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Chocolate Peanut Butter Eggs

These easy homemade Chocolate Peanut Butter Eggs have a sweet, super creamy peanut butter filling covered in milk chocolate. They're the perfect Easter treat and a fun recipe to make with the kids! 
Prep Time1 hr 10 mins
Freezer & Refrigerator Time3 hrs
Total Time4 hrs 8 mins
Servings: 35 candies (approximately)
Calories: 108kcal
Author: Michelle / Now Cook This!


  • ¼ cup butter, softened
  • 2 ounces cream cheese, softened
  • ½ pound powdered sugar
  • ½ cup creamy peanut butter
  • 1 teaspoon vanilla extract
  • 1 (11.5 to 12-ounce) bag milk chocolate chips


  • Place the softened butter and cream cheese in a large bowl. Mix until thoroughly combined (I do it by hand with a wooden spoon or spatula - no need to bring out the mixer).
  • Add the powdered sugar, peanut butter, and vanilla. Mix until thoroughly combined. 
  • Cover a large tray (a baking sheet will work fine also) with parchment paper or waxed paper.
  • Using a heaping teaspoonful of the peanut butter, form the mixture into an oval or egg shape with clean hands, and place onto the parchment-lined tray. Repeat until all of the peanut butter mixture has been used. You should get about 35 eggs.
  • Place the peanut butter eggs in the freezer for 2 hours or until firm. 
  • To melt the chocolate, use a double boiler or make your own by placing a heat-safe bowl over a pot of water (don't allow the water to touch the bottom of the bowl). Bring the water to a simmer. Add the chocolate chips to the bowl and stir until melted and smooth. .
  • Line a large tray or baking sheet with parchment paper or waxed paper. Take about 10 of the peanut butter eggs out of the freezer and place them on a plate. Note: You want to work in batches so the eggs stay as cold as possible before you dip them in the chocolate.
  • Working with one egg at a time, dip each into the melted chocolate and place it on the tray. I use two forks to do this. Don't pierce the egg with the forks. Just use the forks to gently roll the egg around in the chocolate until it is covered. Then gently pick up the egg on one fork and allow some of the excess chocolate to drip off (a light tap on the edge of the bowl helps with this), and then put it on the tray. Once you put the egg on the tray, if desired, use the fork to swirl the chocolate on top.
  • Repeat the process with the remaining eggs from the freezer in batches of about 10 at a time.
  • Place the eggs in the refrigerator for an hour or until the chocolate has cooled and hardened. ENJOY!

Recipe Notes

  • Since these have cream cheese in them, you must keep them stored in the refrigerator until ready to serve. 
  • I don't recommend using natural peanut butter in these eggs, as it can be too oily and may make the peanut butter filling too lose. 
  • You can use semisweet or dark chocolate if you prefer.
  • When using the double boiler or a bowl over a pot of simmering water, be careful when dipping the chocolate as some hot steam could escape around the edges of the bowl.
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