Go Back
–+ servings
Delicious homemade peanut butter eggs on a white plate.

Peanut Butter Eggs

Creamy, crunchy, and perfectly nostalgic — Peanut Butter Eggs are the kind of no-fuss treat that disappears fast at parties, school lunches, or after-dinner snack time.
No ratings yet
Print Pin
Course: Dessert
Cuisine: American
Keyword: Easy
Prep Time: 15 minutes
Total Time: 45 minutes
Servings: 12 servings
Calories: 150kcal

Equipment

  • Mixing Bowl
  • Parchment Paper
  • Microwave-safe bowl

Ingredients

Ingredients

  • 3.5 cups Powdered Sugar Sifted if lumpy
  • 1.5 cups Creamy Peanut Butter Room temperature for easy mixing
  • 4 oz Cream Cheese Softened to room temperature
  • 0.5 cup Butter or Margarine Softened (about 1 stick)
  • 0.5 tsp Vanilla Extract

Instructions

  • Make sure your cream cheese and butter are softened. Remove them from the fridge about 30 minutes before starting so they mix smoothly.
  • In a large bowl, combine the softened cream cheese and softened butter. Use a sturdy spoon or an electric mixer on low speed until the mixture is smooth and creamy, about 1–2 minutes.
  • Add the vanilla extract and peanut butter to the bowl. Mix until fully incorporated and the mixture looks uniform. Scrape down the sides as needed.
  • Gradually add the powdered sugar, about 1 cup at a time, stirring or mixing on low after each addition. Continue until all powdered sugar is incorporated and the mixture forms a soft, slightly firm dough that holds together without crumbling.
  • Scoop tablespoon-sized portions and roll them between your palms into egg-like shapes. Place each shaped egg onto a parchment-lined baking sheet.
  • Refrigerate the shaped eggs on the baking sheet for 30 minutes to firm up.
  • Optional: Melt chocolate in a microwave-safe bowl in 20–30 second intervals, stirring between each interval until smooth. Dip each chilled egg into the melted chocolate using a fork, tapping off excess, and place back on parchment to set.
  • Once fully set, arrange on a platter or store in an airtight container and enjoy.

Notes

Store finished eggs in an airtight container in the refrigerator for up to 2 weeks. Separate layers with parchment paper to prevent sticking.

Nutrition

Calories: 150kcal | Carbohydrates: 20g | Protein: 3g | Fat: 7g | Saturated Fat: 3g | Cholesterol: 15mg | Sodium: 50mg | Potassium: 50mg | Sugar: 15g | Vitamin A: 200IU | Calcium: 20mg