Homemade Peanut Butter Easter Eggs (Printer-Friendly)

Peanut butter eggs wrapped in chocolate offer a sweet, creamy center with a festive touch for spring celebrations.

# What You Need:

→ Peanut Butter Filling

01 - 1 cup creamy peanut butter
02 - 1/4 cup unsalted butter, softened
03 - 2 cups powdered sugar
04 - 1/2 teaspoon vanilla extract
05 - 1/4 teaspoon salt

→ Chocolate Coating

06 - 2 cups semisweet or milk chocolate chips
07 - 2 teaspoons coconut oil or vegetable shortening

→ Decoration (optional)

08 - Sprinkles or colored candy melts

# Directions:

01 - In a large mixing bowl, beat together creamy peanut butter, softened unsalted butter, vanilla extract, and salt until the mixture is smooth and creamy.
02 - Gradually incorporate powdered sugar into the peanut butter mixture, mixing continuously until a thick, moldable dough is achieved.
03 - Using approximately 2 tablespoons per portion, form the dough into egg shapes with your hands and arrange them in a single layer on a parchment-lined baking sheet.
04 - Freeze the shaped eggs for 30 minutes until they are firm.
05 - Place chocolate chips and coconut oil in a microwave-safe bowl. Melt them in the microwave in 30-second intervals, stirring after each interval, until the mixture is completely smooth.
06 - Using a fork, dip each chilled peanut butter egg into the melted chocolate, allowing excess coating to drip off, and transfer the coated eggs back onto the parchment-lined sheet.
07 - If desired, drizzle colored candy melts or sprinkle decorations on top before the chocolate sets.
08 - Refrigerate coated eggs for at least 15 minutes to firm up the chocolate completely. Transfer to an airtight container for storage.

# Expert Suggestions:

01 -
  • The peanut butter filling tastes way silkier than anything from a package, and the chocolate is so much more indulgent.
  • The process is simple enough to become a fun kitchen tradition—for spring or anytime you need a sweet pick-me-up.
02 -
  • Once, I didn't chill the eggs enough and they melted into the chocolate, making a mess and losing their shape.
  • Swapping coconut oil for butter in the chocolate made the coating clumpy—the oil keeps it smooth every time.
03 -
  • Always test your chocolate for melting—if it looks lumpy, add a tiny bit more coconut oil for gloss.
  • Decorate right after dipping, as the chocolate sets quickly and sprinkles may roll off otherwise.
Go Back