Healthy Peanut Butter Eggs

If you love Reese’s peanut butter eggs, you’re going to love this healthier homemade version. Not only are these healthy peanut butter eggs easy to prepare (with 5 ingredients), they also taste insanely good.

I think they taste better than the store-bought version!

What’s cool about this recipe is that it’s also customizable. I originally shared it over 10 years ago, so I’ve tested it with collagen peptides for extra protein per piece, as well as almond flour and coconut flour. You can use any option you prefer to thicken the peanut butter center!

⭐⭐⭐⭐⭐ Featured Review

“This has become a staple snack in my home! I have made it three times already and it’s so incredibly yummy. I don’t miss Reese’s whatsoever!” – Artemis

PB Egg Ingredients

• Peanut Butter. Use all-natural peanut butter that needs to be stirred when you first open the jar. I think this is easiest to mix when the peanut butter is drippy. (It will thicken when chilled in the fridge.)
• Maple Syrup. This natural sweetener is easy to stir into the peanut butter filling, but you can use honey if you don’t need a vegan dessert.
• Collagen Peptides. I use this as a high-protein thickener for the center, but I’ve also included vegetarian variations like coconut flour and almond flour.
• Dark Chocolate Chips. I’ve learned through experience that dark chocolate melts better than semi-sweet chocolate chips. It’s smoother and runnier! So, I recommend choosing a darker chocolate for dipping these, or, if you use semi-sweet chocolate, you might want to add a teaspoon of coconut oil to the mixture to make it runnier. Either option works well!
• Salt. I think all desserts need a good pinch of salt to balance out the sweetness. I usually start with salted peanut butter, so if you’re using unsalted PB, you might want to add even a little more.

How to Make Chocolate Peanut Butter Eggs

Step 1:

Line a baking sheet with parchment paper, then combine the peanut butter, collagen, maple syrup, and sea salt in a medium bowl. (See the printable recipe below for the full measurements.)

Stir the peanut butter mixture together until it resembles dough.

Note: If you don’t want to use collagen, substitute 1/4 cup blanched almond flour or 1 tablespoon coconut flour. These swaps will make the recipe vegan and vegetarian-friendly. (And no, the 1 tablespoon of coconut flour is not a typo. You don’t need much!) 

Step 2:

Use a cookie scoop (about a heaped tablespoon) to scoop the dough, then roll it into a ball between your hands.

Place the ball on the parchment-lined pan, and repeat until you’ve made roughly 10 to 11 balls. If you use a smaller cookie scoop, you can make more smaller ones.

Use your fingers to flatten the ball on the parchment-lined baking sheet, shaping it into an egg shape as you work. You’re basically making an oval shape that is slightly narrower at the top and wider at the bottom. You can make these as thick or thin as you prefer. (See photos for an example.)

Step 3:

Once you’ve shaped the eggs, place the pan in the freezer to chill. Now, you can make a double boiler by adding an inch of water to a small saucepan. Bring the water to a boil, then cover the pot with a heat-safe bowl that snugly covers the top. 

Add the dark chocolate chips to the bowl. The steam from below will gently melt them. Stir until the melted chocolate looks smooth.

Note: If the chocolate seems too thick, add 1/2 teaspoon of coconut oil to thin it. This is common when you use semi-sweet chocolate chips, but I find dark chocolate usually has a runnier consistency without this extra step.

Step 4:

Remove the peanut butter eggs from the freezer and use a spoon to drizzle and spread the melted chocolate over the top and sides of each egg. 

The chocolate will start to firm up quickly since the peanut butter is cold, so I find this method easier than dipping it into a bowl of chocolate with a fork. But cover them however feels easiest for you! 

Freeze these for 5 minutes to help the chocolate harden quickly. Then flip them over and coat the other side in melted chocolate. Return the pan to the freezer until they are firm, about 10 more minutes. 

