These Easter Egg Cookie Dough Truffles are beautiful on the outside and irresistibly yummy on the inside!
Did you happen to catch these little gems a few weeks ago when I shared them as a guest post on Lil Luna?
Raise your hand if you are as obsessed with cookie dough as I am! When I was pregnant with Gavin, I made cookies all the time (like at least a batch a week) just for the excuse to sneak a nibble or two of cookie dough!
So I’m super obsessed with these Easter Egg Cookie Dough Truffles!
Since I’m trying to keep my pregnancy weight gain at Baby Buluga level and not Shamu level, I’ve been shipping off desserts to Nathan’s work left and right. Actually a week ago I sent off four dishes at once since I’m trying to work ahead. Nathan came home later that night and mentioned that I was being blamed for spare tires and the road to diabetes.
Oops.
Well, I spared them these babies! Because they are sooooooooo tasty!! I really needed to keep them all to myself. I have been limiting myself to one a day, so they should last me right up until Easter. And me giving birth.
{Yikes! That’s coming up fast!!}
I know that dipping truffles can seem really tricky and intimidating, but these are so easy. They stay together perfectly, and they dip beautifully. And the lines on top are just created by thinning the chocolate with a little bit of vegetable shortening, and then drizzling with a fork.
The ones you see are the best ones, lol. You might want to practice your drizzling skills on some wax paper before you go for it on the eggs. That way you will also know if your chocolate is thin enough.
And if you are more generous than I am and want to package these up and pop them in some easter baskets, I have a cute little printable that you can use to bag them up! People will think that you bought these fancy treats at a bakery :) Click here to get the printable.
EDITED TO ADD: There has been some concern about the raw flour as there has been a very small incidence of E. coli with it. To prevent this, spread the flour used in this recipe on a baking sheet and cook for 5 minutes at 350 degrees. Allow to cool and then use in the recipe.
Easter Egg Cookie Dough Truffles
Ingredients
- 1/2 cup of butter room temperature (see note)
- 3/4 cups packed brown sugar
- 2 cups all purpose flour see note
- 2 tsps vanilla extract
- 14 oz sweetened condensed milk
- 1 cup mini chocolate chips
- pink blue, purple, and white candy melts
Instructions
- In the bowl of a large stand mixer, cream the butter and the brown sugar until light and fluffy, about two minutes. Beat in the vanilla.
- Slowly add the flour, scraping down the sides as necessary.
- With the mixer still running, slowly add in the sweetened condensed milk. You may need to stop the mixer periodically to scrape down the sides. (DO NOT SCRAPE THE CAN WITH A SPATULA)
- Once it is fully combined, stir in the chocolate chips.
- Form the dough into one inch balls, and then shape into eggs. Place on a wax paper lined pan and cover loosely with plastic wrap. Refrigerate overnight.
- Melt the candy melts according to the directions on the bag. Keeping the truffles in the refrigerator, and removing only three or four at a time, dip them in the candy melts one at a time with a fork. Gently tap off any excess chocolate and let dry on wax paper.
Notes
did you make this
Easter Egg Cookie Dough Truffles
bizimmekan says
Colorful appearance of the chocolate particles inside the heleki it looks great. oh my god i have to try it i hope i can make it as beautiful and delicious as you. Wish you luck: =)
Kristen D says
I made these today with my 4-year old, and they were a hit! After shaping them, I popped them into the freezer for about an hour until they firmed up, but weren’t completely frozen, then moved them to the fridge until we were ready to coat them. I used what I had on hand to decorate (white chocolate chips and pastel sprinkles) and they came out cute! Super tasty, too!
So glad you liked them Kristen!
Laura says
These look adorable!! Do you think you could use edible cookie dough (I think Pillsbury makes some in the refrigerated section)? Would it be the same consistency do you think? Plus it’s safe to eat already as is. I love the idea of these!
I would guess that that would work, but without testing it or working with that product, I can’t be certain.
Stella says
How are these stored? Do they require refrigeration?
You can store them in an air tight container at room temperature.
Kristina says
I’ve made these twice in the past, and they are amazing!!! I have a question, this time I want to make the dough ahead of time, can I freeze it and later coat them?
You can freeze it. I would suggest freezing it in the shape of the truffles, and then just make sure they are mostly thawed when you go to coat them, or they will expand and crack the coating.
Kristina says
So I ignored the gig bold letters saying don’t scrape the milk can. The dough is too runny now to form. What’s best way to fix it? Chill or add more flour? Thank you!
It happens to the best of us. Add a little more flour until it becomes something you can work with. Good luck! Happy Easter!
Kristina says
Hi! How many truffles come out of one recipe? Thank you?
Roughly 2 dozen, but it definitely depends on how big you make them.
Kristina says
Have you made it with gluten free flour? I wonder if it works and if it’s 1:1 ratio? Thank you!
I haven’t, but since we aren’t baking these, I think you could just do a one for one swap.