dear easter bunny,
please bring be a basket filled with chocolate chip cookie dough truffles. k thanks? k thanks!
Mum and I always insisted on coloring easter eggs, even when I was an adult. It just didn’t feel like easter if we did not have a refrigerator full of bright, crazy colored eggs and egg salad on toast. I remember an easter when my little brother and I had moved far past egg-hunting in the grass. Dad decided to have a good laugh and hid our easter eggs in the basement. And by “hid the eggs,” I mean that he must have had a detailed MAP as to where those bunny-poops were, because whoo-eee. I think it took us a solid couple of hours to find all the eggs. It was a blast.
However, if we had been searching for these chocolate covered cookie dough truffles, I’m confident I would have needed only 5 minutes. Chocolate chip cookie dough? I’m a blood hound. I swear I make cookies just to enjoy the cookie dough. And these cookie dough truffles are so much fun to decorate! Don’t limit yourself to white chocolate drizzles–there are plenty of ways to decorate these eggs! Go crazy!
Toppings for Cookie Dough Truffles:
- Colored candy melts or white chocolate
- Colored sugar
- Mini M&Ms
- Red hots
- Chopped nuts
10-12 large egg-shaped truffles
60 minPrep Time
1 hrTotal Time
- 1 1/2 cups all-purpose flour
- 1/2 cup unsalted butter (or vegan butter)
- 1/2 cup packed brown sugar
- 1/4 cup white granulated sugar
- 2 Tablespoons milk (almond, soy, skim, or whole)
- 1 teaspoon honey (vegan: maple syrup) (optional)
- 1/2 teaspoon vanilla
- 1/4 teaspoon salt
- 1 teaspoon baking soda
- 3/4 cup mini semi-sweet chocolate chips
- 16 oz dipping chocolate
- 8 oz dipping vanilla chocolate
- Preheat oven to 350 degrees Fahrenheit. (Don't worry - we are not making cookies. You're just trying to kill off any bacteria in the flour. See Notes.)
- Spread flour on a foil-covered baking sheet and bake for five minutes. Set aside.
- Cream butter and sugars together in a medium-sized mixing bowl.
- Mash / mix / whip in milk, honey, and vanilla.
- Stir in soda, salt, and toasted flour.
- Stir in chocolate chips. Pinch off 1/4-ish cup amounts of cookie dough and shape into eggs. Place eggs on parchment paper-lined plate and freeze for 20 minutes.
- Microwave dipping chocolate in a microwave-safe bowl at 50% power for 1 minute. Stir chocolate and return to microwave for another 30 seconds. Stir chocolate and repeat heating method until melted and smooth.
- Pull cookie dough eggs from freezer one at a time and drop into the melted chocolate. Use a fork to lightly press and flip the cookie dough egg into the chocolate.
- Scoop the fork underneath the egg and lift out of the chocolate. Tap the bottom of the fork against the edge of the bowl to shake excess chocolate off the egg. Tip egg onto parchment paper to harden. (If needed, use a toothpick to slide the egg off the fork.)
- Melt vanilla dipping chocolate using the same microwave-heating method. Allow the chocolate to cool for a few minutes, then pour into a piping bag. Snip a tiny corner off the piping bag and decorate the eggs! Store in the refrigerator in an airtight container and allow to soften slightly before eating.
DISCLAIMER: Because of the unpredictability and differences in ovens, this oven-treatment for the flour does not GUARANTEE that all bacteria will be killed. Educate yourself about the dangers of raw flour, take precautions, and eat at your own risk.