Chocolate chip Cookie Dough Truffles now in a new, special Easter Edition – in the shape of an egg, creamy inside, crunchy on the outside – do I need to say more ?
Hippity, hoppity, Easter’s on it’s way…..and fast! And you know what the means, the cuddly Easter bunny is on his way.
How’s everyone been doing? We do hope you all have been well. In case you didn’t realize it, Easter is coming early this year. Can you believe that in just few short weeks we’ll be hunting for eggs and celebrating Easter?
Yes my friends, Easter is in March this year. It’s nearly time for Easter parade, bunnies, decorative eggs and spring flowers.
It’ll be here before we know it but there’s still plenty of time to prepare for a festive day, and today I’ve got just the thing to help make your Easter basket look far more wonderful – Chocolate Chip Cookie Dough Easter Eggs !
If you read this blog regularly, as you should – or even semi-regularly – then you are probably aware that I was determined, this year I want to make changes and I won’t make egg shaped Easter treats like I did a past few years. But, never say never…..
And really, aren’t chocolate eggs just an excuse to eat more chocolate during holidays? *Wink Wink*!
- ½ cup (1 sticks) butter, room temperature
- ¾ cup packed brown sugar
- 1 teaspoon vanilla
- 2 cups all purpose flour
- 1 can (14 ounces) sweetened condensed milk
- ½ cup semi-sweet chocolate chips
- ½ cup finely chopped walnuts or pecans
- 1 pound dark chocolate candy coating
- In a bowl combine butter and sugar on medium-high speed until light and fluffy, about 2 minutes.
- Beat in the flour, sweetened condensed milk and vanilla until incorporated, beating well after each addition.
- Stir in chocolate chips and walnuts.
- Cover with plastic wrap and refrigerate for about 1 hour, or until firm enough to handle.
- Shape mixture into 1 inch balls by rolling a spoonful in the palm of your hand, since the dough is sticky, roll your fingers into flour. This will make it easier to roll.
- Then shape dough balls into flat little ovals or egg shapes, ( they look much better flat)
- Place on waxed paper-lined baking sheets. Loosely cover and refrigerate for 15-20 minutes or until firm again.
- In a bowl melt dark chocolate candy coating.
- Dip the cookie dough eggs into the chocolate, shake off extra and place on parchment paper.
- Let the cookie dough eggs sit until hard, about 15 minutes.
- Store in the refrigerator and serve cold. These can also be frozen for longer storage.