Cookie Dough Easter Egg Truffles

Make a batch of these easy Cookie Dough Truffles (shaped like Easter eggs) as a homemade Easter basket gift. It’s an eggless cookie dough that’s safe to eat, and the Easter egg shape is perfect for the season.

Cookie Dough Easter Egg Truffles

Do you remember when cookie dough ice cream first came onto the scene? I recall it growing in popularity in the late ’90s (but that also could be because that’s when it grew into popularity in my life 😆), and it seemed like it was the best seller in every ice cream shop. 

Even though the cookie dough in the ice cream was perfectly safe to eat, it felt dangerous, you know? It was that thing we’d always been told not to eat for safety concerns, but now was being mixed with one of my all time favorite things–ice cream?!

As with all great things, I over indulged once (may or may not have eaten all the cookie dough out of the family ice cream container in one sitting–don’t worry, I left the ice cream 😉), and I’m not sure I’ve had cookie dough ice cream since. These cute Cookie Dough Easter Truffles might just be my gateway back in, because this homemade cookie dough is soft and sweet with just the perfect texture and flavor.

Three Reasons To Make These Easter Truffles Stat:

1. Eggless: To ensure this cookie dough is safe to eat, this cookie dough is made without eggs. Raw eggs can be harmful to eat, thus we’re making these eggless cookie truffles. 
2. No Raw Flour: Similarly to eggs, raw flour can be harmful to eat. To avoid this, toast your flour before adding it into the cookie dough. If you’re not concerned about raw flour, you can just avoid this step.
3. Cream Cheese: The tangy cream cheese gives these truffles a really nice flavor and soft and smooth texture. 
4. Easy: We’re just making edible cookie dough and dipping it in chocolate or almondbark. Simple as that.

If you’re looking for other Easter desserts to try next: I love these Little Debbie inspired Easter Egg Cakes, this Lemon Cheesecake, and these Cadbury Creme Egg Cookies.

Edible Cookie Dough Ingredients:

1. Unsalted Butter
2. Cream Cheese: Cream cheese truffles have the best texture, so I really wanted these to be a cream cheese cookie dough truffle so they’d have the smooth and creamy texture with the chocolate chip flavor.
3. Brown Sugar
4. Vanilla Extract
5. All Purpose Flour: Remember, if you’re worried about eating raw flour, we do toast the flour first.
6. Salt
7. Malted Milk Powder: This is an optional ingredient, but it really gives the chocolate chip cookie dough an added boost of flavor.
8. Espresso Powder: This is also an optional ingredient, but espresso really enhances the flavor of the chocolate.
9. Mini Chocolate Chips: Small chocolate chips help the cookie dough stay together in the easter egg shape.
10. Chocolate Almondbark and Vanilla Almondbark: Almondbark, which is basically a candy coating (think candy melts) is easier to work with than regular chocolate and white chocolate (especially white chocolate), but you can use real chocolate if you prefer. 

How To Make These Cookie Dough Easter Truffles: 

1. Toasted Flour: Toast the flour first (if you’re doing this step), and then let it cool back to room temperature. 
2. Cookie Dough: In a separate bowl, beat the butter and cream together until well combined. Add in the brown sugar and vanilla extract, and continue to mix until combined. Next, add in cooled flour, malted milk powder, espresso powder, and salt. Mix until combined. Lastly, add in the mini chocolate chips and mix. 
3. Chill: Chill the dough in the fridge for at least 30 minutes.
4. Shape: Once the dough has chilled, form the cookie dough truffles into an egg shape. I did this by hand, but you can also use an egg shaped cookie cutter and push the dough into that to form your Easter egg truffle shape. 
5. Chocolate: Place the cookie dough back in the fridge while melting the chocolate. Melt the chocolate in a microwave safe bowl in 30-second increments, stirring after each hit until completely melted.
6. Assembly: Using two forks, dip each truffle into the chocolate. Gently pull it out of the chocolate and let the excess chocolate drip off before letting them set on parchment paper. If desired, decorate the eggs with the opposing chocolate color, or cover in sprinkles.

