Ingredients:

  • 1/2 cup (115g) unsalted butter, softened
  • 1 cup (255g) creamy peanut butter
  • 1 1/2 cups (180g) powdered sugar
  • 1/4 tsp (1.5g) fine sea salt
  • 1 tsp (5ml) pure vanilla extract
  • 12 oz (340g) semi-sweet chocolate chips
  • 1 tbsp (15g) coconut oil

Instructions:

  1. Cream the softened butter and peanut butter together until the mixture is light and fluffy.
  2. Slowly add the powdered sugar, salt, and vanilla extract. Beat on low until the sugar is fully incorporated and the dough is cohesive.
  3. Scoop approximately 1 tablespoon of filling and roll it between your palms to form a smooth, oval egg shape.
  4. Place each egg on a parchment-lined baking sheet and chill in the freezer for 15-20 minutes until firm to the touch.
  5. Melt the chocolate chips and coconut oil in 30-second intervals in the microwave, stirring in between until the mixture is glossy and fluid.
  6. Using a fork, dip each chilled peanut butter egg into the chocolate, lifting it out and tapping the fork against the side of the bowl to let excess chocolate drip off.
  7. Place the coated eggs back onto the parchment paper. Let them sit at room temperature for 15 minutes, then move them to the refrigerator for another 30 minutes to ensure the shell is fully set.