Cookie Dough Easter Eggs
Ingredients:
For the Edible Cookie Dough:
1/2 cup unsalted butter, softened
1/2 cup brown sugar
1/4 cup granulated sugar
1 teaspoon vanilla extract
2 tablespoons milk
1 1/4 cups heat-treated all-purpose flour
1/2 teaspoon salt
3/4 cup mini chocolate chips
For the Coating & Decoration:
2 cups pastel candy melts (various colors)
1/4 cup yellow candy melts (for drizzle)
Colorful sprinkles
Directions:
In a large bowl, cream butter, brown sugar, and granulated sugar together until light and fluffy.
Add vanilla and milk, and mix until combined.
Stir in heat-treated flour and salt until a dough forms. Fold in mini chocolate chips.
Scoop dough and shape into egg shapes by hand. Place on a parchment-lined tray and chill for 30 minutes.
Melt pastel candy melts according to package instructions. Dip each egg into melted coating, tapping off excess. Place back on parchment paper.
Melt yellow candy melts and drizzle over the coated eggs using a piping bag or spoon.
Immediately add sprinkles before coating sets.
Let set at room temperature or refrigerate for 10 minutes before serving.
Prep Time: 30 minutes | Chill Time: 30 minutes | Total Time: 1 hour
Kcal: 210 kcal per egg (approx.) | Servings: 14–16 eggs
Tips:
Heat-treat your flour in the oven (5 mins at 350°F) or microwave (30 secs at a time) to make it safe to eat.
Use a fork or candy dipping tool for clean, even coating.
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