No-Bake Mini Egg Cookie Dough Balls
These easy no-bake mini egg cookie dough balls are soft, sweet, and packed with colorful crushed mini chocolate eggs. Perfect for spring celebrations or anytime you want a quick, safe-to-eat raw treat!
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.
Nutrition
Serving: 1pieceCalories: 100kcalCarbohydrates: 12gProtein: 1gFat: 6gSaturated Fat: 3.5gSodium: 50mgFiber: 0.5gSugar: 8g
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