Ingredients
- 1 1/2 cups creamy peanut butter
- 3 cups powdered sugar
- 1/3 cup unsalted butter (melted)
- 2 tablespoons milk
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 2 cups milk chocolate chips
- 2 tablespoons shortening
Instructions
- Cover a cookie sheet with wax paper and set aside.
- Add powdered sugar and peanut butter to a large bowl and using a high-speed mixer, beat together until combined. Add melted butter and beat until smooth.
- Add milk, vanilla and salt, continue to beat until a soft and smooth dough forms. The dough may be a little crumbly, which is ok.
- On a lightly floured surface, roll dough in a disk about ½ inch thick. Using an egg cookie cutter, measuring cups that resemble an egg or a knife, cut the dough into egg-like shapes. Place on the prepared cookie sheet. Freeze for an hour.
- Add chocolate chips and shortening to a microwave-safe bowl and microwave in 30 seconds increments, stirring after each one until fully melted. Careful to not burn it.
- Using two forks, dip each peanut butter egg into the melted chocolate to coat. Place them onto the prepared baking sheet.
- Chill for 20 minutes, or until chocolate hardens. Keet in the fridge.
- Serve and enjoy!