These cookie butter mini Easter eggs are a fun holiday treat perfect for kids and adults. Cookie butter Rice Krispies treat eggs are coated in chocolate and decorated with fun, festive sprinkles.
It might be January, but we’re already thinking about spring. We’re ready for warmer weather, flower buds, and celebrating the season with treats like these spring cookies.
Of course, spring also means Easter and the delicious dessert recipes that come with it. We love serving tasty sweets like Easter sugar cookies and Strawberry chocolate cake at our Easter gatherings to bring the flavor of spring.
Now, we’ve added this delicious Rice Krispies treat variation to our Easter rotation. It’s made with egg-shaped cookie butter Rice Krispies treats coated in melting chocolate and decorated with colorful sprinkles for a tasty flavor and springtime vibe.
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Why You’ll Love This Recipe
- Limited Ingredients: This recipe requires only 6 ingredients, all available at any grocery store.
- So Easy: All you have to do is mix and shape the treats, then coat them in chocolate. It’s so easy.
- A Great Mashup: These eggs combine the flavor of cookies and Rice Krispies treats with chocolate for a delicious flavor mashup.
- Versatile: You can easily tweak these eggs for any holiday or special occasion.
- Great for Prep: These are freezer-friendly, so you can make extra for future use.
Key Ingredients
You’ll find a full list of ingredients and their exact amounts in the recipe card at the bottom of the post.
- Cookie Butter: Cookie butter binds the Rice Krispies treats together and adds a deliciously sweet, spiced cookie flavor.
- Powdered Sugar: Powdered sugar adds additional sweetness and helps bind the treats.
- Melting Chocolate: Melting chocolate adds a sweet, chocolaty coating that’s so good with the cookie treats.
- Sprinkles: Festive, colorful sprinkles give the eggs a fun spring look.
Variations
- Cookie Butter: Try using peanut butter or Nutella for a different flavor.
- Melting Chocolate: You can use any brand of melting chocolate, chocolate almond bark, or chocolate melting candies. We don’t recommend using traditional chocolate, as it can turn ashy and gray without proper tempering.
- Sprinkles: Use different sprinkles and shapes to create treats perfect for any holiday or special occasion.
- Frosting: You can add frosting decorations or fully frost the top for more sweet flavor and visual interest.
How to Make Cookie Butter Mini Easter Eggs
Step 1: Mix the cookie butter, butter, and sugar in a bowl to form a dough. Then, mix in the Rice Krispies.
Step 2: Shape the mixture into 1-inch eggs and flash-freeze until hardened.
Step 3: Melt the chocolate just before removing the eggs from the freezer, and dip each egg into the chocolate.
Step 4: Transfer the chocolate covered eggs to a baking sheet lined with parchment paper as you go. Then, top with sprinkles, let the chocolate set, and enjoy!
Expert Tips
- We recommend placing the cereal in a resealable bag and rolling it with a rolling pin to crush it. This provides a great balance of ease and control.
- Be sure you flash-freeze your treats until solid. This ensures they retain their shape when dipped in chocolate. It also sets the chocolate more quickly.
- We recommend melting the chocolate for this recipe, as it eliminates the need to temper it or add coconut oil. It’s just easier!
Cookie Butter Mini Easter Eggs FAQs
Cookie butter mini Easter eggs are homemade Easter treats made with an egg-shaped Rice Krispies and cookie butter base, and then coated in chocolate and sprinkles.
You can shape the cereal mixture into cubes and use various colored sprinkles for different holidays or occasions. You can also shape the mixture into hearts for anniversaries or Valentine’s Day.
Refrigerate these treats for up to a week in an airtight container. For longer storage, freeze them in single layers, separated by wax paper, in an airtight, freezer-safe container for up to 3 months.
More Sweet Snacks You’ll Love
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Cookie Butter Mini Easter Eggs
Ingredients
- 1 cup cookie butter
- ⅔ cup rice krispies, coarsely crushed
- ½ cup butter, softened
- 2 cups powdered sugar
- 16 ounce HEB melting chocolate
- Easter sprinkles
Instructions
- Combine cookie butter, butter, and sugar in a bowl, and mix until dough forms.
- Mix in the rice krispies until combined.
- Shape into 1-inch Easter egg balls and place on a baking sheet lined with parchment paper.
- Flash freeze for 30 minutes.
- Melt chocolate coating per package directions and dip each ball into the chocolate coating covering each one completely.
- Place on the baking sheet and sprinkle with easter sprinkles or decorate with icing
Notes
- We recommend placing the cereal in a resealable bag and rolling it with a rolling pin to crush it. This provides a great balance of ease and control.
- Be sure you flash-freeze your treats until solid. This ensures they retain their shape when dipped in chocolate. It also sets the chocolate more quickly.
- We recommend melting the chocolate for this recipe, as it eliminates the need to temper it or add coconut oil. It’s just easier!
what is cookie butter???
Cookie butter is a little like peanut butter but with cookies. It’s made with a biscoff cookie base. You can find it in most grocery stores and at almost all big box stores like Walmart or Target.
These sound so good! I actually just saw cookie butter at the store yesterday and I wondered what I’d use it for. Now I know!
This is so good! I could eat cookie butter by the spoonful, so this is a winner for me.
I’m a cookie butter fanatic and these mini easter eggs are going to be on my list of things to make! The kids will love them too.
My girls made these yesterday to test out recipes for their Easter treats. I can tell you they were a huge hit! Too easy to eat! They’re planning to make them again this weekend.
Mini desserts are always a hit but making them with cookie butter is just genius! These look so incredibly decadent and perfectly sized for parties.
I made these today and they were so fun and easy. Creamy inside with that cookie butter flavor.
I love the PB eggs so I would definitely use PB here but Biscoff is also a delicious bind…even Nutella! These look delish!