Simple, creamy, and delicious- these homemade peanut butter cream eggs are an Easter tradition worth cracking open.

This recipe for homemade chocolate peanut butter cream eggs is more than just a delicious Easter treat - it's a cherished family recipe that has been passed down through generations. As a child, I always looked forward to making these eggs every year with my family, and now as an adult, I continue to make these eggs for my own family.

The recipe is simple, but the flavors are anything but. Creamy peanut butter, smooth cream cheese, and rich chocolate come together to create an irresistible treat that's sure to please everyone at your Easter celebration. And while I have had many other peanut butter eggs, none quite compare to my grandmother’s perfect recipe.

Chocolate Peanut Butter Eggs

*Makes about 12 eggs

½ block of cream cheese, room temp.

1 cup smooth peanut butter

1 tsp vanilla extract

1 cup powdered sugar

12 oz. Milk chocolate wafers

In a mixing bowl with a hand mixer, cream together cream cheese and peanut butter. Add the vanilla extract and powdered sugar, mix by hand until a cohesive mixture forms. You want the peanut butter to be the consistency of play dough that way it could easily be molded. 

Shape the peanut butter into egg shapes by either shaping by hand or by using a silicone egg mold. Once you have your eggs shaped, refrigerate the peanut butter eggs overnight or until the peanut butter feels firm. 

After your eggs are set, prepare a sheet pan with parchment paper and melt your chocolate in a double boiler. Coat each egg in the melted chocolate and leave to set on the prepared baking sheet. Decorate with extra melted chocolate or sprinkles, if desired. 

When your chocolate is set on the eggs, store them in an airtight container. You can store your delicious peanut butter eggs in the fridge or in the freezer, if you’re making them ahead of time. 

*Notes:  For these peanut butter eggs I typically use milk chocolate but don’t let that stop you from using a different chocolate. Dark, bittersweet or even white chocolate will be delicious as well. 

Depending on the size of egg you make, you might get a different amount of eggs than stated in the recipe.

Before coating the peanut butter eggs, make sure that the chocolate isn’t too hot. The heat from the chocolate could melt the peanut butter. This happened to me and it had a peanut butter egg casualty. I just watched helplessly as the little egg fell from my fork and started melting into my chocolate. 

It is also very important to make sure the peanut butter eggs are firm before you start dipping them. If they are too soft they will start melting into your chocolate. Again, very sad. 

If you want to decorate your eggs with extra chocolate, make sure the initial chocolate coating on the eggs is set. If you try to add chocolate drizzles when the eggs are too wet, the drizzle will bleed into the first chocolate coat and won’t even be noticeable. 

If the weather is a bit warm or humid when you're coating your eggs, you might need to pop the eggs back into the fridge if they start to melt. 

To speed up the setting of the chocolate coating, just pop the sheet pan of coated eggs into the fridge and leave until firm.