Peanut Butter Easter Eggs (Printable)

Creamy peanut butter filling enrobed in smooth chocolate, shaped into festive eggs 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 - Pinch of salt

→ Chocolate Coating

06 - 2 cups semisweet chocolate chips or chopped chocolate
07 - 1 tablespoon coconut oil or vegetable shortening

→ Decoration

08 - Colored sprinkles or white chocolate drizzle (optional)

# How to Make It:

01 - Line a baking sheet with parchment paper and set aside for later use.
02 - In a large bowl, combine creamy peanut butter and softened butter. Beat until smooth and fully incorporated. Add vanilla extract and salt, mixing well.
03 - Gradually add powdered sugar to the peanut butter mixture, beating continuously until a thick, moldable dough forms. The mixture should hold its shape when pressed.
04 - Scoop approximately 2 tablespoons of dough per piece. Shape into oval egg forms and place on the prepared baking sheet, spacing evenly.
05 - Transfer the baking sheet to the freezer and chill for 30 minutes until the eggs are firm to the touch.
06 - Combine chocolate chips with coconut oil in a microwave-safe bowl. Microwave in 30-second intervals, stirring between each, until completely smooth. Alternatively, use a double boiler.
07 - Using a fork, carefully dip each chilled egg into the melted chocolate. Lift and allow excess coating to drip off, then return to the parchment-lined sheet.
08 - Immediately sprinkle with colored decorations or drizzle with white chocolate while the coating is still wet, if desired.
09 - Refrigerate the coated eggs for 15 to 20 minutes until the chocolate is completely firm and set.
10 - Keep finished eggs in an airtight container in the refrigerator for up to 1 week.

# Expert Suggestions:

01 -
  • These eggs taste like the ones from specialty chocolate shops but cost a fraction to make at home
  • The peanut butter filling is incredibly creamy and the chocolate shell snaps perfectly when you bite into it
  • Kids absolutely love helping shape the eggs and decorate them with sprinkles
02 -
  • Cold eggs are absolutely essential or the filling will start melting into your chocolate coating
  • If the chocolate gets too thick while dipping, gently reheat it for 10 seconds to loosen it back up
03 -
  • The dough needs to be chilled longer in humid weather to prevent it from getting too soft
  • If your chocolate coating is too thick, add another teaspoon of coconut oil to thin it out

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