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Mini Cookie Dough Chocolate Eggs

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There’s something nostalgic and oh-so-delicious about chocolate eggs. Although we may be celebrating Easter a little differently this year, we still had to make sure we’d have chocolate eggs to eat! And what’s better than cookie dough coated in chocolate?

We know supplies are limited so we’re giving you some substitution options. Although we haven’t tried them, we believe they’ll work well. Keep in mind, if you do try out a substitution, your dough may have need some adjustments. Inspect it before you add the chocolate chips: if you find that your dough feels a little too dry, add a little extra nondairy milk. If you find that your dough seems sticky, add some extra flour.

For the cookie dough, you’ll need:

Vegan Butter (try swapping for vegan buttery spread or firm coconut oil)

Brown sugar (you can make your own by combining 3/4 cup of sugar with 3/4 tsp molasses)

Vanilla extract

Nondairy milk (any kind you have on hand!)

All purpose flour, measured correctly (try gluten free all purpose flour or oat flour – you may need a little extra for the right texture!)

Salt

& mini chocolate chips (try chopped chocolate, sprinkles, or any other add-in you’d like)

You’ll coat little bites of this dough in melted chocolate and voila, cookie dough eggs!

If you want some more recipes perfect for a holiday feast, check out our 12 Days of Christmas Ebook!

Mini Cookie Dough Chocolate Eggs

5 from 2 votes
Servings 56 mini eggs

Ingredients
  

For the cookie dough:

  • 1/2 cup (1 stick) vegan butter
  • 3/4 cup brown sugar
  • 1 tsp vanilla
  • 1 tbsp nondairy milk
  • 1 cup all purpose flour*
  • 1/2 tsp salt
  • 1/2 cup vegan mini chocolate chips

For the chocolate coating:

  • 1 1/2 cups vegan chocolate chips

Instructions
 

Make the cookie dough:

  • Beat the butter, brown sugar, vanilla, and milk in a mixing bowl.
  • Add the flour and salt and mix until combined.
  • Fold in the chocolate chips.
  • For each egg, roll out ~1/2 tbsp of dough into an egg-like shape. Place on a baking sheet lined with parchment paper (makes ~56).
  • Once you've turned all the dough into mini eggs, place them into the freezer. Freeze until solid.
  • Once frozen, leave in the freezer while you melt the chocolate.

Melt the chocolate using a double broiler:

  • To make the double broiler, add a little bit of water to a saucepan and bring it to a boil. Turn the heat down to low and place a heat resistant bowl on top so that it's resting on the edges of the pan. The water shouldn't touch the bottom of the bowl.
  • Keeping the double broiler on low heat, add the chocolate chips to the bowl and stir until melty and smooth.

Dip the cookie dough into the chocolate:

  • Keep the chocolate melted in the double broiler over low heat.
  • For each egg, remove it from the freezer and drop it into the chocolate, using a fork to coat the cookie dough completely in chocolate. Remove it from the chocolate and tap on the edge of the bowl, allowing excess chocolate to drip off. Carefully place onto a lined baking sheet. Repeat with the remaining dough. **
  • Place the eggs in the fridge until the chocolate is firm before enjoying!
  • Keep in an airtight container in the fridge.

Notes

*If you’re worried about risks with raw flour, toast it first for ~5mins at 350°F!
**It’s best to keep the cookie dough frozen right up until you place it into the chocolate, or else it can get a little messy. 
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    • David
    • April 12, 2020
    Reply

    5 stars
    These are yummy! I made them last night and they are great. Easy to make and yummy, kids love them, and so do I! Thanks so much for this great recipe. I only got about 38 eggs out of this recipe, but that may very well because a good amount of the cookie dough never made it to the pan!

    • Barbara
    • April 12, 2020
    Reply

    5 stars
    Delicious! My family loved them ❤️

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