Robin Blue Peanut Butter Easter Eggs (Think Reese’s)

These Robin’s Egg Blue Peanut Butter Easter eggs are utterly charming to look at and insanely delicious if you like Reese’s Peanut Butter Cups—which I do.

The color is NOT from food coloring, which is my favorite part. The robin’s egg blue combines a little blue spirulina powder and a small amount of matcha. Making these blue eggs will not be the last time I use this method to create this color. I am already dreaming up a cake for Easter and making a butter cream frosting in this color.

The peanut butter filling is very similar to the peanut butter cookie recipe I posted a few weeks ago. The peanut butter eggs combined with the white chocolate are then kept in the refrigerator, which is like eating cookie dough. In a good way!

A few helpful things to know before you get started with these chocolate peanut butter eggs:

1. You’ll want to chill the peanut butter mixture for about 30 minutes before molding it into egg shapes. Chilling the peanut butter mixture will make it easier to shape the eggs. Once the mixture has reached room temperature, the eggs will start to lose their shape.
2. Once you’ve formed the peanut butter mixture into an egg shape, you’ll want to freeze the eggs for at least an hour. When you dip the frozen eggs into the melted chocolate, the chocolate will harden much more quickly and there will be less pooling of the chocolate underneath the egg form as the chocolate hardens.
3. To coat the eggs, you’ll insert a toothpick into one end of the eggs before dipping them in the chocolate. When you remove the toothpicks, it leaves a small visible hole in the end of the egg. If the blemish bothers you, you can dip your finger in the chocolate, wipe it on the egg, and cover the hole. Or, you can use a small artist’s paintbrush dipped in the chocolate and cover the hole.
4. There will be pooling of the chocolate underneath some of the eggs. You can easily remove some of the pooling by using a small knife to cut away the excess chocolate.

You’ll need a few kitchen tools for this easy recipe

• Stand mixer with a large bowl
• Parchment-paper-lined baking sheet(s) – you could also use wax paper if that’s what you have in your pantry
• Cookie scoop (I used a small one to portion the mixture consistently so that all the eggs were approximately the same size)
• Double boiler or a medium microwave-safe bowl and a sauce pan.

The simple ingredients for making peanut butter Easter eggs

For the chocolate coating that covers the eggs

• Coconut oil
• White chocolate melting wafers (you can find different brands in the baking aisle of your local grocery store near the chocolate chips)

For coloring the white chocolate

• Blue spirulina
• Matcha powder
• You can use food coloring instead, but I like to use natural products when possible, and the combination of blue spirulina and matcha powder creates the perfect robin’s egg blue.

For the brown speckles on the eggs

• Cocoa powder
• Water

For the creamy peanut butter filling

• Almond flour
• Smooth peanut butter (I used natural peanut butter from Trader Joe’s)
• Pure maple syrup
• Sea salt
• Vanilla extract
• Powdered sugar

Instructions for making white chocolate Reese’s peanut butter eggs for Easter

1. In the bowl of a standing mixer, add the almond flour, peanut butter, maple syrup, sea salt, powdered sugar, and vanilla extract and beat until all the ingredients are completely combined. Scrape down the side of the bowl as needed to make sure all the ingredients are incorporated. Place the bowl in the refrigerator for approximately 30 minutes.
2. Using the cookie scoop, fill it with the peanut butter mixture and put it in your hand. Roll it between your hands to form a smooth round ball. Then use your fingers to gently shape it into an egg form and place it on the cookie sheet. Repeat this process until you’ve used all the peanut butter mixture. Place them in the freezer for 1-2 hours.
3. Using a double boiler over medium heat, add the white chocolate melting wafers and coconut oil to the glass bowl. Stir until all the chocolate has melted and there are no clumps. If you prefer, you could melt the chocolate in the microwave but be careful not to burn the chocolate by overcooking. 
4. Add the matcha powder and blue spirulina to the melted chocolate and whisk until combined and there are no streaks left. Pour the melted chocolate into a small, semi-wide drinking glass.
5. Remove the peanut butter eggs from the freezer and insert a toothpick into the end of each egg.
6. Dip the eggs into the melted chocolate until coated and hold them over the glass and let the excess chocolate drip off. Carefully place the chocolate eggs on the parchment-lined baking sheet. Quickly and carefully remove the toothpick and cover the hole with a dab of chocolate. Continue this process until you’ve coated all the eggs.
7. While the chocolate shell is hardening, mix the cocoa powder and water until combined. Using a pastry brush and your fingers, carefully flick speckles onto the eggs until you’ve achieved the desired look. 

Storage tips for peanut butter Easter eggs

Place the eggs in an airtight container and store them in the refrigerator. You can store them on the counter at room temperature but I have found that they become too soft so it’s best to refrigerate.

A few possible recipe substitutions

• If you’d prefer, you can substitute dark chocolate or milk chocolate for the white chocolate, but you won’t have those speckled robin’s blue eggs.
• Although I haven’t tried it, if you have family members with a peanut allergy, you could use almond butter, cashew butter, or sunflower seed butter instead of peanut butter. 

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Here are a few other fun Easter posts on my blog

• DIY paper bag Easter bunnies
• Mini Easter basket treat cups
• Easter basket gift idea for teen girls
• Easter egg shortbread cookies with lemon curd