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Mini Egg Cookie Bars

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A Yummy Mini Egg & Chocolate Chip Cookie Traybake perfect for Easter.. Mini Egg Cookie Bars are my new Favourite!

SO, today is the second day of March. This year Easter is quite late in comparison to last year, but that isn’t stopping me… HELLO EASTER RECIPES! Honestly, I won’t only be doing Easter related recipes up until the big day, but I felt like posting this one now as its so good.

I made this one the other day on a whim because I had bought what felt like a bucket load of Mini Eggs, and my boyfriend and I were both craving some. To be honest, I question why I hadn’t made anything like this sooner!

I based this delicious treat off of my Rolo Cookie Bars and Oreo Cookie Bars recipes because they were so successful. You can always make this into a Chocolate Cookie Traybake by using my M&M Cookie Bars recipe, but as I will be posting Easter Brownies this year I thought that doing a normal cookie would be better.

All you have to do is to take out 50g of Plain Flour, and add in 25g of Cocoa Powder to the mix! It’s literally so simple, and both methods work really well!

I absolutely ADORE Easter Baking. Like I love it just as much as Christmas Baking which says a lot really. My No-Bake Mini Egg Cheesecake recipe and my Mini Egg Fudge recipe were so so so successful last year that I knew you guys would love this one.

I would happily make things all Mini Egg related it I could, but I feel like I need to buy cheaper chocolate because Mini Eggs aren’t actually the cheapest things ever!

These delicious beauties, like my Oreo Cookie Bars, needed less time in the oven in comparison to the Rolo Cookie Bars as they isn’t as much gooeyness in them. I prefer mine softer compared to crisper so I did mine for 22 minutes and they were ideal!

I’m not even exaggerating when I say I want to make these again and again as they’re the perfect mix between Blondie/Cookie/Brownie and delicious Mini Egg heaven. I hope you love these as much as I did, enjoy!! x

 

4.93 from 14 votes
Mini Egg Cookie Bars!
Prep Time
10 mins
Cook Time
20 mins
Total Time
30 mins
 

A Yummy Mini Egg & Chocolate Chip Cookie Traybake perfect for Easter.. Mini Egg Cookie Bars are my new Favourite!

Course: Dessert
Cuisine: Cookies
Servings: 16 Pieces
Calories: 293 kcal
Author: Jane's Patisserie
Ingredients
  • 275 g Plain Flour
  • 1 tsp Bicarbonate of Soda
  • 1/2 tsp Salt
  • 1 tbsp Cornflour
  • 115 g Unsalted Butter/Stork
  • 55 g Granulated Sugar
  • 135 g Light Brown Sugar
  • 1 Medium Egg
  • 1 tsp Vanilla Extract
  • 300 g Mini Eggs
  • 100 g Milk Chocolate Chips
Instructions
  1. Preheat your oven to 190C/170C Fan and line a 9x9inch Square Tin with parchment paper, and leave to the side for now.

  2. Whisk/Mix the Plain Flour, Bicarbonate, Salt and Cornflour together so its evenly distributed – leave to the side.

  3. In a larger bowl, melt the butter. Add in the two sugars, and whisk for about 2 minutes so the sugar starts to dissolve and the mixture is smooth. Add in the Egg and the Vanilla, and whisk again briefly till smooth. (I used an electric whisk)

  4. Add in the Dry Ingredients, the Mini Eggs (apart from a handful), and the Chocolate Chips and mix with a spatula till a thick cookie dough is formed.

  5. Press the mixture into the bottom of the tin and press in the handful of Mini Eggs into the top for decoration. Bake the traybake in the oven for 18-22 minutes, until the top of the cookie bake looks ‘dry’!

  6. Leave the cookie bake to cool for about 10 minutes, then leave to cool fully on a wire rack. Cut the bake into 4×4 for decent sizes, or 5×5 for smaller ones! Enjoy!

Recipe Notes
  • If you don’t want to use Mini Eggs you can use M&Ms, Smarties, or anything chocolatey. I wouldn’t advise using Creme Eggs though because it will just turn into a sloppy mess! You could use caramel eggs, but they might need 5 minutes longer in the oven if they ooze everywhere.
  • These delicious beings will last in an airtight container for up to 5 days, but honestly, they’ll be eaten before then.
  • Try Microwaving them when they’ve cooled if you want a gooey cookie, or even add a scoop of ice cream!
Nutrition Facts
Mini Egg Cookie Bars!
Amount Per Serving
Calories 293 Calories from Fat 117
% Daily Value*
Fat 13g20%
Saturated Fat 8g50%
Cholesterol 29mg10%
Sodium 177mg8%
Potassium 33mg1%
Carbohydrates 40g13%
Sugar 26g29%
Protein 3g6%
Vitamin A 255IU5%
Vitamin C 0.6mg1%
Calcium 59mg6%
Iron 1.2mg7%
* Percent Daily Values are based on a 2000 calorie diet. These are only estimates.

