Easter is my favorite holiday. I love what it represents -- the resurrection, the empty tomb and the promise of new life. Growing up I loved getting together with my cousins and going on Easter egg hunts. And I love sitting around the table for a big family dinner with ham and cheesy potatoes and plenty of desserts. Dessert was always the most important part of our family dinners!
I love making festive Easter desserts! Usually I make carrot cake, but the past two years I've decided to mix things up. Last year I made these adorable Coconut Macaroon Easter Egg Nests, and this year I made super indulgent cookie dough truffles!
I decided to make truffles mainly because I wanted to shape them into eggs and decorate them. The first time I made them, I dipped the eggs in white chocolate and then decorated them using a pastry bag with white chocolate that I had dyed with food coloring. And that was a lot of work. So the next time I made them, I dipped them into white chocolate that I had already colored with food coloring. As you can see in the pictures, I used a little bit of red coloring to turn the eggs pink. That was much easier!
If you're not a fan of food coloring, you can keep the truffles white and decorate them with sprinkles! Or if you prefer dark or milk chocolate, go ahead and dip the eggs in that!
Also, important reminder, the cookie dough in this recipe is not cooked, so you cannot use just any old cookie dough. As you can see below, there is no egg in the recipe. That is important because eating cookie dough with raw eggs can give you salmonella and no one wants to get sick, especially not on Easter!
Easter Egg Cookie Dough Truffles
Yield: Makes about 12 truffles
For cookie dough
- 1/2 cup (1 stick) Challenge butter, room temperature
- 3/4 cup brown sugar (156 grams)
- 2 tablespoons milk
- 1/2 teaspoon vanilla extract
- 1 cup all-purpose flour (125 grams)
- 1/2 teaspoon salt
- 1/2 cup mini semisweet chocolate chips
- 8 ounces white chocolate, melted
- In a large bowl, beat the butter and brown sugar with a mixer on medium speed until smooth or for about two minutes. Mix in the milk and vanilla.
- Mix in the flour and salt on low speed just until incorporated.
- Stir in the chocolate chips.
- Cover and chill dough for 10 minutes or until it’s firm enough to handle.
- Form the dough into one-inch balls and then shape into eggs. Arrange on baking sheets lined with parchment paper. Place the sheets in the refrigerator and chill for about 30 minutes or until firm enough to handle.
- Melt the chocolate in a double boiler or in the microwave in 30-second intervals.
- Stick one toothpick into a truffle and dip it into in the white chocolate until they’re completely covered. Return truffle to parchment paper. Chill until set.
- Store chilled in an airtight container.