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Wine & Glue

The Adventures of a Wannabe Crafty Mom

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    • Sandwiches
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    • Soup
    • Vegetarian
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    • Bar Recipes
    • Cocktails & Drinks
    • Cakes & Pie
    • Cookie Butter
    • Cookies
    • Dessert Casserole
    • Frozen Treats
    • Pops & Truffles
    • Recipe Collections
    • Snacks, Candy, & Fudge
  • Crafts
    • Activities for Kids
    • DIY Parties
    • Felt
    • For Babies
    • For Boys
    • For Girls
    • Free Printables
    • Home Decor
    • Homemade Gifts
    • Photo Tutorials
    • Sewing
    • Silhouette Cameo
    • Tutorials
  • Holidays
    • Christmas
    • Cinco De Mayo
    • Easter
    • Father’s Day
    • Fourth of July
    • Halloween
    • Mother’s Day
    • St. Patrick’s Day
    • Thanksgiving
    • Valentine’s Day
  • Parenting
    • The Hardest Job You’ll Ever Love
    • Pregnancy
    • Dealing With Loss

Easter Egg Cookie Dough Truffles

Easter

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These Easter Egg Cookie Dough Truffles are beautiful on the outside and irresistibly yummy on the inside!

These Easter Egg Cookie Dough Truffles are beautiful on the outside and irresistibly yummy on the inside!

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

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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!

These Easter Egg Cookie Dough Truffles are 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!!}

These Easter Egg Cookie Dough Truffles are 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.

These Easter Egg Cookie Dough Truffles are 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.

EDITED TO ADD: There has been some concern about the raw flour as there has been a very small incidence of E. coli with it.  To prevent this, spread the flour used in this recipe on a baking sheet and cook for 5 minutes at 350 degrees.  Allow to cool and then use in the recipe.

Easter Egg Cookie Dough Truffles

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Easter Egg Cookie Dough Truffles

Ingredients

  • 1/2 cup of butter room temperature (see note)
  • 3/4 cups packed brown sugar
  • 2 cups all purpose flour see note
  • 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.

Recipe Notes

The butter should be soft, but not at all melted. You should be able to push your finger into it but not all the way through the stick. To achieve room temperature butter quickly, cut up the butter in one inch pieces and leave out on the counter for a half hour.

Please note: To prevent risk of e. coli, spread the flour on a baking sheet and bake at 350 degrees for 5 minutes. Allow to cool and then proceed to use in this recipe.

Source:  Taste of Home

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These Easter Egg Cookie Dough Truffles are beautiful on the outside and irresistibly yummy on the inside!

Pin213K
Share5K
Tweet
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Comments

  1. Maggie Unzueta @ Mama Maggie's Kitchen says

    March 31, 2014 at 9:48 am

    Absolutely adorable. Love Easter yummies. 🙂
    Maggie Unzueta @ Mama Maggie’s Kitchen recently posted…Scribe Winery Dinner at Leroy’sMy Profile

    Reply
    • Lisa Longley says

      April 4, 2014 at 8:02 am

      Thanks Maggie!

      Reply
      • PamelA says

        April 1, 2015 at 9:25 am

        Do these need refrigerated after made?

        Reply
        • Lisa Longley says

          April 2, 2015 at 8:38 am

          Hi Pam! Nope, I left mine out for about two weeks in a sealed container.

          Reply
    • Sabrina says

      April 4, 2015 at 5:18 pm

      How many eggs does this recipe make?

      Reply
      • Lisa Longley says

        April 5, 2015 at 8:48 pm

        Roughly two dozen, Sabrina, though it depends nohow big you make the eggs.

        Reply
  2. Erin | The Law Student's Wife says

    March 31, 2014 at 9:52 am

    TOO CUTE. Seriously, I want to channel my inner crafy baker and make a whole batch. Sharing on FB today. I am in love!
    Erin | The Law Student’s Wife recently posted…Strawberry Almond Skillet Cake {+ 2-year wedding anniversary + giveaway}My Profile

    Reply
    • Lisa Longley says

      April 4, 2014 at 8:02 am

      Thanks Erin!

