Delish Chocolate Peanut Butter Eggs

These little chocolate peanut butter eggs are the exact kind of candy that disappears in my house like a magic trick. They’re the homemade version of that famous salty-sweet combo, with a soft, fluffy peanut butter center (not chalky, promise) and a snappy chocolate shell. Zero baking. Seven-ish ingredients. And the satisfaction of pulling a tray from the fridge and saying “I made these” like you’re your own personal chocolate factory.

My husband is the chief freezer-raider around here, and I’ll know he found the stash when I hear the telltale rustle of parchment at 10:37 p.m. Our kiddo helps cut the egg shapes, which, okay, start as potatoes and end up kind of eggy after a few trims. I drizzle extra chocolate on top to hide the fingerprints. It’s very professional.

How to Make It

Start by stirring creamy peanut butter with melted butter, vanilla, a pinch of salt, and powdered sugar. It’ll look too soft at first, then it suddenly turns into this thick, Play-Doh situation that doesn’t stick to your hands. If it’s sticky, add a little more sugar; if it’s cracking, a tiny splash of milk fixes it. Scoop and flatten into little ovals—no perfection required—and chill them so they firm up.

Melt chocolate with a smidge of coconut oil until glossy. Don’t overthink it: microwave in quick bursts and stir like you mean it. Dip the cold peanut butter shapes using forks, let the extra drip off, and park them on parchment. If you want stripes, drizzle leftover chocolate back and forth like you’re decorating a latte. A sprinkle of flaky salt? Chef’s kiss. Chill again until the shells are set. Then try to not eat three in a row. Good luck to you.

✔Ingredient Notes

– Creamy peanut butter: No-stir (the classic shelf-stable kind) is easiest and gives a smooth center. Natural PB works but firm it up with extra powdered sugar and chill longer.
– Powdered sugar: Sweetens and thickens. Sift if yours is lumpy—clumps make streaky centers and you’ll blame the chocolate when it’s really the sugar.
– Unsalted butter: Melted and slightly cooled. Makes the filling plush instead of dry. Salted works—just skip the added salt.
– Vanilla extract: Rounds out the candy flavor so it tastes like a real treat, not just PB + sugar stuck together.
– Kosher salt: A pinch in the filling wakes everything up. Flaky salt on top is optional but wildly satisfying.
– Chocolate: Semi-sweet chips or chopped bars. Bars melt silkier; chips are convenient. Milk chocolate is sweeter, dark is moodier.
– Coconut oil (or shortening): Loosens the chocolate so it coats thin and shiny. You can skip it—just expect a thicker shell.
– Milk (optional): A teaspoon can rescue a crumbly filling if you got heavy-handed with the sugar. Been there.

✔Recipe Steps

1. Stir 1 cup creamy peanut butter, 2 tablespoons melted unsalted butter, 1 teaspoon vanilla, and 1/4 teaspoon kosher salt in a bowl.
2. Add 1 1/2 to 2 cups powdered sugar, mixing until a soft, moldable dough forms (not sticky, not crumbly).
3. Shape into 14–16 egg ovals (about 1 tablespoon each), set on a parchment-lined sheet, and chill 20–30 minutes.
4. Melt 12 ounces semi-sweet chocolate with 2 teaspoons coconut oil in 20–30 second microwave bursts, stirring until smooth.
5. Dip chilled eggs in chocolate, let excess drip off, set on parchment, sprinkle flaky salt if using, and chill 15–20 minutes to set.
6. Drizzle any remaining chocolate for stripes, chill 5 more minutes, then devour or stash in the fridge/freezer.

What to Serve It With

– Hot coffee or a cold glass of milk—classic candy energy.
– A little dessert board with berries, pretzels, and almonds for a salty-crunchy thing.
– Crumbled over vanilla ice cream. Dangerous. Worth it.
– Tucked into Easter baskets or, honestly, your work drawer.

✔Tips & Mistakes

– If the filling sticks to your hands, you need more powdered sugar or a chill break.
– Too crumbly? A teaspoon of milk pulls it back together.
– Keep the eggs cold before dipping—warm centers slide around and make chocolate tears.
– Use a fork for dipping and a toothpick to nudge them off the fork onto parchment.
– If your chocolate blooms (gets dull), it’s still tasty. Chill it and call it rustic.

✔Storage Tips

Fridge: Store in an airtight container up to 2 weeks. They’re extra snappy cold and that peanut butter middle is fudgy—no complaints here.
Freezer: Freeze up to 3 months. Eat straight from the freezer if you like a firmer bite, or let them sit 5–10 minutes for a softer center.
Breakfast? I mean… protein. I won’t tell.

✔Variations and Substitutions

– Almond or cashew butter: Works great; add a pinch more salt.
– Sunflower seed butter: Nut-free option; usually softer, so add extra powdered sugar.
– Dark vs. milk vs. white chocolate: All fine. White sets fastest; dark gives that fancy vibe.
– Natural peanut butter: Stir super well, then add 2–4 extra tablespoons powdered sugar to firm it up.
– Sweetness tweaks: Reduce sugar by 1/4 cup for a saltier center; don’t swap with liquid sweeteners or the texture gets gummy.
– Crunchy add-ins: Fold in crushed pretzels or rice cereal for a crispy center.
– Flavor swirl: Mix in a little espresso powder or cinnamon to the filling for something cozy.

Frequently Asked Questions

Delish Chocolate Peanut Butter Eggs

Creamy peanut butter centers dipped in silky chocolate—homemade copycat eggs that come together fast with pantry staples.

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Prep Time: 25 minutes minutes

Cook Time: 5 minutes minutes

Total Time: 30 minutes minutes

Servings: 16

Calories: 120kcal

Ingredients

 

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Main Ingredients

• ▢ 1 cup Creamy peanut butter room temperature
• ▢ 0.25 cup Unsalted butter softened
• ▢ 2 cups Powdered sugar
• ▢ 1 teaspoon Vanilla extract
• ▢ 0.25 teaspoon Fine salt
• ▢ 2 cups Semisweet chocolate chips
• ▢ 1 tablespoon Coconut oil or shortening

Instructions

Preparation Steps

• Line a baking sheet with parchment paper. In a bowl, beat peanut butter and softened butter until smooth. Mix in vanilla and salt.
• Gradually add powdered sugar, stirring until a thick, moldable dough forms that doesn't stick to your hands.
• Scoop about 1.0 tablespoon of dough per piece, roll into an oval, and flatten slightly to form egg shapes. Place on the prepared sheet.
• Freeze until firm, about 20 minutes.
• Melt chocolate chips with coconut oil in a microwave-safe bowl in 20 to 30 second bursts, stirring between each, until silky and smooth.
• Using a fork, dip each chilled peanut butter egg into the melted chocolate, letting excess drip off. Return to parchment.
• Optional: drizzle remaining chocolate over the tops for a pattern. Chill until set, about 10 minutes.
• Serve or store in an airtight container in the refrigerator for up to 1 week or freeze up to 2 months.

Notes

For cleaner edges, dip while the centers are very cold. Use milk chocolate for a sweeter shell or dark chocolate for a richer flavor.