Easter Cookie Dough Bites

Is there anything more indulgent than bites of cookie dough?

I’ve spent many a moment in the kitchen sneaking bites of raw cookie dough before it hit the oven. Much like cake batter it’s a bakers treat and one of the biggest perks of the job (aside from the risk of salmonella) .

There’s no risk with these no-bake cookie dough bites though as they’re completely egg free. Instead of egg, the ingredients are mixed with condensed milk making them even more rich and delicious. Stuff them with a whole load of chocolate and well, I don’t think I need to describe the decadence.

If you’re planning a party this Easter, these are a must for your dessert table. Better still, they make for a great baking activity for children as they don’t require any hot ovens. You can encourage the kids to be as creative as you want with their decorations, and anything they’ve made themselves is so much more exciting to eat so they won’t hang around for long.

If you do happen to have any spares then just simply freeze them in an freezer bag. The frozen bites can then be baked if you fancy cookies, grated onto ice-cream for a delicious topping or simply defrosted for more cookie dough treats.

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4.50 from 2 votes

Easter Cookie Dough Bites

Deliciously addictive egg-free cookie dough bites, stuffed with chocolate chips, mini eggs and Cake Angels Bloom sprinkles. The perfect Easter treat. 
Prep Time10 minutes
Cook Time1 hour
Total Time1 hour 10 minutes
Course: Dessert
Servings: 16 bites


  • 100 g soft brown sugar
  • 100 g butter softened
  • 150 g plain flour
  • 200 g condensed milk
  • 1 tbsp vanilla extract
  • 100 g milk chocolate chips
  • 100 g sprinkles (I use Cake Angels Blush sprinkles)
  • 100 g mini eggs crushed


  • Line a 20x30cm rectangular baking tin with baking paper then set aside
  • Combine the sugar and butter in a large bowl until evenly blended. Add the flour, condensed milk and vanilla then mix until you have a thick, but quite wet dough. 
  • Crush the mini eggs a little so you have a mixture of large and small bits, leave a handful to one side then add these to the mixture with the chocolate chips and sprinkles. Fold them all through the dough.
  • Spread the dough out evenly in the baking tin, pressing it down firmly into one layer. Sprinkle the remaining handful of crushed mini eggs and some more sprinkles over the top then chill it in the fridge for one hour. 
  • Remove the tin from the fridge and lift the chilled cookie dough out of the tin with the baking paper. 
  • Peel the paper away, then cut the cookie dough into 16 equal squares. 
  • Serve immediately. 
Tried this recipe?Mention @mykitchendrawer or tag #mykitchendrawer!

1 Comment

  1. Lyne Azabel
    February 20, 2024 / 7:06 pm

    5 stars
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