12 Delicious Peanut Butter Easter Eggs Recipes

There’s something undeniably magical about combining the creamy goodness of peanut butter with the festive joy of Easter eggs. Whether you’re a seasoned home cook or just looking for a sweet project to dive into this spring, our roundup of 12 Delicious Peanut Butter Easter Eggs Recipes is sure to inspire. From classic favorites to innovative twists, these treats are perfect for sharing—or keeping all to yourself. Let’s get cracking!

Classic Peanut Butter Easter Eggs

Whipping up Classic Peanut Butter Easter Eggs is a breeze with this straightforward recipe. Perfect for holiday treats or any sweet craving.

Ingredients

• 1 cup creamy peanut butter (I swear by the natural kind for its rich flavor)
• 1/4 cup unsalted butter, softened (room temp blends smoother)
• 1/2 tsp vanilla extract (the real deal, not imitation)
• 2 cups powdered sugar (sifted to avoid lumps)
• 12 oz semi-sweet chocolate chips (higher quality means smoother melting)
• 1 tbsp coconut oil (for that glossy chocolate finish)

Instructions

1. In a large bowl, mix peanut butter, softened butter, and vanilla extract until smooth.
2. Gradually add powdered sugar, mixing until fully incorporated and the dough is stiff.
3. Roll the dough into egg shapes, about 1 inch in diameter, and place on a parchment-lined tray. Chill for 30 minutes to firm up.
4. Melt chocolate chips and coconut oil in a double boiler over low heat, stirring constantly until smooth.
5. Dip each peanut butter egg into the melted chocolate, coating completely. Use a fork to let excess chocolate drip off.
6. Return coated eggs to the parchment paper. Chill for another 30 minutes until the chocolate sets.

Best enjoyed chilled, these eggs offer a delightful contrast between the creamy peanut butter center and the crisp chocolate shell. Try sprinkling sea salt on top before the chocolate sets for a sweet-salty twist.

Chocolate Covered Peanut Butter Easter Eggs

You’ll love these Chocolate Covered Peanut Butter Easter Eggs for their perfect balance of sweet and salty. They’re a hit at any spring gathering.

Ingredients

• 1 cup creamy peanut butter (I swear by the natural kind for a richer taste)
• 1/4 cup unsalted butter, softened (room temp blends smoother)
• 2 cups powdered sugar (sifted to avoid lumps)
• 1 tsp vanilla extract (pure extract makes all the difference)
• 12 oz semi-sweet chocolate chips (higher quality chocolate melts better)
• 1 tbsp coconut oil (helps the chocolate coat smoothly)

Instructions

1. In a large bowl, mix peanut butter and softened butter until fully combined.
2. Gradually add powdered sugar and vanilla extract, mixing until the dough is firm. Tip: If the mixture is too sticky, chill for 10 minutes.
3. Roll the dough into egg shapes, about 1 inch in diameter. Place on a parchment-lined tray and freeze for 30 minutes. Tip: Wetting your hands slightly prevents sticking.
4. Melt chocolate chips and coconut oil in a double boiler over medium heat, stirring until smooth. Tip: Avoid overheating to keep the chocolate glossy.
5. Using a fork, dip each peanut butter egg into the melted chocolate, coating completely. Let excess drip off.
6. Return eggs to the parchment-lined tray and refrigerate until set, about 1 hour.

Great for gifting or as a festive treat, these eggs boast a creamy peanut butter center with a crisp chocolate shell. Try drizzling with white chocolate for an elegant touch.

Vegan Peanut Butter Easter Eggs

Perfect for Easter or any sweet craving, these Vegan Peanut Butter Easter Eggs are a no-bake delight. Packed with rich flavors, they’re surprisingly simple to make.

