required, this recipe is a breeze to whip up, making it ideal for last-minute treats or a fun kitchen project. The combination of decadent chocolate and nutty peanut butter is a classic duo that never disappoints. Plus, you can customize the size and shape to suit your cravings. Whether you’re sharing with friends or indulging solo, these eggs are a delightful way to celebrate the season—or any day!
What You’ll Need for Homemade Reese’s Eggs
- 3 cups powdered sugar (sifted for smoother texture)
- 1½ cups peanut butter (creamy or crunchy, your choice)
- ¼ cup butter or margarine, melted (unsalted butter recommended)
- 2 tablespoons milk (any type works, or substitute with non-dairy milk)
- Oval or egg-shaped cookie cutter (or shape by hand if unavailable)
- 22 ounces milk chocolate chips (divided into 2 bags of 11 ounces each)
- 2 tablespoons shortening (helps thin the chocolate for dipping)
How to Make Homemade Reese’s Eggs
- Mix the dough: In a large bowl, beat together the powdered sugar, peanut butter, and melted butter until combined. The mixture will be crumbly. Add the milk and continue beating until the dough softens slightly (it will still be crumbly, which is normal).
- Shape the eggs: Working with 1-2 cups of dough at a time, roll it out to about ½-inch thickness on a floured surface. Use an oval or egg-shaped cookie cutter to cut out shapes. Place the cutouts on a cookie sheet.
- Chill: Transfer the cookie sheet to the freezer and chill the dough eggs for at least 1 hour. This helps them hold their shape when dipped.
- Melt the chocolate: In a microwave-safe bowl, melt 1 bag (11 ounces) of milk chocolate chips with 1 tablespoon of shortening. Heat in 30-second intervals, stirring between each, until smooth. Add more shortening if needed to thin the chocolate.
- Dip the eggs: Remove the chilled dough eggs from the freezer. Dip each one into the melted chocolate, coating completely. Use a fork to lift them out, letting excess chocolate drip off. Place the coated eggs on wax paper to set.
- Repeat if needed: If you run out of chocolate, melt the second bag of chocolate chips with additional shortening and continue dipping.
- Let set: Allow the chocolate to harden completely at room temperature or in the fridge. Once set, enjoy your homemade Reese’s Eggs!
Storage and Reheating Tips
Store your Homemade Reese’s Eggs in an airtight container at room temperature for up to a week. For longer storage, keep them in the fridge for up to two weeks or freeze for up to three months. If frozen, let them thaw at room temperature for about 15 minutes before enjoying. Pro tip: Layer wax paper between the eggs to prevent sticking!
Recipe Variations to Try
Switch things up by using dark or white chocolate chips instead of milk chocolate for a different flavor profile. For a nut-free version, swap peanut butter with sunflower seed butter. Feeling adventurous? Add a sprinkle of sea salt on top of the chocolate coating for a sweet-and-salty twist. Customize to your taste!
Equipment Guidance for Perfect Eggs
Using a non-stick silicone mat or parchment paper on your cookie sheet will make cleanup a breeze. A small offset spatula or fork is perfect for dipping the eggs smoothly into the melted chocolate. If you don’t have an egg-shaped cookie cutter, use a knife to shape the dough into ovals by hand.
Common Questions Answered
Why is my dough so crumbly? Don’t worry—this is normal! The dough is meant to be crumbly, but it will hold together when shaped. If it’s too dry, add an extra teaspoon of milk. Can I skip the shortening? Shortening helps thin the chocolate for smooth dipping, but you can use coconut oil as a substitute if needed.
Serving Suggestions for a Sweet Treat
Serve these Homemade Reese’s Eggs as a festive dessert for Easter or as a fun addition to a dessert platter. Pair them with fresh fruit or a glass of cold milk for a delightful treat. They also make great gifts—wrap them in colorful cellophane bags for a homemade touch!
Homemade Reese’s Eggs
Equipment
- oval or egg shaped cookie cutter
Ingredients
- 3 cups powdered sugar
- 1½ cup creamy or crunchy peanut butter
- ¼ cup butter, or margarine, melted
- 2 Tablespoons milk
- 22 ounces milk chocolate chips, 2 (11 ounce) bags, divided
- 2 Tablespoons shortening
Instructions
- Beat powdered sugar, peanut butter and butter together. Dough will be crumbly. Add two tablespoons of milk and continue to beat together, until the dough softens. (Note, dough will still be crumbly- this is fine!)
- Working with about 1-2 cups of dough at a time, roll the dough into about 1/2 inch thickness on a flat, floured surface, and use cookie cutter to make eggs.
- Place the eggs on a cookie sheet and chill in freezer for at least one hour.
- When ready to dip, melt 1 bag of milk chocolate chips with 1 tablespoon of shortening in a microwave. You may need a bit more shortening to thin it out.
- Dip each egg, covering completely, and place on wax paper until set.
- If you need more chocolate, melt second bag with more shortening.