• Carly Zimmaro

Chocolate Peanut Butter Eggs

What could possibly scream EASTER more than homemade chocolatey gooey peanut butter eggs? Screw the ham fam, we want chocolate peanut butter eggs for Easter dinner.

They only take a few simple ingredients and are just a tad healthier than your normal store bought candy eggs. These eggs are also PACKED with peanut butter and double coated in chocolate.

I used a 1 inch cookie scoop to scoop out the peanut butter dough evenly. You can eyeball, make smaller or bigger, but I wanted to make sure each egg was packed full of enough peanut butter.

And then, to shape. I wet my hands just a little bit to make the shaping easier but this part is the hardest. You would never know forming a glob of peanut butter to resemble an egg shape was one of the harder tasks in life, until you do it.

sending my luck.

BUT LOOK HOW WORTH IT! They are just the cutest.

A crucial step in this process is to make sure you freeze your peanut butter eggs before you coat in chocolate. It just won't work otherwise. The warm chocolate will melt the egg shaped globs you poured your sweat and tears into and you will crumble.

So just make sure you take the time to freeze them, at least 30 minutes if you're in a rush.

For those who despise white chocolate, have you ever eaten it correctly? It's peanut butters match made in heaven, foreal. I love this combo more than a lot of things in life and it's my favorite way to have an easter egg.

You can dye the white chocolate colors too, a cute purple or pink to be extra festive! But no matter which way you do it, enjoy it and have a Happy Easter!

Chocolate Peanut Butter Eggs

yield: 18 eggs

prep time: 15-20 minutes

freeze time: 30 minutes to an hour


  • 1 jar of natural peanut butter with oil separation at top (I used Smuckers)

  • 2 Tbs pure maple syrup

  • 2 Tbs coconut flour

  • 1/2 bag (6 oz) Ghiradelli milk chocolate chips

  • 1/2 bag (6 oz) Ghiradelli white chocolate chips

  • 1/4 c (3 oz) Ghiradelli semi sweet chocolate chips

  • 3 tsp coconut oil


  1. In a bowl combine the peanut butter, maple syrup and coconut flour until well combined. You want your batter to be thick enough where if you shape it, it won't lose it's shape when placed on baking sheet.

  2. Line a baking sheet with parchment paper and using a 1 inch cookie scoop or spoon, portion our your peanut butter dough balls.

  3. When all your dough has been portion, form your peanut butter balls into egg shapes. I wet my hands a bit here and there to help from sticking.

  4. Freeze your peanut butter eggs for at least 30 minutes but an hour is preferred, you want them rock solid.

  5. When ready, melt down your chocolates in separate bowls. I used a double boiler to make sure my chocolate wouldn't burn and then add in 1 tsp of coconut oil to each melted chocolate. This helps make the chocolate coating shiny. I mainly used the milk chocolate and white chocolate for coating and then the semi sweet to drizzle.

  6. Using a fork, place your frozen peanut butter egg onto the fork and lower into your melted chocolate, make sure to coat evenly, then place on parchment. Repeat this process until all eggs are coated.

  7. Once all eggs are coated, take remaining chocolate and drizzle overtop of the eggs for that second layer of sweetness.

  8. Try not to eat them all at once and ENJOY!!

Did you hear that rumor about peanut butter?!

nvm...I'd rather not spread it.


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