Cookie Dough Filled Easter Eggs

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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.

decorated chocolate easter eggs with sprinkles on a purple plate

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. This helps to kill off any bacteria in the flour and thus making it safe to eat.

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!

overhead shot of decorated chocolate easter eggs with sprinkles on a purple plate

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 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.
an overhead shot of a bowl of edible cookie dough

What type of chocolate is best?

You can make these with any flavor of chocolate you’d like, milk, dark or white chocolate. But I recommend using something like Ghirardelli melting wafers. It’s a good quality chocolate and easy 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.

Tips for coloring chocolate

If you’d like to color chocolate for the accent colors on top, you can get some gel colors to dye the white chocolate. Adding a drop or two of color into ¼ cup of melted white chocolate is more than enough. I recommend using Amerigel or Wilton. Single colors can often be found in craft stores like Michaels or JoAnns.

If you’d like to make the whole eggs with colored chocolate, than you should consider using oil based colors like Chef Master. These will work with the Ghirardelli melts.

close up shot of chocolate Easter eggs decorated with sprinkles

how to make Chocolate filled Easter Eggs

Melt the chocolate

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.

A glass bowl with melted white chocolate and a spatula

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. You can use a large cookie scoop to make it easier to fill.

a pink Easter egg mold filled with cookie dough

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.

White chocolate being poured into a silicone mold filled with cookie dough

Remove the eggs

Gently remove the eggs from the mold and trim away excess chocolate.

Decorate

Garnish with additional chocolate drizzle and sprinkles.

How to store finished eggs

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.

A cookie dough filled chocolate Easter egg with a bite taken out of it showing the inside of the egg
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decorated chocolate easter eggs with sprinkles on a purple plate

Cookie Dough Filled Easter Eggs

  • Author: Beyond Frosting
  • Prep Time: 60 minutes
  • Cook Time: 10 minutes
  • Total Time: 1 hour 10 minutes
  • Yield: 10

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

Prepare the cooking 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.

Combine butter and sugar: 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.

Add remaining ingredients: 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 eggs

Melt the chocolate: 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.

Fill the mold: 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.

Add the cookie dough: Gently press 2 ½ – 3 tablespoons (approximately the size of a large cookie scoop) of cookie dough in each cavity.

Cover with chocolate: 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.

Remove the eggs: Gently remove the eggs from the mold and trim away excess chocolate. Garnish with additional chocolate drizzle and sprinkles.

Notes

  • Silicone mold (affiliatelink)
  • 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 Information:
1 egg
359
34g
64g
18g
48g
2.5g
4g
24mg
  • Category: Candy
  • Method: Microwave
  • Cuisine: American

Keywords: chocolate easter eggs, easter desserts

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