These Chocolate Chip Cookie Truffles are shaped into Easter eggs and require no baking. They're perfect for keeping kids busy and you even get to eat the dough along the way! We won't tell if you won't!
7 ingredients6 steps
Egg-Free Recipes
Vegetarian
Ingredients
MetricImperial
For the Batter
140gAllinson's Plain White Flour
175gBillington's Unrefined Light Muscovado Sugar
2 tspNielsen-Massey Vanilla Extract
100gUnsalted Butter (softened)
1 tbspMilk (full fat)
100gChocolate chips
For the Topping
50gCandy melts (x3 colours of your choice)
Utensils
Bowl
Spoon
Sauce pan
Parchment paper
Nutritional information per 49g serving
Energy 275cal
Fat 13g
of which Saturates 9.5g
Carbohydrates 36g
of which Sugars 27g
Protein 21g
Salt 0.06g
Method
Step 1
Use a mixer to beat together the butter and the sugar. If you don't have a mixer an ordinary hand whisk will work the same.
Step 2
Add the vanilla extract and the heat treated flour. Mix together until the mixtures resembles breadcrumbs.
Step 3
Add in the chocolate chips and slowly stir in the milk until it forms a dough. Use your hands to shape some egg shaped bite sized pieces and place these on the parchment paper. Once you've rolled them all, place them in the fridge for 20 minutes to help firm it.
Step 4
Make a bain marie using a saucepan filled with boiling water and a heatproof bowl over the top (don't let the bottom of the bowl touch the boiling water, as this will cause the contents to burn). Melt the Candy melts you want to use.
Step 5
Remove the cookie bites from the fridge and using a cocktail stick, dip the bite into the melted candy melts to ensure a smooth all-over colour. (If you struggle to do this, just dip one side in, or just the top! There are no rules). Place these to dry on a plate or a cooling rack.
Step 6
To get the drip finish, use the back of a spoon and drizzle alternate candy melt colours across the set cookie bites. This will give a messy paint drip effect. Leave these to dry and serve!
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