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.
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.
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!
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.
How to make Biscoff Eggs:
- Mix together the softened butter, cookie butter spread, marshmallow cream, vanilla, and salt until creamy.
- Slowly mix in the powdered sugar until a soft dough forms.
- Divide the dough into 12 balls. Shape each one into a flattened egg shape
- Place the eggs on a parchment lined tray and place the pan in the refrigerator for 45-60 minutes.
- Melt the white chocolate melting wafers according to the package directions.
- 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.
- Lift the egg out and tap the fork on the edge of the bowl gently to remove the excess chocolate.
- 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.
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.
More cookie butter recipes:
Other peanut free snacks:
- Easter Rice Krispie Treats
- Oreo Bunny Pops
- Party Peeps Eclair Cake Cups
- Carrot Cake Fudge
- Chocolate Covered Peeps
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- 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
- In a large mixing bowl beat the butter and cookie butter until creamy. Add the marshmallow cream and vanilla and cream again.
- Slowly add the powdered sugar until it is all mixed in.
- Divide the dough into 12 balls. Shape and flatten each ball into an egg shape.
- Place onto egg on a wax paper lined tray and refrigerate for 45-60 minutes.
- Melt the white chocolate wafers according to the package directions.
- Place an egg one at a time into the melted chocolate. Use a spoon to cover the tops.
- Remove the egg using the fork again. Tap gently on the side of the bowl to remove the excess chocolate.
- 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.
- 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.
*The post for Biscoff Cream Eggs was first published March 25, 2013. The photos and post were updated and republished March 24, 2021.