Cover a cookie sheet with wax paper and set aside.
Add powdered sugar and peanut butter to a large bowl and using a high-speed mixer, beat together until combined. Add melted butter and beat until smooth.
Add milk, vanilla and salt, continue to beat until a soft and smooth dough forms. The dough may be a little crumble, which is ok.
On a lightly floured surface, roll dough in a disk about ½ inch thick. Using an egg cookie cutter, measuring cups that resemble an egg or a knife, cut the dough into egg-like shapes. Place on the prepared cookie sheet. Freezer for an hour.
Add chocolate chips and corn syrup to a microwave safe bowl and microwave in 30 seconds increments, stirring after each one until fully melted. Careful to not burn it.
Using two forks, dip each peanut butter egg into the melted chocolate to coat. Place them onto the prepared baking sheet.
Chill for 20 minutes, or until chocolate hardens. Keet in the fridge.
Serve and enjoy!