      Reply
  3. Sarah @ Miss CandiQuik says

    March 31, 2014 at 9:56 am

    I love how you took a simple treat and made it absolutely adorable! I’m sitting here wondering why I didn’t think of that, haha. Sharing!
    Sarah @ Miss CandiQuik recently posted…Raspberry Cream Cheese Chocolate Cookie BarsMy Profile

    Reply
    • Lisa Longley says

      April 4, 2014 at 8:02 am

      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!

      Reply
  4. whatjessicabakednext says

    March 31, 2014 at 10:22 am

    These look fabulous! I love the cookie dough centre!
    whatjessicabakednext recently posted…Lemon Drizzle Iced Poppyseed CakesMy Profile

    Reply
    • Lisa Longley says

      April 4, 2014 at 8:01 am

      Thank you!

      Reply
      • Deanna King says

        March 30, 2015 at 8:53 am

        How many does it make?

        Reply
        • Lisa Longley says

          March 31, 2015 at 8:46 pm

          I think roughly 2 dozen, just depending no how big you make them.

          Reply
  5. Julia says

    March 31, 2014 at 12:16 pm

    Dangerously delicious these are! I must taste that cookie dough to be sure!
    Julia recently posted…Carrot Spice Hot Cross BunsMy Profile

    Reply
    • Lisa Longley says

      April 4, 2014 at 8:01 am

      So dangerous Julia!!

      Reply
  6. Julie says

    March 31, 2014 at 1:30 pm

    My tummy just made a serious growl looking at those cookie dough truffles! They’re so cute!
    Julie recently posted…Chocolate Chip Cut Out CookiesMy Profile

    Reply
    • Lisa Longley says

      April 4, 2014 at 8:00 am

      Thanks Julie!!

      Reply
  7. Maria says

    March 31, 2014 at 8:32 pm

    What a great spring or Easter treat!! These would be so fun for Easter baskets!! They are so cute and sound so yummy!!!

    Reply
    • Lisa Longley says

      April 2, 2014 at 8:16 pm

      Thanks Maria!

      Reply
  8. Wendy says

    April 1, 2014 at 11:52 am

    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

    Reply
    • Lisa Longley says

      April 2, 2014 at 8:15 pm

      Thanks Wendy!

      Reply
  9. Heather @ French Press says

    April 1, 2014 at 9:12 pm

    god I wish I had some cookie dough right now 🙂 they are really beautiful Lisa
    Heather @ French Press recently posted…Wake Up WednesdaysMy Profile

    Reply
    • Lisa Longley says

      April 2, 2014 at 8:14 pm

      Thanks Heather!

      Reply
  10. Amy | Club Narwhal says

    April 2, 2014 at 10:14 am

    Oh. Em. GEE! Lisa, these are to die for! And I am waving my hands and feet in the air for cookie dough like I just don’t care. PS: Your whale levels made me laugh 🙂
    Amy | Club Narwhal recently posted…FOOD VIDEO | EASY TRIPLE BERRY TARTSMy Profile

    Reply
    • Lisa Longley says

      April 2, 2014 at 8:12 pm

      Lol!! I’m so glad someone caught the whale references 🙂

      Reply
  11. [email protected] Made. Interest. says

    April 2, 2014 at 11:07 am

    My house is filled with cookie dough lovers and this looks soooo good! Adding it to my Easter “baking” list.

    Reply
    • Lisa Longley says

      April 2, 2014 at 8:12 pm

      Thanks Kat!

      Reply
  12. [email protected] says

    April 2, 2014 at 9:03 pm

    These are SO perfect, Lisa! Definitely too good to send to work….Jorden’s co-workers only get the bottom of the barrel treats! (ha!)
    [email protected] recently posted…Lemon Basil Berry SaladMy Profile

    Reply
    • Lisa Longley says

      April 4, 2014 at 7:59 am

      Lol! Same here Cathy!! You know how much I like you since you got some of the Lemon Cheesecake, lol!

