Homemade Peanut Butter Easter Eggs (Printable Version)

Creamy peanut butter eggs covered in chocolate—a festive delight made with simple, wholesome ingredients.

# What You'll 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

# Cooking Steps:

01 - In a large mixing bowl, blend creamy peanut butter, softened unsalted butter, vanilla extract, and salt using an electric mixer or sturdy spoon until the mixture is smooth and creamy.
02 - Gradually mix in powdered sugar until a thick, moldable dough forms with no dry streaks.
03 - Scoop approximately 2 tablespoons of dough and shape each portion into an egg using your hands. Arrange on a parchment-lined baking sheet.
04 - Place the shaped eggs in the freezer for 30 minutes, or until firm to the touch.
05 - Combine chocolate chips with coconut oil or vegetable shortening in a microwave-safe bowl. Microwave in 30-second intervals, stirring between each, until melted and smooth.
06 - Using a fork, dip each chilled peanut butter egg into the melted chocolate, allowing excess chocolate to drip off before setting back onto the parchment-lined baking sheet.
07 - Before the chocolate sets, add sprinkles or drizzle with colored candy melts for decoration, if desired.
08 - Refrigerate the eggs for at least 15 minutes, ensuring the chocolate is fully set before serving.

# Expert Advice:

01 -
  • Making Easter eggs from scratch means you get that melt-in-your-mouth center even the best store-bought versions can’t match.
  • I still smile every time someone bites in and says they can’t believe they’re homemade (trust me: you’ll get the same reaction).
02 -
  • If the peanut butter filling is too sticky to shape, don’t hesitate to add more powdered sugar—otherwise, you’ll have a gooey mess on your hands.
  • Letting your chocolate-dipped eggs rest on a wire rack, not just baking paper, gives a neater bottom every time.
03 -
  • Freeze the shaped eggs longer if time allows—it makes dipping so much neater.
  • Warming the chocolate gently and stirring often keeps it glossy and smooth.
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