Peanut Butter Eggs
Creamy, sweet, and delightfully nostalgic, Peanut Butter Eggs are a little bite of comfort that tastes like a holiday hug.
Servings: 12 servings
Calories: 150kcal
Equipment
- Mixing Bowl
- Baking Sheet
- Parchment Paper
- Microwave-safe Bowl
Ingredients
Ingredients
- 1 lb Powdered Sugar (about 3 1/2 cups)
- 1.5 cups Peanut Butter (creamy or crunchy)
- 4 oz Cream Cheese (softened to room temperature)
- 0.5 cup Butter (or margarine, softened)
- 0.5 tsp Vanilla Extract
- 8-10 oz Chocolate (for dipping, semi-sweet or milk)
Instructions
- Prepare your workspace: Line a baking sheet with parchment paper or wax paper and set aside. Make sure the cream cheese and butter are softened for an even mix.
- Combine the base: In a large bowl, add powdered sugar, peanut butter, softened cream cheese, softened butter, and vanilla extract.
- Mix until smooth: Use a sturdy wooden spoon, rubber spatula, or an electric hand mixer on low to combine until you have a uniform, smooth dough.
- Shape the eggs: Scoop about 1 tablespoon of mixture and roll between your palms into an egg-like oval. Place each shaped egg onto the prepared baking sheet.
- Chill to firm: Refrigerate the shaped eggs for 30 minutes to set and firm up.
- Optional chocolate dip: Melt chocolate in a microwave-safe bowl in 20-second bursts, stirring until smooth. Dip each chilled egg into melted chocolate and return to parchment.
- Set the chocolate: Allow dipped eggs to firm at room temperature or refrigerate until fully set.
- Serve: Once set, transfer to a serving plate. Store extras in an airtight container.
Notes
Store in an airtight container in the refrigerator for up to 2 weeks. Freeze for longer storage.
Nutrition
Calories: 150kcal | Carbohydrates: 20g | Protein: 3g | Fat: 7g | Saturated Fat: 3g | Cholesterol: 10mg | Sodium: 50mg | Potassium: 100mg | Fiber: 1g | Sugar: 15g | Vitamin A: 200IU | Calcium: 20mg | Iron: 1mg