Hi Lil’ Luna readers!! I could not be more excited to be here! My name is Lisa and I blog over at Wine & Glue all about the life of a wannabe baker, chef, seamstress, and crafter. I’m also a very real mom kept busy by my six and two year old and excitedly expecting another kiddo in May.
Raise your hand if you are as obsessed with cookie dough as I am! When I was pregnant with my first, I made cookies all the time (like at least a batch a week) just for the excuse to sneak a nibble or two of cookie dough!
So you can imagine how nuts I am about these Easter Egg Cookie Dough Truffles!
One of things I feel really strongly about on my blog is the fact that I’m not an expert. (I wear my wannabe badge proudly!) So if you see something on my blog, you can feel confident that if I can do it, so can you!
Same thing goes for these truffles! I know that dipping truffles can seem really tricky and intimidating, but these are so easy. They stay together perfectly, and they dip beautifully. And the lines on top are just created by thinning the chocolate with a little bit of vegetable shortening, and then drizzling with a fork.
The ones you see are the best ones, lol. You might want to practice your drizzling skills on some wax paper before you go for it on the eggs. That way you will also know if your chocolate is thin enough.
Annnnnnnd, I have a fun little extra treat to go along with these delicious little nuggets of amazingness. A cute little printable that you can use to bag them up! People will think that you bought these fancy treats at a bakery 🙂 You can head over to Wine & Glue to get the printable.
Want more spring and Easter ideas?
Easter Egg Cookie Dough Truffles
- In the bowl of a large stand mixer, cream the butter and the brown sugar until light and fluffy, about two minutes. Beat in the vanilla.
- Slowly add the flour, scraping down the sides as necessary.
- With the mixer still running, slowly add in the sweetened condensed milk. You may need to stop the mixer periodically to scrape down the sides.
- Once it is fully combined, stir in the chocolate chips.
- Form the dough into one inch balls, and then shape into eggs. Place on a wax paper lined pan and cover loosely with plastic wrap. Refrigerate overnight.
- Melt the candy melts according to the directions on the bag. Keeping the truffles in the refrigerator, and removing only three or four at a time, dip them in the candy melts one at a time with a fork. Gently tap off any excess chocolate and let dry on wax paper.
Source: Taste of Home
Thanks for having me Lil’ Luna!!
Not only do these look beautiful but they look delicious too!!
Thank you, Lisa!
For more great projects and creations from her, please head to her site: Wine and Glue.
For more great Easter treats be sure to check out these:
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