Easter Cookie Dough Truffles
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.
Servings: 10 Truffles
Ingredients
- 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.