Easter Egg Cookie Dough Truffles
These Easter Egg Cookie Dough Truffles are a no-bake treat featuring edible cookie dough shaped into festive eggs and coated in a colorful chocolate shell. Perfect for Easter celebrations!
Equipment
- Mixing bowl
- Electric mixer
- Baking sheet
- Parchment paper
- Microwave-safe bowl
Ingredients
- 1/2 cup unsalted butter softened
- 3/4 cup brown sugar packed
- 1 tsp vanilla extract
- 2 tbsp milk
- 1 1/4 cups all-purpose flour heat-treated
- 1/2 cup mini chocolate chips
- 2 cups white chocolate chips melted, for coating
- 3 drops pastel food coloring pink, yellow, blue, or green
- 1/4 cup sprinkles for decoration
Instructions
- In a mixing bowl, beat the softened butter and brown sugar with an electric mixer until creamy.
- Mix in the vanilla extract and milk until combined.
- Gradually add the heat-treated flour and stir until a dough forms.
- Fold in the mini chocolate chips.
- Scoop small portions of dough and shape them into egg-like ovals.
- Place the shaped dough onto a parchment-lined baking sheet and refrigerate for 20 minutes.
- In a microwave-safe bowl, melt the white chocolate chips in 30-second intervals, stirring between each interval.
- Divide the melted chocolate into separate bowls and tint each with pastel food coloring.
- Dip each chilled cookie dough egg into the colored chocolate, ensuring it is fully coated, then place back on the parchment paper.
- Decorate with sprinkles while the chocolate is still wet.
- Refrigerate for 10 minutes or until the chocolate is fully set before serving.
Notes
- Storage: Store in the refrigerator for up to 5 days in an airtight container.
- Heat-Treating Flour: To make the flour safe to eat, bake it at 350°F (175°C) for 5 minutes before using.
- Customization: Use dark or milk chocolate for coating instead of white chocolate.