Mini Egg Cookie Bars

An Easter twist on a chocolate chip cookie bar. Full of mini eggs and chocolate chips, these thick, soft, chewy cookie bars are the perfect treat!

Mini Egg Cookie Bars

Sunday March 20, 2022

30
SHARES

16

14

-

Baking Soda Brown Sugar Butter Chocolate Chips Cornstarch Eggs Flour Mini Eggs Salt Sugar Vanilla Extract

Mini Egg Cookie Bars

Mini Egg Cookie Bars

An Easter twist on a chocolate chip cookie bar. Full of mini eggs and chocolate chips, these thick, soft, chewy cookie bars are the perfect treat!

Sunday March 20, 2022

(0 stars from 0 ratings)

Baking Soda Brown Sugar Butter Chocolate Chips Cornstarch Eggs Flour Mini Eggs Salt Sugar Vanilla Extract

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I think Easter candy might be my favorite. Not just any Easter candy though, specifically Cadbury Mini Eggs. As soon as I see the giant purple bag in the grocery stores I bring it home. It never lasts until Easter, naturally, because I can't help myself from opening the bag again, and again, and of course baking up some yummy treats to share, like these cookie bars, or peanut butter cookies!

A cookie bar is one giant cookie that you slice into individual portions after baking. It's the no-fuss, fool-proof way to make cookies that doesn't require 20 trips to the oven. This is definitely one of the best mini eggs dessert I have ever had!

a close up of a mini egg cookie bar with a bite taken out of it

The ingredients are more or less the same as any other cookie recipe:

a top down view of the ingredients needed for mini egg cookie bars
  • flour - for structure
  • baking soda - for a bit of rise
  • salt - to enhance the flavor
  • cornstarch - to help keep the cookies soft and chewy
  • butter - I use salted butter in my baked goods because it's the kind I always have on-hand
  • sugars - a mix of brown and plain granulated sugar makes the best cookies - or cookie bars
  • eggs - help hold the cookies together
  • vanilla - yet another flavor enhancer
  • chocolate chips - the more chocolate the better, right? I like semi sweet to balance the sweetness of the milk chocolate mini eggs
  • mini eggs - it wouldnt be a mini egg cookie bar without these! Make sure you break them up before using

step one: crush your mini eggs, I put mine in a bag and hit them with a wooden spoon, but you can also pulse in a food processor a couple times, or use a rolling pin instead of a wooden spoon

step two: sift together the flour, cornstarch, baking soda, and salt; set aside

step three: beat together the butter, and sugars until light and fluffy

step four: add the egg and vanilla and beat again

a bag with crushed mini eggs and a wooden spoon beside it
a bowl with flour mixture and a whisk
a bowl with butter and sugars
a bowl with eggs waiting to get mixed into the butter

step five: add the flour mixture to the butter mixture in 2-3 smaller additions, stirring well after each

step six: fold in the chocolate chips and the mini egg pieces (you can reserve a few pieces of mini egg and most of the small bits of "shell" to sprinkle on top to make them pretty like I did!)

step seven: press the cookie dough into a parchment lined 9x9 baking pan, sprinkle with remaining egg pieces, and bake until golden brown, allow to cool then slice into squares and serve!

a bowl with flour waiting to get mixed into the butter
a bowl of cookie dough with mini eggs and chocolate chips waiting to get mixed in
a top down view of mini egg cookie bars

What are some alternatives for chocolate chips in this recipe?

If you don't have chocolate chips, or don't want to use them, you can use some more mini eggs in their place, or even any other Easter chocolate to make it extra festive! No matter what you choose, these Easter bars are sure to be a hit.

  • cream your butter and sugar really well - if you have a stand mixer now is the time to use it!
  • make sure your butter is fully softened for easy mixing
  • if you don't have parchment paper for baking, you can slice these and serve directly from the pna, but I much prefer to use parchment for easier for clean up and serving
  • let the cookie bars cool at least 20 minutes before you make your slices, they will fall apart if taken out too soon
  • save some of the shell of the mini eggs that is left in the bag after crushing to sprinkle on top of the bars - it makes them extra pretty!
  • try not to overbake them- the top should be golden brown but not too dark, and the edges puffed. If in doubt you can always use an instant read thermometer, and if the center is 175 Farenheit or more, the cookie bars are done!
  • be careful when measuring your ingredients, especially flour; spoon into your measuring cup, then level off - do not scoop directly from the bag!
  • flatten the cookie bars evenly into the pan before baking to make sure they cook properly
mini egg cookie bar

Can I use a 9x13 pan?

If you use a 9x13 pan your cookie bars will be thinner, and bake much faster (start checking after 20 minutes), but they will still be delicious! You can also double the recipe then bake in a 9x13 pan, and this will result in the same thick, chewy cookie bar as in the photos, but it will take longer to bake; start checking after 45 minutes.

Yes! This recipe is just cookie dough pressed into a 9x9 pan, so you absolutely can make them as individual cookies instead. Just drop 1-2 tablespoons of dough onto a baking sheet and bake at 350 for 8-10 minutes

 

How much does this recipe make?

I cut mine into 16 squares, but you can cut the bars as big or as small as you'd like. Since the bars are so thick, one square is plenty to satisfy my sweet tooth!

Storage information:

These Easter cookie slices keep well at room temperature for 4-5 days. You can also freeze the dough in an airtight container for up to 3 months and bake later, allow the dough to thaw in the fridge for several hours before pressing into the pan and baking.

a stack of mini egg cookie bars

Mini Egg Cookie Bars

Mini Egg Cookie Bars

30 SHARES

By: Natalie Kollee
Yield: 16 Servings
Prep Time: 10 Minutes
Cook Time: 35 Minutes
Total Time: 45 Minutes
Cuisine: American

Ingredients

  • 2 1/2 cups flour
  • 2 teaspoons cornstarch
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup butter, softened
  • 1 cup brown sugar, lightly packed
  • 1/2 cup granulated sugar
  • 2 large eggs, slightly beaten
  • 2 teaspoons vanilla extract
  • 1 cup mini eggs, broken into pieces
  • 3/4 cup chocolate chips

Directions

1. Prepare the oven

Preheat oven to 350 F, line a 9x9 baking sheet with parchment and set aside

a bowl with dry ingredients and a whisk

2. Whisk the dry

In a medium bowl, whisk together the flour, cornstarch, baking soda, and salt; set aside

a bowl with butter and sugars

3. Cream butter and sugars

In a large bowl, cream the butter, brown sugar, and granulated sugar until light and fluffy, about 2-3 minutes

eggs added to the ingredient bowl

4. Add the eggs

Add the eggs and vanilla and beat again until smooth

a bowl with flour added to the butter mixture

5. Add dry to wet

Add the flour to the butter mixture in 2-3 smaller additions, mixing well after each

eggs and chocolate chips on top of the cookie dough

6. Add the eggs and chips

Stir in the mini eggs and chocolate chips until evenly distributed through the dough

cookie bars scattered on a baking sheet

7. Bake the bars

Press the dough into parchment lined 9x9 baking pan, making sure the thickness is uniform, bake in preheated oven 30-35 minutes, or until top is golden brown and edges are puffed. Allow to cool at least 20 minutes before slicing


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