Cookie Dough Easter Egg Truffles: These eggless cookie dough truffles are shaped like Easter eggs and dipped in chocolate! Cute and festive!
Do you remember when cookie dough ice cream first came onto the scene? I feel like it grew into popularity in the late ’90s–or at least that’s when it grew into popularity in my life. In fact, there was a time when cookie dough ice cream dominated my ice cream life.
Even though the cookie dough was safe to eat, it still felt dangerous, you know? Plus, my parents designated Fridays and Saturdays as the only two nights we could have ice cream a week (or dessert really unless it was a special occasion) so after a few days of withdrawal, the cookie dough was where it was at.
But, can we just discuss though how few pieces of cookie dough were actually in the ice cream? I swear, it was like an ice cream marketing conspiracy. The less cookie dough in the ice cream, the more pints they hoped you’d buy.
To make up for that nonsense, I am presenting to you today all the cookie dough you could ever want in a nice Easter-friendly package.
On a completely unrelated matter, a while back I signed up for Taste of Home’s recipe emails. I’m a sucker for those recipe-of-the-day emails, and if I signed up, I also got a free dessert magazine. I’m also a real sucker for magazines.
Somewhere along the lines, Taste of Home stopped sending me emails, and I forgot I even signed up for them. Fast-forward to present day, and suddenly, I am receiving 3 and 4 emails a day from ToH. I feel like they’re trying to make up for lost time.
Anyway, one of the emails had a recipe for cookie dough dip. I think you can see where this is going…
Now, I could have just formed them into a ball, dipped in chocolate, and called it a day. But I have this weird thing where I firmly believe those Reeses eggs, trees, and hearts taste way better than regular Reeses cups. It could be psychological, but it could also be that there’s a more peanut-butter-to-chocolate ratio.
I like to think it’s the ratio thing, so I wanted to recreate that in these cookie dough truffles. The more cookie dough = the better the truffle.
Aaaand they’re so much fun to decorate this way.
- 1/2 cup butter softened
- 4 oz cream cheese softened
- 3/4 cup brown sugar
- 2 tsp vanilla extract
- 1 cup 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 semi-sweet baking chocolate or milk or dark*
- 1 cup white chocolate*
Beat butter and cream cheese together until well combined, about 1 minute.
Add in brown sugar and vanilla extract. Mix well.
Next, add in 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 wax paper. Refrigerate once again for at least 30 minutes (or until hard).
Once the eggs are hard, melt the semi-sweet and white chocolate in separate bowls, either in the microwave in 30-second increments, or over a double broiler.
*(Depending upon your chocolate preference, you may want to melt more or less white/semi-sweet chocolate. With the measurements the way they are, you can dip 3-4 eggs in white chocolate with enough leftover to drizzle on the semi-sweet dipped eggs. That means you can dip 7-8 eggs in the semi-sweet with enough left over to drizzle on the white chocolate eggs).
Once the chocolates are melted, dip each egg into the chocolate, making sure to coat each one evenly (if the chocolate seems too thick, you can add in a couple teaspoons of vegetable oil to thin out the consistency). Place each chocolate coated egg back onto the wax paper.
Once all have been coated, refrigerate once again until hard, about 15-30 minutes.
Pipe remaining chocolate over the cold eggs, white on dark, and dark on white (or, you can use colored candy melts if you want it to look even more festive).
Serve immediately or refrigerate in an airtight container until ready to eat (can last for about a week).
Adapted from Taste of Home
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