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decorated chocolate easter eggs with sprinkles on a purple plate

Cookie Dough Filled Easter Eggs

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  • Author: Julianne Dell
  • Prep Time: 60 minutes
  • Cook Time: 10 minutes
  • Total Time: 1 hour 10 minutes
  • Yield: 10
  • Category: Candy
  • Method: Microwave
  • Cuisine: American


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!


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


  • 2 bags (10oz) Ghirardelli chocolate melting wafers
  • Sprinkles for garnish


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.


  • 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.


  • Serving Size: 1 egg
  • Calories: 359
  • Sugar: 34g
  • Sodium: 64g
  • Fat: 18g
  • Carbohydrates: 48g
  • Fiber: 2.5g
  • Protein: 4g
  • Cholesterol: 24mg