Chocolate Dipped Easter Eggs (Naturally Gluten Free)

Remember those nostalgic chocolate dipped Easter eggs from your childhood? Now you can make them at home! Creamy peanut butter or smooth, silky vanilla buttercream are better than you ever imagined 🙂

chocolate dipped easter egg

When I was growing up, our neighbors’ church would take orders for chocolate dipped Easter eggs and my mom would always order one for each of us kids.  The church ladies who made them would write our names on them in royal icing.

Flavors were usually buttercream, coconut, peanut butter, and probably one other I can’t remember. I would never pick the peanut butter because it was never that great (I always went for the buttercream). Years later, when my kids were little, I learned how to make them and I’ve been making them for Easter ever since.

Instead of making them to sell (like I used to) I decided to share the recipe. Now anyone can make chocolate Easter eggs, even you (and your kids)!! The one that everyone seems to love the most, including myself, is my peanut butter. Over the years, I’ve perfected it. It’s so smooth and creamy without being overly sweet.

Another favorite is buttercream. Using a mixture of butter and cream cheese makes this a standout for the creamiest, dreamiest chocolate dipped Easter egg!

How To Make Chocolate Dipped Easter Eggs

Something so cute and perfect looks like it would be hard to make, but I swear it’s not at all. It’s a process, not unlike anything dipped in chocolate, but I’ll walk you through it and in no time you’ll be a pro!!

  • Make the “dough”–I’ve included peanut butter and buttercream, but feel free to experiment with other flavors. I’ve also made coconut by adding unsweetened shredded coconut to the buttercream, or cherry nut by draining some maraschino cherries on a paper towel for several hours, finely chopping them, and adding them along with toasted chopped walnuts to buttercream. BYOC–be your own chef!!
  • Hand shape the dough into eggs. I weigh mine to equal about 2.5-3 ounces each, but I’ve also made some larger ones, like 1/2 pound to even a pound! Depending on the size you make, you’ll have more or less eggs in the end. Also, bigger eggs are a little harder to dip and I suggest enrobing in chocolate instead of dipping for those.
  • Chill eggs in refrigerator for about an hour, longer if they’re large.
  • Melt chocolate wafers as per package directions. Dip bottoms only of eggs into chocolate and set on waxed paper-lined baking sheet. Chill again for about 15 minutes.
chocolate dipped easter eggs
  • Dip eggs in melted chocolate using a candy dipping fork or regular fork (dipping forks are wider and easier to use). Carefully place on waxed paper-lined baking sheet. Allow to harden either at room temperature (if your room isn’t overly warm) or in the refrigerator.
  • Decorate as desired. I made these royal icing decorations ahead of time and let them dry. Then I dipped the bottoms in the melted chocolate and attached them to the top of the eggs. Feel free to add your own touch (sprinkles, etc).
  • Store eggs in the refrigerator.

Have fun with your kids and make these tasty chocolate dipped Easter eggs this year. You just might start a new Easter tradition.

chocolate dipped easter egg

Chocolate Dipped Easter Eggs (Naturally Gluten Free)

Creamy peanut butter or smooth, silky vanilla buttercream chocolate dipped Easter eggs are better than you ever imagined 🙂 
Print Recipe
Keywordbuttercream easter eggs, chocolate dipped Easter eggs, chocolate eggs, Gluten Free, peanut butter easter eggs
Prep Time30 minutes
Chilling Time1 hour 15 minutes
Total Time1 hour 45 minutes
Servings12 peanut butter or 12 buttercream eggs



  • ¾ cup (1½ sticks or 170 g) butter, at room temperature
  • 2 tsp vanilla extract
  • 3/4 pound (3 cups or 340 g) powdered sugar
  • ½ cup (120 g) smooth peanut butter (not natural peanut butter)


  • ¾ cup (1½ sticks or 170 g) butter, at room temperature
  • 4 ounces (½ of an 8-oz block or 113 g) cream cheese, at room temperature
  • 2 tsp vanilla extract
  • 2 pounds (8 cups or 906 g) powdered sugar


  • 1-2 pounds chocolate wafers, melted (see notes)


  • For peanut butter eggs, in bowl of mixer, cream butter and peanut butter until smooth.  Slowly add powdered sugar and mix until combined.  Add vanilla.  
  • For buttercream eggs, in bowl of stand mixer, cream butter and cream cheese until smooth.  Slowly add powdered sugar and mix until combined.  Add vanilla.  
  • Mold each by hand into small eggs (about 3 ounces each) or larger eggs if you choose to. Place on wax paper-lined baking sheet.  Refrigerate for at least one hour.  
  • Melt chocolate in large bowl.  Dip bottom of eggs into melted chocolate and place back on wax paper to set.  Refrigerate for about 15 minutes.  
  • Using dipping fork or regular fork, dip eggs into chocolate and slide against edge of bowl to remove excess chocolate.  Place on wax paper to set.  Decorate as desired with royal icing flowers, names piped with royal icing, or sprinkles. See this post for recipe for royal icing.


*If you are gluten free, please be sure to use gluten free candy melts. I buy Merckens cocoa lite (milk chocolate) on Amazon. Wilton candy melts are NOT considered gluten free. See my suggested tools below.
**You can make only one flavor or both.  If you make both, you’ll need the full 2 pounds of melted chocolate wafers.  If you make only one, just melt one pound of chocolate wafers.  You can also halve each recipe to make smaller amounts of both peanut butter and buttercream eggs.  
Eggs will keep very well in the refrigerator for a few weeks.  They also ship well.  

Chocolate dipped Easter eggs was originally posted on April 1, 2019 and has been updated with some new pictures and new information.

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