Easter Egg Cookie Dough Truffles

Easter Egg Cookie Dough Truffles | Beautiful on the outside and irresistibly yummy on the inside!

Easter Egg Cookie Dough Truffles | www.wineandglue.com | Beautiful on the outside and irresistibly yummy on the inside!

Did you happen to catch these little gems a few weeks ago when I shared them as a guest post on Lil Luna?

Raise your hand if you are as obsessed with cookie dough as I am!  When I was pregnant with Gavin, I made cookies all the time (like at least a batch a week) just for the excuse to sneak a nibble or two of cookie dough!

So I’m super obsessed with these Easter Egg Cookie Dough Truffles!

Easter Egg Cookie Dough Truffles | www.wineandglue.com | Beautiful on the outside and irresistibly yummy on the inside!

Since I’m trying to keep my pregnancy weight gain at Baby Buluga level and not Shamu level, I’ve been shipping off desserts to Nathan’s work left and right.  Actually a week ago I sent off four dishes at once since I’m trying to work ahead.  Nathan came home later that night and mentioned that I was being blamed for spare tires and the road to diabetes.

Oops.

Well, I spared them these babies!  Because they are sooooooooo tasty!!  I really needed to keep them all to myself.  I have been limiting myself to one a day, so they should last me right up until Easter.  And me giving birth.

{Yikes!  That’s coming up fast!!}

Easter Egg Cookie Dough Truffles | www.wineandglue.com | Beautiful on the outside and irresistibly yummy on the inside!

I know that dipping truffles can seem really tricky and intimidating, but these are so easy.  They stay together perfectly, and they dip beautifully.  And the lines on top are just created by thinning the chocolate with a little bit of vegetable shortening, and then drizzling with a fork.

The ones you see are the best ones, lol.  You might want to practice your drizzling skills on some wax paper before you go for it on the eggs.  That way you will also know if your chocolate is thin enough.

Easter Egg Cookie Dough Truffles | www.wineandglue.com | Beautiful on the outside and irresistibly yummy on the inside!

And if you are more generous than I am and want to package these up and pop them in some easter baskets, I have a cute little printable that you can use to bag them up!  People will think that you bought these fancy treats at a bakery :)  Click here to get the printable.

Easter Egg Cookie Dough Truffles

Easter Egg Cookie Dough Truffles

Ingredients

  • 1/2 cup of butter, softened
  • 3/4 cups packed brown sugar
  • 2 cups all purpose flour
  • 2 tsps vanilla extract
  • 14 oz sweetened condensed milk
  • 1 cup mini chocolate chips
  • pink, blue, purple, and white candy melts

Instructions

  1. In the bowl of a large stand mixer, cream the butter and the brown sugar until light and fluffy, about two minutes. Beat in the vanilla.
  2. Slowly add the flour, scraping down the sides as necessary.
  3. With the mixer still running, slowly add in the sweetened condensed milk. You may need to stop the mixer periodically to scrape down the sides. (DO NOT SCRAPE THE CAN WITH A SPATULA)
  4. Once it is fully combined, stir in the chocolate chips.
  5. Form the dough into one inch balls, and then shape into eggs. Place on a wax paper lined pan and cover loosely with plastic wrap. Refrigerate overnight.
  6. Melt the candy melts according to the directions on the bag. Keeping the truffles in the refrigerator, and removing only three or four at a time, dip them in the candy melts one at a time with a fork. Gently tap off any excess chocolate and let dry on wax paper.
http://www.wineandglue.com/2014/03/easter-egg-cookie-dough-truffles.html

Source:  Taste of Home

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Comments

    • says

      Lol!! When I thought of them, Sarah, I made the conscious decision not to Google it because I figured there was NO WAY I was the first person to think of them and I just didn’t want to know, lol!

  1. says

    The colors are so pretty! I love how you packaged the truffles!! What fun to include some of these cuties in a care package! Pinned and on my list to make this week. Thanks! ( I love to decorate with drizzling chocolate and recently found chocoley.com. They have drizzle white chocolate that comes in a plastic bottle ready for zapping and drizzling. You can easily color the white chocolate too. The consistency is perfect every time and I get better control with the bottle than with a fork or spoon. :) )
    Wendy recently posted…3-2-1 Piña Colada CakeMy Profile

  2. Rachel says

    I made these truffles as little balls and dipped the tops into chocolate rather than submerging each individual one. They turned out really well, and they feel lighter when you eat them since there isn’t a big chocolate layer surrounding them! I sprinkled each one with sugar sprinkles and put them in mini muffin wrappers to transport. Thank you for this great recipe!

  3. Annicka Olsson says

    Wow! These looks so yummy!
    I have a question about the recipe though. It says 3/4 Packed brown sugar. How much is that in cups?
    Thanks in advance.

    • says

      Hi Susan! The taste is really very similar to raw cookie dough, so you can taste the flour in these just about as much as you can in that. I hope you like them!

