Homemade peanut butter eggs are the Easter candy I start making the moment spring arrives. A soft, creamy peanut butter filling gets shaped into little eggs, chilled until firm, and dipped in milk chocolate for a smooth, glossy shell. There is no oven involved, no candy thermometer, and no tempering on the stove.
The batch relies on seven everyday ingredients plus a pinch of salt, and in most kitchens it costs less than $10. Plan on about 30 minutes of hands on work.
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The rest of the time is chilling, first in the freezer and then in the refrigerator once the chocolate goes on. If you end up with extras, they are lovely crumbled over peanut butter cupcakes.
These little candies have earned a permanent spot in my spring rotation, and once you make them you will understand why.
Short, affordable ingredient list. Seven simple ingredients, most of them already in the pantry, and the whole batch usually costs less than $10.
No oven needed. The chocolate melts in the microwave, so the kitchen stays cool and cleanup stays small.
Quick hands on work. Mixing and shaping take only minutes, and one batch makes 18 candies.
Shapes for every season. Use the same filling for Christmas ornaments, Halloween pumpkins, or plain circles for a treat with no occasion attached.
Better than store bought. Real peanut butter and real chocolate taste far richer than the tray candy you find on a shelf.
What really sells this recipe is the texture. The filling stays soft and slightly fudgy, and because the chocolate has a touch of shortening in it, the shell stays tender rather than brittle.
The contrast between creamy center and chocolate coating is the whole point, and it is something a mass produced candy rarely gets right.
I have handed these to friends who swear they do not care for peanut butter candy, and the plate always comes back empty.
About the only thing this recipe asks for is patience with the chilling. The shaped eggs need an hour in the freezer so they hold their form, and the dipped candies need about 20 minutes in the refrigerator so the chocolate sets. Everything else moves fast.
What you will need
This is a short list, and that is part of the charm. Here is exactly what goes into one batch.
1 1/2 cups creamy peanut butter
3 cups powdered sugar
1/3 cup unsalted butter, melted
2 tablespoons milk, plus a little more if the dough needs it
1 teaspoon vanilla extract
1/4 teaspoon salt
2 cups milk chocolate chips
2 tablespoons shortening
Use a creamy peanut butter such as Jif. Natural peanut butter is too oily, and the eggs will not set properly, so leave that jar in the pantry for this one.
High quality milk chocolate chips, Ghirardelli being my usual choice, melt smoothly and taste like real chocolate rather than sugar. Shortening is what gives the coating its shine and its softer bite.
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Powdered sugar, also called confectioners’ sugar, creates that velvety filling. Unsalted butter keeps the sweetness in balance because peanut butter already brings plenty of salt. Whole milk adds moisture and helps the filling come together, and pure vanilla extract gives clean flavor without a bitter aftertaste.
One more piece of equipment is worth mentioning: a cookie sheet lined with wax paper. Nothing fancy is required, just a flat surface that the dipped eggs will not stick to. Parchment paper works as a stand in if that is what you have in the drawer.
How to make
Set aside about 30 minutes for the hands on work, then let the freezer and the refrigerator do the rest.
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Cover a cookie sheet with wax paper and set it aside.
Add the powdered sugar and the peanut butter to a large bowl and beat them together with a high speed mixer until combined. Add the melted butter and beat until smooth.
Add the milk, vanilla, and salt, then keep beating until a soft, smooth dough forms. A dough that looks a little crumbly is completely fine.
On a lightly floured surface, roll the dough into a disk about 1/2 inch thick. Cut it into egg shapes with an egg cookie cutter or a measuring cup, then place the shapes on the prepared sheet. Freeze for 1 hour.
Add the chocolate chips and the shortening to a microwave safe bowl and microwave in 30 second increments, stirring after each one, until fully melted. Take care not to burn the chocolate.
Using two forks, dip each peanut butter egg into the melted chocolate to coat it, then place it back on the sheet.
Chill for 20 minutes, or until the chocolate hardens. Keep them stored in the refrigerator.
Serve and enjoy.
A few notes on the process. The dough should feel like soft cookie dough, and if the edges look crumbly, that is normal. Press it together as you roll it out.
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When you dip, work with one egg at a time, let the excess chocolate drip back into the bowl, then slide the egg onto the wax paper with the second fork. Any chocolate that pools around the base can be trimmed away once it sets.
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Optional finishing touches: drizzle a little of the extra chocolate over the tops, or add a few flakes of sea salt to some of the eggs for a sweet and salty contrast.
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Source nutrition information, per serving, based on 18 servings:
Nutrient
Amount per serving
Calories
343
Carbohydrates
39 g
Protein
6 g
Fat
18 g
Saturated fat
7 g
Fiber
1 g
Sugar
36 g
Sodium
177 mg
Cholesterol
12 mg
Expert tip
Two small details separate candy that looks like it came from a chocolate shop from candy that cracks or tastes flat.
Why put shortening in chocolate
A small amount of shortening makes melted chocolate thicker, smoother, and easier to work with, so it coats every peanut butter egg more evenly than chocolate alone.
It also keeps the chocolate from turning grainy as it melts and from hardening too aggressively as it sets. The result is a coating that stays soft when you bite in, instead of turning hard and cracking.
If you do not keep shortening on hand, coconut oil, cocoa butter, or vegetable oil can stand in for it. You may need to adjust the amount slightly to reach the consistency you like.