      Reply
  13. Julie @ Julie's Eats & Treats says

    April 3, 2014 at 1:33 pm

    Can you possibly ship your rejects to me?! That’d be super! I love these. They are so happy and cheery!
    Julie @ Julie’s Eats & Treats recently posted…Thursday JEMs {Julie’s Easy Meal Plans} 4/3/14My Profile

    Reply
    • Lisa Longley says

      April 4, 2014 at 7:59 am

      Hahahaha! As if I would part with them, Julie 😉

      Reply
  14. Shel @ Sweet Petite says

    April 3, 2014 at 4:14 pm

    Hi, stopping by from the ‘it bakes me happy’ linky! These are adorable! I love the packaging too, definitely going to grab that printable! The shredded paper idea is fab too! 🙂
    Shel @ Sweet Petite recently posted…Is it Spring Yet?! Easter BiscuitsMy Profile

    Reply
    • Lisa Longley says

      April 3, 2014 at 5:23 pm

      Thanks Shel!

      Reply
  15. Tonia says

    April 3, 2014 at 7:46 pm

    No way!!! I need like 10 of these…right.now!!
    Tonia recently posted…Cadbury Mini Eggs Layer CakeMy Profile

    Reply
    • Lisa Longley says

      April 4, 2014 at 7:57 am

      Lol, thanks Tonia!

      Reply
  16. Katie @ Addicted 2 DIY says

    April 3, 2014 at 11:40 pm

    Oh my! I want to eat these right now! Definitely pinning this recipe!
    Katie @ Addicted 2 DIY recently posted…Thursday S.T.Y.L.E. Link Party #14My Profile

    Reply
    • Lisa Longley says

      April 4, 2014 at 7:54 am

      Thanks Katie!

      Reply
  17. Lindsay @ Life, Love and Sugar says

    April 4, 2014 at 10:55 am

    Hand down the PRETTIEST Easter thing I’ve seen yet! LOVE LOVE these Lisa!
    Lindsay @ Life, Love and Sugar recently posted…Chocolate Chip Cookie Dough PizzaMy Profile

    Reply
  18. Desiree @ The36thAvenue says

    April 4, 2014 at 11:53 pm

    Looks delicious. I am featuring you tomorrow… Thank you so much for linking up with us!
    Desiree @ The36thAvenue recently posted…Best DIY Projects and Recipes PartyMy Profile

    Reply
  19. Heather says

    April 5, 2014 at 6:12 pm

    Look amazing! I love cookie dough lol can you tell me how many this recipe makes? Thank you!

    Reply
    • Lisa Longley says

      April 6, 2014 at 9:37 pm

      Thanks Heather! About 20 to 24 🙂

      Reply
  20. Erin @ Making Memories says

    April 5, 2014 at 10:32 pm

    LOVE these!
    Erin @ Making Memories recently posted…How to Scramble an Egg Inside the Shell….. NOTMy Profile

    Reply
  21. Bonnie @ The Pin Junkie says

    April 8, 2014 at 8:38 am

    What a great recipe! Thanks for sharing it at The Pin Junkie. It was included today in a spring craft and recipe roundup at http://www.thepinjunkie.com/2014/04/spring-and-easter-crafts.html

    Reply
  22. Lacy says

    April 8, 2014 at 12:54 pm

    Where do you find the colored melts at? I really want to make these for Easter.

    Reply
    • Lisa Longley says

      April 8, 2014 at 1:10 pm

      Lacy, you can get them at craft stores like Jo Ann’s and Michaels or you can get them on Amazon. I use Wilton brand and have had good luck with them.

