Cookie Dough Easter Eggs

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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! They can be made in one bowl and are an incredibly easy, no bake treat.

Egg shaped cookie dough truffles covered in chocolate and sprinkles.

These chocolate chip cookie dough Easter eggs are made with edible chocolate chip cookie dough 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 !

WHY YOU’LL LOVE THESE COOKIE DOUGH EGGS:

Cookie dough: This chocolate chip cookie dough is rich, buttery, and deliciously sweet!
Chocolate coating: The chilled cookie dough eggs are coated in melted chocolate!
Drizzled topping: The chocolate covered eggs are drizzled with more melted chocolate, white chocolate or butterscotch! They are so good!
No bake: You don’t need to bake the cookie dough. It is very easy to make!

Chocolate covered eggs on parchment paper and bowls of chocolate chips and sprinkles.

INGREDIENT NOTES

Below is some useful information about some of the ingredients. See the recipe card for the full list of 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. This step is optional but recommended.
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 the chocolate melt more evenly, gives it a nice consistency for dipping and helps the chocolate harden up.
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: I love the delicious burnt caramel flavor of toffee bits. Sprinkle some on top of the melted butterscotch!

Small bowls filled with baking ingredients.

Small bowls with chocolate chips, a jar of coconut oil, toffee bits and sprinkles.

STEP BY STEP 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.

A white mixing bowl with butter and sugar creamed together and beaters nearby.

A large white bowl with flour on top of cookie dough and beaters next to the bowl.

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.

An large white bowl with chocolate chip cookie dough and a spatula in it.

Egg shaped chocolate chip cookie dough on parchment paper.

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.

Small white bowls with spoons in them with melted chocolate, white chocolate and butterscotch.

Chocolate covered eggs on a baking sheet and small white bowls with melted chocolate and butterscotch.

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!

A cookie sheet with egg shaped cookie dough covered and decorated with chocolate and sprinkles.

Chocolate Easter egg truffles with white chocolate and butterscotch on top.

FREQUENTLY ASKED QUESTIONS

Can I make these in smaller or bigger sizes?

Yes! Keep in mind the final quantity will vary depending on the size you make them.

How long can you refrigerate cookie dough?

Homemade cookie dough should be stored in air tight containers in the refrigerator for 2 to 4 days.

What is the difference between cookie dough and edible cookie dough?

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.

Why do you add coconut oil to melted chocolate?

Coconut oil helps the chocolate melt more evenly, gives it a nice consistency for dipping and helps the chocolate harden up.

Chocolate covered eggs with sprinkles and toffee bits and a bowl of butterscotch chips.

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!

Chocolate Easter eggs and bowls of sprinkles and toffee bits.

HOW TO STORE AND FREEZE

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.