Go Back

Cookie Butter Mini Easter Eggs

These delightful Cookie Butter Mini Easter Eggs blend creamy cookie butter with crunchy rice krispies, creating a fun and flavorful treat perfect for Easter celebrations.
Print it Pin Recipe
Prep Time 30 minutes
Total Time 1 hour
Servings: 20 pieces
Course: Dessert, Snack
Cuisine: American, Easter
Calories: 120
Ingredients Method Notes

Ingredients
  

For the Dough
  • 1 cup cookie butter
  • ½ cup butter (softened)
  • 2 cups powdered sugar
  • ⅔ cup rice krispies (coarsely crushed) Can be substituted with crushed pretzels for a sweet-and-salty combo.
For Coating
  • 16 ounces HEB melting chocolate Melt according to package instructions.
  • Easter sprinkles for decoration

Method
 

Preparation
  1. In a large bowl, combine the cookie butter, softened butter, and powdered sugar. Mix until a dough forms.
  2. Fold in the crushed rice krispies until fully combined.
  3. Shape the mixture into 1-inch balls and place them on a baking sheet lined with parchment paper.
  4. For a quick setting, flash freeze the balls for about 30 minutes.
Coating
  1. While they’re firming up, melt the chocolate according to the package instructions.
  2. Dip each frozen egg into the melted chocolate, ensuring it’s fully covered.
  3. Once dipped, place them back on the baking sheet and generously sprinkle Easter decorations or piping icing on top.

Notes

Store in an airtight container at room temperature for up to a week, or refrigerate for up to 2 weeks. They can also be frozen for up to three months.