Kids and adults will love these cookie dough-filled chocolate Easter eggs. The edible cookie dough has heat-treated flour and it’s eggless so it’s safe to eat!
Looking for more Easter recipes? You’ll love this easy Bunny Bait and my adorable Easter Bunny Cupcakes.
Easy Homemade Easter Candy
I’ve always been obsessed with cookie dough. It was my go-to snack when my parent left us home alone and my sister and I would polish off a bowl. These days edible cookie dough is very much a thing, and I am here for it.
This recipe is almost no-bake. The only thing you need to turn the oven on for is to heat up the flour if you’re concerned about eating raw dough. It is an egg-free cookie dough.
The cookie dough is covered in chocolate using an Easter egg mold and decorated with sprinkles. These would make a great homemade treat for your Easter baskets or for friends and neighbors. Don’t be fooled, these are actually quite easy to do!
My Favorite Edible Cookie Dough
First thing first, you’ll prepare a batch of cookie dough. This is the perfect dough to snack on and makes filling the eggs super easy. Be sure to use mini chocolate chips for the best results.
- Bake the flour at 350 F for approximately 10 minutes, or until the temperature of the flour reaches 160°F. Stir the flour halfway through and allow the flour to cool completely. Sift the flour through a fine mesh sieve.
- Combine the sugar and butter, beat to combine
- Add remaining ingredients: Then add the flour, salt, vanilla extract and milk. Beat together until the dough starts to form and then add the chocolate chips.
What Type of Chocolate Is Best?
What Type of Chocolate Is Best For Candy Making?
You can make these with any variety of chocolate you’d like, milk, dark or white chocolate. But I recommend using something like Ghirardelli melting wafers. It’s a better quality than candy melts and taste better. It’s also easier to work with.
White chocolate tends to be a little thicker than milk or dark, but it’s also more transparent. So you may need more of it to make the eggs opaque.
Candy melts (such as Wilton) could work, but they are not my favorite. Flavor wise they don’t compare to actual chocolate, but I also find they are quite thick once melted. If you want to use candy melts, I recommend thinning it out with a little bit of vegetable oil.
Julianne’s Tip for Coloring Chocolate
If you’d like to color chocolate for the accent colors on top, you can get some oil-based gel colors to dye the white chocolate. My usual go-to gel colors are water-based and can cause the candy melts to seize, rendering them unusable. You can find single bottles of oil-based colors at craft stores or buy them from brands like Chef Master. These will work with the Ghirardelli melts.
How to Make Chocolate Filled Easter Eggs
This process is quite simple as long as you have the right tools!
Melt the chocolate
You can follow my quick tutorial for melting chocolate in the microwave. Melt half of the chocolate in a microwave-safe bowl at 50% power in 30-second intervals; stir after each interval and continue until chocolate is melted and stirred smooth. This prevents the chocolate from burning or seizing. It’s best to work with only flavor of chocolate at a time because it will harden as it sits. While it can easily be remelted, it’s best to work in small batches.
Alternatively, I prefer using my candy melting pot to keep the chocolate a consistent temperature.
Fill the mold
Put a spoonful of melted chocolate in each cavity of the silicone mold and swirl it around to coat the outside. White chocolate tends to be less opaque, so you may need to use a little more of it. If it’s thin, add additional chocolate than refrigerate for 15 minutes.
Add the cookie dough:
This works best if the cookie dough is at room temperature. Gently press 2 ½ – 3 tablespoons of cookie dough in each cavity. Don’t push down too hard or you risk cracking the chocolate mold.
Cover with chocolate
Add another spoonful of chocolate over the cookie dough and smooth over the top with an offset spatula or knife. All the chocolate to set for 15 minutes or so either at room temperature or in the refrigerator.
Remove and Decorate the eggs
Gently remove the eggs from the mold and trim away excess chocolate. If you want to add an additional chocolate drizzle and sprinkles, you can do this now!
How to store
Store the finished eggs in the refrigerator and serve at room temperature in an airtight container for best results. These are best consumed within the first 3-4 days of preparation.
Cookie Dough Filled Easter Eggs
- Prep Time: 60 minutes
- Cook Time: 10 minutes
- Total Time: 1 hour 10 minutes
- Yield: 10
- Category: Candy
- Method: Microwave
- Cuisine: American
Description
Kids and adults will love these cookie dough filled chocolate Easter eggs. The edible cookie dough has heat-treated flour and it’s eggless so it’s safe to eat!
Ingredients
Cookie dough
- 1 ¼ cups (175g) all-purpose flour, heat treated
- ½ cup (113g) unsalted butter, softened
- ½ cup (95g) granulated sugar
- 1/3 cup (73g) light brown sugar, packed
- ¼ teaspoon salt
- 3 tablespoons (45ml) milk
- 1 tablespoon (15ml) vanilla extract
- ½ cup (90g) mini chocolate chips
Decorations
- 2 bags (10oz) Ghirardelli chocolate melting wafers
- Sprinkles for garnish
Instructions
For the cookie dough:
- Prepare the flour. Pre-heat the oven to 350°F. Bake the flour on a baking sheet lined with parchment paper at for approximately 10 minutes, or until the temperature of the flour reaches 160°F . Stir the flour halfway through and allow the flour to cool completely. Sift the flour through a fine mesh sieve.
- Soften the butter in the microwave for 15-20 seconds. In a large mixing bowl, combine the butter, granulated, and brown sugar and beat until creamy. Then add the heat-treated flour, salt, vanilla extract, and 1 tablespoons of milk. Beat together until the dough starts to form. Add additional milk as needed until desired consistency. Mix in the chocolate chips. Set aside.
Make the molds
- Melt half of the chocolate in a microwave-safe bowl at 50% power in 30 second intervals; stir after each interval and continue until chocolate is melted. Reduce microwave time as needed so the chocolate does not burn.
- Put a spoonful of melted chocolate in each cavity and swirl it around to coat the outside. If it’s thin, add additional chocolate then refrigerate for 15 minutes.
- Gently press 2 ½ – 3 tablespoons (approximately the size of a large cookie scoop) of cookie dough in each cavity.
- Add another spoonful of chocolate and smooth over the top with an offset spatula or knife. All the chocolate to see for 15 minutes or so either at room temperature or in the refrigerator.
- Gently remove the eggs from the mold and trim away excess chocolate. Garnish with additional chocolate drizzle and sprinkles.
Notes
- Here is the Silicone mold (affiliate link) I used.
- Prep ahead of time: The cookie dough can be prepared 2 days in advance and stored in the refrigerator in an airtight container.
- Storage: Store the finished eggs in the refrigerator and serve at room temperature for best results. These are best consumed within the first 3-4 days of preparation.
Nutrition
- Serving Size: 1 egg
- Calories: 359
- Sugar: 34g
- Sodium: 64g
- Fat: 18g
- Carbohydrates: 48g
- Fiber: 2.5g
- Protein: 4g
- Cholesterol: 24mg
