🥚 Cookie Dough Easter Eggs 🍪
Ingredients
For the Cookie Dough
½ cup (115g) unsalted butter, softened
½ cup (100g) granulated sugar
½ cup (110g) packed light brown sugar
2 tbsp milk or heavy cream
1 tsp pure vanilla extract
1 ½ cups (190g) all-purpose flour (heat-treated for safety*)
¼ tsp salt
½ cup (90g) mini chocolate chips
For the Coating
1 ½ cups (270g) semi-sweet or milk chocolate chips
1 tbsp coconut oil (or shortening)
Festive sprinkles (for decoration)
Instructions
1. Heat-Treat the Flour
Preheat your oven to 350°F (175°C). Spread the flour evenly on a baking sheet and bake for 5–7 minutes, stirring once, until the flour reaches 160°F (71°C). Let it cool completely before using.
2. Make the Cookie Dough
In a large mixing bowl, beat the softened butter, granulated sugar, and brown sugar together until light and fluffy. Add the milk and vanilla extract, mixing until combined.
Gradually add the heat-treated flour and salt, mixing until a soft dough forms. Fold in the mini chocolate chips.
3. Shape the Eggs
Scoop out tablespoon-sized portions of dough and roll them into oval shapes to resemble eggs. Place the shaped dough on a parchment-lined baking sheet and freeze for 15–20 minutes to firm up.
4. Melt the Chocolate
In a microwave-safe bowl, combine the chocolate chips and coconut oil. Microwave in 30-second intervals, stirring between each, until smooth and fully melted.
5. Dip and Decorate
Using a fork or dipping tool, dip each cookie dough egg into the melted chocolate, coating it completely. Let the excess chocolate drip off, then place the egg back on the parchment paper.
While the chocolate is still wet, decorate with festive sprinkles. Repeat with the remaining eggs.
6. Set and Serve
Let the chocolate-coated eggs set at room temperature or in the fridge for 15–20 minutes. Once firm, serve or store in an airtight container in the fridge for up to 1 week.