Homemade Reese's Eggs

5 from 3 votes

Reese's Peanut Butter Eggs have the perfect combination of creamy peanut butter filling and chocolate coating.

Prep Time30

Chill Time30

Total Time1

Course: Dessert

Cuisine: American

Servings: eggs

Calories: 421kcal

In a large bowl using an electric or stand mixer, beat cream cheese and butter until smooth.
Add in the peanut butter until combined.
Next beat in the sugar until well mixed.
Use a 1 ½ tablespoon scoop to make balls and form into an egg shape.
Place the eggs on a wax or parchment paper lined baking sheet and freeze for about 30 minutes.
In a microwave-safe bowl in 30 second increments melt the chocolate and the white chocolate separately until melted and smooth.
When the chocolate is ready using 2 forks dip the eggs and cover in chocolate gently shaking off the excess.
Place the dipped egg back on the wax or parchment paper and immediately add sprinkles if desired.
Let harden and serve!

Storage:

To Store: Store leftovers in the refrigerator in airtight container for 3-5 days.
To Freeze: To store them in the freezer place them in an airtight container in the freezer for up to 2 months

Tips:

Do not use natural peanut butter in this recipe--it is too oily and the eggs will not set properly. I think Jif or Skippy works great!
It is important to let the inside peanut butter mixture set and harden before dipping it in the chocolate. Otherwise, the peanut butter will fall apart while coating it in the warm, melted chocolate.
These eggs are definitely easier to dip if you chill them in the freezer, not the refrigerator.