Peanut Butter Eggs in 15 Minutes

Instructions:

1. Using an electric mixer, beat the softened butter and cream cheese together until completely smooth.
2. Blend in the peanut butter and vanilla extract until the mixture is a uniform tan color.
3. Gradually add the powdered sugar on low speed. Once combined, increase speed to medium for 1 minute. If the dough is too stiff to roll, add milk one teaspoon at a time.
4. Scoop approximately 1 tablespoon of filling and roll it into a smooth oval shape.
5. Place the eggs on a parchment-lined baking sheet, leaving 1 inch of space between each.
6. Chill in the refrigerator for at least 2 hours.
7. Combine chocolate chips and coconut oil in a bowl. Microwave in 30-second bursts, stirring in between, until the chocolate is glossy and fluid.
8. Using a fork, dip a chilled peanut butter egg into the chocolate, lifting it out and gently tapping the fork to let excess chocolate drip off.
9. Place back on the parchment. If streaks appear, use a toothpick to smooth the top before the chocolate sets.