There’s something magical about the combination of peanut butter and chocolate that just makes everything better. As I’m writing this, I’m sneaking bites of one of these homemade peanut butter eggs that we made yesterday, and honestly, I’m struggling to share them with anyone else in the house. These sweet, creamy treats have become our springtime tradition, something we look forward to making together each year as the days get longer and flowers start to bloom.
The first time we made these peanut butter eggs was actually a complete accident. We were planning to make our regular peanut butter cups for a family gathering, but our circular molds were nowhere to be found (later discovered in the back of a drawer under some baking sheets). With Easter just around the corner, we decided to shape the filling into eggs instead, and a new tradition was born. Sometimes the best recipes come from those improvised moments in the kitchen!
What I love most about these peanut butter eggs is how they bring back childhood memories of those store-bought ones we all grew up with – but these homemade versions are so much better. The filling is creamier, the chocolate coating is richer, and there’s something so satisfying about making them yourself. Plus, you can customize them however you want with different chocolates or even fun decorations on top.
What Makes These Peanut Butter Eggs Special
Our recipe focuses on getting that perfect balance of sweetness and peanut butter flavor, with a filling that’s firm enough to hold its shape but still melt-in-your-mouth creamy when you bite into it. We’ve tested this recipe more times than I care to admit (though my waistline definitely knows), tweaking the ratios until we found the perfect combination.
The secret? Using good quality creamy peanut butter – the kind that doesn’t separate – and adding just enough powdered sugar to create a workable consistency without making it too sweet. A touch of vanilla and salt enhances the peanut butter flavor, making these eggs irresistible.
And for the chocolate coating, we prefer using real chocolate rather than candy melts, though both work well. The real chocolate adds a depth of flavor that pairs beautifully with the peanut butter filling. A small amount of vegetable shortening helps thin the chocolate for easier dipping and creates that perfect snap when you bite into it.
Let’s Make Some Peanut Butter Eggs
Ingredients
For the peanut butter filling:
- 1 cup creamy peanut butter (we use Jif or Skippy – natural peanut butter gets too oily)
- 4 tablespoons unsalted butter, softened
- 1½ cups powdered sugar (plus a little extra if needed)
- ½ teaspoon pure vanilla extract
- ¼ teaspoon salt
- 2 tablespoons graham cracker crumbs (optional, but adds a nice texture)
For the chocolate coating:
- 2 cups semisweet or milk chocolate chips (use what you prefer – we’re milk chocolate fans)
- 2 tablespoons vegetable shortening
- Sprinkles for decorating (optional, but who doesn’t love sprinkles?)
Instructions
- Make the peanut butter filling: In a large bowl, combine the peanut butter and softened butter. I find it easiest to use a stand mixer with the paddle attachment, but a hand mixer works too. In fact, I’ve even made this with just a wooden spoon and some elbow grease when our mixer was being used for another project. Mix until completely smooth and well combined.
- Add the flavor boosters: Mix in the vanilla extract and salt. These might seem like small additions, but trust me, they make a huge difference in the final flavor. The salt especially helps balance the sweetness and make the peanut butter flavor pop.
- Incorporate the powdered sugar: Gradually add the powdered sugar, about ½ cup at a time, mixing well after each addition. If you add it all at once, you’ll end up with a powdery mess all over your kitchen (learn from my mistakes!). The mixture will get quite thick as you add more powdered sugar. If using graham cracker crumbs, mix those in now.
- Check the consistency: The filling should be firm enough to hold its shape when rolled. If it seems too sticky, add a bit more powdered sugar, a tablespoon at a time. If it seems too dry or crumbly, add a teaspoon of milk or a little more peanut butter. The consistency can vary depending on the brand of peanut butter you use, so don’t be afraid to adjust.
- Shape into eggs: Line a baking sheet with parchment paper. Take about 1½ tablespoons of the peanut butter mixture and roll it into a ball. Then, gently shape it into an egg shape by rolling one end a bit thinner than the other. Place on the prepared baking sheet. Repeat with remaining mixture. This recipe should make about 15-18 eggs, depending on how large you make them. (source: Ineskohl.info)
- Chill the eggs: Place the shaped eggs in the refrigerator for at least 30 minutes, or in the freezer for 15 minutes. This step is crucial – the filling needs to be firm before dipping, otherwise it will melt or fall apart in the warm chocolate. I’ve tried skipping this step when I was in a hurry once, and let’s just say it wasn’t pretty!
- Prepare the chocolate coating: When the eggs are almost done chilling, melt the chocolate chips and shortening together. You can do this in a microwave (heat in 30-second intervals, stirring after each) or using a double boiler on the stove. The shortening helps the chocolate get smooth and gives the eggs that nice shell that snaps when you bite into it.
- Dip the eggs: Remove half of the chilled eggs from the refrigerator (leaving the rest chilled until ready to dip). Drop an egg into the melted chocolate and use a fork to gently roll it around until completely coated. Lift the egg out with the fork, tap off excess chocolate, and return to the parchment-lined baking sheet. If you’re adding sprinkles, do so immediately before the chocolate sets.
- Let the chocolate set: Allow the chocolate to set completely at room temperature, or place the eggs in the refrigerator for about 10 minutes to speed up the process. The chocolate should be completely firm before handling.
- Store properly: Store the peanut butter eggs in an airtight container in the refrigerator for up to 2 weeks (though they never last that long in our house!). They can also be kept at room temperature for a few days if it’s not too warm.
Tips for Perfect Peanut Butter Eggs
After making these eggs countless times, we’ve picked up a few tricks that make the process easier:
- Keep it cool: Work quickly when shaping and dipping the eggs, especially if your kitchen is warm. If the filling starts to soften too much, return it to the refrigerator to firm up again.
- Double-dip option: For an extra-thick chocolate coating, let the first layer of chocolate set completely, then dip the eggs a second time. This gives them that substantial chocolate shell that’s so satisfying to bite into.
- Decoration ideas: While the chocolate is still wet, you can add colored sprinkles, drizzle with white chocolate for contrast, or even press small candy decorations on top. Get creative!
- Make ahead: These eggs actually taste better after sitting for a day, as the flavors meld together. They’re perfect for making ahead for Easter gatherings or spring celebrations.
- Size variations: You can make these eggs any size you want. Smaller ones are perfect for snacking, while larger ones make impressive gifts when wrapped in colorful foil.
The best part about making these peanut butter eggs is sharing them with friends and family. There’s something so special about watching someone’s face light up when they bite into one of these homemade treats. The combination of creamy peanut butter filling and rich chocolate coating is simply irresistible.
Whether you’re making these for Easter, springtime celebrations, or just because you’re craving something sweet, these homemade peanut butter eggs are sure to become a tradition in your kitchen too. Happy baking!
