Easter Egg Cookie Truffles (Print Version)
# Ingredients:
→ Primary Ingredients
01 -
1/2 cup butter, room temperature
02 -
3/4 cup packed brown sugar
03 -
2 cups all-purpose flour, heat treated
04 -
2 teaspoons vanilla extract
05 -
14 ounces sweetened condensed milk
06 -
1 cup mini chocolate chips
→ Decorative Coating
07 -
Pink, blue, purple, and white candy melts
# Instructions:
01 -
In the bowl of a large stand mixer, cream the butter and brown sugar until light and fluffy, about two minutes. Beat in the vanilla.
02 -
Slowly add the flour to the mixture, scraping down the sides as necessary to ensure even incorporation.
03 -
With the mixer running, add the sweetened condensed milk slowly. Pause the mixer occasionally to scrape down the sides for uniform mixing. Avoid scraping the can with a spatula.
04 -
Stir in the mini chocolate chips until evenly distributed.
05 -
Form the dough into one-inch balls, then shape into eggs. Place them on a wax paper-lined pan, cover loosely with plastic wrap, and refrigerate overnight.
06 -
Melt the candy melts following the instructions on their packaging.
07 -
Keeping the truffles in the refrigerator and working with a few at a time, dip each truffle into the melted candy using a fork. Gently tap off the excess coating and transfer to wax paper to dry.
# Notes:
01 -
The butter should be soft but not melted. To quickly bring it to room temperature, cut into one-inch pieces and let sit for 30 minutes.
02 -
Heat-treat the all-purpose flour to reduce the risk of e. coli. Spread flour on a baking sheet and bake at 350°F for 5 minutes. Allow to cool before using.