Ingredients
1/2 cup (1 stick, 113 g) unsalted butter, softened
1 cup creamy peanut butter
2 1/2 cups powdered sugar, plus a little more if needed
1 teaspoon vanilla extract (optional, but nice)
1/4 teaspoon salt (omit if using salted butter)
2 cups semisweet chocolate chips
1 tablespoon butter (for melting with the chocolate)
Parchment paper (for lining the baking sheet)
Directions
Line a baking sheet with parchment paper and clear a flat space in your refrigerator so the tray can slide in easily.
In a medium mixing bowl, beat together 1/2 cup softened butter and 1 cup peanut butter until smooth and creamy. You can use a hand mixer or a sturdy wooden spoon.
Add the powdered sugar about 1/2 cup at a time, stirring or mixing on low after each addition. Add the vanilla and salt, if using. The mixture should come together into a soft but moldable dough. If it still feels sticky, sprinkle in a little more powdered sugar, a tablespoon at a time, until it holds its shape.
Scoop out small portions of the peanut butter mixture, about 1 to 1 1/2 tablespoons each. Roll lightly between your hands, then press and pinch into a rough egg shape. Don’t worry about perfection—slightly uneven, homemade-looking eggs are exactly what we want.
Place each shaped egg onto the parchment-lined baking sheet. Once all the eggs are formed, slide the tray into the refrigerator and chill for at least 30 minutes, or until the eggs are firm enough to handle without squishing.
When the eggs are almost done chilling, add the chocolate chips and 1 tablespoon butter to a microwave-safe bowl. Microwave in 20–30 second bursts, stirring well after each, until the chocolate is smooth and glossy. Let it cool for a few minutes so it’s warm and pourable but not hot.
Take the chilled peanut butter eggs out of the fridge. Using a fork or your fingers, dip each egg into the melted chocolate, turning to coat as best you can. Let the extra chocolate drip off, then set the coated egg back on the parchment. The coating doesn’t need to be perfectly smooth—little ridges and swirls give them that cozy, homemade look.
If the chocolate starts to thicken while you’re working, pop it back in the microwave for 10–15 seconds and stir again to loosen it up.
Once all the eggs are coated, place the baking sheet back into the refrigerator. Chill for at least 45 minutes, or until the chocolate is set. The surface may look a bit soft and slightly uneven, and that’s just right for these.
Keep the finished peanut butter eggs stored in a covered container in the refrigerator. If you’ve got hungry kids (or a snacky spouse), feel free to tuck the container toward the back behind the leftovers—Nana Margaret’s trick to make them last more than one day.
Variations & Tips
For picky eaters who don’t like too much texture, stick with creamy peanut butter and make a slightly thinner chocolate coating by stirring in an extra teaspoon of butter to the melted chocolate.