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
Christina says
Hi Lisa, These look really delicious and I am planning on making these for Easter this weekend I purchased the candy melts in bulk (chocolate wafers is what they call them at the bulk place) so how many candy melts would you suggest I use to make a batch of the egg cookie dough truffles?
Thanks in advance ?
Alice says
Is there a way to eliminate the need for overnight refrigeration? Would a couple hours in the fridge suffice? Some time in the freezer instead?
You could try 20 minutes in the freezer, but thing is that you don’t want them actually frozen because then as they thaw they will expand and crack your pretty chocolate coating.
Amy says
Hi Lisa! You just gave me the perfect idea what to bake this coming Easter! My kids will surely love these! Thanks!
You’re welcome!
Tina Yount says
Have u ever made these egg cookie truffles with gluten free flour (if there is such a thing)? I want to make something for my Neice but she has Celiac disease and treats must be gluten free. Can I use colored almond bark in place of the melted candy? Have u tried either of those things with this recipe before? Please let me know. Thanks.
Tina Yount.
Hi Tina! Sorry I am responding so late to this! I haven’t tried either of those things. I have so little experience baking and cooking gluten free, but I have three blogs that I think you should check out. The first is All Day I Dream About Food. She has tons of great recipes that are gluten free! The same is true for Cupcakes and Kale Chips! And finally Petite Allergy Treat caters all of her cooking and baking to keeping out the main allergens. Good luck!
kat says
Hi. I made these and I used SCM not evaporated milk and I did not scrape the can, yet they were still sticky and moist. I also used the right amount of flour 2 cups.
I’m really sorry these didn’t work for you Kat!
Mom83 says
Ours, too!!! Epic fail!! I’m wondering if softening the butter too much makes a difference??
Ooooo!! You are so smart!! I bet that is what some people are doing!! I will make a note of that in the recipe. If the butter is melty rather than softened it would be such a mess.
Maggie says
Hi, I made these for Easter and they were a huge hit – and so cute, people couldn’t believe I made them myself! I’m planning on making them again, but in ‘pop’ format, for my daughter’s 2nd birthday this weekend. Do you think I should put them in the fridge already on the pop stick itself? Or once I form them in balls (after a few hours in fridge, which is what I did the last time and it helped a lot) – then stick them on the sticks? Just trying to avoid them falling off the sticks so wondering what will adhere best.
Also, any tricks when dipping? I had a few ‘eggs’ fall off my fork when Easter dipping!
Thanks again!
I’m so glad you liked them Maggie!! Okay, if I was doing them as pops, I would form them into balls, then take my sticks and dip them in the candy melts and into the balls and chill them that way. You can also try freezing them for 15 minutes and then into the fridge taking just one or two out at a time to dip. Since they will be on sticks, you could put the candy melts in a tall drinking glass, making things a little easier. I hope it works out well!
Lindsey says
Just curious why shouldn’t you scrape the can with a spatula?
Hi Lindsey! I got *so* many comments from people who couldn’t get their dough to form into eggs. I could not figure out what was going wrong. My three guesses are 1. butter that is too soft 2. evaporated milk instead of sweetened condensed milk or . . . and most unlikely that the tiny bit of extra SCM made the difference. I doubt it, but that’s the reason the note is in there.
Serina says
Making these with my daughter tonight????
I hope you liked it!
K says
Wonderful recipe! I’ve made it a few times and always love it. Any idea if freezing them once they are coated would keep them fresh any longer than keeping them in a sealed container? I’m trying to figure out how far ahead they can be made and was curious if you’d tried freezing them. Thank you!
I haven’t tried freezing them, but I actually think they would freeze really well. Great idea!
Helen Carr says
Is it 3 to 4 cups of sugar or 3 quarters of a cup?
Three quarters of a cup.