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.
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!
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!
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!
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.
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 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!
FREQUENTLY ASKED QUESTIONS
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.
- 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!
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.
Cookie Dough Easter Eggs
- ½ cup unsalted or salted butter room temperature
- ¼ cup granulated sugar
- ¼ cup powdered sugar
- 2 teaspoons vanilla extract
- 1 cup all purpose flour heat treated (see recipe)
- ¼ teaspoon salt
- 1 tablespoon heavy cream or whole milk
- 2-3 tablespoons mini chocolate chips optional
- 1 cup semisweet chocolate chips melted
- ½ cup butterscotch chips melted (optional)
- ½ cup white chocolate chips melted (optional)
- 2 teaspoons coconut oil DIVIDED*
- pastel colored sprinkles optional
- Begin by heat treating the flour. 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. Allow 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 add gradually add the flour and salt until combined. Stir in the chocolate chips.
- Use a medium sized cookie scoop or 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. Cover the tray with plastic wrap and chill for at least 30 minutes.
- 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, gently place an Easter egg in the melted chocolate. Use a fork to spoon chocolate over top and completely cover the egg. Lift egg carefully with a fork. Tap the fork against the bowl a couple of times to remove excess chocolate. Scrape the bottom of the fork with the back of a knife to remove more excess chocolate. 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 in chocolate.
- Melt white chocolate and/or butterscotch chips the same as the chocolate(Use 1/2 teaspoon coconut oil each to the bowl of white chocolate and butterscotch chips, if using). 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!
Please note that nutritional values are created by an online calculator and should only be used as an estimate.