Serving Tips

These peanut butter eggs are ready to serve as soon as the chocolate has hardened. I like to serve them straight from the fridge for a slightly chilled, crunchy dessert. But you can also serve them at room temperature for a softer texture.

Note: If you added coconut oil to the melted chocolate, it will make the chocolate more likely to melt at room temperature. I recommend serving these chilled in that case.

Looking for more healthy desserts? Try Protein Brownies, fruit-sweetened Crispy Peanut Butter Balls, or Protein Rice Crispy Treats.

Healthy Peanut Butter Eggs (Better than Store-Bought)

5 from 41 votes

I'm excited for you to try these healthy peanut butter cups because they're easy to make with 5 ingredients, but more importantly… I think they taste even BETTER than the store-bought version. I've tested this recipe with 3 options for you to thicken the peanut butter center, including a high-protein one, if you want these to have 8 grams of protein per piece.

prep20 mins cook5 mins total25 mins

Servings:11

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Ingredients

 

US CustomaryMetric

 

1x2x3x

• ½ cup all-natural peanut butter
• 2 tablespoons pure maple syrup
• ¼ cup unflavored collagen peptides (see notes for swaps)
• ⅛ teaspoon sea salt
• ¾ cup dark chocolate chips

Instructions

• In a mixing bowl, combine the peanut butter, maple syrup, collagen, and salt. Mix well until the dough looks thick and uniform.
• Line a baking sheet or plate with parchment paper. Use a tablespoon to scoop the dough and roll it into a ball. Use your hands to press and shape each ball into an egg-like shape, then place the pan in the freezer to set.
• While the peanut butter eggs are setting in the freezer, melt the dark chocolate chips in a double boiler. Alternatively, you can melt them in the microwave using 30-second intervals. Stir until smooth. (If the chocolate seems too thick to work with, you can add up to a teaspoon of coconut oil to thin out the texture. This will make them melt faster at room temperature, so keep that in mind.)
• Remove the the peanut butter eggs from the freezer, and use a spoon to spread the melted chocolate over the top of each one. The chocolate may set very quickly if the eggs are cold from the freezer, but if it's not firming up quickly enough for you, just place the pan back in the freezer for a few minutes.
• Once the chocolate is firm on the top, flip the eggs over and coat the other side with chocolate, too. While the chocolate still looks wet, you can sprinkle on a few colorful sprinkles, if you'd like to. (Or try some flaky sea salt!)
• Place the chocolate peanut butter eggs in the freezer to firm up for at least 10 more minutes, and then they are ready to serve. These will soften at room temperature, so store them in an airtight container in your fridge (for a softer bite) or the freezer (for more crunch) and serve them chilled. Peanut butter eggs will keep for up to 2 weeks in the fridge, or up to 6 months in the freezer.

Video

Notes

Nutrition information is for 1 of 11 pieces. This is automatically calculated, and is just an estimate not a guarantee. For accurate results, use the labels on your ingredients at home.

Swaps for Collagen: This recipe was originally posted using 1 tablespoon of coconut flour instead of 1/4 cup collagen. The collagen provides more protein and no added flavor, but you can also use a 1/4 cup of blanched almond flour with similar results.

Update Note: This recipe was updated in 2025 to use collagen as a high-protein option, increasing the protein from 3 grams to 8 grams per piece. I also reduced the salt from a 1/4 teaspoon to 1/8 teaspoon, but feel free to use more if you prefer.

 

Nutrition

Calories: 170kcal | Carbohydrates: 11g | Protein: 8g | Fat: 11g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 0.004g | Cholesterol: 0.4mg | Sodium: 96mg | Potassium: 160mg | Fiber: 2g | Sugar: 6g | Vitamin A: 5IU | Calcium: 18mg | Iron: 2mg

Author: Megan Gilmore

Course: Dessert

Cuisine: American

Keyword: healthy peanut butter eggs

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If you try these copycat Reese’s peanut butter eggs, please leave a comment and star rating below, letting me know how you like them.