Cookie Dough Truffle Easter Eggs

I adore holidays. Family, traditions, food, decorations, games, laughter, and celebrating the true meaning of each special day… I love it all!

Living overseas often proves challenging to create a memorable holiday. Turkey doesn’t celebrate American or Christian holidays so Thanksgiving, Christmas, and Easter can seem like just another day.

To combat the lack of holiday spirit surrounding us, I like to come up with fun ways to add a little ‘taste of home’ to our day.


Who likes Reese’s peanut butter eggs? YUM. I took the same idea but instead of a peanut butter center there’s an eggless, delicious, addicting, cookie-dough center to these chocolate covered Easter eggs.


I know they look daunting but really, they’re not that hard to whip up.

Let’s start by making that mouthwatering cookie dough center.

In a large bowl, beat 1 stick of unsalted butter (room temperature), 1/2 cup brown sugar and 1/4 cup of white sugar with a hand mixer (or kitchen aid if you’re so lucky) until smooth. About 3 minutes.

Add 2 tablespoons of milk and 1/2 teaspoon of vanilla directly to that same large bowl. Mix to combine.

In a separate bowl, whisk together 1 & 1/4 cup of flour and 1/4 teaspoon of salt.


Slowly add the flour mixture to the large bowl.


Stir in 1/2 cup of mini chocolate chips (and for goodness sake – eat a couple).


Chill the ‘cookie dough’ in the fridge for 30 minutes or pop it in the freezer for 15. You want the dough firm enough to form into eggs.


After the dough has chilled, use your hands to make a flat egg shape. (Don’t make these too big or you’ll be looking at one giant cookie dough truffle as your meal.) About an inch and a half long and a half inch in thickness.


The newly shaped cookie dough eggs go back in the freezer for 20 minutes. You need these to be nice and cold so they don’t fall apart when you dip them into chocolate.

Now we color chocolate. So fun.

I bought this huge block of white chocolate, cut it up into small bits and separated it into several bowls for different colors.

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Focus on one bowl at a time. Turn your microwave to 50% and melt the white chocolate in increments of 30 seconds until the chocolate is nice and melty.

Drop some food coloring in the bowl and mix it up.


Take one egg out of the freezer at a time and plunge it into the chocolate with a fork. Roll it around to coat.


Place onto a sheet of wax paper to harden.


(They don’t have Kroger in Istanbul.. I brought this with me from America. Like I said, I love holidays so I plan ahead!)


I added the excess colored chocolate from my bowls to ziplock bags for drizzling. If the chocolate has hardened, throw the bag in the microwave for about 5-10 seconds until it becomes melty again. Cut a small hole in the bottom corner of the bag and drizzle away. This is food art, people.


After the chocolate has hardened, store truffle eggs in an airtight container in the fridge.

You. will. devour. these.


Leave a comment and let me know if you make these little heaven eggs. Enjoy!


Cookie Dough Truffle Easter Eggs
Yields 12
Chocolate covered cookie dough truffle Easter eggs
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Total Time
1 hr
Total Time
1 hr
Cookie Dough
  1. 1 stick unsalted butter (room temp)
  2. 1/2 cup brown sugar
  3. 1/4 cup white sugar
  4. 2 Tablespoons milk
  5. 1/2 teaspoon vanilla
  6. 1 1/4 cup flour
  7. 1/4 teaspoon salt
  8. 1/2 cup mini chocolate chips
Chocolate coating
  1. White chocolate
  2. Food coloring
  1. In a large bowl, beat butter and sugars until smooth. About 3 minutes.
  2. Add milk and vanilla. Mix to combine.
  3. In a separate bowl, whisk together flour and salt.
  4. Slowly add the flour mixture to the wet ingredients.
  5. Stir in chocolate chips.
  6. Refrigerate for 30 minutes or freeze for 15. You want dough firm enough to shape into eggs.
  7. Shape 'cookie dough' into eggs. 1 1/2 inch long and 1/2 inch thick.
  8. Freeze for 20 minutes.
  9. Chop white chocolate into small pieces and divide into several separate bowls to color.
  10. Turn microwave to 50% and heat one bowl of white chocolate until smooth and melty.
  11. Stir in food coloring.
  12. Take one egg out of the freezer and dip it into the colored chocolate.
  13. Place on a piece of wax paper to harden. Repeat with remaining cookie dough eggs and bowls.
  14. Drizzle chocolate covered eggs with excess chocolate you have in your bowls. You may need to reheat.
  15. Store hardened eggs in an airtight container in the fridge.
Caitlin Alaina

“.. just as Christ was raised from the dead through the glory of the Father, we too may live a new life.” Romans 6:4 NIV. He has risen! Happy Easter, indeed.

Love & Light,



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  • Reply Kathy March 22, 2016 at 11:33 pm

    These look wonderful Cait! I may even try to make them when I get back from vacation! They don’t have to be just for Easter, right?

    • Reply Caitlin Diebler March 23, 2016 at 7:28 am

      I think they’d be delicious anytime! Let me know if you make them πŸ™‚

  • Reply Mary March 23, 2016 at 3:59 am

    I can’t wait to try these!

  • Reply Erin March 23, 2016 at 8:11 am

    Abigail and I are planning to make these this week! I’ll send you a picture. So fun!

  • Reply Jan March 23, 2016 at 5:39 pm

    I may try these for Greek Easter. I’m really impressed with your blog-very professional!

    • Reply Caitlin Alaina March 23, 2016 at 5:54 pm

      Thank you so much for reading, Jan! If you end up making them, be sure to let me know how it went πŸ™‚ Would love to be back in Greece for Greek Easter!

  • Reply Renee Lynn March 27, 2016 at 7:24 pm

    My niece and I made these for Easter and they were a huge hit! Great taste, easy to make, and fun to decorate! Looking forward to more recipes from you soon!

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