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.
