If you’re looking for a quick, festive, and utterly delicious treat to brighten up your spring or Easter celebrations, these No-Bake Mini Egg Cookie Dough Balls are an absolute winner. They’re soft, sweet, packed with colorful crushed mini chocolate eggs, and best of all—they’re completely no-bake! Perfect for kids and adults alike, these little bites are safe to eat raw and come together in under 30 minutes. Whether you want to whip up a last-minute party snack, add something special to your dessert table, or just satisfy a chocolate craving, this recipe will quickly become a favorite in your kitchen.
Why You’ll Love This Recipe
No baking means zero fuss and no waiting for the oven. The colorful mini eggs make these cookie dough balls not just tasty but also super fun and festive—perfect for springtime or Easter gatherings. Because they use heat-treated flour and no eggs, they’re safe to eat raw, so you don’t have to worry about food safety here. They’re also incredibly versatile—great for gifting, easy to make ahead, and they store well in the fridge or freezer.
Ingredients
Here’s what you’ll need to make about 20 to 24 mini cookie dough balls:
- ½ cup unsalted butter, softened (room temperature for easy mixing)
- ½ cup packed brown sugar (adds that lovely caramel flavor)
- ¼ cup granulated sugar (for just the right sweetness and texture)
- 1 teaspoon vanilla extract (the secret flavor booster!)
- 2 tablespoons milk (any kind you like—dairy or plant-based)
- 1¼ cups all-purpose flour (heat-treated to keep it safe for raw eating)
- ¼ teaspoon salt (balances the sweetness)
- ¾ cup crushed mini chocolate eggs (like Cadbury Mini Eggs, for colorful crunch)
- ¼ cup mini chocolate chips (optional, but adds extra chocolatey goodness)
How to Heat-Treat Flour for Safe Raw Eating
Since this recipe is designed to be eaten raw, heat-treating your flour is essential to kill any bacteria. Simply spread the flour evenly on a baking sheet and bake it at 350°F (175°C) for about 5–7 minutes. Keep a close eye to prevent browning or burning, and then let it cool completely before using it in your dough. This little extra step makes a huge difference in safety!
Instructions
- Cream the Butter and Sugars
In a large mixing bowl, beat your softened butter with both brown and granulated sugars until the mixture is smooth, creamy, and a little fluffy. This usually takes about 2-3 minutes with an electric mixer. The sugar crystals help to create a nice texture in your cookie dough balls. - Add Vanilla and Milk
Mix in the vanilla extract and milk until everything is well combined and smooth. The milk keeps the dough nice and soft. - Mix in the Dry Ingredients
Add your cooled, heat-treated flour and salt to the wet ingredients. Stir gently until a soft dough forms—don’t overmix! You want the dough to be soft but not sticky. If it feels too crumbly, add a tiny splash more milk. - Fold in the Mini Eggs and Chocolate Chips
Gently fold in the crushed mini chocolate eggs and optional mini chocolate chips. The colorful eggs give these dough balls their festive look and a delightful crunch with every bite. - Shape the Dough Balls
Using a cookie scoop or your hands, roll the dough into bite-sized balls about 1 inch in diameter (around a tablespoon of dough per ball). Place them on a parchment-lined tray or plate. - Chill Until Firm
Pop the tray into the fridge for at least 15–30 minutes. This helps the dough balls firm up, making them easier to handle and giving you that perfect melt-in-your-mouth texture.
Tips and Tricks for Perfect Cookie Dough Balls
- Butter at Room Temperature: Make sure your butter is soft but not melted. This ensures a creamy dough that’s easy to mix and scoop.
- Crush Your Mini Eggs Coarsely: For the best texture, crush your mini eggs just enough to have small chunks—too fine and you lose that delightful crunch.
- Use a Cookie Scoop: It helps keep your balls uniform in size and makes rolling so much faster.
- Chilling Makes a Difference: If you want firmer bites, extend chilling time up to an hour or pop the tray in the freezer for 10-15 minutes before serving.
- Swap Mini Eggs: If you can’t find mini chocolate eggs, colorful mini M&Ms or other small chocolate candies work just as well.
Variations to Try
- Nutty Delight: Add ¼ cup chopped almonds, cashews, or pecans for an extra crunch and nutty flavor.
