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Mini Cookie Dough Chocolate Eggs

5 from 2 votes
Servings 56 mini eggs


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


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.


*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.