Ingredients
Scale
- 1 cup creamy peanut butter (natural or regular works well; for a twist, try almond butter)
- 1 cup powdered sugar, sifted (you can substitute with coconut sugar for a healthier option)
- 1/2 cup unsalted butter, softened
- 1 teaspoon vanilla extract
- 2 cups semi-sweet chocolate chips (dark chocolate can be used for a richer taste)
- 1 tablespoon coconut oil or vegetable oil (to help melt the chocolate smoothly)
- Optional: 1/4 cup chopped roasted peanuts for added crunch
When I first made these with Ouma, we sometimes added a sprinkle of sea salt on top, just to enhance the peanut butter’s richness, a little secret Mama Lou taught me. It’s these small touches that make all the difference.
Instructions
- In a large mixing bowl, combine the creamy peanut butter, softened butter, powdered sugar, and vanilla extract. Use a hand mixer or sturdy spoon to blend until smooth and creamy. The mixture should be firm enough to shape but still pliable.
- Once mixed, if you’re adding chopped peanuts for texture, gently fold them in now. This step always reminds me of the afternoons when Ouma and I would sneak a few chopped peanuts before the eggs were even shaped—guilty pleasures!
- Line a baking sheet with parchment paper. Using your hands or a small cookie scoop, form the peanut butter mixture into small egg shapes, roughly 1.5 to 2 inches long. Place them on the prepared sheet and refrigerate for about 30 minutes until firm.
- While the peanut butter eggs chill, melt the chocolate chips and coconut oil together in a microwave-safe bowl. Heat in 30-second intervals, stirring between each, until the chocolate is smooth and glossy. I learned this trick from Mama Lou to prevent scorching the chocolate—patience is key.
- Remove the chilled peanut butter eggs from the fridge. Using a fork or toothpick, dip each egg into the melted chocolate, ensuring it’s fully coated. Let any excess chocolate drip off before placing the egg back onto the parchment paper.
- If desired, sprinkle a tiny pinch of sea salt or crushed peanuts on top before the chocolate sets. It adds a lovely contrast that Mama Lou swore by.
- Place the coated eggs back in the refrigerator for at least 1 hour to let the chocolate harden completely.
- Once set, serve immediately or store as desired.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International
