Prep time 1 hour
Total time 1 hour
I promise that no one will be disappointed if they find these Easter Egg Cookie Dough Truffles in their baskets Easter morning!
Recipe type: Dessert
- 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
- Colored Candy Chocolate Melts of your choice for coating and decorating
- 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)
- Alternatively, you can roll the dough out to desired thickness, on a floured surface, about ½ inch thickness and use egg shaped cookie cutters to shape the dough to look like flat eggs.
- Place on waxed paper-lined baking sheets. Loosely cover and refrigerate for 15-20 minutes or until firm again.
- Melt the candy melts according to the directions on the bag.
- Dip the cookie dough egg truffles 3-4 at the time into the chocolate, shake off extra and place on parchment paper. Let the truffles sit until hard, about 15 minutes.
- Once set, remelt remaining candy melts. Place in a small baggies and cut a small hole in one corner. Carefully drizzle chocolate over truffles.
- Store in the refrigerator and serve cold. These can also be frozen for longer storage.
Follow my PINTEREST ACCOUNT in Chloe Ditan
Source : http://cakescottage.com/2017/03/02/easter-egg-cookie-dough-truffles/