Peanut Butter Easter Eggs are simple to create and the chocolate peanut butter combination make the perfect pair! Plus, these peanut butter eggs for Easter are so cute and delicious too!
When you make this recipe for Easter peanut butter eggs you are creating little heavenly treats that your whole family will enjoy. These homemade peanut butter Easter eggs are easy to make, you will never go back to the store bought kind again!
If you love this recipe, be sure to check out our updated collection of EASY EASTER DESSERTS here!
Easter Egg Peanut Butter Treats
Peanut butter Easter eggs are a treat that we always sold for school fundraisers this time of the year when we were growing up. I remember always being so excited to place my order, the anticipation of the little delectable treat was a spring time event in our household. This recipe is a delightful, easy homemade version that competes with the Reese’s Easter Egg we all know and love. They are a decadent and sweet dessert that is so easy to make right from your own kitchen. The inside is a soft, creamy, sweet peanut butter truffle-like candy that is covered in a smooth chocolate coating. Then creating a beautiful topping with your favorite colors and festive sprinkles really ups the Easter dessert game.
Why you should make this recipe for Easter Peanut Butter Eggs
- They are adorable and so delicious!
- Making these at home is a treat for the whole family to enjoy together.
- These are made with several ingredients you probably already have in your kitchen!
Peanut Butter Easter Eggs Ingredients
-Butter: You will need 1/2 cup softened butter (1 stick) to create this buttery and soft treat.
-Sugar: Using 3/4 cup brown sugar will help make these eggs perfectly sweet.
-Peanut Butter: The base of this delicious recipe is 1/4 cup creamy peanut butter.
-Flour: Adding in 3/4 cup all-purpose flour will give these eggs great texture.
-Vanilla extract: You need 1/2 tsp vanilla extract to help enhance the combination of flavors perfectly.
-Salt: Use 1/4 tsp salt for an added balance of salty to this sweet treat.
-Chocolate: You will need 1/4 cup mini Reese’s Pieces or mini chocolate chips, whatever you have on hand or prefer will work great.
-Melting chocolate: For the outer coating, you will need 2 cups white and dark melting chocolate (divided as you’d like- I used about 1 cup of each).
-Sprinkles: For the added decoration, choose your favorite color or a festive Easter themed sprinkles. I like to use a spring color mix in pastel colors.
*This recipe Yields 16-18 three inch eggs.
How to make Easter Peanut Butter Eggs
Prep
Line a large baking sheet with parchment paper, set aside. This sheet will need to go into the freezer, make sure it fits ahead of time.
This recipe does include raw flour being used. If you are nervous about consuming raw flour, I suggest you toast it beforehand. Simply spread flour out on a baking sheet and cook for 5 minutes at 350 degrees F. Cool completely, then proceed with the recipe. Other options are to use oat or almond flour in its place.
Batter
In a large bowl, cream together the butter, sugar and peanut butter until well combined.
Then, add in the vanilla extract and stir well.
Next, sprinkle the flour and salt on top of the mixture, then stir until completely incorporated.
After that, mix in the mini Reese’s Pieces or mini chocolate chips.
Forming the eggs
Once the dough is complete, dump it onto a piece of parchment paper (or wax paper) and fold paper over so that it covers the top of the dough. Proceed to roll the dough out until it is about 1/2″ thick.
Using a small Easter Egg cookie cutter, cut the egg shape out of the dough, setting each egg on a parchment covered baking sheet. I have this 18-piece Wilton Spring cookie cutter set– I love it and that’s where I got my 2 1/2″ egg cookie cutter from.
Roll the dough again as needed, until all dough has been shaped into eggs.
Place the peanut butter eggs in the freezer for 30 minutes to chill and set.
Chocolate coating
When you are about 25 minutes into the egg freezing process you can start making your chocolate coating.
In a medium size bowl, melt both of the chocolates, in separate bowls, 1 cup of each. The trick to melting chocolate in the microwave is to go slowly and stir gently- and just before you feel like it is completely melted, take it out of the microwave and let it finish melting in the warm bowl.
