🍪 Easter Cookie Butter Eggs 🍪
Ingredients:
• ½ cup unsalted butter, softened
• ¾ cup cookie butter (like Biscoff)
• ½ cup marshmallow cream
• 2½ – 3 cups powdered sugar
• 1 tsp vanilla extract
• 12 oz white chocolate melting wafers
• Easter sprinkles, for decorating
Instructions:
1 Make the Filling:�In a large mixing bowl, beat together the softened butter, cookie butter, marshmallow cream, and vanilla extract until smooth and creamy.�Gradually add powdered sugar, one cup at a time, until the mixture becomes thick enough to hold its shape like dough.
2 Shape the Eggs:�Scoop about 2 tablespoons of the dough and shape into egg forms using your hands.�Place each egg onto a parchment-lined baking sheet.�Refrigerate for 1 hour, or until firm.
3 Dip in White Chocolate:�Melt the white chocolate wafers according to package instructions until smooth.�Dip each chilled cookie butter egg into the melted white chocolate, coating completely.�Place back onto parchment paper and immediately add Easter sprinkles before the chocolate sets.
4 Set & Serve:�Let the eggs rest until chocolate is fully hardened. For faster setting, refrigerate for 15–20 minutes.
Prep Time: 25 minutes | Chill Time: 1 hour 20 minutes
Total Time: 1 hour 45 minutes�Servings: About 20 eggs�Calorie Count per serving: Approximately 190–230 Kcal per egg
These dreamy Easter Cookie Butter Eggs are creamy, sweet, and wrapped in a smooth white chocolate shell—topped with festive sprinkles for the perfect no-bake holiday treat! 🐣🍬💖