Edible cookie dough eggs are the perfect treat for springtime! Chocolate chip cookie dough covered in chocolate and dressed up for springtime, these eggs are easy and fun to make, great for the kids, and ideal for Easter!
Ingredients for Edible Cookie Dough
- Heat-treated all-purpose flour – Did you know that flour is actually raw and unsafe to eat in raw form? I did not know that until I started making edible cookie dough! Scroll down to see how to heat-treat your flour.
- Light brown sugar – Brown sugar gives the cookie dough a slight molasses taste which is reminiscent of a classic chocolate chip cookie dough. To highlight this flavor, only brown sugar is used in this recipe.
- Butter – You will want to use room temperature butter for the best results. Room temperature butter will allow you to cream the butter and brown sugar together easily to create a smooth cookie dough.
- Milk – You can use any dairy or non-dairy milk in this recipe. If you have heavy cream or half and half, feel free to use that as well.
- Vanilla extract & salt – Vanilla extract and salt are flavor enhancers and give the dough that classic chocolate chip cookie dough flavor.
- Mini chocolate chips – You will want to use mini chocolate chips in this recipe for the best texture. Although regular chocolate chips could work, adding in mini chocolate chips helps the eggs have a smooth texture and also makes for easier eating.
- Rainbow sprinkles – Rainbow sprinkles are optional, but let’s be real here. Who doesn’t love a little extra color in their cookie dough?
Tools & Supplies for Making Edible Cookie Dough Eggs
How to Heat-Treat the All-Purpose Flour
Because flour is in raw form, it must be heat-treated to kill any bacteria and make it safe for consumption. The flour needs to be at 165 degrees F to be safe. There are two ways to do this. I will let you choose your own adventure.
- Microwave: Pour the flour into a microwave-safe bowl. Heat on high in the microwave for 30 second intervals stirring in between. Use an instant-read thermometer to check the temperature of the flour. If it has not yet reached 165 degrees, continue to microwave in 30 second intervals. I have found that 60 to 90 seconds does the trick.
- Oven: Spread the flour on a clean baking tray lined with parchment paper. Bake the flour in a 300 degree F oven in 2 minute intervals, stirring in between. Again, use an instant-read thermometer to check the temperature of the flour, aiming for 165 degrees F.
I personally prefer the microwave method for two reasons: (1) It is faster and (2) It creates less mess! Win-win.
Coating in Chocolate
For this recipe you can use chocolate chips, chocolate coating wafers, almond bark, or candy melts. For the almond bark and candy melts, be sure to follow the directions on the package for properly melting the product.
My personal chocolate coating of choice is Merckens Chocolate Wafers. This chocolate is my go-to chocolate for making candy, hot chocolate bombs, and chocolate ganache! I purchase it from Amazon. I love this chocolate because it tastes delicious and you do not need to temper it. Delicious and saves on time? Another win-win!
If you use chocolate chips, I highly recommend tempering the chocolate. Tempering chocolate makes the chocolate shiny and creates that great “snap” when you bite into it. To learn more about tempering chocolate, I highly recommend heading to Liz Marek’s Sugar Geek Show blog post and video tutorial.
If you want to forgo tempering, that is completely fine! The taste will be exactly the same, the only difference will be that the chocolate will have a less shiny appearance and the texture will be a bit softer. Chilling your eggs after you dip them in the chocolate will help firm up the chocolate.
Use milk chocolate, dark chocolate, white chocolate…whichever you prefer!
How to Make Edible Cookie Dough Eggs
The first step is to make the cookie dough. In a mixing bowl, combine the room temperature butter, light brown sugar, salt, and vanilla extract. Use an electric hand mixer to cream together the ingredients until they are well combined. You can also do this by hand, but I find that the mixer works best. Add in the milk and continue to mix. Next, add in the heat-treated flour and mix on low speed until the flour is fully incorporated. Then fold in the mini chocolate chips and rainbow sprinkles.
Now, to shape the cookie dough into eggs. Portion the dough into 18 balls. Using your finger tips, gently shape the dough into egg shapes. Chill the cookie dough eggs for at least 1 hour.
