Mini Egg Cookie Dough Truffles
Shopping List
- 115g unsalted butter
- 160g brown sugar
- 200g plain flour
- 60ml milk
- 1 tsp vanilla
- 200g melted milk chocolate
These no-bake treats include some of my favourite things; cookie dough, chocolate and Mini Eggs!
I’m using my safe to eat raw cookie dough recipe, adapted slightly to hold it’s shape.
This recipe makes LOADS. I counted 30, which is great for a party or a gathering, but if it’s just for you I would recommend halving the recipe!
I also recommend keeping and storing these beauties in the fridge until eating. Once made they will last about a week.
These are super fun to do with all the family this Easter.
Cream together the butter and sugar.
Add in the milk and vanilla.
Add in the flour and mix to form a dough.
Chill the dough for 30 minutes.
Roll balls of dough around a Mini Egg.
Like so!
Chill for 30 minutes. Once chilled, go onto the next stage to make truffles or pop them in the oven for baked cookies (see below).
Meanwhile, crush up some Mini Eggs.
Dip your dough balls into melted milk chocolate.
Place on a cooling rack.
Sprinkle with crushed up Mini Eggs.
Chill until set.
Enjoy!
As an alternative to this, if you wanted Mini Egg Stuffed baked cookies, once you have chilled them, you can pop them in the oven at 180C for 15-18 minutes or until golden brown.
Give it a go and as always, let me know how you get on, either on Facebook, Twitter or Instagram.
If you want to turn your baking hobby into a career, check out my book Cakes, Bakes & Business for everything you need to know about running a successful baking business, including pricing, marketing, insurance and much more!
Happy baking,
Britt xo