Cookie Dough Truffles

Line a large baking sheet with parchment paper and set aside.

In a large bowl, whisk the butter, cream cheese, brown sugar and molasses until the mixture is creamy and smooth. Stir in the flour, oats and salt until the dough comes together and no dry ingredients remain. Fold in the mini chocolate chips, if you are using them.

Using a tablespoon-sized scoop, scoop the dough onto the prepared baking sheet leaving some space in between each. I had 12 eggs, when all was said and done. Use your fingers and shape each scoop into an egg-shape.

Cover the eggs with plastic wrap and freeze for 2 hours or refrigerate for 4-6.

Once the eggs have chilled, place your candy melts in a microwave-safe bowl. Follow the directions on the manufacturer’s packaging for melting the melts. Once they have melted, dip the eggs into the melted chocolate using a slotted spoon. Transfer the egg to a wire rack that has been placed on a large piece of parchment (to reduce mess).

Allow the eggs to set (this should only take a couple of minutes). If you plan on using sprinkles, be sure to sprinkle the eggs before the chocolate sets. Decorate the eggs to your liking.

Store in the refrigerator for 2-3 days. Enjoy!

Inactive Time: 2 hours or up to 6 hours.