Easter Egg Cookie Dough Truffles

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.

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Easter Egg Cookie Dough Truffles

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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

The butter should be soft, but not at all melted. You should be able to push your finger into it but not all the way through the stick. To achieve room temperature butter quickly, cut up the butter in one inch pieces and leave out on the counter for a half hour.

Please note: To prevent risk of e. coli, spread the flour on a baking sheet and bake at 350 degrees for 5 minutes. Allow to cool and then proceed to use in this recipe.

Nutrition Information

Author: Lisa Longley

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Easter Egg Cookie Dough Truffles

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