I keep a small tub of shortening in the pantry just for candy season, because it also helps the chocolate stay glossy after it sets.
More tips to consider
Use pure vanilla extract rather than imitation, so the candy finishes clean instead of bitter.
Skip natural peanut butter. It is too oily and the eggs will not set properly.
The egg shape is optional. The same filling becomes peanut butter ornaments, gifts, or holiday treats when you reach for a different cutter.
No egg cookie cutter in the drawer? Shape the dough by hand. It takes a little longer but works just as well.
Use real butter rather than margarine, and make sure it is not warm, or the peanut butter will turn too soft to work with.
Check the peanut butter, milk, and other ingredients for freshness before you start.
If the filling feels too soft to roll, chill it for about 15 minutes before shaping.
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Recipe variations and add ins:
The basic formula is forgiving, which is why I keep making it all year in different forms.
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Any chocolate you like. White, dark, milk chocolate, or colored chocolate melts all work for the coating.
Holiday shapes. Cookie cutters turn the same filling into Christmas ornaments, Halloween pumpkins, or other holiday themed shapes.
Marshmallow eggs. Add a layer of marshmallow cream between the peanut butter and the chocolate, then chill for an extra 30 minutes.
Decorated tops. Finish the eggs with frosting or rainbow sprinkles for a brighter Easter plate.
Crispy version. Stir 1 cup of Rice Krispies cereal into the peanut butter mixture for a little crunch.
Coconut eggs. Sprinkle sweetened toasted coconut flakes over the chocolate before it sets.
I usually make one plain batch for the family and one decorated batch for the neighbors. The crispy version disappears fastest at our house, especially when there are kids at the table reaching for seconds.
Serving suggestions:
Because of their shape, these candies almost always end up in Easter baskets. They also look lovely wrapped in pastel colored paper and hidden around the yard for an egg hunt, and they hold up well long enough for the search to finish.
They are just as welcome on a dessert table next to peanut butter cup s’mores sliders and homemade peanut butter hot chocolate. Tuck one into a lunch box with a thick slice of homemade peanut butter bread, or set a small plate out with afternoon coffee.
How to store leftovers:
Leftovers keep in an airtight container in the refrigerator for up to four days. A zipper baggie or a small plastic container both work well.
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For longer storage, separate the eggs with parchment paper, wrap them in plastic, and place them in freezer bags or freezer safe containers. They freeze for up to six months. Thaw frozen eggs overnight in the refrigerator for the best texture and taste.
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I like to write the date on the bag so nothing gets lost at the back of the freezer.
FAQs
Why are my peanut butter eggs too soft?
Your peanut butter eggs are too soft most likely because you used natural peanut butter, which has a high oil content and prevents the filling from setting properly. Other common causes include using margarine instead of real butter, not adding enough powdered sugar, or not chilling the dough long enough. For the best results, use a standard commercial creamy peanut butter like Jif and follow the recipe measurements exactly.
Can you freeze homemade peanut butter eggs?
Yes, homemade peanut butter eggs freeze very well for up to six months. To freeze, layer the finished eggs between sheets of parchment paper in an airtight container, then wrap the container tightly in plastic wrap. Thaw them overnight in the refrigerator for the best texture before serving.
What peanut butter is best for homemade peanut butter eggs?
Standard commercial creamy peanut butter, such as Jif or Skippy, is best for homemade peanut butter eggs. These brands contain stabilizers that keep the peanut butter emulsified, which helps the filling set into a firm shape. Avoid using natural peanut butter as its higher oil content will make the filling too soft and greasy to hold its egg shape.
Why put shortening in chocolate for peanut butter eggs?
Shortening is melted with the chocolate to create a smoother, thicker coating that is easier to dip the eggs into evenly. It also gives the chocolate a shiny finish and keeps the coating soft after it sets, preventing it from cracking when bitten. Coconut oil or cocoa butter can be used as a substitute, though the texture may vary slightly.
Homemade Peanut Butter Eggs Homemade peanut butter eggs are the Easter candy I start making the moment spring arrives. A soft, creamy peanut butter filling gets shaped into little eggs, chilled until firm, and dipped in milk chocolate for a smooth, glossy shell.
1-Cover a cookie sheet with wax paper: Cover a cookie sheet with wax paper and set aside. 2-Add powdered sugar and peanut butter to: Add powdered sugar and peanut butter to a large bowl and using a high-speed mixer, beat together until combined. Add melted butter and beat until smooth. 3-Add milk, vanilla and salt, continue to: Add milk, vanilla and salt, continue to beat until a soft and smooth dough forms. The dough may be a little crumbly, which is ok. 4-On a lightly floured surface, roll dough: On a lightly floured surface, roll dough into a disk about ½ inch thick. Using an egg cookie cutter, or measuring cup that resemble an egg, cut the dough into egg-like shapes. Place on the prepared cookie sheet. Freeze for an hour. 5-Add chocolate chips and shortening to a: Add chocolate chips and shortening to a microwave-safe bowl and microwave in 30 seconds increments, stirring after each one until fully melted. Careful to not burn it. 6-Using two forks, dip each peanut butter: Using two forks, dip each peanut butter egg into the melted chocolate to coat. Place them onto the prepared baking sheet. 7-Chill for 20 minutes, or until chocolate: Chill for 20 minutes, or until chocolate harden. Keep them in the fridge. 8-Serve and enjoy: Serve and enjoy!
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