ENJOY!

Find my other Cookie, Traybake & Easter Recipes on my Recipes Page!

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J x

© Jane’s Patisserie. All images & content are copyright protected. Do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words and credit me, or link back to this post for the recipe.

About Author

Hiya! I'm Jane, and I adore baking, cooking and all things delicious. I'm also partial to homewares, lifestyle posts and more!

89 Comments

  • Abbi
    April 5, 2020 at 10:37 pm

    These look so yummy! Can I use self-raising flour instead of corn flour, bicarb and plain?

    Would love to make these this Easter!!

    Abbi xx

    Reply
    • Jane's Patisserie
      April 6, 2020 at 8:32 am

      Hey – you still want to use the cornflour, but self-raising can work. They may just rise, and then sink.

  • Sarah C
    April 5, 2020 at 3:55 pm

    5 stars
    Absolutely amazing! I’ve been making these for the last two Easters and just bought my ingredients to make again this year!
    It’s no exaggeration to say this is one of the best cakes I’ve ever tasted.

    Reply
    • Jane's Patisserie
      April 5, 2020 at 4:01 pm

      Ahhh yay!! Amazing comment thank you!! Definitely one of my favourite recipes ever!

  • Rachel M
    April 5, 2020 at 11:16 am

    Is the calorie count based off of cutting it 4×4 or 5×5. Also what would it be for the Creme egg cookie bar?Gonna make these with my little sisters, they look brilliant. Will report back how they turn out

    Reply
    • Jane's Patisserie
      April 5, 2020 at 12:19 pm

      It’s based off 16 servings as it says on the recipe card, but they’re only estimated.

  • Indi
    April 4, 2020 at 2:58 am

    5 stars
    Good it was a amazing

    Reply
  • Holly
    April 2, 2020 at 1:38 pm

    Help! I forgot to add the granulated sugar in all my excitement! Will they still taste okay? They’re already in the oven!

    Reply
  • Sami
    April 1, 2020 at 4:58 pm

    I love your blog, all the recipes I have followed so far have been amazing! I’m struggling to find any Bicarb at the moment, will this make a difference to the bake?
    Thank you!

    Reply
    • Jane's Patisserie
      April 1, 2020 at 8:00 pm

      It will change the bakes rise/texture without, but still work.

    • Janice
      April 3, 2020 at 2:29 pm

      I also can’t get bicarbonate…I’ve used baking powder. Will that be okay?!

    • Jane's Patisserie
      April 3, 2020 at 5:29 pm

      They do different things, but they should be fine!

  • Helen
    April 1, 2020 at 11:48 am

    Hi. I don’t have cornflour. Could I add more normal flour?

    Reply
  • Katrina
    March 30, 2020 at 2:09 pm

    These are delicious! Do you melt the sugar with the butter over heat? Then do you leave to cool before adding to the dry ingredients?

    Reply
    • Jane's Patisserie
      March 30, 2020 at 5:11 pm

      I use the microwave, and I don’t generally wait that long, as after two minutes of whisking it’s cooled enough.

  • Caroline
    March 29, 2020 at 11:51 am

    Hi Jane,
    I’ve been making lots of your cookie recipes and fancy trying the cookie bars but struggling getting granulated sugar from the shops 😕 Can I use golden caster sugar or normal caster sugar for any of your recipes that use granulated sugar?
    Many thanks
    Caroline

    Reply
    • Jane's Patisserie
      March 29, 2020 at 12:45 pm

      So technically yes, but using all light brown soft sugar would be better. The sugar granules are larger for brown sugar and granulated, which is why they’re used for cookies. You can use caster sugar, but it can often change the texture due to the difference.

