Chocolate Chip Cookie Dough Egg Candies
OMG. These are SO good. Like, I ate almost the entire batch in one day good. I got these cute little egg molds with the hopes and dreams to make my own Cadbury Creme Eggs. Alas, that did NOT turn out. I still have nightmares about trying to clean the weird creme I was trying to make out of my saucepan. However, the same day that I was trying the eggs, I was also making edible cookie dough and I decided to stick some (with Easter sprinkles, of course) in the egg candies – such a good idea. Welcome to my new second favorite Easter candy (Peeps will always be #1 in my heart). This edible cookie dough recipe will probably make way more than you will use, so just stick the leftovers in a little air tight container and store in your fridge – you’ll have a fun treat for whenever the mood strikes!
Chocolate Chip Cookie Dough Egg Candies
Equipment
- egg chocolate mold
Ingredients
- 1 lb melting chocolate
Edible Cookie Dough
- 1/2 cup AP flour
- 1/4 cup butter room temperature
- 1/4 cup brown sugar
- 1/4 cup sugar
- 1/2 tsp vanilla extract
- 1/4 tsp salt
- 1 tbsp milk
- 1/3 cup mini chocolate chips
- 1/4 tsp molasses
- sprinkles optional
Instructions
- heat treat flour by spreading on baking sheet and baking at 350°F for 5 minutes
- while flour is cooling, combine butter and sugars
- beat until light and fluffy, then add molasses
- add milk and extract, mixing until combined
- in a separate bowl, whisk together flour and salt
- slowly add flour to wet mixture and fold in chocolate chips and sprinkles
- set cookie dough aside
- melt chocolate following package instructions
- spoon chocolate over egg cavities in mold, making sure that all the sides of the egg cavities are coated with chocolate
- flip upside down and let excess chocolate drain onto parchment paper or wax paper (or back into the bowl where the melted chocolate is) so that only the sides of the egg and the bottom of the cavity are coated
- let chocolate harden in molds
- when chocolate is sufficiently hard, scoop a small amount of cookie dough into each of the cavities, filling so that the dough just barely reaches the top of the egg
- if necessary, remelt chocolate – then spoon chocolate over the tops of the eggs, creating the bottom layer
- let chocolate harden and then gently take each egg out of the mold