Ingredients

• 1 cup creamy peanut butter (I swear by the natural, unsweetened kind for the best texture)
• 1/4 cup maple syrup (the real deal, not the pancake stuff)
• 1/2 cup coconut flour (it’s a game-changer for binding without gluten)
• 1 tsp vanilla extract (pure, not imitation, makes all the difference)
• 1/2 cup dairy-free chocolate chips (I like the semi-sweet ones for a balanced sweetness)
• 1 tbsp coconut oil (unrefined gives a subtle tropical hint)

Instructions

1. In a medium bowl, mix peanut butter, maple syrup, and vanilla extract until smooth.
2. Gradually add coconut flour, stirring until the mixture forms a dough. Tip: If it’s too sticky, add a bit more coconut flour.
3. Roll the dough into 12 small egg-shaped balls. Place them on a parchment-lined tray.
4. Freeze the peanut butter eggs for 30 minutes to firm up. Tip: This step is crucial for easy dipping later.
5. In a microwave-safe bowl, melt chocolate chips and coconut oil in 30-second bursts, stirring between each, until smooth.
6. Dip each peanut butter egg into the melted chocolate, using a fork to coat evenly. Let excess drip off.
7. Return the coated eggs to the tray and refrigerate for 1 hour, or until the chocolate sets. Tip: For a decorative touch, drizzle with extra chocolate before the final set.

Lightly crunchy outside with a creamy, peanutty center, these eggs are a dream. Try serving them on a bed of crushed nuts for extra texture.

Gluten-Free Peanut Butter Easter Eggs

These gluten-free peanut butter Easter eggs are a delightful treat that combines simplicity with indulgence. They’re perfect for anyone looking for a festive, allergy-friendly option.

Ingredients

• 1 cup creamy peanut butter (I swear by the natural, no-stir kind for smoother mixing)
• 1/4 cup honey (local honey adds a lovely depth)
• 1/2 cup powdered sugar (sifted to avoid lumps)
• 1 tsp vanilla extract (pure extract makes all the difference)
• 1 cup gluten-free chocolate chips (I like the semi-sweet for balance)
• 1 tbsp coconut oil (helps the chocolate melt smoothly)

Instructions

1. In a medium bowl, mix peanut butter, honey, powdered sugar, and vanilla extract until well combined. Tip: If the mixture is too sticky, chill for 10 minutes to firm up.
2. Roll the mixture into egg shapes, about 1 tbsp each. Place on a parchment-lined tray and freeze for 30 minutes. Tip: Wet your hands slightly to prevent sticking.
3. In a microwave-safe bowl, melt chocolate chips and coconut oil in 30-second bursts, stirring between each, until smooth. Tip: Don’t overheat the chocolate to avoid seizing.
4. Dip each peanut butter egg into the melted chocolate, coating completely. Use a fork to lift out, letting excess drip off.
5. Return to the parchment-lined tray and chill until set, about 15 minutes.

Here’s the result: a creamy peanut butter center wrapped in a crisp chocolate shell. Try sprinkling with sea salt before the chocolate sets for a sweet-salty twist.

Peanut Butter and Jelly Easter Eggs

Ready to elevate your Easter treats? These Peanut Butter and Jelly Easter Eggs combine classic flavors in a fun, festive shape.

Ingredients

• 1 cup creamy peanut butter (I swear by the natural kind for its smooth texture)
• 1/2 cup powdered sugar (sift it to avoid lumps)
• 1/4 cup unsalted butter, softened (room temp blends better)
• 1/2 tsp vanilla extract (pure extract makes a difference)
• 1/4 cup your favorite jelly or jam (I love strawberry for its sweetness)
• 1 cup semi-sweet chocolate chips (higher quality chips melt smoother)
• 1 tbsp coconut oil (helps thin the chocolate for dipping)

Instructions

1. In a medium bowl, mix peanut butter, powdered sugar, butter, and vanilla extract until smooth.
2. Roll the mixture into 1-inch balls, then flatten slightly into egg shapes. Place on a parchment-lined tray.
3. Using your thumb, make a small indentation in the center of each egg. Fill with 1/2 tsp jelly.
4. Freeze the eggs for 30 minutes to firm up, making them easier to dip.
5. In a microwave-safe bowl, melt chocolate chips and coconut oil in 30-second bursts, stirring until smooth.
6. Dip each egg into the chocolate, covering completely. Use a fork to let excess chocolate drip off.
7. Return to the parchment-lined tray. Chill in the fridge for 1 hour until set.

