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Easter Egg Cookie Dough Truffles

Amanda Barone

Words and Photos by: Michaela Mazure

Whether you’re doing breakfast, lunch, or dinner for this Easter Holiday, these easy cookie dough truffles will be the star of the show. Not only can they be made in advance, but also won’t take up any of that precious oven time!


  • ½ cup butter (room temperature)
  • ¾ cup light brown sugar
  • 2 cups all-purpose flour
  • 3 tsp vanilla extract
  • 14oz sweetened condensed milk
  • 1 cup mini chocolate chips
  • 2+ bags colored candy melts


  1. Bake flour at 350 degrees for about 5 minutes- this will prevent the risk of any bacteria problems since these are no-bake cookies
  2. Cream together butter and brown sugar at medium speed for about 2 minutes, then add in the vanilla
  3. Slowly add flour until just incorporated
  4. With the mixer on low, add in the milk, scraping down the sides of the bowl as necessary
  5. Gently fold in the chocolate chips
  6. Roll out ~1 inch balls and shape them into eggs. Place them on a lined baking sheet, cover with plastic wrap, and refrigerate overnight
  7. Melt the candy melts and then dip the eggs, tapping off excess chocolate before placing back on the sheet to harden
  8. Allow to sit for 30 minutes and enjoy! Can be served chilled or at room temperature.

Recipe adapted from