Cute Cookie Dough Truffles for Easter!
These fun Easter egg treats look great dipped in white dipping chocolate and decorated with pastel candy melts or sprinkles. Cute and yummy!
Cookie dough truffles are easy to make! A stand mixer works best, but you can use an electric hand mixer too.
Pretty cool you can make something that tastes so close to cookie dough with sweetened condensed milk and no eggs!
At first, I was not looking forward to the truffle-shaping part of it…shaping several truffles into something other than a ball by hand sounds like a pain. Fortunately, it is a lot easier than I thought.
The dough is thick and a bit sticky, but also really pliable and an egg shape is simple. Just roll the dough into balls and gently flatten each, with a slight taper at one end. Not bad at all!
Place the truffles in the refrigerator or freezer to let them harden so it is easier to dip. You will only want to remove 3 or 4 at a time for dipping, and leave the rest in the refrigerator until their time comes.
I use white almond bark and a fork for the dipping. Coat the cookie dough egg in the chocolate, then tap to remove excess, and place it on a non-stick surface to let it set.
Almond bark sets up fast, so if you want to do sprinkles you need to start sprinkling right after each is dipped. I also used colored candy melts to decorate. Cut off a tiny corner of a plastic resealable sandwich bag to pipe it on.
Ingredients
- 1/2 cup butter, room temperature
- 3/4 cup brown sugar
- 1 1/2 teaspoons vanilla extract
- 2 cups all-purpose flour
- 14 ounces sweetened condensed milk
- 1 cup mini chocolate chips
- candy melts
Instructions
- In the bowl of a large stand mixer, cream the butter and brown sugar until light and fluffy, about 2 minutes. Mix in the vanilla. Slowly add the flour, scraping down the side of the bowl as needed.
- With the mixer running, slowly pour in the sweetened condensed milk. Once it is fully combined, stir in the chocolate chips.
- Form the dough into 1-inch balls. Place on a wax paper or silicone lined baking sheet. Shape each ball into an egg by gently flattening. Cover loosely with plastic wrap and refrigerate for a few hours or overnight.
- Melt candy melts according to directions on package. Keeping the truffles in the refrigerator, remove 3 or 4 at a time, and dip each into the candy melts with a fork. Gently tap off excess. Place on wax paper, parchment, or silicone mat to let set. Decorate with sprinkles or colored candy melts.
This recipe is from Wine and Glue.
Silicone baking mats are a great reusable option when you need a non-stick surface. I use them all the time!