These Easter Egg Cookie Dough Truffles are beautiful on the outside and irresistibly yummy on the inside! These egg-shaped truffles are friendly to braces and would make a great treat to hand out after an Easter egg hunt!
1/2 cup of butter, room temperature (see note)
3/4 cups packed brown sugar
2 cups all purpose flour (see note)
2 tsps vanilla extract
14 oz sweetened condensed milk
1 cup mini chocolate chips
pink, blue, purple, and white candy melts
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. (DO NOT SCRAPE THE CAN WITH A SPATULA)
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.
The butter should be soft, but not at all melted. You should be able to push your finger into it but not all the way through the stick. To achieve room temperature butter quickly, cut up the butter in one inch pieces and leave out on the counter for a half hour.
Please note: To prevent risk of e. coli, spread the flour on a baking sheet and bake at 350 degrees for 5 minutes. Allow to cool and then proceed to use in this recipe.
A Hungry McFarland Orthodontics Staffer
We found this recipe here: http://www.wineandglue.com/2014/03/easter-egg-cookie-dough-truffles.html
Posted on 04/13/2017 at 01:56 PM