In a mixing bowl, combine unsalted butter, creamy peanut butter, confectioner's sugar, and vanilla extract. Use an electric mixer on medium speed for about 2 minutes until blended.

Scoop portions of the mixture, about 2 tablespoons each, and shape into egg forms. Place them on a parchment-lined baking tray.

Place the tray in the freezer and chill for at least 1 hour.

In a microwave-safe bowl, combine chocolate chips and coconut oil. Heat in intervals of 30 seconds, stirring until smooth.

Dip each chilled peanut butter egg into the melted chocolate and tap off excess. Place back onto parchment-lined tray.

Let the coated eggs stand at room temperature until the chocolate hardens, about 30 minutes, or refrigerate to speed up the process.