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Cookie Butter Eggs {Nut Free}

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Cookie Butter Eggs are a delicious nut free candy that anyone can enjoy. A creamy cookie butter filling coated in white chocolate makes a dreamy Easter dessert.

A pink napkin with a white chocolate covered cookie butter egg on it and half of another egg stacked on top

Last weekend we made a batch of Peanut Butter Balls and decorated them to look like bunny butts. As I was eating one I started thinking about kids and adults with nut allergies who will never be able to enjoy Reese’s eggs at Easter. 

I decided to create a fun nut free candy that those with a nut allergy could make for Easter baskets. 

They are just like these Peanut Butter Eggs, but these are stuffed with cookie butter goodness instead.

 

A glass Easter basket with cookie butter eggs in it and a few eggs cut in half out in front

What is Cookie Butter?

If you have never seen, heard, or tried it before you may be wondering what cookie butter is. Crushed spice cookies, oil, and sugar are blended together until it is spreadable like a nut butter. The dreamy spread was created in Europe and tastes sweet and spicy.  One spoonful and you will be hooked for life!

Cookie butter is also known as Biscoff or Speculoos in the United States.

What is Cookie Butter used for?

Cookie butter is very similar to peanut butter in texture.  You can use it in any recipe that calls for a nut spread or peanut butter. It is delicious spread on toast, baked in cookies, and swirled in cheesecake. 

Although, we personally think it is best eaten directly from the jar with a spoon. Wink, wink!

 

A pink napkin with green Easter grass on it and white chocolate cookie butter eggs stacked on it with one cut in half showing the filling

I was so excited to create this easy nut free candy for Easter baskets.  The Biscoff filling is amazing all by itself. BUT…when you dip the peanut free candy in white chocolate, it  became absolutely magical!  

Ingredients for Nut Free Candy Eggs:

  • Butter – make sure it is room temperature before you try to mix it
  • Cookie Butter – used INSTEAD of peanut butter
  • Marshmallow Cream – adds a fluffy texture to the dough
  • Vanilla, Salt – adds some flavor and balances out the sweetness
  • Powdered Sugar – thickens and sweetens the mixture
  • White Chocolate Melting Wafers – be sure to choose nut free chocolate to dip your eggs in
  • Sprinkles – for a fun flair

White chocolate and Biscoff just belong together!!!  Just trust me and make these cookie butter truffles. You will be a believer in no time too.

A pink napkin with green Easter grass and white chocolate cookie butter eggs and candies on it

How to make Biscoff Eggs:

  1. Mix together the softened butter, cookie butter spread, marshmallow cream, vanilla, and salt until creamy.
  2. Slowly mix in the powdered sugar until a soft dough forms.
  3. Divide the dough into 12 balls.  Shape each one into a flattened egg shape
  4. Place the eggs on a parchment lined tray and place the pan in the refrigerator for 45-60 minutes. 
  5. Melt the white chocolate melting wafers according to the package directions.
  6. Drop one cookie butter egg into the melted chocolate at a time.  Use a spoon to cover the top of the egg with more chocolate.
  7. Lift the egg out and tap the fork on the edge of the bowl gently to remove the excess chocolate.
  8. Place on another parchment lined tray and top with sprinkles before the chocolate sets.

Tips and Tricks:

  • If your cookie butter dough is too crumbly, add a little bit of milk or extra cookie butter. If the dough is too sticky, add a little bit more powdered sugar.
  • Use the palm of your hand to flatten the dough balls. Round and pinch the ends to form an egg shape.
  • Refrigerate the egg shaped dough before dipping them in warm melted chocolate. This will help them keep their shape as you dip them in white chocolate. You can also freeze them if they are not keeping their shape.
  • Only remove 3-4 refrigerated eggs to dip at a time. This way the cookie butter truffles stay cold and will not fall apart when you dip them. 
  • Feel free to dip the cookie butter filling in milk chocolate or dark chocolate instead of white chocolate for some variety.

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Recipe Questions:

How many Biscoff eggs does this recipe make?

You can make 12 egg shaped truffles from the dough.  You can also roll the dough into 

How do you store cookie butter eggs?

If you are eating them that day or within 1-2 days, they will be fine in a container on the counter. Refrigerate the cookie butter eggs if you are keeping them for later.

Can you make cookie butter eggs ahead of time?

Yes, these chocolate covered Easter eggs will keep for 1-2 weeks if refrigerated properly.

