Peanut Butter Cookie Dough Easter Eggs

16
Servings
80m
Prep Time
0m
Cook Time
1h 20m
Ready In


"Should get about 16 eggs"

Original recipe yields 16 servings
OK
  • FOR CHOCOLATE COATING

Nutritional

  • Serving Size: 1 (73.3 g)
  • Calories 275.4
  • Total Fat - 15.1 g
  • Saturated Fat - 3.7 g
  • Cholesterol - 13.8 mg
  • Sodium - 365.3 mg
  • Total Carbohydrate - 30.8 g
  • Dietary Fiber - 1.3 g
  • Sugars - 21.7 g
  • Protein - 7.1 g
  • Calcium - 26.9 mg
  • Iron - 1.5 mg
  • Vitamin C - 0.1 mg
  • Thiamin - 0.2 mg

Step 1

In a large bowl, use an electric mixer to beat peanut butter, brown sugar, and vanilla until light and fluffy. Mix in graham crackers, salt and milk, then fold in chocolate chips.

Step 2

Line a large baking sheet with parchment paper. Scoop a heaping tablespoon of cookie dough and shape it into an egg shape. Place on baking sheet and repeat with remaining cookie dough mixture.

Step 3

Freeze until solid, about 1 hour.

TO MAKE THE CHOCOLATE COATING


Step 4

When the cookie dough eggs are frozen, divide the white chocolate chips between three small microwave-safe bowls. Microwave white chocolate chips on 50 percent power in 30-second intervals until chocolate has melted. Dye each bowl of melted white chocolate with a different pastel food coloring

Step 5

Freeze until solid, about 1 hour.

Step 6

When the cookie dough eggs are frozen, divide the white chocolate chips between three small microwave-safe bowls. Microwave white chocolate chips on 50 percent power in 30-second intervals until chocolate has melted. Dye each bowl of melted white chocolate with a different pastel food coloring

Step 7

Dunk each cookie dough egg into melted chocolate, alternating between the three colors. Drizzle with more melted chocolate and top with sprinkles. Let set for 10 minutes, or refrigerate until ready to serve.

Tips & Variations


No special items needed.