How I Make Creamy, Chocolate-Covered Peanut Butter Eggs for Easter

Name: How I Make Creamy, Chocolate-Covered Peanut Butter Eggs for Easter
Prep time: 25 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: American
Ingredients: 1 cup creamy peanut butter (not natural); 4 cups powdered sugar; 1 teaspoon vanilla extract; 1 cup unsalted butter, softened; 2 cups chocolate chips; 1 tablespoon coconut oil (optional for melting chocolate)

March 23, 2025

Recipes

If there’s one treat that defines Easter for me, it’s peanut butter eggs. That smooth, creamy peanut butter center wrapped in rich chocolate is just impossible to resist. But I’ll let you in on a secret — homemade peanut butter eggs taste even better than the store-bought ones. They’re softer, richer, and you can make them exactly how you like. I’ve been making these for family gatherings and Easter baskets for years, and they’re always the first thing to disappear.

Not only do they taste incredible, but they’re also surprisingly easy to make. No baking, no fancy tools, just simple ingredients and a little bit of patience while they set in the fridge. Whether you’re making them for Easter, gifting them, or stocking your freezer with sweet snacks, these homemade peanut butter eggs are a must.

Why I Love Making Peanut Butter Eggs at Home

The peanut butter filling is smooth, rich, and not overly sweet.
You can choose your favorite type of chocolate — dark, milk, or even white.
They’re no-bake and come together with just a handful of ingredients.
You can make them any shape or size you like.
They freeze beautifully for whenever a craving hits.

Ingredients You’ll Need
(Makes about 20 eggs | Prep Time: 25 minutes | Chill Time: 30 minutes)

For the peanut butter filling:

1 cup creamy peanut butter (not natural)
1/4 cup unsalted butter, softened
1 teaspoon vanilla extract
2 tablespoons milk
3 cups powdered sugar

For the chocolate coating:

2 cups semi-sweet or milk chocolate chips
2 tablespoons coconut oil or vegetable shortening

Optional toppings: sprinkles, flaky sea salt, or a drizzle of white chocolate for decoration.

How I Make Peanut Butter Eggs (Step-by-Step)

Make the Peanut Butter Filling
In a large bowl, I beat together the peanut butter, softened butter, vanilla, and milk until smooth. Then, I slowly mix in the powdered sugar. The dough should be thick but still soft and pliable. If it’s too sticky, I add a little more powdered sugar until it’s easy to handle.
Shape the Eggs
I scoop out portions of the peanut butter mixture and shape them into oval “egg” shapes with my hands. If I want them to look extra neat, I use an egg-shaped cookie cutter. I place them on a parchment-lined baking sheet and chill them in the freezer for about 30 minutes so they firm up for dipping.
Melt the Chocolate
While the eggs are chilling, I melt the chocolate chips and coconut oil together in the microwave in 30-second bursts, stirring in between until smooth and glossy. The coconut oil helps keep the chocolate smooth and easy to work with.
Dip the Eggs
I take the peanut butter eggs out of the freezer and dip each one into the melted chocolate using a fork, letting the excess drip off. Then, I set them back on the parchment paper to cool and set.
Decorate
Before the chocolate hardens completely, I sprinkle on a little flaky sea salt or colorful sprinkles. Sometimes, once they’ve set, I drizzle white chocolate over the top for a beautiful finish.
Chill and Store
Once the chocolate is set, I transfer the eggs to an airtight container and store them in the fridge. They’re ready to serve whenever that peanut butter-chocolate craving hits!

My Tips for Perfect Peanut Butter Eggs

Don’t skip freezing the peanut butter eggs before dipping — it keeps them from falling apart in the chocolate.
Use good-quality chocolate for the best flavor and smooth coating.
If the chocolate thickens while dipping, microwave it for a few more seconds to loosen it back up.
Add a pinch of salt to the peanut butter filling if you like that sweet-salty combo.

Fun Variations I’ve Tried

Using dark chocolate for a more sophisticated flavor.
Adding crushed pretzels to the peanut butter dough for texture and saltiness.
Swapping in almond butter or cashew butter for a twist.
Making mini peanut butter eggs for bite-sized treats that are great for parties.

What I Serve with These Peanut Butter Eggs

A cold glass of milk (the classic pairing).
Coffee or espresso to balance the sweetness.
A dessert tray with other Easter favorites like lemon bars, sugar cookies, and chocolate bunnies.
Wrapped in cellophane bags with a ribbon for Easter gifts or party favors.

Frequently Asked Questions

Q: Can I freeze peanut butter eggs?
A: Absolutely! They freeze beautifully. Just store them in a freezer-safe container and thaw in the fridge before serving.

Q: Can I use natural peanut butter?
A: I wouldn’t recommend it. The oils separate and make the filling too runny. Stick with creamy peanut butter like Jif or Skippy.

Q: How long do they last in the fridge?
A: They’ll stay fresh for up to two weeks in an airtight container — if they last that long!

Q: Can I make these dairy-free?
A: Yes! Use dairy-free butter and dairy-free chocolate, and they’ll still come out perfectly.

Why These Peanut Butter Eggs Deserve a Spot in Your Kitchen

These homemade peanut butter eggs are everything I love about simple desserts — they’re quick, easy, and taste incredible. The creamy peanut butter filling and smooth chocolate coating make them better than anything you can buy in a store. Plus, they’re fun to make, whether you’re crafting them with kids or just treating yourself to a homemade Easter favorite.

I hope you give this recipe a try and make it part of your Easter tradition. Whether you keep them classic or add your own twist, I know you’ll love having these little homemade peanut butter eggs on hand. And if you end up making extras for the freezer, I promise you won’t regret it!