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).

Enjoy!