  • Stef
    March 28, 2020 at 7:10 pm

    Hello 🙂 making these tonight and I’m so excited! Only thing is I couldn’t get 9×9 only 8×8. It’s quite shallow too. Are there any major changes I need to make? Thanks so much! Obsessed with your blog and recipes 😍

    Reply
    • Jane's Patisserie
      March 28, 2020 at 8:03 pm

      Hey! These don’t tend to rise too much so it should be fine, and just keep an eye on the bake because it will be a little deeper. If you’re worried, you can bake a few of the recipes as actual cookies instead!

  • Tilly
    March 28, 2020 at 3:57 pm

    5 stars
    I have made these 3 times and am making them again today, could you use flora instead of stork?

    Reply
  • Alice
    March 23, 2020 at 9:35 am

    5 stars
    These were delicious and were all gone in 2 days! I have already stocked up on mini eggs to make more. The edge pieces were not as soft as the middle ones so I think I will line the outside of the tin with some parchment folds next time. Delicious!

    Reply
  • Charlotte
    March 4, 2020 at 11:31 pm

    5 stars
    Amazing little treat! Recipe worked well and turned out even better than I was expecting ☺️

    Reply
  • Charlie
    February 24, 2020 at 1:08 pm

    This look amazing! Just a quick one, what quantities would you recommend for an 8×8″ tin?

    Reply
  • Saif BC
    February 4, 2020 at 9:11 pm

    Hi, I would love to make these and as there is only 2 of us I normally make the full portion of cookies, brownies etc and freeze whatever we don’t eat then I defrost whatever we want to eat when we want to eat more. I wanted to check it would be ok to freeze and defrost these?

    Reply
  • Dan
    January 27, 2020 at 9:29 pm

    Hi Jane.

    I’ve made a few of your recipes over the last year or so and they always turn out well.

    I’m going to make these next week… Could I make the dough on a Friday evening, press it into the tin, cover and chill overnight and then bake it Saturday morning about 10am?

    Reply
  • Jane Dowie
    January 15, 2020 at 7:24 pm

    Waste of ingredients, measured everything out and it’s just a dry mess

    Reply
    • Jane's Patisserie
      January 15, 2020 at 8:28 pm

      …I don’t understand? Press it into the tin, and bake it. Watch the video – it’s not a dry mess at all?

  • Naomi
    June 6, 2019 at 9:59 am

    I am making these cookie bars for my friend who is vegan, I am substituting the butter for vegan butter (which I use in all my baking recipes now it seems to give everything a nice golden colour) and I have found vegan mini eggs. But what would you suggest to substitute the egg for? Maybe vegetable oil?

    Reply
    • Jane's Patisserie
      June 6, 2019 at 10:24 am

      I honestly have no idea I’m afraid – I’ve never made these vegan.

  • Charnine
    April 26, 2019 at 5:41 pm

    4 stars
    Made these today, used a mini egg Easter egg instead of chocolate chips. They look lush but think may have over cooked them or oven was too hot as they are a little dry / crumbly.

    Reply
  • Kayla
    April 20, 2019 at 6:58 pm

    Mine seems to have turned out well but is soft to the touch. You said it hardens with cooking right? Or does it need more time in the oven? I cooked it for 25 minutes.

    Reply
    • Jane's Patisserie
      April 20, 2019 at 7:03 pm

      Yes, as with any bake it will continue to bake as it cools, so it doesn’t need any more time if you have made it correctly.

  • Sofia
    April 13, 2019 at 11:51 pm

    5 stars
    These sound and look incredible, but I’ve just tried to make a batch and the middle is not cooking 🙁 the top is definitely dry and baked but the middle is so raw and the colour of the eggs has melted, I followed the recipe with the same exact quantities so not sure what I did wrong 🙁

    Reply
    • Jane's Patisserie
      April 14, 2019 at 10:29 am

      It sounds like something is wrong with your oven as these really don’t take long to bake – I put mine in for a maximum of 20 minutes as my oven is the right temperature, and they’ll dry out if they are in any longer. If your cookie dough wasn’t as thick as mine is in the video, you’ve probably made an error with the ingredients or maybe the size of tin etc. The bake will naturally bake a little more when cooling, so you have to have a little faith. x

  • Jessica
    April 8, 2019 at 2:47 pm

    I live in the us and have farhenite degrees here and my oven doesn’t have a fan. What should I bake these temperature at and for how long?

    Reply
    • Jane's Patisserie
      April 8, 2019 at 7:00 pm

      I think the Fahrenheit equivalent to 180C is 350?

  • Jennifer
    April 4, 2019 at 2:00 pm

    5 stars
    These are so yummy & easy to make! I need to try the other flavours – yum!

