No-Bake Mini Egg Cookie Dough Balls
Sweet, soft, and studded with colorful crushed mini chocolate eggs, these no-bake cookie dough bites are safe to eat (heat-treated flour, no eggs) and come together in minutes—perfect for spring parties, Easter dessert trays, or make-ahead snacking.
Ingredients
- 1/2 cup unsalted butter, softened
- 1/2 cup brown sugar, packed
- 1/4 cup granulated sugar
- 1 teaspoon vanilla extract
- 2 tablespoons milk (dairy or plant-based)
- 1 1/4 cups all-purpose flour, heat-treated and cooled
- 1/4 teaspoon fine salt
- 3/4 cup crushed mini chocolate eggs (halal-friendly)
- 1/4 cup mini chocolate chips (optional)
Instructions
- Heat-treat the flour: Preheat oven to 350°F (175°C). Spread flour on a parchment-lined baking sheet and bake for 5–7 minutes. Cool completely before using.
- Cream butter and sugars: In a mixing bowl, beat softened butter, brown sugar, and granulated sugar until light and creamy.
- Add wet ingredients: Beat in vanilla extract and milk until smooth.
- Add dry ingredients: Stir in the cooled, heat-treated flour and salt just until a soft dough forms. If too dry, add milk 1/2 teaspoon at a time; if too soft, add a teaspoon of flour.
- Fold in add-ins: Gently fold in crushed mini chocolate eggs and mini chocolate chips (if using).
- Shape: Scoop about 1 tablespoon of dough per portion and roll into 1-inch balls.
- Chill: Place on a parchment-lined tray and refrigerate 15–30 minutes until set. Serve chilled or at room temperature.
Nutrition
Serving: 1ballCalories: 130kcalCarbohydrates: 17gProtein: 1gFat: 6gSaturated Fat: 4gSodium: 50mgSugar: 11g
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