Look out Reese’s eggs, there’s a new favorite in town! These cookie butter eggs are so easy, so decadent and are made with only 6 ingredients! (Plus you’ll never guess they’re actually healthier for you too!)
Easter is almost here loves! And you all know what that means…bring on all the Easter treats! (Besides Halloween, I feel like Easter is really the only other time of year that I crave candy. 😛 ) And one of my favorite Easter treats is of course the chocolate covered Reese’s Easter eggs. But like most store bought candy, it’s completely filled with processed sugar and all other kinds of ingredients that I can’t pronounce. So this year I decided to make my own! BUT I also put my own spin on things and made chocolate covered COOKIE BUTTER eggs instead! Trust me, you are not gonna want to miss this recipe!
- Cookie butter
- Maple syrup: I haven’t tried this with a different type of sweetener, but I imagine you could also use powdered sugar as well.
- Coconut flour: This helps to “bind” the filling together and gives the egg it’s shape.
- Chocolate chips: I love using dark chocolate chips for these eggs because it balances out the sweetness of the filling. However, you use milk chocolate, semi-sweet or even dairy free chocolate too!
- Coconut oil: I used unrefined coconut oil for this recipe.
What is cookie butter?
If you’re unfamiliar with the term “cookie butter” just know that it’s a spread reminiscent of peanut butter that’s made from ground up spiced cookies that taste almost exactly like gingerbread. (Basically it’s like heaven, but in “nut butter” form. 😉 ) Trader Joe’s has a fantastic cookie butter that I’m pretty sure is what put it on the map for most people (t least in the United States). I highly suggest you run there asap and grab at least 3 jars because it’s VERY addicting!
What can I replace the cookie butter with?
Unfortunately, I know that not everyone has as Trader Joe’s near them. If that’s the case then I would suggest trying to find some biscoff/speculoos cookie spread at your local grocery store. (It’s basically the same thing anyways. 😉 ) But if you’re still not able to find this then regular peanut butter or even almond butter would do the trick too!
How do I make these egg shaped?
So easy babes! I just used my hands. All I did was divide the filling into balls and then slightly flattened each ball with my hand. Then I formed them into an egg shape and placed them on my tray to chill. (Don’t worry about making them look perfect! Once they’re covered in chocolate, no one will be able to see them!. 🙂 )
Can I make these gluten free?
Unfortunately no. Because cookie butter is made from ground up spiced cookies, it does contain some wheat. That being said, you can always replace the cookie butter with peanut butter or almond butter instead.
Can I make these dairy free/vegan?
Absolutely! Cookie butter is already dairy free/vegan so you don’t have to worry there! Just make sure to use dairy free chocolate for the coating and you’ll be good to go!
Tips for making chocolate covered cookie butter eggs
While these eggs are incredibly easy to make, there are a few tips that will help make this recipe even easier for you.
- If your filling is too “wet”, simply add 1 more tbsp of coconut flour. Your filling should have a “play dough” consistency and you should be able to mold it very easily.
- Make sure to chill the filling in the freezer for at least 20-30 minutes before coating them in chocolate. This helps the eggs to stay together when you’re dipping them in the warm chocolate.
- Short Term Storage: Store the finished eggs in an air tight container in the refrigerator. If you plan to eat them right away, DO NOT store them in the freezer or they will be very hard and difficult to bite. They should last for about 1 – 1 1/2 weeks in the fridge.
- Long Term Storage: Store the the finished eggs in a plastic bag in the freezer. Take them out to thaw for at least 5-10 minutes before eating them. The eggs should last for several weeks if stored in the freezer.
These chocolate covered cookie butter eggs have quickly become a favorite in my house and I just know they’ll be a favorite in yours too! (They might even become an all year thing if my fiance has anything to say about it… ahh who knows?!)
Hope you’re all having a great Easter loves!
More recipes like this:
- Edible Salted Caramel Chocolate Chip Cookie Dough (One of my most popular recipes on the blog!)
- No Bake Chocolate Chip Cookie Dough Bars
- Samoa Cookie Stuffed Dates
- Banana Bread Brownies
[Made one of my recipes? Make sure to tag my social media @kalefornia_kravings – I love seeing what you create!]
Chocolate Covered Cookie Butter Eggs
For the filling:
- ½ cup cookie butter (or biscoff/speculoos cookie spread)
- 2 Tbsp maple syrup
- 1 Tbsp coconut flour (may need to add 1 more Tbsp if your filling is too wet)
- ⅛ tsp salt
For the chocolate coating:
- 1 cup dark chocolate chips
- 1 tsp coconut oil (I used unrefined coconut oil)
- Optional: sea salt for the top
- Mix the filling ingredients together in a bowl. Then divide the filling into 5 or 8 balls (depending on the size you want your eggs). Flatten the balls slightly and shape the into eggs.
- Place your eggs on a tray that's been line with parchment paper and place them in the freezer for 20-30 minutes.
- When done, melt the chocolate chips and coconut oil together in a bowl in the microwave at 30 second intervals until completely melted. (Make sure to stir in between each interval.)
- Then dip the frozen eggs one at a tme into your melted chocolate and place them back on the tray. Sprinkle with sea salt if using. Place the entire tray in the fridge until the chocolate has set/hardened. (This will take about 30 minutes.)