Baking | Chocolate | Dessert | Easter

Cookie Dough Easter Eggs

April 9, 2017

I was really excited to try this new Easter egg recipe. I had never thought to make chocolate chip cookie dough easter eggs, but I was disappointed with my results. Don’t get me wrong, these eggs are adorable and the filling is quite yummy, but dipping the cookie dough in candy melts (which taste like white chocolate) is really overwhelming. It is far too sweet, but I think these would work great dipped in either milk chocolate or semi-sweet, so I shall do that and let you all know how it turns out. I got this recipe here.

Despite the results these eggs were really easy and really fun to make. I love the colourful sprinkles, and the chocolate drizzles. I would recommend using candy melts when dipping either fudgy easter eggs or the oreo easter eggs, because the white chocolate will help to balance the flavour of the darker chocolate center. Colourful candy melts are also great for making homemade hot chocolate, so stay tuned for a festive take on hot chocolate.

Cookie Dough Easter Eggs
Prep Time
25 mins
 

An easy and fun Easter treat!

Course: baking, easter
Servings: 24
Ingredients
  • 1/2 cup butter (softened, salted)
  • 3/4 cup brown sugar
  • 2 cups flour ***see note***
  • 2 tsp vanilla
  • 14 oz can sweetened condensed milk
  • 1 cup mini chocolate chips
  • mulit-coloured candy melts or chocolate (I recommend milk or semi-sweet chocolate)
Instructions
  1. In the bowl of an electric mixer. Cream the butter and brown sugar. Add the flour slowly and the vanilla. Once everything is incorporated, add the can of sweetened condensed milk.
  2. Use a spatula to fold in the chocolate chips.
  3. Use a spoon and shape the chocolate chip dough into individual egg mixtures. You can make them as big or small as you want. I wanted mine to have flat bottoms so I flattened them with my palm.
  4. Allow to chill in the fridge overnight.
  5. Melt candy melts or chocolate and dip the cookie dough using two forks. Decorate with chocolate and sprinkles.
  6. Allow the chocolate to set in the fridge.
  7. Store in the fridge in an air tight container.
  8. ENJOY!
Recipe Notes

***This recipe said to prevent the risk of E Coli, to spread the flour evenly over a baking sheet (I liked mine with parchment paper to transport easily) bake at 350 for 5 minutes. This made the flour clump a bit, so before adding the flour, sift it to get rid of the clumps***

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