Peanut Butter Eggs were the first thing I reached for after pulling them out of the fridge, and honestly, they tasted even better than I imagined.
The rich peanut butter center was soft and creamy, while the chocolate coating had that perfect snap when I took a bite.
As I shaped each egg by hand, I could already tell these would be something special—simple ingredients coming together into a treat that feels both nostalgic and indulgent. The balance of sweet and salty, especially with a touch of flaky sea salt on top, makes these irresistible.
If you enjoy homemade candy that feels bakery-quality without complicated steps, this Peanut Butter Eggs recipe is one you’ll want to keep close.
Key Ingredients in Peanut Butter Eggs Recipe
When I made these Peanut Butter Eggs, I realized how each ingredient plays a crucial role in creating that perfect texture and flavor.
-6 Tablespoons (85g) unsalted butter, softened to room temperature
-1 cup (250g) creamy peanut butter (not natural style)
-2 and 1/2 cups (300g) confectioners’ sugar
-1/2 teaspoon pure vanilla extract
-1/8 teaspoon salt
-12 ounces (3 4-ounce bars) semi-sweet chocolate bars (339g), coarsely chopped*
-1 teaspoon vegetable oil
–optional: coarse sea salt or flaky sea salt, for topping
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Peanut Butter Eggs
- Total Time: 20 min
- Yield: 18–20 eggs
Description
Peanut Butter Eggs recipe made with creamy peanut butter, butter, confectioners’ sugar, and vanilla, then coated in rich semi-sweet chocolate for a smooth, sweet, homemade candy treat perfect for holidays.
Ingredients
6 Tablespoons (85g) unsalted butter, softened to room temperature
1 cup (250g) creamy peanut butter (not natural style)
2 and 1/2 cups (300g) confectioners’ sugar
1/2 teaspoon pure vanilla extract
1/8 teaspoon salt
12 ounces (3 4-ounce bars) semi-sweet chocolate bars (339g), coarsely chopped*
1 teaspoon vegetable oil
optional: coarse sea salt or flaky sea salt, for topping
Instructions
Line a large baking sheet with parchment paper or a silicone baking mat. Set aside.
With a handheld or stand mixer fitted with a paddle attachment, beat the butter on medium-high speed until creamy and smooth, about 2 minutes. Add the peanut butter and beat until combined, about 1 minute. If you notice any small chunks of butter, don’t worry—the mixture will smooth out. Add the confectioners’ sugar, vanilla extract, and salt, and beat on low speed for 2 minutes until everything is combined. The mixture will be a little soft and crumbly.
Measure 1.5 Tablespoons (about 1 ounce, or 29 grams) of peanut butter mixture. Roll into a ball. Flatten the ball between your palms and use your fingers to narrow one end into an egg shape. The egg should be roughly 3/4 inch thick. Place on the prepared baking sheet. Repeat with remaining peanut butter mixture. The mixture can be a little crumbly, but the warmth of your hands will bring it together. If you find the peanut butter mixture becoming too soft to handle, chill in the refrigerator for 15 minutes. Alternatively, you can powder your hands with confectioners’ sugar, which helps prevent the filling from sticking to your hands.
Chill the shaped peanut butter eggs in the refrigerator for at least 1 hour and up to 1 day. During the last few minutes of the chilling time, begin melting the chocolate and oil together. You can melt it in a double boiler or the microwave. If using the microwave: place the chocolate and oil in a medium heat-proof bowl. I recommend using a liquid measuring cup because its depth makes dipping really easy. Melt in 20-second increments in the microwave, stirring after each increment, until completely melted and smooth. Let the warm chocolate sit for 6–8 minutes to cool slightly before dipping, otherwise it will melt the shaped peanut butter eggs.
Remove peanut butter eggs from the refrigerator. Working with one at a time, submerge into the chocolate and then carefully lift out using a fork. Tap the fork gently on the side of the bowl/measuring cup to rid excess chocolate. Use a toothpick or a second fork to help slide the candy off of the fork and onto the baking sheet. If the eggs are softening and losing their shape as you’re dipping them, put the baking sheet back in the fridge for 5–10 minutes and then try again.
If you have leftover chocolate, drizzle it over the candies. I reheat leftover chocolate and use a spoon or squeeze bottle to drizzle. If desired, lightly sprinkle each with coarse or flaky sea salt or festive sprinkles while chocolate is still wet.
Refrigerate coated candies for 30 minutes or until chocolate has completely set before serving.
Layer peanut butter eggs between sheets of parchment or wax paper and store in an airtight container in the refrigerator for up to 2 weeks. The filling can get a little soft, so they taste best right out of the refrigerator. We love them right out of the freezer, too!
- Prep Time: 20 min
- Cook Time: 0 min
- Category: Dessert
- Method: No bake
- Cuisine: American
Halfway through making these Peanut Butter Eggs, I found myself thinking how fun it would be to pair them with something savory like Rotel Chicken Pasta or Homestyle Cheesy Rotel Spaghetti, or even finish a meal with something lighter like Grilled Peaches and Ice Cream.
How to Make Peanut Butter Eggs Step-by-Step
-Prepare a baking sheet with parchment paper so the eggs don’t stick later.
-Beat the softened butter until smooth, then mix in the peanut butter until fully combined.
-Add confectioners’ sugar, vanilla, and salt, mixing until a soft, slightly crumbly dough forms.
-Scoop about 1.5 tablespoons of the mixture, roll into a ball, then gently flatten and shape into an egg.
-Place each shaped egg on the baking sheet and repeat with the remaining mixture.
-Chill the eggs in the refrigerator for at least 1 hour so they firm up properly.
-Melt the chocolate with vegetable oil, stirring until smooth and glossy.
-Dip each chilled egg into the chocolate, letting excess drip off before placing it back on the sheet.
-Add a drizzle of chocolate or sprinkle of sea salt if desired while the coating is still wet.
-Refrigerate again until the chocolate is fully set and ready to enjoy.
Tips for Best Results
- Chill the filling if it becomes too soft while shaping.
- Use a fork for dipping to get a smooth chocolate finish.
- Let melted chocolate cool slightly before dipping to avoid melting the eggs.
- Store in the fridge for the best texture and flavor.
Conclusion
Making Peanut Butter Eggs felt like creating a little box of homemade treats that rival anything store-bought. The process is simple, but the result is incredibly satisfying—each bite creamy, chocolatey, and perfectly balanced.
Once you try them, they’ll likely become a go-to recipe whenever you want something sweet and special without too much effort.
Looking for inspiration? Visit Elise Chef on Pinterest to explore beautifully curated high-fiber recipes and discover your next healthy habit.