Easter Cookie Dough Truffles Recipe
User Reviews
4.7
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Prep Time
30 mins
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Additional Time
2 hrs 30 mins
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Total Time
3 hrs
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Servings
25 truffles
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Calories
371 kcal
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Course
Dessert, Snacks, Baked Goods
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Cuisine
American
Easter Cookie Dough Truffles Recipe
Description
This recipe starts by whipping butter and sugar to a light, fluffy texture, then incorporating milk, vanilla, toasted flour, salt, and semisweet mini chocolate chips to form raw cookie dough safe to eat due to the flour being toasted. The dough chills before being shaped into egg forms, which are further chilled to firm up.
Afterward, the truffles are dipped in various melted candy melts—white, pink, yellow, and blue—to create layered, colorful coatings. Sprinkles may be added while the chocolate is still soft for decoration. This method produces smooth, glossy candy shells around the soft dough, combining creamy and crunchy textures.
The truffles make a festive Easter treat with a sweet, chocolate chip cookie dough center and colorful candy exterior. They can be presented as individual bites and are suitable for gift-giving or holiday parties.
Storage notes advise keeping the truffles refrigerated or frozen to maintain freshness. Using toasted flour ensures food safety for raw cookie dough consumption. Gluten-free flour can be substituted to accommodate dietary needs.
Ingredients
- 1 cup butter room temperature (2 sticks, unsalted
- 2 cups granulated sugar
- 1½ tablespoons milk
- 1 teaspoon vanilla extract pure
- 1¾ cups all-purpose flour toasted (see note)
- ¼ teaspoon kosher salt
- 2 cups chocolate chips semisweet mini
- 10 ounces white chocolate melting wafers (1 bag)
- 8 ounces pink candy melts (⅔ bag)
- 8 ounces Candy Melts ⅔ bag, yellow
- 12 ounces blue candy melts (1 bag)
- Sprinkles optional, Easter-themed
Instructions
- With a hand mixer, whip the butter in a large bowl until light and fluffy. Add the sugar and whip again until light and fluffy.
- Pour in the milk and vanilla and whip again until combined.
- Add the flour and salt, stirring to combine. Gently fold in the chocolate chips.
- Cover and refrigerate the cookie dough for 1 hour. Line a baking sheet with parchment paper. Set aside.
- Once ready, remove the dough from the fridge and form 2 tablespoons of dough into an egg shape. Repeat until all of the dough has been used, transferring to the prepared baking sheet.
- Refrigerate again for at least 1 hour to harden.
- Melt the white, pink, yellow, and blue melting wafers in the microwave according to the instructions on each package.
- Set out a wire rack and dip each egg-shaped truffle into whichever colors you like. Add sprinkles, if desired, before the chocolate starts to cool so that they stick. If not, let them cool completely then drizzle the other colors of chocolate on each egg however you’d like to decorate them.
Notes
- Toast the flour at 350°F for 5 minutes before using to make the dough safe for raw consumption.
- Store truffles in an airtight container in the refrigerator for up to 4 days or freeze for up to 1 month.
- Allow the cookie dough to fully set before dipping in candy melts to maintain shape.
- Use a 1:1 gluten-free flour blend to make this recipe gluten-free if desired.
Nutrition Information
Show DetailsNutrition Facts
Serving: 25truffles
Amount Per Serving
Calories 371 kcal
% Daily Value*
| Serving | 1truffle | |
| Calories | 371kcal | 19% |
| Carbohydrates | 46g | 15% |
| Protein | 2g | 4% |
| Fat | 20g | 31% |
| Saturated Fat | 14g | 70% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 4g | 20% |
| Trans Fat | 1g | 50% |
| Cholesterol | 21mg | 7% |
| Sodium | 46mg | 2% |
| Potassium | 121mg | 3% |
| Fiber | 2g | 8% |
| Sugar | 36g | 72% |
| Vitamin A | 238IU | 5% |
| Calcium | 17mg | 2% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.7
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