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
Everyday Life Mom says
These look so delicious! My kids are so excited about making them for Easter this week and I wrote a blog post that is coming out 4/3/15 with a link back to this post.
Thanks! I hope you guys like them!
Brittany says
I am having a hard time keeping them in shape. They are very liquid. Is there a way to fix them.
Birttany, I have to be honest. I’m at a total loss. I’m really surprised that this was your issue with these. Is it possible you didn’t add enough flour?
Madison says
I just made these, and I had the same problem. They are pretty runny. There was no way I could shape them with my hands. I even added another half cup of flour. I have the dough in the fridge hoping it will firm up so I can shape it.
Britt says
I had the same problem. The dough was too sticky and runny to mold. I added another 1/2 c of flour and then patted my hands down with flour in between each ball and this helped me to mold them without them sticking and running all over my hands.
Paola zolezzi says
You dont need bake them?
Nope. These are cookie dough flavored, but contain no egg.
Lola Bennet says
I saw these amazing truffles and knew I had to try them for myself. They are WONDERFUL and I have gotten many compliments. I found out that you could also use a hand mixer for this recipe and other helpful tips:
Before attempting to shape the truffles, put them in the fridge for an out or two (or about half the time in the freezer) so that they won’t stick to your hands. If you don’t even have time to chill them, get a small bowl of water and put a little on your hands before shaping the truffles so that the cookie dough doesn’t stick to your hands, but not too much water that would cause your truffles to be wet or soggy.
Remember not to make your truffles monster-sized, or they might be too sweet. I ended up making 47 truffles, so maybe I accidentally doubled the recipe because it said it made 20-24 truffles, or I just made them on the smaller size.
If you don’t like white chocolate, these are still perfectly yummy in dark chocolate!
You can put different drops of food dye in white chocolate instead of having to buy several colors.
Be prepared to get messy! Unless you are experienced with truffle making, you might just get melting chocolate splattered onto your baking surface.
Good looking truffles take a good amount of time and patience, so you get the best results when you are not rushing.
Thank you for reading these tips and I hope I helped! :)
I’m glad you liked them Lola! I would just caution people from using food coloring in white chocolate because unless it is gel based it can make your chocolate seize.
vilma says
I cant imagine how the eggs taste…. it takes flour !!! They dont need to bake? Are you sure? Am I understanding well??
They taste like raw cookie dough :)
Kenn says
I’m about to make these for easter tomorrow!! Why should I not scrape the sides of the condensed milk with a spatula? And if I let them set overnight and dip them in chocolate tomorrow morning will they harden up quickly? Can I stick them in the fridge after I dip them?? Thanks :)
Sorry! I was spending the Easter holiday with my family and away from my computer. Because some people complained they came out too sticky to roll, I added that the can should not be scraped as I left it unscripted when originally making them, and more SCM will make them more sticky. I hope they came out okay!
Janet says
Can’t wait to make these!
Quick question from a curious novice:
Why should we not scrape the can with a spatula? :-)
Happy Easter! :-D
Because some people complained they came out too sticky to roll, I added that the can should not be scraped as I left it unscripted when originally making them, and more SCM will make them more sticky.
Franklin says
Why do you say to not scrape the can of condensed milk using the spatula? Why didn’t you give the same warning in the Lil Luna article?
Sorry! I was spending the Easter holiday with my family and away from my computer. Because some people complained they came out too sticky to roll, I added that the can should not be scraped as I left it unscripted when originally making them, and more SCM will make them more sticky.
Brandy says
I tried to make these n they were very mushy and wouldn’t hold their shape at all. Do u have any idea where I messed up?
Hi Brandy! I’m so sorry that they didn’t come out. Recipe fails make me so frustrated. If you scraped down the can of sweetened condensed milk with a spatula (a note that I just added to the recipe) it will add probably about 1 TBSP of SCM to the recipe, making it more sticky.
Júlia says
Hi,
These are lovely!
Can I bake them? If so, which temperature and time?
Thank you!
Xo.
No need to bake them Julia :) They are supposed to taste like raw cookie dough
Júlia says
I know, but if I wanted, could I? I liked it so much, I was hoping I could use it to bake the cookies too. But I don’t know if I can do it with this dough.
Thank you.
Lisa says
I’m going to make these- an will probably use them for every holiday- stars on 4th of July, hearts on valentines! One quick question- why do you say not to scrape the can for the milk? Just curious!
So, I was getting a lot of complaints that the eggs weren’t forming. Like it was too liquidy. So I wondered if it was because I’m a lazy baker and didn’t scrape the can, and others were and the extra liquid was making the difference. I think now that the people who were struggling were accidentally using EVAPORATED MILK and not SWEETENED CONDENSED MILK. Long story short, I don’t think it makes a difference but if you want to err on the side of caution, don’t scrape the can.
Meena says
I just love this!
What a clever idea.
Thanks for the post.
Thanks Meena!