Chocolate Chip Cookie Dough Filled Easter Eggs. I’m going to apologise in advance for these. As if cookie dough wasn’t already dangerous enough, I went and stuffed it inside Easter eggs because clearly I have no self control.

They’re the perfect little backup plan for after Easter, when your kids suddenly decide their chocolate is no longer “for sharing.” At least you still get a double treat, rich chocolate on the outside and soft cookie dough tucked inside. Consider this your well deserved consolation prize.

Chocolate Chip Cookie Dough Filled Easter Eggs looks delicious - 1
  • What Makes This Recipe So Good
  • What You Need To Make These Easter Eggs
  • How To Make Cookie Dough Filled Easter Eggs
  • Tips For Making Cookie Dough Filled Easter Eggs
  • Recipe FAQ’s
  • Cookie Dough Filled Easter Eggs Recipe

What Makes This Recipe So Good

These Cookie Dough Filled Easter Eggs work because the cookie dough is made specifically for stuffing, not just scooping. It’s egg free, soft, and holds its shape once chilled, so you get a creamy center that doesn’t leak, crumble, or turn greasy. The dough stays rich and buttery, giving you that straight-from-the-bowl cookie dough experience inside a proper chocolate shell.

The balance is what really makes this recipe shine. The chocolate coating is thick enough to snap cleanly, while the filling stays smooth and indulgent without being overly sweet. This cookie dough Easter eggs recipe looks festive and fun, but it’s built on a solid method that delivers consistent results, making these cookie dough eggs just as satisfying to eat as they are impressive to serve.

What You Need To Make These Easter Eggs

Flat lay photo of ingredient shot of light butter, all purpose flour, unsweetened almond milk, easter eggs, pure vanilla extract, dark semisweet chocolate, white sugar, salt, brown sugar. - 2

This recipe uses simple pantry staples, but each one plays a specific role in getting the texture and balance just right.

  • Light Butter or Spread: Softened butter gives the cookie dough its creamy base and rich flavor while keeping the filling smooth rather than greasy once chilled.
  • Brown Sugar and Granulated Sweetener: Using a mix of sugars adds depth and balance. The brown sugar brings moisture and that classic cookie dough taste, while the granulated sweetener keeps the filling from becoming overly dense or sticky.
  • All Purpose Flour: Plain flour gives the dough structure so it holds its shape inside the eggs. Heat treating the flour first is key for safety and keeps the texture soft and scoopable.
  • Hollow Easter Eggs: These create the perfect chocolate shell with a clean snap. They turn simple cookie dough into festive cookie dough Easter eggs that look just as good as they taste.

Note: Please see recipe card at the bottom for a full list of ingredients with measurements.

In a bowl, whisk the butter, sweeteners, and vanilla until creamy. Add flour and salt, mixing until combined, then stir in the milk gradually until the dough is smooth, soft, and creamy. Fold through the chocolate chips. - 3
  1. Make Dough: In a bowl, whisk the butter, sweeteners, and vanilla until creamy. Add flour and salt, mixing until combined, then stir in the milk gradually until the dough is smooth, soft, and creamy. Fold through the chocolate chips.
Using a sharp, non serrated knife, carefully remove the tops of the hollow chocolate eggs. Work slowly and gently to avoid cracking the shells, and set the tops aside - 4
  1. Prepare the Easter Eggs: Using a sharp, non serrated knife, carefully remove the tops of the hollow chocolate eggs. Work slowly and gently to avoid cracking the shells, and set the tops aside if you plan to reseal them later.
Use a ½ teaspoon measuring spoon to gently fill each egg with cookie dough. - 5
  1. Fill: Use a ½ teaspoon measuring spoon to gently fill each egg with cookie dough. Smooth the tops so the filling sits neatly inside the shell without overflowing.
Serve immediately for a softer texture, or refrigerate until ready to serve. - 6
  1. Chill or Serve: Serve immediately for a softer texture, or refrigerate until ready to serve. These Cookie Dough Filled Easter Eggs keep well in the fridge for up to 3 days.

These Cookie Dough Filled Easter Eggs go beautifully with strawberry rhubarb crisp , which adds a tart, fruity contrast that cuts through the richness of the cookie dough and chocolate. The soft fruit and buttery crumble keep the dessert table feeling balanced instead of overly sweet.

