Homemade Peanut Butter Eggs (Printable version)

Creamy peanut butter egg centers coated in smooth chocolate, easy to make, chill, and share.

# 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 teaspoon vanilla extract
05 - Pinch of salt

→ Chocolate Coating

06 - 1 1/2 cups semi-sweet or milk chocolate chips
07 - 1 tablespoon coconut oil or vegetable shortening

# How To:

01 - In a large mixing bowl, thoroughly combine creamy peanut butter and softened unsalted butter using an electric mixer or sturdy spoon until the mixture is smooth and uniform.
02 - Gradually add vanilla extract, salt, and powdered sugar, mixing continuously until a dense, pliable dough is achieved.
03 - Line a baking sheet with parchment paper. Portion about 2 tablespoons of dough per egg, shaping each into a classic egg form by hand. Arrange evenly on the prepared baking sheet.
04 - Refrigerate shaped peanut butter eggs for 30 minutes, allowing them to firm up sufficiently for dipping.
05 - In a microwave-safe bowl, combine chocolate chips with coconut oil or vegetable shortening. Microwave in 30-second intervals, stirring after each, until chocolate is fully melted and smooth.
06 - Using a fork or dipping tool, immerse each chilled peanut butter center in the melted chocolate, allowing excess coating to drip off. Return coated eggs to the parchment-lined baking sheet.
07 - Chill coated eggs in the refrigerator for 15 to 20 minutes until the chocolate is completely set and glossy.
08 - Transfer finished eggs to an airtight container and store in the refrigerator to preserve freshness and texture.

# Expert Advice:

01 -
  • They taste way better than anything store bought and you control every ingredient.
  • The dough comes together in minutes and the whole process feels satisfyingly hands-on.
02 -
  • If the peanut butter dough feels too sticky, a little extra powdered sugar works wonders.
  • Letting the eggs chill before dipping keeps them from melting into the chocolate and making a mess.
03 -
  • A sturdy hand mixer saves serious time and arm work when blending the thick filling.
  • The eggs release best from parchment when fully chilled and set—no sticking or smudges.

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