If you are using white and semi-sweet chocolate chips, combine 1 cups of each with 2 tsp coconut oil or shortening, to smoothen the chocolate and thin it out a bit so that it’s easier to dip eggs. Microwave for 1 minute, then add time in 20 second increments until chips appear nearly melted, then let melt the rest of the way in the warm bowl.
Add some of each chocolate to a small ziplocked bag and cut a small corner off, this will be used to drizzle chocolate over the top of each egg.
Using a fork or a handy Winton Dipping tool like I did, dip each peanut butter egg in the chocolate, then shake gently to remove any excess. Transfer the chocolate coated eggs back to the parchment or wax paper covered baking sheet to cool.
Then, immediately drizzle the opposite color of chocolate on top of each egg and sprinkle with your favorite Easter sprinkles. Let them cool to harden and set.
PEANUT BUTTER EASTER EGGS
Ingredients
- ½ cup softened butter 1 stick
- ¾ cup brown sugar
- ¼ cup creamy peanut butter
- ¾ cup all-purpose flour
- ½ tsp vanilla extract
- ¼ tsp salt
- ¼ cup mini Reese's Pieces or mini chocolate chips
- 2 cups white & dark melting chocolate divided as you'd like- I used about 1 cup of each
- festive Easter sprinkles
Instructions
Prep
- Line a large baking sheet with parchment paper, set aside. This sheet will need to go into the freezer, make sure it fits ahead of time.
- This recipe does include raw flour being used. If you are nervous about consuming raw flour, I suggest you toast it beforehand. Simply spread flour out on a baking sheet and cook for 5 minutes at 350 degrees F. Cool completely, then proceed with the recipe. Other options are to use oat or almond flour in its place.
Batter
- In a large bowl, cream together the butter, sugar and peanut butter until well combined.
- Then, add in the vanilla extract and stir well.
- Next, sprinkle the flour and salt on top of the mixture, then stir until completely incorporated.
- After that, mix in the mini Reese's Pieces or mini chocolate chips.
Forming the eggs
- Once the dough is complete, dump it onto a piece of parchment paper (or wax paper) and fold paper over so that it covers the top of the dough. Proceed to roll the dough out until it is about 1/2" thick.
- Using a small Easter Egg cookie cutter, cut the egg shape out of the dough, setting each egg on a parchment covered baking sheet. I have this 18-piece Wilton Spring cookie cutter set- I love it and that's where I got my 2 1/2" egg cookie cutter from.
- Roll the dough again as needed, until all dough has been shaped into eggs.
- Place the peanut butter eggs in the freezer for 30 minutes to chill and set.
Chocolate coating
- When you are about 25 minutes into the egg freezing process you can start making your chocolate coating.
- In a medium size bowl, melt both of the chocolates, in separate bowls, 1 cup of each. The trick to melting chocolate in the microwave is to go slowly and stir gently- and just before you feel like it is completely melted, take it out of the microwave and let it finish melting in the warm bowl.
- If you are using white and semi-sweet chocolate chips, combine 1 cups of each with 2 tsp coconut oil or shortening, to smoothen the chocolate and thin it out a bit so that it's easier to dip eggs. Microwave for 1 minute, then add time in 20 second increments until chips appear nearly melted, then let melt the rest of the way in the warm bowl.
- Add some of each chocolate to a small ziplocked bag and cut a small corner off, this will be used to drizzle chocolate over the top of each egg.
- Using a fork or a handy Winton Dipping tool like I did, dip each peanut butter egg in the chocolate, then shake gently to remove any excess. Transfer the chocolate coated eggs back to the parchment or wax paper covered baking sheet to cool.
- Then, immediately drizzle the opposite color of chocolate on top of each egg and sprinkle with your favorite Easter sprinkles. Let them cool to harden and set.
- Serve and enjoy!
Video
Notes
Nutrition
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How do I make my melted chocolate extra smooth?
To help make your melted chocolate extra smooth you can add a thinning agent. Two options are, vegetable oil or coconut oil. Adding 1/2 teaspoon of either one at a time will help to thin out the chocolate and create a nice smooth and creamy texture. Remember, coconut oil will add a slight taste to your chocolate so be aware of that.
What is the best way to store Peanut Butter Eggs?
You should store eggs in an airtight container, separate layers with parchment paper to prevent them from sticking together. No need to refrigerate, unless you are making them 1-2 weeks ahead of time, then I would store them in the fridge until you are ready to serve them.
