Description

No-Bake Mini Egg Cookie Dough Balls are soft, chewy, pastel-studded treats made from heat-treated flour, mini chocolate eggs, and classic cookie dough ingredients—perfectly safe to eat raw and ideal for Easter or spring snacking.

Ingredients

1½ cups all-purpose flour (heat-treated)
½ cup unsalted butter, room temperature
½ cup light brown sugar, packed
¼ cup granulated sugar
¼ tsp salt
2 tbsp milk
1 tsp pure vanilla extract
1 cup mini chocolate eggs, chopped or whole

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Instructions

Heat-treat the flour by microwaving or baking at 350°F until it reaches 165°F, then cool completely.
Cream the butter, brown sugar, and granulated sugar together until smooth and fluffy.
Add milk, vanilla extract, and salt, mixing until combined.
Mix in the cooled flour until a soft dough forms.
Fold in chopped or whole mini chocolate eggs evenly.
Scoop tablespoon-sized portions of dough and roll into balls.
Place on a parchment-lined tray and chill in the fridge for 30 minutes to firm up before serving.

Notes

If dough is sticky, add a bit more flour or chill before shaping.
Store in an airtight container in the fridge for up to 5 days.
Freeze for up to 2 months and thaw before serving.
Optional toppings: drizzle with chocolate, sprinkle sea salt, or use edible glitter.