With a hand mixer, whip the butter in a large bowl until light and fluffy. Add the sugar and whip again until light and fluffy.
1 cup unsalted butter, 2 cups granulated sugar
Pour in the milk and vanilla and whip again until combined.
1½ tablespoons milk, 1 teaspoon pure vanilla extract
Add the flour and salt, stirring to combine. Gently fold in the chocolate chips.
1¾ cups all-purpose flour, ¼ teaspoon kosher salt, 2 cups semisweet mini chocolate chips
Cover and refrigerate the cookie dough for 1 hour. Line a baking sheet with parchment paper. Set aside.
Once ready, remove the dough from the fridge and form 2 tablespoons of dough into an egg shape. Repeat until all of the dough has been used, transferring to the prepared baking sheet.
Refrigerate again for at least 1 hour to harden.
Melt the white, pink, yellow, and blue melting wafers in the microwave according to the instructions on each package.
10 ounces white chocolate melting wafers, 8 ounces pink candy melts, 8 ounces yellow candy melts, 12 ounces blue candy melts
Set out a wire rack and dip each egg-shaped truffle into whichever colors you like. Add sprinkles, if desired, before the chocolate starts to cool so that they stick. If not, let them cool completely then drizzle the other colors of chocolate on each egg however you’d like to decorate them.
Easter-themed sprinkles