These cookie dough Easter eggs are the perfect for Easter or fun spring treat! They’re made with edible chocolate chip cookie dough and are covered in chocolate! Kids will love decorating and eating this easy, no bake treat!
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These chocolate chip cookie dough Easter eggs are chocolate chip cookie dough treats covered with chocolate! Sprinkles and toffee bits make them extra fun for spring.
These Easter egg cookie dough truffles are a no bake cookie dough recipe. It’s similar to making as regular cookies, but the eggs are omitted, the flour is heat treated and….it’s not baked!
If you’re looking for more cookie dough or Easter recipes, try my Cadbury Mini Egg Chocolate Chip Cookies, Cookie Dough Brownies, and Edible Sugar Cookie Dough!
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Why This Recipe Works
- The chocolate chip cookie dough is rich, buttery, and deliciously sweet! For another decadent cookie dough treat, try my chocolate chip cookie dough blizzard.
- Melted chocolate makes the perfect yummy, easy coating!
- You don’t need to bake the cookie dough. For another chocolatey no bake treat, try my edible brownie batter recipe.
Ingredients
Below is some useful information about some of the ingredients.
- Butter: Use salted or unsalted, room temperature butter
- All purpose flour: Heat treating the flour is a precautionary step to kill off any existing bacteria.
- Chocolate chips: Use mini semi-sweet chocolate chips for the cookie dough. Finely chopped chocolate would also work. I wouldn’t recommend regular sized chocolate chips. They are a bit too large for the size of these eggs. Regular sized chocolate chips works great for the melted chocolate.
- Coconut oil: Coconut oil helps thin the chocolate for smoother coating and drizzling and gives it a nice glossy finish. You can swap in an equal amount of a neutral oil such as vegetable or canola oil.
- White chocolate chips: These can be drizzled with all semi-sweet chocolate chips. It’s fun to top them with melted white chocolate too! Melt white chocolate chips for this additional drizzle option!
- Butterscotch chips: If you’d like another flavor option for the drizzle, melt some butterscotch chips.
- Sprinkles: Pastel colored sprinkles work best for the Easter/spring look!
- Toffee bits (optional): I love the delicious burnt caramel flavor of toffee bits. Sprinkle some on top of the melted butterscotch!
See the recipe card for the full list of ingredients.
Instructions
Please see recipe card below for detailed recipe instructions.
Step one. Heat treat the flour– Preheat oven to 350 F. Spread the flour evenly on a baking sheet. Bake 6 minutes. Allow to cool.
Step two. Cream butter and sugars- Beat the sugars and butter until light and fluffy. Add the vanilla and milk.
Step three. Add the flour and chocolate chips-Turn the mixer on low and add the flour and salt followed by the chocolate chips.
Step four. Scoop out the dough-Scoop dough into 1.5 tablespoons of dough. Shape each ball into an egg shape. Chill eggs for at least 30 minutes.
Step five. Coat eggs in chocolate-One at a time, place eggs in bowl of melted chocolate to coat. Place the egg on a parchment paper lined baking sheet. Use the knife to push the egg off the fork. Continue until all the eggs are covered.
Step six. Decorate eggs-Drizzle eggs with extra melted chocolate and/or melted butterscotch or white chocolate. Sprinkle sprinkles or toffee bits over top immediately so that they will stick. Place eggs in the refrigerator for 15-30 minutes to allow chocolate to set then enjoy!
Recipe FAQs
Yes! Keep in mind the final quantity will vary depending on the size you make them.
Homemade cookie dough should be stored in air tight containers in the refrigerator for 2 to 4 days.
Cookie dough contains eggs and the uncooked flour. They contain germs that can make you sick. Edible cookie dough does not use eggs and is made with heat-treated flour that is safe to eat.
Coconut oil helps the chocolate melt more evenly, gives it a nice consistency for dipping and helps the chocolate harden up.
Store leftover cookie dough eggs in an airtight container in the refrigerator for up to 4 days. These cookie dough Easter eggs can be frozen. Store in freezer safe bag in the freezer for up to 2 months. Enjoy them frozen or allow to come to room temperature before eating.
Expert Tips
- Use a cookie scoop– A medium sized cookie scoop will ensure that all the eggs are the same size. A rounded tablespoon also works but might not be as exact.
- Chill Easter eggs-Firmer cookie dough is easier to dip in chocolate. 30 minutes in the refrigerator is all they need!
