Do I need an egg cookie cutter for this recipe?

No! These aren't perfectly shaped, but I find it's pretty simple to form the peanut butter filling into egg shapes. They taste amazing, and that's what matters most to me. Plus, everyone always compliments the look too.

Can I add more decorations to the eggs?

If you want these to look even more like easter eggs, you could color some white chocolate melting wafers and drizzle it over the eggs or add sprinkles. Go wild with them!

Can I use a different peanut butter other than creamy Jif?

I would stick with Jif or something similar in texture. If you use a peanut butter that is healthier with only peanuts, it won't form the correct texture and you won't be able to coat them in chocolate easily. It could potentially be a disaster.

Homemade Peanut Butter Eggs (Reeses Copycat)

Description

These Homemade Peanut Butter Eggs are the perfect Easter treat! This Reese's Copycat recipe is even more creamy, chocolatey & delicious when you make them at home!

Ingredients

Scale

4 tablespoons salted butter, melted and cooled to room temperature
1 and 1/2 cups creamy peanut butter like JIF (use similar brand for same texture)
1 and 1/2 cups powdered sugar
1 tablespoon whole milk
10 ounce bag milk chocolate melting wafers (Ghirardelli has a superior taste in my opinion)
Optional: 1 teaspoon of sea salt for topping the chocolate (adults like this better than kids)

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Instructions

Begin by adding the peanut butter and powdered sugar together at low speed in a stand mixer or with a hand mixer. Slowly add in the milk, then the cooled butter. Place the mixture into the refrigerator for 20 to 30 minutes.
Cover a cookie sheet with parchment paper and begin rolling the peanut butter filling into egg shapes. Roll into an oval shape, then press down onto parchment paper with the palm of the hand to flatten a bit. Don't over mix the filling and work quickly so the filling stays cool. Make them whatever size you prefer. I like them smaller because they are very sweet.
Once the eggs are rolled, place the cookie sheet in freezer for 45 minutes.
Five to Ten minutes before the eggs are ready to come out of the freezer, melt the chocolate wafers in the microwave or in a double boiler over medium heat.
Take a fork and dredge the egg into the chocolate. Pick it up and gently shake up and down to remove excess chocolate. Place back onto parchment paper and sprinkle on sea salt if you are using it, while the chocolate is still wet. Repeat for all of them.
The chocolate hardens within minutes and can be enjoyed!

Equipment

Cookie sheet

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double boiler

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parchment paper

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Notes

Don't skip on the fridge or freezer time.
I prefer to form these on the smaller side because they're really sweet.
I tried using a rack to test some of them, and the chocolate ripped off the bottoms when removing. Parchment paper or foil works much better to sit them on while drying. If some of the chocolate has excess on the base, it is easy to break off once the chocolate hardens.

Prep Time: 40 minutes
Fridge/Freezer Time: 1 hour, 15 min
Cook Time: 0 minutes
Category: candy
Method: stovetop
Cuisine: american