Description
Sweet, edible cookie dough bites mixed with chopped mini chocolate eggs—no baking required, perfect for a spring treat.
Ingredients
- 1 cup all-purpose flour (heat-treated)
- ½ cup unsalted butter, softened
- ½ cup brown sugar, packed
- ¼ cup granulated sugar
- 2 Tbsp milk
- 1 tsp vanilla extract
- ¼ tsp salt
- ½ cup mini chocolate eggs, roughly chopped
Instructions
- Heat-treat flour by spreading it on a baking sheet and baking at 350 °F for 5 minutes; cool completely.
- In a bowl, beat softened butter with brown and granulated sugars until light and fluffy (~2 minutes).
- Add milk, vanilla, and salt; beat until smooth.
- Gradually mix in cooled flour until fully incorporated into dough.
- Fold in chopped mini chocolate eggs.
- Roll dough into 1‑inch balls; place on a parchment-lined tray.
- Refrigerate for 30 minutes to firm up before serving.
Notes
- Heat-treating flour keeps the dough safe to eat raw.
- Use gluten-free flour blend to make gluten-free.
- Store dough balls in an airtight container in the fridge up to 5 days.
- For a richer flavor, substitute half the milk with cream.