Chocolate Dipped Cookie Dough Easter Egg Truffles

These edible cookie dough Easter egg truffles have been such a huge hit here. Some links in this article are affiliate links that may earn me a commission if you purchase through them.

Edible cookie dough is one of my (kids’) favorite things. It’s a super fun treat.

This might be why I have recipes for everything from edible s’mores cookie dough to snickerdoodle cookie dough truffles and even brownie batter truffles.

Couple that with the fact that I don’t like peanut butter, and these Easter egg truffles are the perfect replacement for the traditional peanut butter eggs.

In fact, if you have a nut allergy, these are just what you need, and I think they’re cuter than the ones you buy anyway.

Chocolate covered cookie dough eggs make the perfect replacement for the bunny in an Easter basket, too.

Does this cookie dough have eggs?

It does not! When you make edible cookie dough (and I do love to make it), you want to minimize the health risk.

Raw eggs, even pasteurized raw eggs, can contain salmonella, so experts suggest we avoid eating them. Thankfully, this recipe works well and tastes delicious with no eggs.

What do I need to do to make the flour safe to eat?

While I grew up eating uncooked flour regularly, experts also now recommend not eating raw flour. It can become contaminated with E coli and other concerns.

The goal is to heat flour to 160 degrees to kill E coli and other potential bacteria. Be careful, as you can burn flour if you heat it too much. And any flour you heat like this doesn’t work well for baking, so only use it for nonbaked items.

Microwave it: Place your flour into a microwave safe bowl. Heat it for 50 seconds and check the temperature. If it isn’t 160 degrees, heat again in 20 second intervals until a candy thermometer shows 160 degrees.

Bake it: Place your flour onto a cookie sheet and bake it in your oven at 250 degrees for 7 minutes. Again, make sure the temperature of the flour reaches at least 160 degrees.

Buy heat treated flour: Yes, this is totally a thing! You may not own a candy thermometer or you may not want to chance burning the flour or not getting it to 160 degrees.

You can buy flour now that has already been treated to kill E coli and any other bacteria, making it safe for use in no bake recipes. Just remember to not use it in your baking recipes, as it doesn’t work right!

Why do you have cinnamon and baking soda in this recipe?

While both are optional ingredients, I find that a little of each just makes for a better tasting edible cookie dough. I’ve made it without both ingredients and simply prefer with it.

That said, if you don’t have cinnamon or prefer to not use baking soda, you can absolutely leave it out.

Can I add chocolate chips to this edible cookie dough?

Of course you can! If you add chocolate chips, I definitely suggest you use mini chocolate chips rather than the full size kind.

The mini chips won’t stick out and make it harder to form the Easter egg shapes, and they’re easier to eat in this form, too.

Additionally, you could chop a bar of chocolate to use over chips. If you go this route, a half cup is plenty of chocolate to add.

Note that if you do this, you will have more truffles and also need to melt more chocolate to coat them.

What’s the best way to melt chocolate?

Technically, you the best way to melt chocolate to ensure it stays tempered is to use a double boiler to melt it. But that’s a pain.

I usually use a small enameled cast iron pot to melt it over low heat, stirring constantly.

The easiest way is to microwave it on short bursts, stirring each time to ensure it doesn’t burn. Scorched chocolate does not taste good!

Stop when you get to most of the way melted, no matter which method you use. Let the residual heat finish the job while you stir.

What kind of chocolate should I use?

Whatever you use, try to use the highest quality, as you taste the coating. I like to use a quality dark or semi sweet chocolate block or callets because they taste best to me.

I wrote the recipe with the intention of using chocolate chips for pure ease, however. If you go that route, you need a little oil to get smooth melted chocolate.

You can also use colored candy melts. They don’t taste as great as quality chocolate, but they’re adorable.

You can also mix and match your chocolate and candy melts to form fun designs and make the cookie dough egg truffles even fancier.

Can I make these cookie dough truffles dairy free?

Yes, you can – and I have in the past. In place of butter, I use coconut oil, which you replace at a 1:1 ratio.

Instead of milk, use your favorite nondairy beverage, again swapping it out one for one. The only other place where you may find dairy is your chocolate, but there are plenty of dairy free chocolate options.

What do I do with the excess chocolate?

Whenever you dip anything in chocolate, you always need to melt more than you use. You want “extra” chocolate to make the dipping easier, and your end results are prettier, too.

You can simply let it harden and melt it to use the next time, but I prefer to make chocolate bark with any extra.

Simply pour it onto wax paper and smooth it into an even layer. Add in your favorite mix ins, whether it be marshmallows and graham crackers, dried fruit, nuts, pumpkin seeds, coconut, etc.

I’ve got some great recipes you can use from peppermint bark to antioxidant bark to s’mores bark.

Gently press the mix ins so they stay in place, and let it harden. Break it into bite size pieces, and store it in a tightly sealed container to enjoy.

How to Make Cookie Dough Easter Egg Truffles

Add room temperature butter to a medium bowl along with the brown sugar and granulated sugar. Beat until lightened and fluffy.

Add the vanilla, cinnamon, salt, and baking soda, and mix until well combined. Add the milk, and mix again.

Scoop in the flour and mix thoroughly. The mixture should be smooth and not sandy. If your flour is too dry, add more milk a half teaspoon at a time until the dough just comes together.

Use a regular size cookie scoop and place the dough balls onto a baking sheet lined with a silpat or parchment paper. Once you have everything scooped, form each ball into an egg shape.

Flatten it into a half inch high disc and use your hands to create an egg shaped oval. Return each egg shape to the baking sheet.

Place the entire baking sheet in the refrigerator for at least a half hour to chill the dough.

Melt your chocolate via your preferred method, adding butter if you use chocolate chips. Use a fork or invest in chocolate dipping tools (I cannot recommend them enough!) to dip the eggs one at a time into the melted chocolate.

Shake off the excess as best you can. Return the dipped truffle to the baking sheet and carefully release it.

You may need to reheat the chocolate after you do several eggs. If you notice that it starts to be more difficult to shake off the chocolate, that’s your clue.

Once you finish coating all the cookie dough eggs, melt contrasting chocolate if you choose, and drizzle stripes across them for decoration. Return the tray to the refrigerator until the chocolate hardens, generally 10 to 15 minutes.

Serve anytime after that. Store the cookie dough truffles in the fridge in a tightly sealed container for up to two weeks.

These cookie dough Easter egg truffles are the perfect holiday dessert!

I am a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com.

Enjoy this article? Please share it and save it for later!