For something playful but still unexpected, banana popsicles offer a cold, creamy bite that refreshes the palate between chocolate heavy treats. If you want one more indulgent option without repeating the same textures, apple pie cinnamon rolls with cream cheese frosting bring warmth and spice that complements the cookie dough eggs while giving your spread variety and depth.

  • Chill the dough before filling: If your cookie dough feels too soft to work with, a short chill in the fridge makes it easier to scoop and keeps the filling neat when stuffing the eggs.
  • Use gentle pressure when cutting the eggs: Let the knife do the work and go slowly to avoid cracking the shells. If a top breaks, it still works perfectly once filled.
  • Add the milk gradually: Start with less and work your way up. You want a soft, creamy dough that holds its shape, not one that spreads or turns sticky.
  • Clean the edges as you go: A dry paper towel or clean fingertip helps keep the egg edges tidy, making the finished eggs look polished and gift worthy.

It’s recommended, especially since this is an egg free cookie dough. Heat treating the flour removes any risk while keeping the dough safe to eat and just as soft once mixed.

If the dough feels too soft, chill it for 10 to 15 minutes before filling. If it’s too thick or crumbly, add milk a teaspoon at a time until the texture becomes smooth and creamy.

Yes. Gently melt a small amount of chocolate and use it like glue to reattach the tops. Chill briefly until set for a clean finish.

3 half pieces of Chocolate Chip Cookie Dough Filled Easter Eggs - 7 Karina in a white and black dress with her hair blowing back, standing in front of her cooktop, cooking salmon in a pan - 8

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IngredientsUSMetric1x2x3x

  • ▢ ½ cup light butter or your spread of choice, softened
  • ▢ ½ cup light brown sugar or coconut sugar
  • ▢ 1/4 cup natural granulated sweetener or your sugar of choice: white, coconut, raw, or castor
  • ▢ 1 teaspoon pure vanilla extract
  • ▢ 1 cup flour plain or all purpose
  • ▢ ⅓ teaspoon salt
  • ▢ 3-4 tablespoons unsweetened almond milk or skim, reduced fat or full fat
  • ▢ 1/3 cup dark semi-sweet chocolate chips
  • ▢ 8-10 Easter eggs hollow

Instructions

  • In a large bowl, combine the butter, sweetener/sugar and vanilla, and whisk until light and creamy. Add the flour and salt, and mix the dry ingredients into the wet until just combined. Add in the milk (3 tablespoons first then go from there) until the cookie dough is smooth and creamy in consistency. Mix the chocolate chips through. Set aside.
  • Carefully remove the tops of the chocolate eggs with a non-serrated sharp knife. Using a 1/2 teaspoon measuring spoon, fill your eggs with the cookie dough.
  • Serve immediately or leave in the refrigerator until ready to serve.
  • Can be refrigerated for up to 3 days.

Notes

Nutrition

Nutrition information is automatically calculated, so should only be used as an approximation.

Chocolate Chip Cookie Dough Filled Easter Eggs looks delicious - 9

Ingredients

  • ½ cup light butter or your spread of choice, softened
  • ½ cup light brown sugar or coconut sugar
  • 1/4 cup natural granulated sweetener or your sugar of choice: white, coconut, raw, or castor
  • 1 teaspoon pure vanilla extract
  • 1 cup flour plain or all purpose
  • ⅓ teaspoon salt
  • 3-4 tablespoons unsweetened almond milk or skim, reduced fat or full fat
  • 1/3 cup dark semi-sweet chocolate chips
  • 8-10 Easter eggs hollow

Instructions

  • In a large bowl, combine the butter, sweetener/sugar and vanilla, and whisk until light and creamy. Add the flour and salt, and mix the dry ingredients into the wet until just combined. Add in the milk (3 tablespoons first then go from there) until the cookie dough is smooth and creamy in consistency. Mix the chocolate chips through. Set aside.
  • Carefully remove the tops of the chocolate eggs with a non-serrated sharp knife. Using a 1/2 teaspoon measuring spoon, fill your eggs with the cookie dough.
  • Serve immediately or leave in the refrigerator until ready to serve.
  • Can be refrigerated for up to 3 days.

Notes

Nutrition

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