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.
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.