      Reply
  23. Jaren (Diary of a Recipe Collector) says

    April 11, 2014 at 8:43 pm

    Oh my! How cute are these!! And to know they are filled with cookie dough!!! What an awesome Easter treat!
    Jaren (Diary of a Recipe Collector) recently posted…Peach Pie Filling Fruit SaladMy Profile

    Reply
  24. Nichi - The Mandatory Mooch says

    April 11, 2014 at 11:16 pm

    Lisa, these are so cute and look delicious. My family would devour them. Thanks for linking up to Best of the Weekend linky party last week. I’m featuring this post this weekend. Come join the fun again!!

    Reply
  25. PixelPerks.com says

    April 12, 2014 at 6:11 am

    So many yummy things here. I would love to make these and package them, but where do you get the plastic from?
    PixelPerks.com recently posted…Top 10 Highest Paid TV ActorsMy Profile

    Reply
    • Lisa Longley says

      April 12, 2014 at 9:45 pm

      I got the plastic bags from Michaels 🙂

      Reply
  26. Rachel says

    April 28, 2014 at 9:47 am

    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!

    Reply
  27. Sheryl says

    February 27, 2015 at 1:48 pm

    I can’t wait to make these, they’re adorable and look delicious. Approximately how many does the recipe make?

    Reply
    • Lisa Longley says

      February 27, 2015 at 5:16 pm

      I think it makes about 24, Sheryl, but it depends a lot on how big you make the truffles.

      Reply
  28. Annicka Olsson says

    February 28, 2015 at 4:59 am

    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.

    Reply
    • Lisa Longley says

      February 28, 2015 at 8:17 am

      Sorry, Annicka, it’s a type-o. It’s 3/4 cups. 🙂

      Reply
  29. Susan H. says

    March 1, 2015 at 9:37 am

    I would love to try these…so cute. Do you taste the raw flour??

    Reply
    • Lisa Longley says

      March 2, 2015 at 12:58 pm

      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!

      Reply
  30. Jo-Lynn says

    March 1, 2015 at 12:54 pm

    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!

    Reply
    • Lisa Longley says

      March 2, 2015 at 12:58 pm

      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.

      Reply
  31. The Great Zambini says

    March 6, 2015 at 6:42 pm

    This just looks so scrumdiddlyumptious, I’ll have to make a batch or ten for Easter this year, or perhaps make shamrock shapes with the recipe and top with gold glitter.

    Reply
    • Lisa Longley says

      March 6, 2015 at 8:08 pm

      Awww, scrumdiddlyumptious is probably the best compliment 🙂

      Reply
  32. Lauren says

    March 20, 2015 at 7:53 am

    LOVE LOVE LOVE these! I can’t wait to make them. I love the beautiful photos too. I shared this on my blog and linked it!

    Reply
    • Lisa Longley says

      March 20, 2015 at 7:01 pm

      Thanks Lauren!

      Reply
  33. Julie says

    March 30, 2015 at 7:27 am

    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!

    Reply
    • Lisa Longley says

      March 30, 2015 at 8:12 am

      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!

      Reply
      • Julie says

        March 30, 2015 at 12:32 pm

        Definitely makes sense! Thanks! 🙂

        Reply
  34. Everyday Life Mom says

    March 31, 2015 at 1:18 pm

    These look so delicious! My kids are so excited about making them for Easter this week and I wrote a blog post that is coming out 4/3/15 with a link back to this post.
    Everyday Life Mom recently posted…Wordless Wednesday- Wisdom TeethMy Profile

    Reply
    • Lisa Longley says

      April 2, 2015 at 8:48 am

      Thanks! I hope you guys like them!

      Reply
      • Brittany says

        April 2, 2015 at 3:02 pm

        I am having a hard time keeping them in shape. They are very liquid. Is there a way to fix them.

        Reply
        • Lisa Longley says

          April 2, 2015 at 9:18 pm

          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?

          Reply
          • Madison says

            April 3, 2015 at 9:23 pm

            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

            April 4, 2015 at 3:58 pm

            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.

  35. Paola zolezzi says

    April 1, 2015 at 5:29 am

    You dont need bake them?

    Reply
    • Lisa Longley says

      April 2, 2015 at 8:40 am

      Nope. These are cookie dough flavored, but contain no egg.

