Cookie Dough Easter Eggs

5 from 3 votes

These chocolate chip cookie dough Easter eggs are made with pantry ingredients, are mixed in one bowl and are a no bake recipe! They are incredibly delicious and perfect for spring and Easter!

Prep Time25

Cook Time5

Total Time30

Course: Cookies

Cuisine: American

Diet: Vegetarian

Servings: eggs

Calories: 307kcal

Author: Natalie

Ingredients

Cookie Dough

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

For Coating

1 cup semisweet chocolate chips melted
1 teaspoon coconut oil

For Drizzling (optional)

½ cup butterscotch chips melted (optional)
½ cup white chocolate chips melted (optional)
1 teaspoon coconut oil divided (½ teaspoon per ½ cup white or butterscotch chips)

For Decorating (optional)

pastel colored sprinkles optional
toffee bits optional

US Customary - Metric

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