Edible Cookie Dough Eggs

▢ 8 oz chocolate wafers chocolate chips, almond bark, or candy melts can also be used (see blog post)

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.

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.

Store the cookie dough eggs in an airtight container in the refrigerator for about 4 days.

Metric conversions are calculated automatically. I cannot guarantee the accuracy of this information.