Easter Egg Peanut Butter Cups are easy to make with 7 ingredients at home.
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Stores are filling up with Easter Candy and it is so tempting to grab a bag of your favorite peanut butter filled chocolate treats. This season is so hard to resist. Have you seen the cost of them lately? I couldn’t believe it. I rarely buy candy, I make mine from scratch at home. I was looking through the Easter stuff when I glanced at some prices. It’s crazy!
Simple ingredients, Big flavor.
It’s hard to imagine something with peanut butter not having an amazing taste, these are no different. It took a while to get a good mixture to get the texture right, but I got it. These are creamy and delicious just like the store bought ones. I also made a Peanut Butter Cup Heart Recipe.
I buy these Easter Egg molds and they are adorable. Do you need them? Absolutely not. You can mold the filling into the shape of an egg and dip them in chocolate. Making these Easter Egg peanut butter cups that way is much more kid friendly than using the molds. I love how the patterns look so I go back and forth.
Steps to making Easter Egg Peanut Butter Cups
Start by whisking your powdered sugar and almond flour together. Then add in your peanut butter and mix. Tip – if your peanut butter has been in the fridge, I would take it out an hour before to let it get to room temperature. Place bowl in freezer for a half hour.
Melt chocolate in double boiler or you can make shift one with a sauce pan with water and a glass bowl on top of it. (This is what I always do.) Add in chocolate and butter and melt over low heat. Do not try and speed this up, it will burn.
Using a brush take the chocolate and paint your molds and let set, then do a second coat, When the peanut butter mixture is firm, take out and form into a shape similar to the mold and place in. Then you can finish with chocolate and put I. The refrigerator to set.
Easter Egg Peanut Butter Cups
Equipment
Ingredients
Peanut Butter Filling
- 1 cup creamy peanut butter classic style, not natural
- 3 tbsp unsalted butter melted
- ½ cup powdered sugar
- 1 tsp vanilla extract
- Pinch Sea Salt optional, but recommended
Chocolate Coating
- 1½ cups milk chocolate or semi-sweet chocolate chips
- 1 tbsp coconut oil or butter for smooth coating
Instructions
Make the Peanut Butter Filling
- In a bowl, mix peanut butter, melted butter, powdered sugar, vanilla, and salt.
- Stir until smooth and thick but soft (should hold shape without crumbling).
- If it’s too soft: chill 10–15 minutes
- If it’s too stiff: add 1–2 tsp melted butter
Shape the Eggs
- Scoop about 1½–2 tablespoons per egg.
- Shape into egg ovals with your hands.
- Place on a parchment-lined baking sheet.
- Freeze for 20–30 minutes until firm.
Melt the Chocolate
- Melt chocolate chips + coconut oil in 30-second intervals, stirring between.
- Stop as soon as smooth and glossy.
Dip & Coat
- Dip each frozen peanut butter egg into melted chocolate.
- Let excess drip off.
- Place back on parchment.
Optional: drizzle extra chocolate on top for that classic look.
- Set
- Refrigerate 15–20 minutes until chocolate is firm.
- Store chilled or at cool room temp.
