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
Rachel says
I made these truffles as little balls and dipped the tops into chocolate rather than submerging each individual one. They turned out really well, and they feel lighter when you eat them since there isn’t a big chocolate layer surrounding them! I sprinkled each one with sugar sprinkles and put them in mini muffin wrappers to transport. Thank you for this great recipe!
Sheryl says
I can’t wait to make these, they’re adorable and look delicious. Approximately how many does the recipe make?
I think it makes about 24, Sheryl, but it depends a lot on how big you make the truffles.
Annicka Olsson says
Wow! These looks so yummy!
I have a question about the recipe though. It says 3/4 Packed brown sugar. How much is that in cups?
Thanks in advance.
Sorry, Annicka, it’s a type-o. It’s 3/4 cups. :)
Susan H. says
I would love to try these…so cute. Do you taste the raw flour??
Hi Susan! The taste is really very similar to raw cookie dough, so you can taste the flour in these just about as much as you can in that. I hope you like them!
Jo-Lynn says
If, by some miracle, there were some left over do they have to be refrigerated or can they be left out in a covered container? I’d like to make and ship some cross country so I guess I’m asking for that purpose as well! They’re so spring-y and beautiful – thanks for the recipe and printable!
Hi Jo-Lynn! I ate these one day at a time over the course of about a week and a half (don’t judge, lol!). And they lasted just fine in an air tight container on my kitchen counter.
The Great Zambini says
This just looks so scrumdiddlyumptious, I’ll have to make a batch or ten for Easter this year, or perhaps make shamrock shapes with the recipe and top with gold glitter.
Awww, scrumdiddlyumptious is probably the best compliment :)
Lauren says
LOVE LOVE LOVE these! I can’t wait to make them. I love the beautiful photos too. I shared this on my blog and linked it!
Thanks Lauren!
Julie says
Hey there! So, I’m going to be making these for Easter, and I did a little test run. They were fantastic, but one problem I had was that some of the truffles felt like they were going to break while I had them on the fork to dip them. I had them refrigerated from Sunday afternoon to Monday morning. Would you suggest refrigerating them a bit longer? Freezing them for a bit? Maybe the candy melts were still too warm? I’ve never made anything like this before so I have no idea lol. But they still tasted amazing!
Hi Julie! Okay, so I wouldn’t put them in the freezer. When you make truffles, if they are frozen solid when you dip them, they will expand as they thaw and crack the chocolate. I didn’t have this problem with my cookie dough truffles, but I’ve had this problem with cake pops before. What I have found works the best is to keep them all in the refrigerator and only take one or two out at a time as you dip them. Does that make sense? The only other thing I can think is that you can thin out the candy melts a little more with some vegetable shortening and that might make it a little easy on the the truffles, but be careful. Just add a tiny bit at a time because you don’t want the chocolate to get super runny. I hope this helps a little!
Julie says
Definitely makes sense! Thanks! :)