Out of the fridge, these eggs boast a creamy peanut butter center with a sweet jelly surprise, all encased in a crisp chocolate shell. Try serving them on a bed of crushed graham crackers for extra crunch.

White Chocolate Peanut Butter Easter Eggs

Craving a sweet treat that combines creamy peanut butter and rich white chocolate? These Easter eggs are a festive delight, easy to make and even easier to love.

Ingredients

• 1 cup creamy peanut butter (I swear by the natural kind for its smooth texture)
• 1/2 cup powdered sugar (sifted to avoid lumps)
• 2 tbsp unsalted butter (room temp blends better)
• 1 tsp vanilla extract (pure extract makes a difference)
• 12 oz white chocolate chips (quality matters here, so don’t skimp)
• 1 tbsp coconut oil (helps the chocolate melt smoothly)

Instructions

1. Line a baking sheet with parchment paper. Set aside.
2. In a medium bowl, mix peanut butter, powdered sugar, butter, and vanilla until smooth. Tip: A hand mixer on low avoids overworking the mixture.
3. Roll the mixture into 12 small egg-shaped balls. Place on the prepared sheet. Chill for 30 minutes to firm up.
4. In a microwave-safe bowl, combine white chocolate chips and coconut oil. Microwave in 30-second intervals, stirring between, until fully melted. Tip: Don’t overheat to prevent seizing.
5. Using a fork, dip each peanut butter egg into the melted chocolate, coating completely. Let excess drip off.
6. Return eggs to the parchment paper. Chill for 1 hour until set. Tip: A quick freeze for 15 minutes speeds up setting without hardening too much.

Bite into these eggs for a creamy peanut butter center encased in a crisp white chocolate shell. Perfect for gifting or as a standout dessert at your Easter brunch.

Peanut Butter Easter Eggs with Rice Krispies

You won’t believe how easy these Peanut Butter Easter Eggs with Rice Krispies are to make. Perfect for Easter or any sweet craving.

Ingredients

• 1 cup creamy peanut butter (I swear by Jif for its smooth texture)
• 1/2 cup unsalted butter, softened (room temp blends better)
• 2 cups powdered sugar (sifted to avoid lumps)
• 1 1/2 cups Rice Krispies cereal (for that irresistible crunch)
• 1 tsp vanilla extract (pure vanilla makes all the difference)
• 2 cups milk chocolate chips (I prefer Ghirardelli for melting)
• 1 tbsp vegetable shortening (helps thin the chocolate for dipping)

Instructions

1. In a large bowl, mix peanut butter and softened butter until smooth.
2. Gradually add powdered sugar, mixing until fully incorporated.
3. Fold in Rice Krispies and vanilla extract until evenly distributed.
4. Shape the mixture into egg shapes, about 2 inches long, and place on a parchment-lined tray.
5. Freeze the eggs for 30 minutes to firm up (this makes dipping easier).
6. In a microwave-safe bowl, melt chocolate chips and shortening in 30-second intervals, stirring until smooth.
7. Dip each peanut butter egg into the melted chocolate, coating completely, then return to the tray.
8. Let the chocolate set at room temperature for about 1 hour, or refrigerate for 15 minutes if in a hurry.

So creamy inside with a satisfying crunch, these eggs are a hit. Try drizzling with white chocolate for a festive touch.

Dark Chocolate Peanut Butter Easter Eggs

Fancy a sweet treat that combines rich dark chocolate with creamy peanut butter? These Dark Chocolate Peanut Butter Easter Eggs are a decadent delight, perfect for satisfying your sweet tooth.