      Reply
  36. Lola Bennet says

    April 2, 2015 at 8:51 pm

    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! 🙂

    Reply
    • Lisa Longley says

      April 2, 2015 at 9:17 pm

      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.

      Reply
  37. vilma says

    April 4, 2015 at 12:39 am

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

    Reply
    • Lisa Longley says

      April 4, 2015 at 7:53 am

      They taste like raw cookie dough 🙂

      Reply
      • Kenn says

        April 4, 2015 at 6:25 pm

        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 🙂

        Reply
        • Lisa Longley says

          April 5, 2015 at 8:51 pm

          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!

          Reply
  38. Janet says

    April 4, 2015 at 9:10 pm

    Can’t wait to make these!

    Quick question from a curious novice:

    Why should we not scrape the can with a spatula? 🙂

    Happy Easter! 😀

    Reply
    • Lisa Longley says

      April 5, 2015 at 8:52 pm

      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.

      Reply
  39. Franklin says

    April 5, 2015 at 12:54 am

    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?

    Reply
    • Lisa Longley says

      April 5, 2015 at 8:51 pm

      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.

      Reply
  40. Brandy says

    April 5, 2015 at 10:40 am

    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?

    Reply
    • Lisa Longley says

      April 5, 2015 at 8:54 pm

      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.

      Reply
  41. Júlia says

    May 13, 2015 at 5:43 pm

    Hi,
    These are lovely!
    Can I bake them? If so, which temperature and time?
    Thank you!
    Xo.

    Reply
    • Lisa Longley says

      May 13, 2015 at 9:39 pm

      No need to bake them Julia 🙂 They are supposed to taste like raw cookie dough

      Reply
      • Júlia says

        May 14, 2015 at 3:24 pm

        I know, but if I wanted, could I? I liked it so much, I was hoping I could use it to bake the cookies too. But I don’t know if I can do it with this dough.
        Thank you.

        Reply
  42. Lisa says

    February 24, 2016 at 10:37 am

    I’m going to make these- an will probably use them for every holiday- stars on 4th of July, hearts on valentines! One quick question- why do you say not to scrape the can for the milk? Just curious!

    Reply
    • Lisa Longley says

      March 14, 2016 at 1:24 pm

      So, I was getting a lot of complaints that the eggs weren’t forming. Like it was too liquidy. So I wondered if it was because I’m a lazy baker and didn’t scrape the can, and others were and the extra liquid was making the difference. I think now that the people who were struggling were accidentally using EVAPORATED MILK and not SWEETENED CONDENSED MILK. Long story short, I don’t think it makes a difference but if you want to err on the side of caution, don’t scrape the can.

      Reply
  43. Meena says

    March 10, 2016 at 6:03 pm

    I just love this!
    What a clever idea.

    Thanks for the post.
    Meena recently posted…OREO CUPCAKE RECIPEMy Profile

    Reply
    • Lisa Longley says

      March 11, 2016 at 6:00 pm

      Thanks Meena!

      Reply
  44. Christina says

    March 19, 2016 at 4:28 pm

    Hi Lisa, These look really delicious and I am planning on making these for Easter this weekend I purchased the candy melts in bulk (chocolate wafers is what they call them at the bulk place) so how many candy melts would you suggest I use to make a batch of the egg cookie dough truffles?

    Thanks in advance ?

    Reply
  45. Alice says

    March 21, 2016 at 8:57 am

    Is there a way to eliminate the need for overnight refrigeration? Would a couple hours in the fridge suffice? Some time in the freezer instead?

    Reply
    • Lisa Longley says

      March 25, 2016 at 9:01 am

      You could try 20 minutes in the freezer, but thing is that you don’t want them actually frozen because then as they thaw they will expand and crack your pretty chocolate coating.

      Reply
  46. Amy says

    March 21, 2016 at 10:47 am

    Hi Lisa! You just gave me the perfect idea what to bake this coming Easter! My kids will surely love these! Thanks!