How long are Easter Peanut Butter Eggs good for?
The great thing about these peanut butter eggs is they will be good for more than a few days. If you store them in an airtight container they should be good for 7-10 days.
Here are some other delicious holiday treats for you to check out!
- Homemade Peppermint Patties
- Hot Chocolate Cookie Cups
- Easter Marshmallow Bark
- Caramel Apple Nachos
- Easy Pumpkin Pretzels
Peanut Butter Easter Eggs are simple to create and the chocolate peanut butter combination make the perfect soft and sweet filling! Plus, they are adorable!
Michelle says
Wow, these eggs look beautiful! I love the videos you have to go with your recipes! I have seen similar pictures of these eggs before and always thought they looked delicious, but time consuming. After watching your video, I’m inspired to actually make these since they don’t seem all that difficult. Thanks so much!
Jessica says
You’re welcome! Hope you enjoy them!
Lakyn says
My son requires gluten free, does the peanutbutter still hold if the flour is substituted with a gluten free option?
Nicole says
It should hold up just fine when using gluten free flour
Sharon Hiebert says
I substituted almond flour and they came out beautifully. I also froze them and they were fine, extending the shelf life to about a month.
Nicole says
thats great to hear
Kelly says
Do you use natural peanut butter (100% peanuts) or processed peanut butter in this recipe?
Nicole says
Regular peanut butter like Jiff, Skippy, etc. I dont recommend the more natural ones because there’s a higher oil content ratio that could cause the recipe to not set properly
Bridget says
How long do these keep for at room temperature?
Jessica says
On the counter, I’d say about 5 days. 🙂
Chanele says
These look beautiful!
Nellie says
Thank you!
Donna says
There has to be a substitute for the flour! I’ve seen a lot of ‘egg’ recipes over the years, but never seen one that called for flour. Could you just substitute some powdered sugar or would it be too sweet? Anybody???
Jessica says
These are peanut butter cookie dough truffles… so it’s pretty common to see flour in them. 😉
Victoria Parker says
Jessica, can you use regular flour? Thank you.
Nicole says
This recipe is requesting all-purpose flour, which by all definitions is seen as “regular flour” so I’m not quite sure what you mean with this question…
Mel says
Tried these this morning but the batter never turned into a dough – it was too sticky so I added more flour, about a cup in the end, and it still did not come together. Any ideas what could be causing this to be so sticky? Should I keep adding flour?! I don’t want it to taste of flour instead of peanut butter!
Jessica says
The dough is a basic cookie dough, minus the egg. I’m not sure why yours didn’t turn out! Maybe try again?
Sophie James says
Waw Its looking So Yummy
Thanks for sharing this yummy PEANUT BUTTER EASTER EGGS Recipes Ides
Jessica says
Thanks Sophie!
candy says
We love making and dipping these treats. Found you on Traffic Jam Weekend Linky Party.
Alison says
Candy, glad you found us we love that link party! Hope you can keep enjoying these fun treats and recipes!
Pam says
These look absolutely amazing! They brought back a memory of my daughter, when she was little. She would melt some chocolate chips and pour it over little blobs of peanut butter in a cupcake liner. Then she would put them in the freezer. She was proud of her “candy.” I will have to make these beautiful eggs for her and her new husband! I can’t wait to try them, because peanut butter cups are my husband’s favorite candy also. I can’t get over how beautiful they are. Thanks so much for sharing these at Thursday Favorite Things! You will be one of the features tomorrow!
Nellie says
Pam – what a sweet memory! You can’t ever go wrong with peanut butter and chocolate!
PATRICIA PERRI says
After removing the eggs from the freezer should they sit out before dipping? Don’t want the chocolate to seize up. Or just start dipping right away. Thanks!
Jessica says
I usually just begin dipping immediately! If you’re worried about the chocolate cracking, you can leave the eggs out for about 5 minutes, then start.
DOTTIE WHITE says
I have not tried it yet, but sounds and looks yummy
Nicole says
Easter’s coming up fast hope you try this recipe soon!
Mary says
Huge hit with the family!
Nicole says
Super happy to hear that!