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Wine & Glue

The Adventures of a Wannabe Crafty Mom

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!

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Comments

    • 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

  8. 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

  26. 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

  28. 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

  30. 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

    • 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

  33. 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

    • 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

        • 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

          • 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.

          • 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.

  36. 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

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

    Reply

      • 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

        • 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. 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

    • 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. 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

    • 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. 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

    • 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

      • 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. 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

    • 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

  44. 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. 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

    • 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

  47. 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

  48. 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

  49. 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

    • 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

    • 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

  52. 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

  54. 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

    • 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. 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

    • 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

    • 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. 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

  61. 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

    • 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

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