    Reply
  • Jean
    April 1, 2019 at 6:21 pm

    Can these be frozen once made. Have made your gingerbread and don’t want anything going to waste x

    Reply
  • Christine sawyer
    March 27, 2019 at 4:04 pm

    5 stars
    These were delicious. Lovely combination of cookie and chocolate.

    Reply
  • Ashleigh
    March 11, 2019 at 10:49 am

    5 stars
    So yummy!!! I substituted an extra 50g flour instead of cornflour as I couldn’t get any. I also only used 190g mini eggs (2 bags) as that’s all that was left in the supermarket (although I’m sure the more the better in these bars!). Still absolutely fab though, went down a treat 🙂
    Thank you for your lovely recipes!

    Reply
  • Lauren C
    February 22, 2019 at 8:37 pm

    This looks LUSH, I’m fairly new to baking and getting the hand of simple tips. Could you recommend what size tray to buy and recommend where to get one? (Strange question I know) keep doing what you’re doing you’re work is brilliant!

    Reply
    • Jane's Patisserie
      February 22, 2019 at 8:57 pm

      For this recipe I use a 9″ square tin, and you can get them in loads of places and like amazon!

    • Kacy
      March 12, 2019 at 5:07 pm

      I’m Coeliac and dying to try your recipes, along with your gluten free ones! Do you think this recipe (along with others actually) would work as well if I substituted plain flour for gluten free plain flour? Thanks! X

    • Jane's Patisserie
      March 12, 2019 at 5:36 pm

      Hiya! It should work fine – its technically just a straight swap, but this needs to remain quite a thick cookie dough – so either add in another tablespoon of cornflour, or add in 50g more of the GF flour and it’ll be fine!

  • Lori
    February 21, 2019 at 8:17 pm

    Good recipe but converting your grams to cups was annoying

    Reply
    • Jane's Patisserie
      February 21, 2019 at 8:29 pm

      I don’t work in cups as they can be extremely inaccurate, and I live in the UK so we don’t tend to use cups. If you would like cup measurements, I would advise looking at a blog that uses them, or invest in digital scales so you can easily convert!

  • Elaine
    February 6, 2019 at 6:10 pm

    Will it make much difference not putting in the cornflour?

    Reply
    • Jane's Patisserie
      February 6, 2019 at 8:43 pm

      Yes, it can make quite a difference. I really would recommend it – if not using, use 50g extra flour (but it still won’t be the exact same)

    • Lauren
      April 20, 2019 at 3:56 am

      I googled it and found that corn flour is corn starch here in North America.

  • Helen
    November 3, 2018 at 9:45 pm

    5 stars
    I’ve made these and they were a hit with my family! My brother loves reeses, do you think the recipe would work with the reeses pieces?

    Reply
  • Jane C
    April 18, 2018 at 5:33 pm

    5 stars
    I made these just before Easter, and everyone loved them. I just making another batch today, using up the last of the Mini Eggs – such a dilemma, whether to just eat the Mini Eggs or make this yummy recipe again! I’ll have to try some of the other cookie bar recipes until Mini Eggs are back in the shops 🙂

    Reply
  • Jeri
    April 17, 2018 at 7:01 pm

    5 stars
    These tasted great and all of the family loved them, any idea why my mini eggs faded in colour and cracked? Lovely recipe will definitely try the rolo ones!!

    Reply
    • Jane's Patisserie
      April 18, 2018 at 5:21 pm

      I believe the recipe in the mini eggs might have changed slightly this year as they definitely never used to, but it might mean your oven was a little hotter so it caused them to melt a bit .. x

  • Pip
    April 5, 2018 at 7:59 am

    I would love to make these but as Easter now over I am sad to say can’t get hold of mini eggs now! What would you say is a good substitute?

    Reply
    • Jane's Patisserie
      April 5, 2018 at 9:19 am

      You could use just chocolate chips, or even stuff like smarties!! x

  • Deborah Hislop
    April 2, 2018 at 8:51 pm

    5 stars
    Oh my, made these tonight and they turned out perfectly. Absolutely delicious, don’t think they’ll last long! Thank you for so many amazing recipes, not come across one yet that didn’t work!! My waistline is not so happy though!!!

    Reply
  • Hollie
    March 28, 2018 at 10:44 pm

    I used Aldi brand min eggs to make this a bit cheaper and they were delish!

