If you love easy recipes that pack big flavor, this no-bake dessert will become your go-to. Whether it’s a last-minute gathering or just a cozy snack, this Easy No-Bake Peanut Butter Eggs Recipe will satisfy every sweet tooth with barely any effort.
Why I Can’t Stop Making These Cookies
- They come together in under 20 minutes no baking required.
- Creamy peanut butter pairs with a hint of vanilla and chocolate for a flavor twist that delights every time.
- Pantry-friendly ingredients make it easy to whip up when you’re low on fresh supplies.
- Kid-friendly and fun to make with little helpers it’s a perfect weekend activity.
- These eggs are ideal for seasonal celebrations like Easter, but they make a sweet snack year-round.
What Type of Peanut Butter Should I Use?
For best results, use a creamy, natural peanut butter that isn’t too oily. Smooth peanut butter blends easily and gives a luscious texture to your eggs. Avoid chunky varieties unless you like a bit of extra crunch just know it changes the texture slightly.
If using natural peanut butter that separates, stir it well before measuring. There’s no need to worry about frozen or dried peanut butter since it’s typically shelf-stable. Just make sure it’s at room temperature so it mixes smoothly with the other ingredients.
Options for Ingredient Alternatives
- Instead of butter, try coconut oil or vegan butter for a dairy-free version just chill the eggs longer for a firmer texture.
- Swap milk chocolate chips for semi-sweet, white chocolate, or even butterscotch chips.
- Use almond milk, oat milk, or any milk alternative instead of regular milk to loosen the dough if needed.
- Try vanilla extract or almond extract for subtle flavor changes.
- If you want some fruit in your eggs, add chopped dried cranberries or raisins just make sure they’re soft or soak them briefly.
The Biggest Challenges While Baking
- Folding in chocolate chips or other delicate add-ins last prevents them from melting or breaking up.
- Use softened butter at room temperature to achieve the perfect dough consistency and avoid lumps.
- Avoid overmixing once flour or dry ingredients are added; overworking the dough makes the texture tough.
- If your dough feels dry or crumbly, add milk 1 tablespoon at a time until it holds together but isn’t sticky.
- Chill the peanut butter eggs for at least 30 minutes before serving so they firm up properly and hold their shape.
Storage & Freezing Instructions
Store the peanut butter eggs in an airtight container at room temperature for up to 2 days. For longer freshness, keep them in the fridge for up to 1 week.
To freeze, layer the eggs between sheets of parchment paper in a freezer-safe container or bag. They freeze well for up to 3 months. Thaw in the fridge overnight before enjoying.
If you want to prepare the dough ahead, shape the eggs and freeze them before chilling. This makes for quick snacks anytime you want a sweet pick-me-up.
Estimated Nutrition
This recipe makes about 20 peanut butter eggs. The approximate nutrition per batch is:
- Calories: 1,200–1,400 total
- Fat: 90–100 grams
- Carbohydrates: 100–110 grams
- Protein: 35–40 grams
Per serving (1 egg):
- Calories: 60–70
- Fat: 4.5–5 grams
- Carbohydrates: 5–6 grams
- Protein: 1.8–2 grams
Ingredients
- 1 cup creamy peanut butter (250 g)
- 1/2 cup unsalted butter, softened (115 g)
- 1 cup powdered sugar (120 g)
- 2 cups powdered sugar (240 g), for coating
- 1 tsp vanilla extract
- 1/2 tsp salt
- 1 cup semi-sweet chocolate chips (170 g), for coating or drizzling
Step-by-Step Instructions
- In a large bowl, use a hand mixer to beat the softened butter and creamy peanut butter together until smooth and creamy.
- Add 1 cup of powdered sugar, vanilla extract, and salt. Mix on low speed until combined.
- Gradually add remaining powdered sugar (2 cups) and mix until a stiff dough forms. It should be firm but pliable.
- Shape the dough into small egg shapes, about 1½ inches (4 cm) long each, and place on a baking sheet lined with parchment paper.
- Melt chocolate chips in a microwave-safe bowl in 30-second intervals, stirring well between, until smooth.
- Dip peanut butter eggs halfway into melted chocolate or drizzle chocolate over the eggs with a spoon. Return to the parchment-lined sheet.
- Chill the eggs in the refrigerator for at least 30 minutes or until chocolate sets and eggs are firm.
Tips, Variations & Serving Ideas
- Add chopped peanuts or crushed pretzels inside the dough for a crunchy surprise.
- Roll the eggs in crushed graham crackers or toasted coconut instead of chocolate.
- For a festive look, drizzle white chocolate over dark chocolate-coated eggs.
- Store the eggs in mini cupcake liners for easy serving and a pretty presentation.
- Under-chill slightly for a creamy, melt-in-your-mouth texture that’s perfect for sharing.
- Pair these eggs with a warm cup of coffee or your favorite milk for a comforting treat.
- Try swapping peanut butter out for almond or cashew butter for a nutty twist.
FAQs
Q: Can I make these eggs without peanut butter?
A: Yes! You can use any nut or seed butter, but the flavor and texture will vary slightly.
Q: How long can I store these in the fridge?
A: Up to one week in an airtight container for best taste and freshness.
Q: Can I make these gluten-free?
A: Absolutely! This recipe is naturally gluten-free as it contains no flour.
Q: What if my dough is too sticky to work with?
A: Chill the dough for 15–20 minutes, or add a little more powdered sugar to firm it up.
Save This for Later (Pinterest)
Love simple, sweet recipes that save time and taste amazing? Be sure to save and share this Easy No-Bake Peanut Butter Eggs Recipe – A Sweet Treat! on Pinterest so you can find it anytime you need a quick, no-oven dessert!
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