Chocolate Chip Mini Egg Cookie Dough Bites: Eggless and safe-to-eat chocolate chip cookie dough balls filled and coated with crunchy pieces of Cadbury Mini Eggs. The perfect treat for Easter!
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Chocolate Chip Mini Egg Cookie Dough Bites

Eggless and safe-to-eat chocolate chip cookie dough balls filled and coated with crunchy pieces of Cadbury Mini Eggs. The perfect treat for Easter!
Prep Time40 mins
Total Time40 mins
Servings: 18 (1 ounce) or 36 (1/2 ounce) dough balls
Author: freshaprilflours.com

Ingredients

  • ½ cup 1 stick unsalted butter, melted
  • 1 cup + 2 Tablespoons all purpose flour
  • ½ teaspoon salt
  • 6 Tablespoons brown sugar
  • 6 Tablespoons granulated sugar
  • ½ teaspoon vanilla extract
  • 1 Tablespoon water
  • 1/2 cup mini semi-sweet chocolate chips
  • 1 cup crushed Cadbury Mini Eggs divided

Instructions

  • Line a large baking sheet with parchment paper or a silicone baking mat. Set aside.
  • In a microwave safe bowl, melt the butter. Allow to cool for 5 minutes. While it cools, prepare your dry ingredients.
  • In a medium sized bowl, toss together the flour, salt, and both sugars. Add vanilla extract to butter, stir it around, and then add your slightly cooled butter to your dry ingredients. Stir with a spatula until completely combined. Mixture will be crumbly, but add your mini-chocolate chips and 1/2 cup of the crushed mini eggs and stir well until distributed evenly. Drizzle water over dough and mix until everything is well combined. You may need to use your hands. Refrigerate dough for 10 minutes.
  • Place remaining 1/2 cup of crushed mini eggs in a shallow bowl. When dough has been chilled, form dough into balls about 1 Tablespoon (1 ounce) or ½ Tablespoon (1/2 ounce) in size (or desired size) and roll in crushed mini eggs. Place coated dough balls on prepared baking sheet. Refrigerate dough balls at least 10 minutes. Serve cold or at room temperature. Store bites in an airtight container in the fridge for up to one week.