In a large mixing bowl, blend together the powdered sugar, unsweetened creamy peanut butter, vanilla extract, and softened butter using an electric mixer on medium speed for about 2 minutes until well-combined.

Gradually add milk, one tablespoon at a time, mixing thoroughly until a manageable dough is formed.

Using a cookie scoop or your hands, portion out 2-tablespoon-sized amounts of the dough and shape them into egg shapes on a parchment-lined baking sheet.

Place the baking sheet in the freezer for about 1 hour to firm up the filling.

In a heatproof bowl, combine the bittersweet chocolate chips and coconut oil, then melt in the microwave at 30-second intervals until completely smooth.

Remove the eggs from the freezer and dip each one using a fork, allowing excess chocolate to drip off before placing them back on the parchment paper.

Sprinkle a pinch of sea salt and optional chocolate jimmies on top of each coated egg immediately after dipping.

Refrigerate the eggs for an additional 30 minutes until fully set before serving or gifting.