  4. Jo-Lynn says

    If, by some miracle, there were some left over do they have to be refrigerated or can they be left out in a covered container? I’d like to make and ship some cross country so I guess I’m asking for that purpose as well! They’re so spring-y and beautiful – thanks for the recipe and printable!

    • says

      Hi Jo-Lynn! I ate these one day at a time over the course of about a week and a half (don’t judge, lol!). And they lasted just fine in an air tight container on my kitchen counter.

  5. Julie says

    Hey there! So, I’m going to be making these for Easter, and I did a little test run. They were fantastic, but one problem I had was that some of the truffles felt like they were going to break while I had them on the fork to dip them. I had them refrigerated from Sunday afternoon to Monday morning. Would you suggest refrigerating them a bit longer? Freezing them for a bit? Maybe the candy melts were still too warm? I’ve never made anything like this before so I have no idea lol. But they still tasted amazing!

    • says

      Hi Julie! Okay, so I wouldn’t put them in the freezer. When you make truffles, if they are frozen solid when you dip them, they will expand as they thaw and crack the chocolate. I didn’t have this problem with my cookie dough truffles, but I’ve had this problem with cake pops before. What I have found works the best is to keep them all in the refrigerator and only take one or two out at a time as you dip them. Does that make sense? The only other thing I can think is that you can thin out the candy melts a little more with some vegetable shortening and that might make it a little easy on the the truffles, but be careful. Just add a tiny bit at a time because you don’t want the chocolate to get super runny. I hope this helps a little!

        • says

          Birttany, I have to be honest. I’m at a total loss. I’m really surprised that this was your issue with these. Is it possible you didn’t add enough flour?

          • Madison says

            I just made these, and I had the same problem. They are pretty runny. There was no way I could shape them with my hands. I even added another half cup of flour. I have the dough in the fridge hoping it will firm up so I can shape it.

          • Britt says

            I had the same problem. The dough was too sticky and runny to mold. I added another 1/2 c of flour and then patted my hands down with flour in between each ball and this helped me to mold them without them sticking and running all over my hands.

  6. Lola Bennet says

    I saw these amazing truffles and knew I had to try them for myself. They are WONDERFUL and I have gotten many compliments. I found out that you could also use a hand mixer for this recipe and other helpful tips:

    Before attempting to shape the truffles, put them in the fridge for an out or two (or about half the time in the freezer) so that they won’t stick to your hands. If you don’t even have time to chill them, get a small bowl of water and put a little on your hands before shaping the truffles so that the cookie dough doesn’t stick to your hands, but not too much water that would cause your truffles to be wet or soggy.

    Remember not to make your truffles monster-sized, or they might be too sweet. I ended up making 47 truffles, so maybe I accidentally doubled the recipe because it said it made 20-24 truffles, or I just made them on the smaller size.

    If you don’t like white chocolate, these are still perfectly yummy in dark chocolate!

    You can put different drops of food dye in white chocolate instead of having to buy several colors.

    Be prepared to get messy! Unless you are experienced with truffle making, you might just get melting chocolate splattered onto your baking surface.

    Good looking truffles take a good amount of time and patience, so you get the best results when you are not rushing.

    Thank you for reading these tips and I hope I helped! :)

    • says

      I’m glad you liked them Lola! I would just caution people from using food coloring in white chocolate because unless it is gel based it can make your chocolate seize.

  7. vilma says

    I cant imagine how the eggs taste…. it takes flour !!! They dont need to bake? Are you sure? Am I understanding well??

      • Kenn says

        I’m about to make these for easter tomorrow!! Why should I not scrape the sides of the condensed milk with a spatula? And if I let them set overnight and dip them in chocolate tomorrow morning will they harden up quickly? Can I stick them in the fridge after I dip them?? Thanks :)

        • says

          Sorry! I was spending the Easter holiday with my family and away from my computer. Because some people complained they came out too sticky to roll, I added that the can should not be scraped as I left it unscripted when originally making them, and more SCM will make them more sticky. I hope they came out okay!

  8. Janet says

    Can’t wait to make these!

    Quick question from a curious novice:

    Why should we not scrape the can with a spatula? :-)

    Happy Easter! :-D

    • says

      Because some people complained they came out too sticky to roll, I added that the can should not be scraped as I left it unscripted when originally making them, and more SCM will make them more sticky.

  9. Franklin says

    Why do you say to not scrape the can of condensed milk using the spatula? Why didn’t you give the same warning in the Lil Luna article?

    • says

      Sorry! I was spending the Easter holiday with my family and away from my computer. Because some people complained they came out too sticky to roll, I added that the can should not be scraped as I left it unscripted when originally making them, and more SCM will make them more sticky.

  10. Brandy says

    I tried to make these n they were very mushy and wouldn’t hold their shape at all. Do u have any idea where I messed up?

    • says

      Hi Brandy! I’m so sorry that they didn’t come out. Recipe fails make me so frustrated. If you scraped down the can of sweetened condensed milk with a spatula (a note that I just added to the recipe) it will add probably about 1 TBSP of SCM to the recipe, making it more sticky.

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