Ingredients

• 1 cup creamy peanut butter (I swear by the natural kind for its smooth texture)
• 1/2 cup powdered sugar (sifted to avoid lumps)
• 2 tbsp unsalted butter (room temp blends easier)
• 1 tsp vanilla extract (pure extract makes all the difference)
• 8 oz dark chocolate chips (70% cacao for that deep flavor)
• 1 tbsp coconut oil (helps the chocolate melt smoothly)

Instructions

1. Line a baking sheet with parchment paper.
2. In a medium bowl, mix peanut butter, powdered sugar, butter, and vanilla extract until smooth.
3. Roll the mixture into 12 small egg-shaped balls. Place on the baking sheet. Freeze for 30 minutes to firm up.
4. In a microwave-safe bowl, combine chocolate chips and coconut oil. Microwave in 30-second intervals, stirring until fully melted.
5. Dip each peanut butter egg into the melted chocolate, coating completely. Use a fork to let excess chocolate drip off.
6. Return eggs to the baking sheet. Chill in the fridge for 1 hour until the chocolate sets.

Get ready for a creamy peanut butter center encased in a crisp chocolate shell. Serve these eggs on a bed of crushed nuts for an extra crunch.

Peanut Butter Easter Eggs with Coconut

Got a sweet tooth craving something unique? These Peanut Butter Easter Eggs with Coconut are a delightful twist on the classic, blending creamy peanut butter with the tropical flair of coconut for a treat that’s as fun to make as it is to eat.

Ingredients

• 1 cup creamy peanut butter (I swear by the natural kind for its smooth texture)
• 1/2 cup powdered sugar (sift it to avoid lumps)
• 1/4 cup unsalted butter, softened (room temp blends better)
• 1/2 tsp vanilla extract (pure extract makes all the difference)
• 1 cup shredded coconut (toasted adds a nice crunch)
• 1 cup semi-sweet chocolate chips (quality matters here)
• 1 tbsp coconut oil (helps the chocolate melt smoothly)

Instructions

1. In a medium bowl, mix peanut butter, powdered sugar, butter, and vanilla extract until well combined.
2. Fold in the shredded coconut until evenly distributed throughout the mixture.
3. Shape the mixture into small egg shapes, about 1 inch in size, and place them on a parchment-lined tray.
4. Freeze the shaped eggs for 30 minutes to firm up. This makes dipping easier.
5. In a microwave-safe bowl, melt chocolate chips and coconut oil in 30-second bursts, stirring between each, until smooth.
6. Using a fork, dip each peanut butter egg into the melted chocolate, coating completely, then return to the parchment.
7. Let the chocolate set at room temperature for about 1 hour, or refrigerate for 15 minutes if you’re in a hurry.

Once set, these eggs boast a creamy peanut butter center with a crispy coconut texture, all wrapped in a smooth chocolate shell. Perfect for Easter baskets or as a decadent snack any time of year.

Peanut Butter Easter Eggs with Pretzel Crunch

Delightfully simple, these Peanut Butter Easter Eggs with Pretzel Crunch combine sweet and salty for a treat that’s irresistibly crunchy. Perfect for Easter or any day you crave something special.

Ingredients

• 1 cup creamy peanut butter (I swear by the natural kind for its smooth texture)
• 1/2 cup powdered sugar (sift it to avoid lumps)
• 1/4 cup crushed pretzels (for that perfect crunch)
• 1 tbsp unsalted butter, melted (makes the mixture easier to handle)
• 1 cup semi-sweet chocolate chips (the higher quality, the better the coating)
• 1 tsp coconut oil (helps thin the chocolate for dipping)

Instructions

1. In a medium bowl, mix peanut butter, powdered sugar, and melted butter until well combined.
2. Fold in crushed pretzels gently to maintain some texture.
3. Roll mixture into small egg shapes, about 1 tbsp each, and place on a parchment-lined tray. Freeze for 30 minutes to firm up.
4. Melt chocolate chips and coconut oil together in a microwave-safe bowl in 30-second intervals, stirring until smooth.
5. Dip each peanut butter egg into the melted chocolate, coating completely. Use a fork to let excess chocolate drip off.
6. Return coated eggs to the parchment-lined tray. Sprinkle with additional crushed pretzels before the chocolate sets.
7. Chill in the refrigerator for at least 1 hour until the chocolate is firm.

