Line a baking sheet with parchment paper and set aside.

In a medium mixing bowl, beat the softened butter and peanut butter together until creamy and smooth.

Add the vanilla extract and powdered sugar. Mix until the dough comes together. It should look like playdough.nIf the mixture is too crumbly, add milk one teaspoon at a time until it holds together.

Scoop about 1 tablespoon of dough and roll into a ball. Flatten slightly and pinch one end to create an egg shape.nPlace onto the prepared baking sheet.

Freeze the formed eggs for at least 30 minutes. This is crucial for dipping.

Place chocolate chips and coconut oil in a microwave-safe bowl.nMicrowave in 30-second intervals, stirring in between, until completely smooth.

Remove eggs from freezer. Using a fork, dip each egg into the chocolate, turning to coat.nTap the fork on the side of the bowl to remove excess chocolate.

Return the coated eggs to the parchment paper. Drizzle with remaining chocolate for decoration if desired.nRefrigerate for 10 minutes to set before serving.