If you want to keep them longer, freeze the un-dipped cookie butter eggs in a tightly sealed container for up to 2 months. Dip them as you need them.

A glass Easter basket filled with cookie butter eggs and a few eggs in front cut in half showing the filling

More cookie butter recipes:

Other peanut free snacks:

A white chocolate cookie butter egg on a pink napkin with another half of an egg stacked on top showing the filling

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A white chocolate cookie butter egg on a pink napkin with another Biscoff egg half stacked on top of it.

Cookie Butter Eggs Recipe

Yield: 12 eggs
Prep Time: 1 hour
Total Time: 1 hour

Cookie Butter Eggs are a delicious nut free candy that anyone can enjoy. A creamy cookie butter filling coated in white chocolate makes a dreamy Easter dessert.

Ingredients

  • 6 Tablespoons unsalted butter, softened
  • 1/2 cup cookie butter spread
  • 1/4 cup marshmallow cream
  • 2 cups powdered sugar
  • 1/2 teaspoon vanilla
  • 1 - 10 ounce bag white chocolate melting wafers
  • 1/4 cup sprinkles

Instructions

  1. In a large mixing bowl beat the butter and cookie butter until creamy. Add the marshmallow cream and vanilla and cream again.
  2. Slowly add the powdered sugar until it is all mixed in.
  3. Divide the dough into 12 balls. Shape and flatten each ball into an egg shape.
  4. Place onto egg on a wax paper lined tray and refrigerate for 45-60 minutes.
  5. Melt the white chocolate wafers according to the package directions.
  6. Place an egg one at a time into the melted chocolate. Use a spoon to cover the tops.
  7. Remove the egg using the fork again. Tap gently on the side of the bowl to remove the excess chocolate.
  8. Place on the wax paper lined tray and top with sprinkles immediately. Store in a loosely sealed container on the counter for 1-2 days or in the refrigerator for 5-7 days.

Notes

  • You could also divide the dough down even smaller to make 24 biscoff truffles.

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Nutrition Information:
Yield: 12 Serving Size: 1
Amount Per Serving: Calories: 348Total Fat: 19gSaturated Fat: 9gTrans Fat: 0gUnsaturated Fat: 9gCholesterol: 20mgSodium: 60mgCarbohydrates: 44gFiber: 0gSugar: 38gProtein: 2g

Nutrition facts are an estimate and are not guaranteed to be accurate. If you need special diet advice, please see a registered dietician.

Did you make this recipe?

Please leave a comment on the blog or share a photo on Instagram

© Jocelyn @ Inside BruCrew Life
Cuisine: American / Category: Easter Recipes
Two pictures of Nut Free Cookie Butter Eggs collaged together with a blue and pink text box

*The post for Biscoff Cream Eggs was first published March 25, 2013. The photos and post were updated and republished March 24, 2021.

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Filed Under: Easter Recipes Tagged With: , , ,

 

Jocelyn is the owner and creator of Inside BruCrew Life where she loves to share semi-homemade recipes with flair that anyone can recreate in their own kitchen. Jocelyn is married and has three kids. She loves to workout, enjoys trips to Disney, and relaxing at the beach.

Learn More About Jocelyn

Comments

  1. Becki says

    These look and sound wonderful, and I’d love to make them for my daughter who’s allergic to peanuts and tree nuts. However, the nutritional information available online for the CandiQuik coating indicates it’s made on shared equipment with peanuts, and I imagine that’s a risk a lot of allergy parents (like me) would be unwilling to take. Same for Wilton candy melts. I’d love to find a reasonably priced, truly nut allergy-safe candy coating if anyone knows of one.

    Reply

  2. Danielle says

    I couldn’t wait to make these and see what all the hype over Biscoff was. Downside I don’t Biscoff:/ But you can use Nutella instead of Biscotti and they are sloppily good:)

    Reply

  15. Liz says

    I just got my stash of Biscoff from the US when I went on my vacation but I’ve been so busy eating it straight out of the jar! Good thing I bought two – just might have to whip these up for myself…..ahem, I mean the kiddies! 🙂

    Reply

  24. Wendy says

    I don’t celebrate Easter, but I WILL be making these biscoff truffle eggs! They are so pretty and anything biscoff calls out my name ( and I am more than happy to answer the call). I think the beautiful white coating would work year round.

    Reply

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