Peanut Butter Eggs/Cups

Recipe 1:

1 Stick of Margarine or Butter

1 Cup of Peanut Butter

1/4 Cup of Light Corn Syrup

2 Cups of Powdered Sugar  

Blend well together. If mixture seems too moist, add a little more powdered sugar. If mixture seems too dry, add a little more corn syrup or peanut butter. Roll into egg shapes and place on a wax-paper lined cookie sheet. Chill for two hours. Dip in chocolate. 

Recipe 2:


  • 1 package (8 ounces) cream cheese, softened
  • 1/2 cup butter, softened
  • 1 jar (17.3 ounces) creamy peanut butter
  • 1 teaspoon vanilla extract
  • 1 package (2 pounds) confectioners’ sugar
  • 2 cups sweetened shredded coconut, optional

In a large bowl, beat cream cheese, butter, peanut butter and vanilla until smooth. Beat in sugar. Stir in coconut if desired. Form rounded tablespoonfuls into egg shapes. Place on waxed paper-lined baking sheets. Chill for 30 minutes. Dip in chocolate.