In a mixing bowl, stir together powdered sugar, creamy peanut butter, melted butter, and milk until just combined.
Mix in the mini chocolate chips.
On a lightly floured surface, roll the dough to your desired thickness.
Use an egg-shaped cookie cutter to cut out the eggs and place them on a cookie sheet.
Freeze the peanut butter eggs for one hour.
Melt the milk chocolate chips.
Using a fork, dip each frozen egg into the melted chocolate, ensuring complete coverage.
Transfer the chocolate-coated eggs to parchment or wax paper to cool or refrigerate until the chocolate has set.
If desired, decorate with melted candy melts piped from a sandwich bag with a corner cut off.