- Peanut Butter Twist: Mix 2 tablespoons of creamy peanut butter into the dough for a rich, nutty variation everyone will adore.
- Gluten-Free Option: Substitute the all-purpose flour with a gluten-free blend—just remember to heat-treat it the same way.
- Chocolate Lover’s Dream: Stir in 2 tablespoons of cocoa powder with the flour for a rich chocolate cookie dough.
- Rolling Fun: Roll your cookie dough balls in crushed mini eggs, sprinkles, or even cocoa powder for a fun, colorful coating.
Storage and Serving Suggestions
These cookie dough balls are best enjoyed chilled. Store them in an airtight container in the fridge, where they’ll keep beautifully for up to one week. If you want to make a big batch, they also freeze wonderfully—just freeze them in a single layer on a tray, then transfer to a freezer-safe container. Thaw in the fridge before serving.
You don’t need to reheat them; they’re perfect straight from the fridge or at room temperature. When serving, these little bites make charming party snacks, adorable additions to dessert tables, or delightful treats tucked into goodie bags.
For an extra special touch, try serving them on a pretty platter with extra crushed mini eggs sprinkled over the top or alongside a bowl of fresh berries. They pair wonderfully with a cold glass of milk or even a cup of coffee or tea.
Frequently Asked Questions
Can I eat the flour raw without heat-treating?
No, it’s important to heat-treat the flour to eliminate any harmful bacteria. This step is quick and essential for safe, edible cookie dough.
Can I use other candies besides mini eggs?
Absolutely! Mini M&Ms, chocolate chips, or any small candy-coated chocolates work perfectly.
Do I have to chill the dough?
Chilling helps the dough balls firm up and improves their texture, but you can eat them immediately if you don’t mind a softer bite.
Are these cookie dough balls safe for kids?
Yes! No raw eggs and heat-treated flour make this recipe kid-friendly and safe.
Can I make these vegan?
Definitely! Use vegan butter, plant-based milk, and dairy-free chocolate eggs or chips for a vegan-friendly version.
How big should my cookie dough balls be?
A tablespoon-sized scoop works great for bite-sized portions that are easy to eat and serve.
Can I roll these dough balls in something else?
Yes! Rolling them in sprinkles, crushed nuts, or cocoa powder adds extra flair and flavor.
Why These No-Bake Mini Egg Cookie Dough Balls Are a Must-Try
There’s something magical about edible cookie dough that never goes out of style, and these festive mini egg cookie dough balls take it to the next level with their fun colors and chocolate crunch. They’re quick, safe, and super versatile—ideal for when you want an easy, no-bake dessert that still impresses.
Whether you’re making them for a holiday, a birthday party, or just because you need a sweet pick-me-up, these cookie dough bites are sure to delight. And with so many customization options, you can make them your own every time. Trust me, once you try this recipe, it will be a staple in your recipe box.
Enjoy the process, have fun mixing those colorful mini eggs in, and savor every bite of these melt-in-your-mouth treats!
No-Bake Mini Egg Cookie Dough Balls
Ingredients
- 1/2 cup unsalted butter, softened
- 1/2 cup packed brown sugar
- 1/4 cup granulated sugar
- 1 teaspoon vanilla extract
- 2 tablespoons milk
- 1 1/4 cups all-purpose flour (heat-treated)
- 1/4 teaspoon salt
- 3/4 cup crushed mini chocolate eggs
- 1/4 cup mini chocolate chips (optional)
Instructions
- Heat-treat the flour by spreading it on a baking sheet and baking at 350°F (175°C) for 5-7 minutes. Let cool completely.
- In a large mixing bowl, cream together softened butter, brown sugar, and granulated sugar until smooth and creamy.
- Add vanilla extract and milk to the butter mixture and mix until combined.
- Gradually add the heat-treated flour and salt, mixing gently until a soft dough forms. If too crumbly, add a little more milk.
- Fold in crushed mini chocolate eggs and mini chocolate chips, if using, until evenly distributed.
- Using a cookie scoop or tablespoon, shape the dough into 1-inch balls and place on a parchment-lined tray.
- Chill the cookie dough balls in the refrigerator for at least 15-30 minutes until firm.
- Serve chilled or at room temperature. Store any leftovers in an airtight container in the fridge for up to one week.
