Let's Dish / Summertime Recipes

Sugar Cookie Tahini Stuffed Chocolate Eggs

Step up your baking this season with these no-bake Sugar Cookie Tahini Stuffed Chocolate Eggs with sea salt by our friend Whitney, @getfit_whit!

Recipe and photos by @getfit_whit.

Total time: 1 hour
Prep time: 30 minutes
12 Servings
Ingredients
  • 1 package Sweet Loren’s Sugar Cookie Dough
  • ¾ cup tahini (or your favorite nut butter)
  • 2 cups dark chocolate chunks/chips
  • 1 – 2 tablespoons coconut oil, optional
  • Flaky sea salt, as garnish
Preparation
  1. Allow Sweet Loren’s Cookie Dough to sit at room temperature, about 20 minutes, until soft to the touch.
  2. Slightly flatten one cookie dough portion and press your thumb into the center to create an indent.
  3. Fill the indentation with 1 teaspoon tahini or nut butter you love.
  4. Carefully enclose the tahini filling by shaping the cookie dough around it. Then, roll the cookie dough into an oval egg shape.
  5. Repeat steps 2 through 4 until each cookie dough portion is filled with the tahini and shaped into an oval.
  6. Place the tahini-filled cookie dough “eggs” into the freezer to firm up, about 20 minutes.
  7. Meanwhile, melt the chocolate in a microwave safe bowl, in 20 second intervals. Add 1-2 tablespoons of coconut oil if needed to thin out the chocolate.
  8. Using two forks, dip & roll each of the cookie dough “eggs” in the melted chocolate and place on parchment paper.
  9. Sprinkle each of the chocolate-coated “eggs” with sea salt.
  10. Freeze all chocolate coated cookie dough “eggs” for 15 minutes before eating. Enjoy! View photo
    Recipe step

Store in an airtight container in the refrigerator up to 4 days.



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