Velvety chocolate encases a creamy, crunchy center, making these eggs a textural dream. Serve them on a bed of crushed pretzels for an extra salty kick or gift them in colorful Easter boxes for a sweet surprise.

Peanut Butter Easter Eggs with Marshmallow Fluff

Craving a sweet treat that combines creamy peanut butter and fluffy marshmallow? These Peanut Butter Easter Eggs are your answer.

Ingredients

• 1 cup creamy peanut butter (I swear by Jif for its smooth texture)
• 1/2 cup unsalted butter, softened (room temp blends better)
• 2 cups powdered sugar (sifted to avoid lumps)
• 1/2 tsp vanilla extract (pure extract makes a difference)
• 1 cup marshmallow fluff (the secret to the fluffiest center)
• 2 cups semi-sweet chocolate chips (Ghirardelli melts like a dream)
• 1 tbsp coconut oil (helps thin the chocolate for dipping)

Instructions

1. Line a baking sheet with parchment paper.
2. In a large bowl, mix peanut butter and butter until smooth.
3. Gradually add powdered sugar and vanilla, mixing until a dough forms. Tip: If too sticky, chill for 10 minutes.
4. Roll dough into 1-inch balls, then flatten into egg shapes. Place on prepared sheet.
5. Using a spoon, make a small indentation in each egg. Fill with marshmallow fluff. Tip: Don’t overfill to avoid leaks.
6. Freeze eggs for 30 minutes to firm up.
7. In a microwave-safe bowl, melt chocolate chips and coconut oil in 30-second intervals, stirring until smooth. Tip: Keep stirring to prevent burning.
8. Dip each egg into melted chocolate, coating completely. Return to baking sheet.
9. Chill for 1 hour until chocolate is set.

Just bite into these eggs for a surprise marshmallow center. The creamy peanut butter pairs perfectly with the crisp chocolate shell. Try serving them on a bed of crushed graham crackers for extra crunch.

Spicy Peanut Butter Easter Eggs with Chili

Whip up a batch of these Spicy Peanut Butter Easter Eggs with Chili for a unique twist on a classic treat. They’re perfect for those who love a little heat with their sweet.

Ingredients

– 1 cup creamy peanut butter (I swear by the natural kind for better texture) – 1/2 cup powdered sugar (sifted to avoid lumps) – 1 tsp chili powder (adjust based on your heat preference) – 1/2 tsp cayenne pepper (for an extra kick) – 1 cup dark chocolate chips (the higher the cocoa, the better) – 1 tbsp coconut oil (makes the chocolate smoother)

Instructions

1. In a medium bowl, mix peanut butter, powdered sugar, chili powder, and cayenne pepper until well combined. Tip: Use a hand mixer for a smoother mixture. 2. Roll the mixture into small egg shapes, about 1 inch in diameter. Place on a parchment-lined tray. 3. Freeze the peanut butter eggs for 30 minutes to firm up. Tip: This makes dipping in chocolate easier. 4. In a microwave-safe bowl, melt chocolate chips and coconut oil in 30-second intervals, stirring until smooth. Tip: Don’t overheat to avoid seizing. 5. Dip each peanut butter egg into the melted chocolate, ensuring full coverage. Use a fork to let excess chocolate drip off. 6. Return the coated eggs to the parchment-lined tray. Chill in the fridge for 1 hour to set. You’ll know they’re ready when the chocolate is firm to the touch. Yum! These eggs pack a punch with their spicy peanut butter center and rich chocolate coating. Serve them chilled for a refreshing contrast to the heat.

Conclusion

Concluding our sweet journey, these 12 Delicious Peanut Butter Easter Eggs Recipes offer a delightful way to celebrate the season. Whether you’re a novice or a seasoned baker, there’s something here to spark your creativity. We’d love to hear which recipe stole your heart—drop a comment below! Don’t forget to share the joy by pinning your favorites on Pinterest. Happy baking!