    Reply
    • Lisa Longley says

      March 25, 2016 at 8:50 am

      You’re welcome!

      Reply
  47. Tina Yount says

    March 21, 2016 at 12:56 pm

    Have u ever made these egg cookie truffles with gluten free flour (if there is such a thing)? I want to make something for my Neice but she has Celiac disease and treats must be gluten free. Can I use colored almond bark in place of the melted candy? Have u tried either of those things with this recipe before? Please let me know. Thanks.
    Tina Yount.

    Reply
    • Lisa Longley says

      March 25, 2016 at 8:50 am

      Hi Tina! Sorry I am responding so late to this! I haven’t tried either of those things. I have so little experience baking and cooking gluten free, but I have three blogs that I think you should check out. The first is All Day I Dream About Food. She has tons of great recipes that are gluten free! The same is true for Cupcakes and Kale Chips! And finally Petite Allergy Treat caters all of her cooking and baking to keeping out the main allergens. Good luck!

      Reply
  48. kat says

    March 25, 2016 at 1:09 pm

    Hi. I made these and I used SCM not evaporated milk and I did not scrape the can, yet they were still sticky and moist. I also used the right amount of flour 2 cups.

    Reply
    • Lisa Longley says

      March 25, 2016 at 1:11 pm

      I’m really sorry these didn’t work for you Kat!

      Reply
    • Mom83 says

      March 26, 2016 at 12:42 pm

      Ours, too!!! Epic fail!! I’m wondering if softening the butter too much makes a difference??

      Reply
      • Lisa Longley says

        April 10, 2016 at 8:37 pm

        Ooooo!! You are so smart!! I bet that is what some people are doing!! I will make a note of that in the recipe. If the butter is melty rather than softened it would be such a mess.

        Reply
  49. Maggie says

    May 12, 2016 at 11:26 am

    Hi, I made these for Easter and they were a huge hit – and so cute, people couldn’t believe I made them myself! I’m planning on making them again, but in ‘pop’ format, for my daughter’s 2nd birthday this weekend. Do you think I should put them in the fridge already on the pop stick itself? Or once I form them in balls (after a few hours in fridge, which is what I did the last time and it helped a lot) – then stick them on the sticks? Just trying to avoid them falling off the sticks so wondering what will adhere best.

    Also, any tricks when dipping? I had a few ‘eggs’ fall off my fork when Easter dipping!

    Thanks again!

    Reply
    • Lisa Longley says

      May 16, 2016 at 8:54 pm

      I’m so glad you liked them Maggie!! Okay, if I was doing them as pops, I would form them into balls, then take my sticks and dip them in the candy melts and into the balls and chill them that way. You can also try freezing them for 15 minutes and then into the fridge taking just one or two out at a time to dip. Since they will be on sticks, you could put the candy melts in a tall drinking glass, making things a little easier. I hope it works out well!

      Reply
  50. Lindsey says

    March 22, 2017 at 10:20 am

    Just curious why shouldn’t you scrape the can with a spatula?

    Reply
    • Lisa Longley says

      March 26, 2017 at 9:49 pm

      Hi Lindsey! I got *so* many comments from people who couldn’t get their dough to form into eggs. I could not figure out what was going wrong. My three guesses are 1. butter that is too soft 2. evaporated milk instead of sweetened condensed milk or . . . and most unlikely that the tiny bit of extra SCM made the difference. I doubt it, but that’s the reason the note is in there.

      Reply
  51. Serina says

    March 22, 2017 at 8:30 pm

    Making these with my daughter tonight????

    Reply
    • Lisa Longley says

      March 29, 2017 at 12:23 pm

      I hope you liked it!

      Reply
  52. K says

    March 27, 2017 at 12:07 am

    Wonderful recipe! I’ve made it a few times and always love it. Any idea if freezing them once they are coated would keep them fresh any longer than keeping them in a sealed container? I’m trying to figure out how far ahead they can be made and was curious if you’d tried freezing them. Thank you!