Storage Tips:

Because this is cookie dough, and cookie dough has butter (and this a cream cheese cookie dough too), the truffles should be refrigerated. 

If using these as edible Easter basket treats, just make sure to place them in the basket right before opening, and then putting the truffles back in the fridge somewhat soon after the baskets have been opened.

Last Quick and Easy Cookie Dough Tips:

1. Eggless: Remember, this an eggless cookie dough so you don’t have to worry about eating raw eggs.
2. Toasted Flour: Toasting the flour also makes sure you don’t have to worry about eating raw flour in this cookie dough easter truffles.
3. Cream Cheese: Honestly, it’s the best part of these chocolate chip cookie truffles. The cream cheese is so rich and tangy and yields such a smooth and creamy texture. 

Easter Cookie Dough Truffles

Prep: 1 hour hr 30 minutes mins

Total: 1 hour hr 30 minutes mins

These Cookie Dough Easter Egg Truffles are a homemade chocolate chip cookie dough without eggs and raw flour. They're such rich and creamy cookie dough truffles thanks to the cream cheese.

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Ingredients

 

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• ▢ 1/2 cup unsalted butter, softened
• ▢ 4 oz cream cheese, softened
• ▢ 3/4 cup brown sugar
• ▢ 2 tsp vanilla extract
• ▢ 1 cup all purpose flour
• ▢ 1 Tbsp malted milk powder (optional, but it really gives the truffles a richer flavor)
• ▢ 1/4 tsp salt
• ▢ 1/4 tsp espresso powder (optional)
• ▢ 1 cup mini semi-sweet chocolate chips
• ▢ 2 cups chocolate almondbark (or candy melts)
• ▢ 1 cup vanilla almondbark (or candy melts)

Instructions

 

• Preheat the oven to 350 degrees and line a large baking sheet with parchment paper. Spread the flour in an even layer, and toast the flour for about 5 minutes. Allow to cool to room temperature (this takes only a few minutes).*
• In a separate bowl, beat the butter and cream cheese together until well combined, about 1 minute.
• Add in brown sugar and vanilla extract. Mix well.
• Next, add in toasted flour, malted milk powder, salt, and espresso powder. Mix.
• Add in mini chocolate chips and stir until combined.
• Allow dough to chill at least 30 minutes. Once cold, take 2 Tbsp of dough and shape by hand into an egg. Place each "egg" onto a baking sheet lined with parchment paper. Refrigerate once again for at least 30 minutes (or until hard).**
• Once the eggs are hard, melt the chocolate almondbark and vanilla almondbark in separate bowls, either in the microwave in 30-second increments, or over a double broiler.***
• Using a fork (you might find using two forks helpful too), dip each cookie dough egg into the melted almondbark until fully coated. Let the excess chocolate drip off the sides and bottom of the truffles before putting them back onto the parchment paper.
• Once all the truffles have been coated in almondbark, put the remaining almondbark in a piping bag, and decorate each truffle with swirls or drizzles. I chose to do opposite colors on each truffle so the decoration would stand out more.
• Once all have been coated, refrigerate once again until hard, about 15-30 minutes.
• Serve immediately or refrigerate in an airtight container until ready to eat (can last for about a week).

Notes

*Toasting the flour is an optional choice. If there are any concerns about eating raw flour, toasting it is an easy way to make sure it's good to eat. 

**I shaped each cookie dough truffle into en egg shape by hand, but you can also shape the cookie dough in an egg cookie cutter as well. 

***The almondbark measurements can be switched up, depending upon your chocolate preference. We prefer more chocolate to white chocolate, but you can do whatever you like.

 

The nutrition facts provided are calculated using a third-party tool and are estimates only. Actual nutritional content may vary based on the ingredients and brands you use, as well as portion sizes. For accurate results, please consult a registered dietitian or nutritionist.

Course Dessert

Cuisine American

Make sure to tag me on Instagram and leave a rating below and let me know how it turned out!

Here are some other Easter recipes you might love:

Cream Cheese Lemon Crinkle Cookies

Classic Coconut Cupcakes

Lime Coconut Zucchini Bread