Line a large baking sheet with parchment paper.

In a mixing bowl, beat together the creamy peanut butter, softened butter, vanilla extract, and salt until completely smooth.

Gradually beat in the powdered sugar until a thick, moldable dough forms. If it is too crumbly, add a teaspoon of milk. If too soft, add a little more sugar.

Scoop out 1 tablespoon portions of the dough and roll into ball shapes, then gently taper one end to form an egg shape. Place on the prepared baking sheet.

Place the baking sheet in the freezer for at least 30 to 45 minutes until the eggs are completely firm and cold.

Melt the white candy melts in the microwave in 30-second bursts, stirring until smooth. Stir in a few drops of oil-based blue food coloring until you reach a pastel blue shade.

Dip the cold peanut butter eggs one at a time into the melted blue candy. Tap off excess coating and place back onto the parchment paper to set.

In a small bowl, mix the cocoa powder and vanilla extract (or vodka) to create a thin, watery liquid.

Dip a stiff-bristled brush into the cocoa mixture and flick the bristles with your finger to splatter brown speckles all over the dried blue eggs. Let dry completely before serving.