Easter eggs with chocolate chip cookie dough inside. I’ll just go ahead and say I’m sorry for these now. I stuffed easter eggs with a cookie dough since that’s not enough for me.
Since your children won’t share their easter eggs after Chocolate Chip Cookie Dough Filled Easter Eggs, this is the ideal treat for you. You will at least receive two treats!
The surplus of eggs after Easter is a concern. You purchase roughly 100 of them because:
A) You discover them at steep discounts if you wait until the last minute.
B) To make finding them all more of a search for the youngsters, and to observe the joy in their expressions when they do (with your ever-subtle help)
Chocolate Chip Cookie Dough Filled Easter Eggs (Pinterest)There are SO MANY eggs left over after Easter that can be stored in the pantry for the next year because nobody eats them. It’s difficult to play the Easter Bunny every year! Finding new places to hide, fretting about whether they found them all the next day, and imagining melted chocolate behind dusty bookcases are only some of the problems.
What about the leftovers, though? These fit into that scenario.
To be prepared for leftovers OR for an Easter party for children where you will instantly become everyone’s new favorite person since you will be handing out chocolate chip cookie dough-filled Easter eggs. You are far superior to the Easter Bunny.
These are simple. They are so luscious that even the sweetest sweet tooth only needs half of one. And there is no freezing, refrigerating, baking, or rolling required; they can be made in just a few minutes.
Make certain to purchase the smaller hollow Easter eggs. These are approximately 2 1/2 inches (or 6 cm) long and weigh 17 grams each. Unless you want them to be, they don’t need to be enormous. You are in charge of that.
Make your cookie dough next. To save even more time, you can use either your favorite cookie dough OR one that has been purchased.
This one, which was modified from this recipe, was my favorite.
Your Easter eggs’ tops should be carefully cut off with a sharp knife. They will occasionally shatter, but I adore the rustic, broken-egg appearance.
Fill your eggs with a measuring spoon that holds 1/2 teaspoon. I used two teaspoons of cookie dough for a large egg.
To make your Easter eggs less decadent, cut them in half and fill one teaspoon of cookie dough into each half. You could also fill them using a piping bag.
If you’re a chocoholic like me, add more chocolate chips on top.
Chip Cookie Dough Filled Easter Eggs (Pinterest)INGREDIENTS
- ½ cup light butter (or your spread of choice), softened
- ½ cup light brown sugar (or coconut sugar)
- 1/4 cup natural granulated sweetener (or your sugar of choice: white, coconut, raw, or castor)
- 1 teaspoon pure vanilla extract
- 1 cup flour (plain or all-purpose)
- ⅓ teaspoon salt
- 3-4 tablespoons unsweetened almond milk (or skim reduced fat, or full fat)
- 1/3 cup dark/semi-sweet chocolate chips
- 8-10 hollow Easter eggs
INSTRUCTIONS
- Butter, sweetener/sugar, and vanilla should be combined in a large basin and whisked until smooth and light. Add the flour and salt, and stir the dry ingredients into the wet until just mixed. Add milk in 3-tablespoon increments, starting with 3, and continuing until the cookie dough is smooth and creamy. Add the chocolate chips and combine. Place aside.
- Using a sharp, non-serrated knife, carefully remove the chocolate eggs’ tops. Fill your eggs with the cookie dough using a measuring spoon that measures 1/2 teaspoon.
- Serve right away or wait to serve by storing it in the refrigerator.
- can be kept in the fridge for three days.