I love making these Easter Egg Cookie Dough Truffles because they feel festive, fun, and indulgent without being complicated. The soft cookie dough center paired with a smooth chocolate coating makes them perfect for Easter baskets, dessert tables, or just a sweet treat I keep in the fridge for myself.
Why You’ll Love This Recipe
I like this recipe because it’s easy to prepare and doesn’t require baking. I can shape them into cute Easter egg forms, decorate them however I want, and customize the flavors. They’re rich, creamy, and always a hit with anyone who tries them.
Ingredients
(Tip: You’ll find the full list of Ingredients and measurements in the recipe card below.)
For the Cookie Dough:
2 cups all-purpose flour
½ cup unsalted butter, softened
¾ cup packed light brown sugar
2 teaspoons pure vanilla extract
1 can (14 ounces) sweetened condensed milk
½ cup mini chocolate chips
For the Coating:
12 ounces white or milk chocolate, melted
Optional pastel sprinkles or drizzle for decorating
Directions
I start by heat-treating the flour to make it safe to eat. I spread it on a baking sheet and bake it at 350°F (175°C) for about 5 minutes, then let it cool completely.
In a large bowl, I cream the softened butter and brown sugar together until smooth. I mix in the vanilla extract and sweetened condensed milk until fully combined. I gradually add the cooled flour and stir until a soft dough forms. I fold in the mini chocolate chips last.
I scoop small portions of dough and shape them into egg shapes using my hands. I place them on a parchment-lined baking sheet and refrigerate them for about 30 minutes so they firm up.
Once chilled, I dip each cookie dough egg into melted chocolate, letting the excess drip off. I place them back on the parchment paper and decorate with sprinkles or drizzles if I want. I let them set completely in the refrigerator before serving.
Servings And Timing
I usually get about 24 truffles from this recipe.
Prep time: 25 minutes
Chilling time: 30 minutes
Total time: about 55 minutes
Variations
I sometimes use dark chocolate for the coating when I want a richer flavor. I also like adding pastel-colored candy pieces instead of chocolate chips for a more Easter-themed look. For extra flavor, I occasionally mix a pinch of salt or swap vanilla for almond extract.
Storage/Reheating
I store these truffles in an airtight container in the refrigerator for up to one week. I don’t reheat them, since they’re best enjoyed chilled or at room temperature. If I want to keep them longer, I freeze them for up to two months and thaw them in the fridge.
FAQs
Can I make these ahead of time?
I often make them a few days in advance and keep them refrigerated until I’m ready to serve.
Do I have to heat-treat the flour?
I always do, since it makes the flour safe to eat and doesn’t affect the taste.
Can I use different chocolate for coating?
I like using white, milk, or dark chocolate, depending on my mood and the occasion.
Can I make them without chocolate chips?
I’ve made them without chips, and they’re still delicious, just smoother in texture.
Can I freeze the truffles?
I freeze them often, and they hold their shape and flavor very well.
Conclusion
These Easter Egg Cookie Dough Truffles are one of my favorite no-bake treats for spring. I enjoy how simple they are to make and how festive they look once decorated. They’re a fun dessert that always brings a little extra joy to Easter celebrations.
Easter Egg Cookie Dough Truffles are festive, no-bake treats with a soft chocolate chip cookie dough center and a smooth chocolate coating. Shaped like Easter eggs and decorated with sprinkles, they’re perfect for holiday dessert tables or sweet gifts.
Total Time:55 minutes (including chilling)
Yield:24 truffles
Ingredients
For the Cookie Dough:
2 cups all-purpose flour (heat-treated)
½ cup unsalted butter, softened
¾ cup packed light brown sugar
2 teaspoons pure vanilla extract
1 can (14 ounces) sweetened condensed milk
½ cup mini chocolate chips
For the Coating:
12 ounces white or milk chocolate, melted
Optional pastel sprinkles or drizzle for decorating
Instructions
Preheat oven to 350°F (175°C). Spread flour on a baking sheet and bake for 5 minutes to heat-treat. Let cool completely.
In a large bowl, cream butter and brown sugar until smooth.
Mix in vanilla extract and sweetened condensed milk until fully combined.
Gradually stir in cooled flour until dough forms. Fold in mini chocolate chips.
Scoop portions of dough and shape into egg shapes using hands.
Place on a parchment-lined baking sheet and refrigerate for 30 minutes to firm up.
Dip each chilled egg into melted chocolate, letting excess drip off.
Place back on parchment paper and decorate with sprinkles or drizzle if desired.
Refrigerate until chocolate is set. Serve chilled or at room temperature.
Notes
Always heat-treat flour to make it safe for raw consumption.
Use pastel candy pieces for a colorful Easter look.
Dark chocolate gives a richer flavor alternative to milk or white chocolate.
Freeze for longer storage and thaw in the fridge before serving.
Shape can be adjusted for other holidays or occasions.
