Easter Egg Peanut Butter Cups
Homemade Reese’s peanut butter eggs made with a creamy peanut butter filling and smooth chocolate coating. This easy copycat recipe tastes just like the real thing and is perfect for Easter, gifting, or anytime peanut butter cravings hit.
Equipment
Ingredients
Peanut Butter Filling
- 1 cup creamy peanut butter classic style, not natural
- 3 tbsp unsalted butter melted
- ½ cup powdered sugar
- 1 tsp vanilla extract
- Pinch Sea Salt optional, but recommended
Chocolate Coating
- 1½ cups milk chocolate or semi-sweet chocolate chips
- 1 tbsp coconut oil or butter for smooth coating
Instructions
Make the Peanut Butter Filling
- In a bowl, mix peanut butter, melted butter, powdered sugar, vanilla, and salt.
- Stir until smooth and thick but soft (should hold shape without crumbling).
- If it’s too soft: chill 10–15 minutes
- If it’s too stiff: add 1–2 tsp melted butter
Shape the Eggs
- Scoop about 1½–2 tablespoons per egg.
- Shape into egg ovals with your hands.
- Place on a parchment-lined baking sheet.
- Freeze for 20–30 minutes until firm.
Melt the Chocolate
- Melt chocolate chips + coconut oil in 30-second intervals, stirring between.
- Stop as soon as smooth and glossy.
Dip & Coat
- Dip each frozen peanut butter egg into melted chocolate.
- Let excess drip off.
- Place back on parchment.
Optional: drizzle extra chocolate on top for that classic look.
- Set
- Refrigerate 15–20 minutes until chocolate is firm.
- Store chilled or at cool room temp.
Nutrition
Serving: 1gCalories: 149kcalCarbohydrates: 8gProtein: 4gFat: 12gSaturated Fat: 3gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gTrans Fat: 0.1gCholesterol: 6mgSodium: 79mgPotassium: 105mgFiber: 1gSugar: 6gVitamin A: 75IUCalcium: 10mgIron: 0.3mg
Tried this recipe?Let us know how it was!