    Reply
    • Lisa Longley says

      March 29, 2017 at 12:21 pm

      I haven’t tried freezing them, but I actually think they would freeze really well. Great idea!

      Reply
  53. Helen Carr says

    April 2, 2017 at 9:26 am

    Is it 3 to 4 cups of sugar or 3 quarters of a cup?

    Reply
    • Lisa Longley says

      April 2, 2017 at 4:48 pm

      Three quarters of a cup.

      Reply
  54. Leslie says

    April 10, 2017 at 11:51 am

    I know you said they need not be refrigerated as long as they were in an airtight container. However my only chance to make these is several days before Easter. If I were to keep them in the fridge would it help them stay fresher longer?

    Reply
    • Lisa Longley says

      April 10, 2017 at 12:45 pm

      It will, and also, I have had some people freeze them with good results. If you do that, just make sure you freeze them in a single layer and then move them to an airtight container in the freezer.

      Reply
  55. Jenny Berry says

    April 11, 2017 at 6:45 pm

    Hello!

    Totally making these on Friday for Easter!
    I have a few questions…

    How many does each recipe roughly yield?
    Should they be refrigerated after they are frosted and packaged?
    Also, if printing the free printable label – do you just use plain plastic and staple over? Or do you get tiny bags from michaels

    Thank you!!!
    You are a genius!

    Best,
    Jenny Berry

    Reply
    • Lisa Longley says

      April 12, 2017 at 8:11 am

      I feel comfortable with leaving them out of the refrigerator, but I know plenty who don’t. So go with your gut. They do have butter and sweetened condensed milk in them. About 24. And I bought the bags from Michaels. Good luck!

      Reply
  56. Jenelle says

    April 12, 2017 at 10:14 am

    Can I use packaged cookie dough? Thanks!

    Reply
    • Lisa Longley says

      April 12, 2017 at 4:34 pm

      They issue with that, Jenelle is that you aren’t supposed to eat raw cookie dough. Of course what you do in the quiet of your own home is entirely up to you 🙂

      Reply
  57. Misty says

    April 14, 2017 at 10:18 am

    I forgot to get mini chocolate chips and will have to use regular. Mine will just be a little bit lumpy. I’m sure the kids won’t mind!

    Reply
  58. Maryam Nawaz Sharif says

    August 26, 2017 at 12:36 am

    I just love this! Wonderful
    What a clever idea.

    Thanks for making my life easy.

    Reply
  59. Ateeq says

    August 30, 2017 at 11:03 pm

    My house is filled with cookie dough lovers and this looks soooo good! Adding it to my Easter

    Reply
    • Lisa Longley says

      October 1, 2017 at 8:53 pm

      I hope you guys love it!

      Reply
  60. Yumvilla says

    October 25, 2017 at 4:57 am

    Can’t wait to make these!

    Reply
  61. Dani says

    March 14, 2018 at 12:00 pm

    I’m curious about your notes about the flour to prevent e. coli. I have never heard of this before. Is this tip just for this recipe or all baking?

    Reply
    • Lisa Longley says

      March 21, 2018 at 8:27 am

      This tip is for any time you are eating raw flour. So if you make bread, you are good to go because the flour will be baked. In this recipe, nothing gets baked. So to be on the safe side you want to throw the flour in the oven to kill off anything.

      Reply
  62. Pam says

    March 15, 2018 at 8:11 am

    Where did you place the fork when dipping?

    Reply
    • Lisa Longley says

      March 21, 2018 at 8:26 am

      On the underside of the egg. You can try watching the video for these, it shows it pretty well 🙂

      Reply
  63. eleftheria says

    March 30, 2016 at 4:14 pm

    i would like to ask if they need cooking?

    Reply
  64. Lisa Longley says

    April 1, 2016 at 11:12 am

    Nope 🙂

    Reply

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I'm Lisa! Mom of three and a total hot mess in just about every way. Easy dinners that taste amazing, fast desserts that please a crowd, simple crafts anyone can do, and cocktails (obviously) are my quests. Read more about me HERE

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