More Easter Recipes You’ll Love
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Cookie Dough Easter Eggs
Ingredients
Cookie Dough
- ½ cup (113 g) unsalted or salted butter room temperature
- ¼ cup (50 g) granulated sugar
- ¼ cup (30 g) powdered sugar
- 2 teaspoons vanilla extract
- 1 cup (125 g) all purpose flour heat treated (see recipe)
- ¼ teaspoon salt
- 1 tablespoon (14 ml) heavy cream or whole milk
- 2-3 tablespoons (30 g) mini chocolate chips optional
For Coating
- 1 cup (180 g) semisweet chocolate chips melted
- 1 teaspoon (4 g) coconut oil
For Drizzling (optional)
- ½ cup (85 g) butterscotch chips melted (optional)
- ½ cup (90 g) white chocolate chips melted (optional)
- 1 teaspoon (4 g) coconut oil divided (½ teaspoon per ½ cup white or butterscotch chips)
For Decorating (optional)
- pastel colored sprinkles optional
- toffee bits optional
Instructions
Cookie Dough Eggs
- Heat treat the flour in the microwave or oven. In the oven: Preheat oven to 350 F. Spread the flour evenly on a baking sheet lined with parchment. Bake 6 minutes. Watch it closely towards the last few minutes to make sure it doesn’t burn. Set aside to cool.In the microwave: Microwave the flour in a microwave safe bowl for three or four 30-second intervals. Stir in between until flour reaches 165°F on an instant read kitchen thermometer. Set flour aside to cool.
- In a large bowl or in the bowl of an electric mixer, cream the sugars and butter on medium for about a minute until combined and light and fluffy. Add the vanilla and milk. Turn the mixer on low and gradually add the flour and salt until combined. Stir in the chocolate chips.
- Use a medium sized cookie scoop or a tablespoon measuring spoon to scoop out 1.5 tablespoons of dough. Place the balls on a parchment paper lined sheet. Once dough is measured out, use your hands to shape each ball into an egg shape. (If you find the dough too sticky or hard to work with, chill it in the fridge or freezer for a few minutes before shaping).
- Cover the tray with plastic wrap and chill for at least 30 minutes.
Coating and Decorating
- Pour the 1 cup chocolate chips in a medium sized microwave safe bowl with 1 teaspoon coconut oil. Place in microwave for 20 second bursts. Stir well in between each interval and only microwave just as long as needed until chocolate has melted.
- One at a time, place an egg on a fork and lower it into the melted chocolate. Spoon chocolate over the top to fully coat it. Lift the egg out and tap the fork against the side of the bowl a few times to shake off the excess. Scrape the bottom of the fork against the back of a knife to remove any drips, then use the knife to slide the egg onto a parchment lined baking sheet. Repeat with the remaining eggs.
- If using white chocolate and/or butterscotch chips, melt them the same way as the chocolate, using ½ teaspoon of coconut oil per ½ cup of chips.
- Spoon chocolate into a small sandwich/zip lock bag. Snip off a corner and drizzle over the chocolate eggs. Sprinkle sprinkles or toffee bits over top immediately so that they will stick. Place eggs in the refrigerator for 15-30 minutes to allow chocolate to set then enjoy!
Notes
- Coconut oil helps thin the chocolate for smoother coating and drizzling and gives it a nice glossy finish. You can swap in an equal amount of a neutral oil such as vegetable or canola oil.
- White chocolate chips: For an extra decadent finish, melt white chocolate chips and drizzle over the eggs. Prefer to skip the white chocolate? Melt an extra ¼ cup of semisweet chocolate chips with ¼ teaspoon of coconut oil alongside your coating chocolate and use that for drizzling instead.
- Butterscotch chips: If you’d like another flavor option for the drizzle, melt some butterscotch chips.
- Sprinkles: Pastel colored sprinkles work best for the Easter/spring look!
- Toffee bits (optional): I love the delicious burnt caramel flavor of toffee bits. Sprinkle some on top of the melted butterscotch!
- Storage: Store leftover cookie dough eggs in an airtight container in the refrigerator for up to 4 days. These cookie dough Easter eggs can be frozen. Store in freezer safe bag in the freezer for up to 2 months. Enjoy them frozen or allow to come to room temperature before eating.
Nutrition
Please note that nutritional values are created by an online calculator and should only be used as an estimate.
Samira
These eggs were so fun to make! I need to practice shaping the egg 😂 but they turned out ok for my first time. They are super delicious too. The kids loved them! For Easter these are a staple dessert! Thanks Natalie for being so creative!
Natalie
Hey Sam, Thanks for making these cookie dough Easter eggs! The oval shape does take a little practice lol but happy they were a hit with the kids!! Happy Easter my friend!
Barbara Briggs Ward
So very delicious for Any time of the year!
Natalie
That’s for sure!! 🙂