Serve these peanut butter eggs straight from the fridge so the centers stay firm and the chocolate has a nice bite. They go wonderfully with a cold glass of milk for the kids, or a hot cup of coffee or tea for the grown-ups.
Peanut butter eggs served with milk and coffee
Peanut butter eggs served with milk and coffee
I like to pile them onto a parchment-lined plate or cutting board for a casual dessert after a simple family dinner, or tuck a few into a small tin or container to share with neighbors. They’re rich, so one or two pieces per person is usually just right.
Homemade Peanut Butter Eggs
Servings: 18-24 eggs
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.
Baking sheet lined with parchment on a kitchen counter
Baking sheet lined with parchment on a kitchen counter
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.
Peanut butter filling being mixed in a bowl
Peanut butter filling being mixed in a bowl
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.
