In a large mixing bowl, cream together the softened unsalted butter and room temperature creamy peanut butter using an electric mixer on medium speed until smooth and well combined, about 2-3 minutes.

Gradually add the powdered sugar, vanilla extract, and salt to the peanut butter mixture. Mix on low speed until just combined, then increase to medium-high speed and beat until a thick, pliable dough forms. The mixture should be firm enough to handle without being too sticky.

Line two baking sheets with parchment paper. Take small portions of the peanut butter dough (about 1.5 tablespoons each) and roll them into egg shapes. Place the shaped eggs onto the prepared baking sheets.

Once all the eggs are shaped, place the baking sheets in the freezer for at least 30 minutes, or in the refrigerator for at least 1 hour, until the eggs are very firm. This is crucial for easy dipping.

While the peanut butter eggs are chilling, prepare your chocolate coating. In a microwave-safe bowl, combine the chocolate chips and coconut oil (if using). Microwave in 30-second intervals, stirring well after each, until the chocolate is fully melted and smooth. Alternatively, melt over a double boiler.

Remove the chilled peanut butter eggs from the freezer/refrigerator. Using a fork or dipping tool, carefully dip one peanut butter egg into the melted chocolate, ensuring it's fully coated. Lift it out, tapping gently against the side of the bowl to remove excess chocolate.

Return the chocolate-coated egg to the parchment-lined baking sheet. Repeat with the remaining eggs.

Once all eggs are coated, place the baking sheets back into the refrigerator for another 15-20 minutes, or until the chocolate has fully set.

For extra flair, you can drizzle melted white chocolate (or another contrasting color) over the set chocolate eggs, or add sprinkles before the chocolate fully sets.