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Easy Homemade Peanut Butter Eggs With Sprinkles

Peanut Butter Eggs

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Quick and easy peanut butter eggs recipe, made with 4 simple ingredients. They are no bake, fudgy, creamy and a perfect Reese's peanut butter eggs copycat.
Course Dessert
Cuisine American
Prep Time 10 mins
Chill time 30 mins
Total Time 40 mins
Servings 14 Candy eggs
Calories 431
Author CakeWhiz


  • 1 cup Peanut butter Creamy
  • 1/4 cup Butter Unsalted, Melted
  • 2 tbsp Brown sugar
  • 1 tbsp Vanilla extract
  • 2 cups Powdered sugar
  • 3 cups Chocolate chips Semisweet, Melted, For dipping
  • 1/2 cup Sprinkles


  • In a mixing bowl, add peanut butter, butter, brown sugar, vanilla extract and mix until smooth and creamy.
  • Add powdered sugar slowly, 1/4 cup at a time, while continuing to mix.
  • Spread this mixture evenly in a square pan (Dimensions 8x8), lined with parchment paper.
  • Chill in the fridge for an hour or in the freezer for 30 minutes until the mixture is firm enough to be cut out. 
  • Press an oval cookie cutter into the chilled peanut butter mixture and dip each egg piece into a bowl of melted chocolate.
  • Place them on a cookie tray, lined with parchment paper. 
  • Toss some sprinkles on top of each egg before the chocolate sets. Enjoy!


  • Read all my tips above.
  • Leftovers can be stored in a sealed container in the fridge for up to 1 week. 
  • The number of eggs you get from this recipe will depend on your cookie cutter size.  


Calories: 431kcal | Carbohydrates: 54g | Protein: 6g | Fat: 21g | Saturated Fat: 9g | Cholesterol: 14mg | Sodium: 140mg | Potassium: 119mg | Fiber: 2g | Sugar: 49g | Vitamin A: 190IU | Vitamin C: 0.2mg | Calcium: 55mg | Iron: 0.8mg