These peanut butter eggs have been part of my family for as long as I can remember.
What started as something we made when I was a kid has now become a full Easter tradition in our home. And honestly, if I didn’t make them, I think my family would be asking where they are.
They’re rich, creamy, and so much better than anything you can buy in a store. And the best part? You don’t have to save them just for Easter—you can roll them into balls and enjoy them all year long.
I make mine now using a stand mixer with a paddle attachment, but when I was younger, we made them completely by hand. One thing I will say… don’t use a hand mixer—you’ll burn it up. Trust me, I learned that the hard way 😉
Recipes like this remind me how special it is to carry traditions forward—taking something simple and sharing it with the next generation.
And whether it’s a holiday or just an ordinary day…
there’s always something to thank Him for. 💛
✨ Why You’ll Love These
- Rich, creamy peanut butter filling
- Better than any store-bought version
- Perfect for Easter or year-round treats
- Fun family tradition to make together
- Freezer-friendly and great for gifting
🛒 Ingredients
- 3 sticks butter, softened
- 2 cups peanut butter
- 4 cups powdered sugar
- 1 teaspoon vanilla
- 1 (13 oz) jar marshmallow cream
For coating:
- 2 packages chocolate chips or melting chocolate
(I like one bag milk chocolate and one bag white chocolate) - 1 teaspoon oil (for melting chocolate)
👩🍳 Instructions
- In a stand mixer with paddle attachment, mix butter and peanut butter until smooth and creamy.
- Add 2 cups powdered sugar and vanilla, mix until combined.
- Add marshmallow cream and remaining 2 cups powdered sugar. Mix until smooth and fluffy.
- Cover and refrigerate for at least 6 hours or overnight until firm.
- Once chilled, shape mixture into egg shapes (or roll into balls if making year-round treats).
- Melt chocolate in the microwave in a microwave-safe bowl.
Add 1 teaspoon oil to thin it for dipping. - Dip each egg into melted chocolate and place on a baking sheet lined with parchment paper.
- Let chocolate set completely.
- Store in an airtight container in the refrigerator.
📝 Notes & Tips
- A stand mixer works best—mixture is thick
- Do NOT use a hand mixer (it can burn out!)
- Chill thoroughly before shaping
- Use a plastic fork with the two middle prongs removed for easy dipping
- Makes about 28 eggs, depending on size
- Store in refrigerator for best texture
🍫 Variations
- Roll into balls instead of eggs for year-round treats
- Use all milk chocolate, dark chocolate, or white chocolate
- Drizzle contrasting chocolate on top for a decorative finish
💛 A Little Encouragement
There’s something really special about recipes that get passed down…
The ones we made as kids, and now make for our own families.
They carry memories, laughter, and moments we don’t always realize are meaningful until years later.
I hope this becomes one of those recipes in your home too.
Because in the traditions we keep and the memories we make…
there is always something to be thankful for.