With just f5 ingredients and a ten-minute method, these super easy Peanut Butter Eggs are so fun for spring. They’re like Reese’s Peanut Butter Eggs, but with less added sugar and more protein!
Truly, I am not one for fussy homemade recipes but when I realized that I could turn my Edible Cooke Dough into a Peanut Butter Egg, I knew I had to try it. You guys, these are so good.
These Peanut Butter Eggs are lightly sweet, have protein, and are less sticky which means they are a safer option for little kids.
They are a no-bake dessert that’s perfect as an Easter recipe for kids and to enjoy in the spring. And they are just so fun to make and share!
(You may also like my Carrot Cake Muffins and Easter Sugar Cookies for this time of year, too.)
Table of Contents
Ingredients You Need
Here’s a look at what you’ll need to have on hand to make these Peanut Butter Eggs.
- Almond flour: I use almond flour in this recipe since it is the perfect texture, it has protein, and it’s widely available in the flour aisle of grocery stores.
- Unsweetened creamy peanut butter: This type of peanut butter is my preference as it adds flavor and nutrients without added sugar. It also helps the batter hold together nicely.
- Honey: I like to use honey as the sweetener in this recipe since it has a neutral flavor and has a stickiness that works well in the finished dough. (Avoid honey for babies under 1 year old.)
- Vanilla extract: Adding vanilla flavor to the Peanut Butter Eggs enhances the flavors and makes it taste so much more like actual cookie batter.
- Chocolate chips: These get melted to form the chocolate coating. You can either melt them alone or add 1 teaspoon coconut oil to make the coating a little more crisp like Magic shell.
- Sprinkles: Optional to top.
Step-by-Step Instructions
Here’s a preview of how to make this Peanut Butter Eggs recipe so you know what to expect. Scroll down to the end of this post for the full recipe, including the amounts and timing.
Step 1. Add the wet ingredients to a medium bowl. Stir together.
Step 2. Add the dry ingredients and stir to make a cookie-dough-like batter.
Step 3. Form into ovals. I use a mini ice cream scoop to make this easy.
Step 4. Dip into melted chocolate, use a fork to coat, then lift out and carefully place onto a parchment lined baking sheet or plate, and add sprinkles if desired.
Peanut Butter Eggs FAQs
Sure, you can use maple syrup or agave nectar if you prefer.
You can look for no-added-sugar chocolate chips—I just saw some at Trader Joe’s. Just know they will (obviously!) not be as sweet.
These sprinkles from India Tree are a pretty color mix and are plant-based.
How to Store
Once the chocolate is set, remove the Peanut Butter Eggs (gently) from the parchment paper and transfer to an airtight storage container. Store in the fridge for up to 1 month.
Best Tips for Success
- Use a fork to coat and lift the eggs out of the melted chocolate. Let the chocolate drip off to reduce the amount of chocolate that pools around the eggs on the parchment paper.
- Top with sprinkles while the chocolate is still wet.
- Let set in the fridge (the chocolate hardens as it cools) or faster in the freezer.
More No-Bake Treats
I’d love to hear your feedback on this recipe if you try it, so please comment below to share.
Peanut Butter Eggs (in 10 Minutes)
Ingredients
- ½ cup peanut butter
- 3 tablespoons honey
- 2 teaspoons vanilla extract
- 1¼ cups almond flour
- ¼ teaspoon salt
- ⅓ cup dark chocolate chips
- 1 teaspoon coconut oil (optional)
- Sprinkles (optional)
Instructions
- Line a small baking tray or plate with parchment paper.
- If your peanut butter and/or honey are firm, warm them for 15 seconds in the microwave in a heat-safe container to make them easier to stir.
- Add the ingredients except the chocolate chips and coconut oil to a medium bowl. Stir well with a spoon to make a batter that is evenly combined.
- Portion out 1 tablespoon-size balls of dough using a mini ice cream scoop or measuring spoon. Form into ovals and place onto the prepared tray.
- Add the chocolate chips and coconut oil, if using), to a heat-safe bowl. Melt in the microwave for 30-60 seconds. Stir to make a smooth mixture.
- Use a fork to dip and coat each peanut butter oval. Lift out with the fork, allowing the chocolate to drip off for a few seconds, then carefully place back onto the prepared tray. Add sprinkles if desired.
- Repeat to finish the batch, then refrigerate for 20 minutes or until the chocolate has dulled in color and set. (You can speed this up by placing the tray into the freezer if desired.)
Equipment
Notes
- Store the Peanut Butter Eggs in an airtight container in the refrigerator for up to 1 month.
- Use semi-sweet or dark chocolate chips.
- Look for dairy-free chocolate chips from brands including Guittard, Nestle Toll House, Enjoy Life Foods, and Ghirardelli.
- To make these even lower in added sugars, omit the chocolate coating.
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