PEANUT BUTTER EASTER EGGS

4.86 from 7 votes

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!

Prep Time20

dough chilling30

Total Time50

Course: Dessert, No-Bake Dessert

Cuisine: American

Keyword: Peanut Butter Easter Eggs

Servings: -18

Calories: 224kcal

Author: Jessica & Nellie

Equipment

1 Egg shaped cookie cutter

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

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.

Nutrition