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.
- Prep Time: 25 minutes
- Cook Time: 5 minutes (for flour)
- Category: Dessert
- Method: No-Bake
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 truffle
- Calories: 160
- Sugar: 17g
- Sodium: 40mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 0g
- Protein: 2g
- Cholesterol: 15mg
