Gather your ingredients, including creamy peanut butter, powdered sugar, unsalted butter, vanilla extract, milk or cream, chocolate chips (milk, dark, or semi-sweet), and optionally, coconut oil or shortening to help thin the chocolate coating.
In a mixing bowl, combine the creamy peanut butter, powdered sugar, softened unsalted butter, and vanilla extract. Mix until well combined and smooth. If the mixture is too thick, you can add a tablespoon of milk or cream to achieve a creamy consistency.
Scoop out portions of the peanut butter mixture and roll them into egg-shaped balls using your hands. Place the shaped eggs on a baking sheet lined with parchment paper, and then transfer them to the refrigerator to chill for about 30 minutes to firm up.
While the peanut butter eggs are chilling, melt the chocolate chips in a microwave-safe bowl in 30-second intervals, stirring between each interval until smooth. Alternatively, you can melt the chocolate using a double boiler on the stove.
Once the peanut butter eggs have chilled and firmed up, use a fork or a dipping tool to dip each egg into the melted chocolate, making sure to coat it completely. Allow any excess chocolate to drip off, and then transfer the coated eggs back to the parchment-lined baking sheet.
Before the chocolate sets, you can optionally decorate the peanut butter eggs with sprinkles, chopped nuts, or drizzles of melted chocolate for added flair and flavor.
Place the baking sheet with the coated peanut butter eggs in the refrigerator for about 15-20 minutes to allow the chocolate coating to set and harden.
Once the chocolate coating is set, your homemade peanut butter eggs are ready to be enjoyed! Serve them as a delicious treat for Easter or any time of year. Store any leftovers in an airtight container in the refrigerator for up to a week.