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


4.89 from 9 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 20-25 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.

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.

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57 comments

  1. 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?

  2. 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.

  3. 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.

  4. 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 🙁

    1. 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

  5. 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?

  6. 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!

  7. 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!

    1. 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

    2. 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!

    1. 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!

  8. 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?

  9. 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 🙂

  10. 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!!

    1. 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

  11. 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?

  12. 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!!!

  13. 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

  14. 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

  15. 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!

  16. 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?

    1. 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

  17. 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 🙂

  18. Hi Jane

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

    Thanks!
    Leanne.

    1. 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

  19. 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

  20. 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

  21. 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

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