Our homemade Reese’s eggs are the perfect Easter idea that you can make or even make with your kids! I know my kids love helping roll out the peanut butter layer and cutting out the egg shapes.
I always look forward to Easter because Reese’s puts out their egg-shaped Reese’s (which to me is the perfect chocolate peanut butter recipe combination they have). But, now I don’t have to wait for them to come out anymore since I have our copycat Reese’s recipe.
Ever since I’ve started making these, they have become one of my favorite dessert recipes to make during holidays. You can use more than just egg shapes with this recipe!
Ingredients Needed For Our Homemade Reese’s Eggs:
- Powdered sugar
- Creamy or crunchy peanut butter
- Butter or margarine
- Egg or oval-shaped cookie cutter
- Milk chocolate chips
How To Make Our Homemade Reese’s Eggs:
Get out either a large mixing bowl and a hand mixer or your stand mixer and pour in the powdered sugar, peanut butter, and butter into the bowl.
Then, beat everything together until it all comes together.
Next, add in two tablespoons of milk and continue to mix the ingredients together until the dough begins to soften.
NOTE: The dough will be crumbly and that is okay!
Taking about 1-2 cups of the dough at a time, roll out the dough with a floured rolling pin until the dough is about a ½ inch thick.
TIP: Make sure to flour the surface before you start rolling the dough.
After you have rolled out the dough, take your cookie cutter and get as many eggs out of the rolled dough as you can.
Continue these steps with the dough until it is all gone.
Place all of the cut eggs on a cookie sheet lined with parchment paper and have them chill in the freezer for at least one hour.
When either the hour is up or you are ready to dip the eggs, melt one bag of chocolate chips with 1 tablespoon of the shortening in a microwave-safe bowl.
Microwave it for 30 seconds at a time stirring it in between each time until the chocolate is smooth.
If the chocolate does not seem to be thin enough, add a little bit more shortening to thin it out.
Once the chocolate is melted and thin enough, dip each egg in the chocolate covering it completely, and then place it on wax paper or parchment paper.
Continue dipping the eggs until they are all covered.
If you need more dipping chocolate, use the second bag of chocolate and repeat the steps for melting it with the shortening.
This recipe will make about 20 eggs but will vary depending on the size of the cookie cutter and the thickness of the eggs.
To Make These Copycat Reese’s Eggs You Will Need:
- Cookie sheet (THESE are great!)
- Microwave safe bowl
- Hand or stand mixer
- Egg cookie cutter
- Wax or parchment paper
Use This Reese’s Egg Recipe Year Round
Do you know what is awesome about this recipe? You can use it year-round just by switching out the cookie cutter you use. Here are a few of our suggestions:
- snowflakes or snowmen for January
- hearts for February
- four-leaf clovers for March
- eggs for April
- apples for September
- pumpkins or ghosts for October
- turkey’s for November
- bells or trees for December
What Else Can You Use Instead of Shortening?
We get that not everyone loves to use shortening in recipes much anymore, however, we use it in this recipe because it helps the chocolate set up well after it cools down.
If you want to swap it out for something else, take a look at The Spruce Eats list for shortening substitutes. Let us know what you used and how it worked in the comments!
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Peanut Butter Lovers Recipes:
- Lunch Lady Peanut Butter Bars Recipe
- No Bake Peanut Butter Kiss Cookies Recipe
- Frosted Peanut Butter Nutella Cookies Recipe
- Peanut Butter Cookie Cups Recipe
- No Bake Peanut Butter Chex Bars Recipe
Homemade Reese’s Eggs Recipe
- 3 cups powdered sugar
- 1½ cup creamy or crunchy peanut butter
- ¼ cup butter or margarine, melted
- 2 Tablespoons milk
- oval or egg shaped cookie cutter
- 22 ounces milk chocolate chips 2 (11 ounce) bags, divided
- 2 Tablespoons shortening
- 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.
- I got about 20 eggs using my cutter and rolling to 1/2 inch thickness. The amount of chocolate needed will vary, again, based on thickness and shapes of eggs.
- Cookie Sheet
- Microwave Safe Bowl
- Hand or Stand Mixer
- Egg Cookie Cutter
- Wax or Parchment Paper
If you made our recipe be sure to tag us on Instagram so we can see your hard work using #sixsistersstuff.