    Reply
  • Sarah
    March 16, 2018 at 5:05 pm

    So making these this weekend!
    I’ve made a couple of your cheesecake recipes (Oreo & Rolo) and they’ve always gone down really well x

    Reply
  • Betty
    March 20, 2017 at 9:52 am

    oh. my. gosh.
    Stop it, stop it right now.
    I want ALL of these in and around my mouth.
    You domestic goddess, you.
    Betty x
    The Betty Stamp

    Reply
    • Jane's Patisserie
      March 20, 2017 at 10:37 am

      Hahaha no never! ?? Thank you lovely lady! xx

  • Rachel Murray
    March 6, 2017 at 9:50 am

    Bookmarked this recipe for later, thank you!

    Reply
  • Danielle Wilde
    March 6, 2017 at 8:37 am

    Eeeek! I am so making these today, they look amazing! I made your chocolate orange cheesecake last weekend, the m&m traybake yesterday and I cannot get enough! (I am 6 months pregnant though so have an excuse….I think so anyway!!) Trying to pick just one of your recipes at a time is the issue! They are all amazing!
    Keep up the excellent work! You’ve revamped my baking joys!! Xx

    Reply
    • Jane's Patisserie
      March 6, 2017 at 5:39 pm

      Awwww well congratulations on the baby, cake is the perfect thing to be doing! I hope you love these if you do actually make them! Thank you and good luck! xx

  • Kyl
    March 5, 2017 at 10:52 pm

    Made these today and they turned out amazingly well, timings were spot on and the taste was delicious- so moreish.

    We’ve already added the recipe to our favourites but next time are going to experiment with white choc chips instead as I think this will perfectly offset the mini eggs!

    Reply
    • Jane's Patisserie
      March 6, 2017 at 5:39 pm

      Oooh thats AMAZING! I am so so glad! These are definitely some of my new favourites.

  • heyyo
    March 4, 2017 at 8:33 pm

    omg! these look great but whenever i make cookies and cake they tend to be quite eggy i don’t know what it is but i can’t fidure out why?

    Reply
    • Jane's Patisserie
      March 6, 2017 at 6:58 am

      It might be that you’re not mixing them correctly? Or I hate to say it.. using the wrong size? I’ve never experienced an eggy tasting cookies or cakes before but I’ve heard it can be the mixing isn’t correct in the first place? X

  • Laura
    March 2, 2017 at 7:24 pm

    I love Easter and Christmas baking the most too. There is something extra special about it I think. And I’m a sucker for novelty sweets. These look like the perfect Easter treat 🙂

    Reply
    • Jane's Patisserie
      March 2, 2017 at 9:05 pm

      Ooh thank you! Easter & christmas are just delicious times of the year ahah!

  • Leanne
    March 2, 2017 at 7:05 pm

    Hi Jane

    These look yummy! Do you think you could replace the plain white flour a gluten free version like for like?

    Thanks!
    Leanne.

    Reply
    • Jane's Patisserie
      March 2, 2017 at 9:06 pm

      You’d have to try it as you go… this mixture is very thick and has to be like pushed into the tray. I often find GF flour means you need more? It might just end up quite gooey! x

    • Leanne
      March 3, 2017 at 9:58 am

      Thank you, will give it a go! x

    • Jane's Patisserie
      March 3, 2017 at 4:56 pm

      Let me know how you get on, I am intrigued!! x

  • Kayleigh
    March 2, 2017 at 4:24 pm

    Oooh yum these look delicious! I can’t wait till Easter, I’m definitely going to be doing lots of baking this Easter for the family 🙂

    Kayleigh | anenthusiasmfor.blogspot.co.uk

    Reply
  • Holly
    March 2, 2017 at 12:03 pm

    Yum! I’m getting a new kitchen fitted next week and it should all be done by Easter. I’ve decided this is going to be my first Easter recipe that I cook in my new kitchen! xx

    Reply
    • Jane's Patisserie
      March 2, 2017 at 12:57 pm

      Ahhh YES Holly that will be amazing! ❤️

  • Helen Ludlow
    March 2, 2017 at 10:55 am

    These sound amazing. This week I found some Galaxy Golden eggs which are galaxy chocolate with crunchy caramel rolled in gold. Thought they may look great with specks of gold showing through but do you think they will be ok to use bearing in mind your comments on using creme eggs

    Reply
    • Jane's Patisserie
      March 2, 2017 at 12:57 pm

      Yeah they’d be fine, but might make it need longer in the oven as they can melt and ooze everywhere! X

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