Time for chocolate! Depending on the chocolate you are using, this may look a bit different. If you are using almond bark or candy melts, follow the directions on the package. If you are using Merckens Chocolate Wafers (like I do) or chocolate chips, pour the chocolate into a microwave-safe bowl. Microwave in 30 second intervals, mixing in between, until the chocolate is fully melted.
Now, time to dip! Dip the chilled cookie dough eggs into the melted chocolate. Use a fork to gently flip the cookie dough egg over in the chocolate until it is fully coated. Scoop the cookie dough out of the chocolate with the fork, tapping the fork on the side of the bowl to remove the excess chocolate. Place the chocolate coated cookie dough eggs on a baking tray lined with parchment paper or silicone baking mats.
If desired, you can decorated with colorful sprinkles while the chocolate is still wet. You could also drizzle the eggs with colorful melted candy melts as pictured.
Edible Cookie Dough Eggs Recipe Tips
Use a cookie scoop to portion the cookie dough
To make uniform sized eggs, use a cookie scoop to portion out the dough. You can scoop the dough into balls and then form it into the shape of an egg. I can’t live without my cookie scoop. It is so versatile!
Chill the cookie dough eggs before dipping in chocolate
This is a crucial step. The cookie dough should be firm before dipping. If you dip warm or room temperature cookie dough into the warm, melted chocolate, the dough will fall apart.
Shake off excess chocolate after dipping
Be sure to shake the excess chocolate off the cookie dough eggs after dipping. By removing the excess, you are creating a nice, even, thin coat of chocolate on the outside that is easy to bite into and is more visually appealing. If you place the dipped eggs directly onto the baking tray without shaking off the chocolate, a pool of chocolate will collect at the base of the egg. Although I rarely say that more chocolate is a bad thing, in this case, it is ideal to go for “less is more”.
Get creative with the kids
This is a great recipe to do with children because there is no baking involved (unless you chose the oven method of treating your flour). Get the kiddos involved with making, shaping, dipping, and decorating. Use colorful sprinkles, chocolate drizzles, chocolate chips, coconut, whatever you wish! And you certainly don’t have to prevent them from licking the spoon on this one!
Storing and serving
Store the cookie dough eggs in an airtight container in the refrigerator for about 4 days. Serve the cookie dough eggs at room temperature for the best taste and texture.
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Edible Cookie Dough Eggs
Equipment
- Stand mixer or electric hand mixer
Ingredients
Edible Cookie Dough
- ½ cup unsalted butter room temperature
- 1 cup light brown sugar
- ½ tsp salt
- 2 tsp vanilla extract
- 2 tbsp milk
- 1 cup all-purpose flour heat treated
- ½ cup mini chocolate chips
- 2 tbsp rainbow sprinkles
Chocolate Coating
- 8 oz chocolate wafers chocolate chips, almond bark, or candy melts can also be used (see blog post)
Instructions
Edible Cookie Dough
- In a mixing bowl, combine unsalted butter, light brown sugar, and salt. Using an electric hand mixer, cream the butter, sugar and salt until well combined.
- Add in vanilla extract and milk and continue to mix until smooth.
- Add in all-purpose four. Mix on low speed until fully combined.
- Add in mini chocolate chips and rainbow sprinkles and mix on low speed until they are well dispersed throughout the batter.
Chocolate Covered Cookie Dough Eggs
- Portion the cookie dough into small balls using a cookie scoop.
- Using your fingers, shape the cookie dough into the shape of an egg.
- Place the cookie dough eggs on a parchment lined baking sheet and chill in the refrigerator for at least 1 hour or until the cookie dough is firm.
- Melt the chocolate wafers in the microwave in a microwave-safe bowl for 30 second intervals, stirring in between. Repeat until chocolate is fully melted. If you are using candy melts or almond bark, be sure to follow the directions on the package.
- Dip the cookie dough eggs into the melted chocolate to cover completely. Lift out of the chocolate with the fork and gently tap the fork on the side of the bowl to remove excess chocolate.
- Transfer chocolate coated eggs to a baking tray lined with wax or parchment paper to dry. You can also chill the chocolate covered eggs in the refrigerator to harden the chocolate.
- If desired, decorate with additional chocolate drizzles, colored candy melt drizzles, or festive sprinkles.
Notes
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