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!
Easter Recipes
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 friend and I were both craving some. To be honest, I question why I hadn’t made anything like this sooner!
Mini Eggs
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.
Honestly there is just something about Mini Eggs which would probably make me say that they are my favourite chocolate, maybe ever? I know I say chocolate orange is a favourite, and it is, but that’s year round… I crave mini eggs where you can’t get them all year around.
I would happily make things all Mini Egg related it I could, and I have many many other mini egg recipes on my blog already – nearly 20 of them! I just can’t get enough.
Cookie Bars
I based this delicious treat on 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, or even make a mini egg brownie if you’d prefer something super chocolatey.
To make these chocolatey, 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!
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 20 minutes and they were ideal!
Tips & Tricks
- I would always recommend using a 9″ square tin for a bake like this for best results – it creates the perfect depth of cookie bar.
- These beauties last 3-4+ days at room temperature, if they even last that long!
- You can freeze these for 3+ months once baked.
- You can swap the mini eggs for other easter choccies if you prefer, or a combination of!
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
Mini Egg Cookie Bars!
Ingredients
- 115 g unsalted butter (melted or room temp)
- 135 g light brown soft sugar
- 55 g granulated sugar
- 1 medium egg
- 1 tsp vanilla extract
- 275 g plain flour
- 1 tsp bicarbonate of Soda
- 1/2 tsp salt
- 1 tbsp cornflour
- 100 g milk chocolate chips
- 100-300 g mini eggs
Instructions
- Preheat the oven to 190ºc/170ºc fan and line a 9x9inch square rin with parchment paper, and leave to the side for now.
- Add the butter to a bowl, and add in the two sugars. Mix until combined
- Add the eggs and vanilla and mix again
- Add the flour, cornflour, bicarbonate of soda and salt and mix again
- Add the chocolate chips and most of the mini eggs and mix into the cookie dough
- 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’!
- Leave the cookie bars to cool, and then portion and enjoy!
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!
- If you can't access cornflour - use 25g more flour, but the texture will change.
- Also, if you can't access Plain Flour, you can use self raising, but again the texture will change.
- If you can't find bicarbonate of soda, leave it out - but again the texture might change!
ENJOY!
Find my other Cookie, Traybake & Easter Recipes on my Recipes Page!
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J x
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These Mini Egg Cookie Bars are incredible!
They taste amazing.
I’ve made these twice now because I can’t get enough!!!
The method is easy to follow.
The recipe notes are fab too, they really do help!
Ahh yay!!
Made these with my kids and they are sensational. What a fantastic recipe! You do need to trust Jane with the cooking times & only the top looking done to get that chewy consistency. I bake a lot but this was the most popular recipe I have made as far as my kids were concerned! Looking forward to trying more of your recipes Jane – fabulous website!
Ahh yay! So glad you like them!! x
Having finally managed to get all of the ingredients, I’ve realised the only pan I have is 8X8 inches…I’m guessing this could affect cooking time? Can’t wait to get started, love your recipes!
Yes that will increase baking time because it’s deeper – maybe add on 3-5 more minutes, and check how it is and go from there!
I was planning to make these later today but have just realised I only have a round cake tin. Will this still work and if so should I adjust the baking time? Thanks!
It depends on your tin size – typically a 9″ square is roughly the size of a 10″ circle!
Made these today with 200g mini eggs, and 200g chocolate chips as its what I had and they were AMAZING!!!
So glad you liked them!
Hi, I tried making these today but when it came to the mixing stage my dough was quite dry and crumbly, no where near what yours looked like in the video! I don’t know where I went wrong as I’m pretty sure I put all the ingredients in right. Do you know what could have happened?
Hey! Are you making them with an electric mixer or by hand? Often when by just hand it can look drier as you really need to mix it in. I obviously use the recipe as listed in the video, and it does come together eventually so it might just be you need to keep going! Feel free to add a splash of milk to bring it together if needed!
Can you do the recipe without the cornflour ?x
Yesss, mentioned in the notes!
Based on the reviews I was so excited to try this recipe. I tried my best to convert the measurements as I am in Canada. They came out pretty dry. I’ll try it again some time. I was hoping to get a gooey type texture
If they came out dry, you over baked them. Also, your conversions may have contributed to it.
Made these today and oh my they are delicious! Another fantastic recipe!
These are amazing and my new favourite thing to make!
I made chocolate milkyway ones today using 50g less plain flour and 25g of cocoa powder as you recommended. They are so yummy 😍
I ran out of light brown sugar half way through making though so had to use half dark brown muscavado as it’s all I had. They turned out well but would the only diffrence in taste be how rich they are? luckily my family love rich chocolatey things so it’s good I’m just wondering
Thank you, you are a genius ❤️
Yes it’ll still be really similar in taste so you’ll be fine! They’ll be epic!
Loved making this.. made it a few times and it’s a win winner with the whole family!
Have been so excited to try this recipe but can’t find any light soft brown sugar anywhere at the moment 😩 would demerare sugar work? Or just use all granulated? Thank you!
I would use all granulated, or half and half! X
I had completely run out of flour and couldn’t find it in any of the shops 😕 My lovely neighbour left me a pack of flour on my dootstep so I made a batch of these as a thank you…. They were very yummy ❤️
Hi I was just wondering I am going to be baking these tomorrow would I be able to use baking powder instead of bicarbonate if soda as I don’t have any
Yes you can try switching – it may change the texture slightly though!
We made these on Easter Saturday and they were absolutely delicious!! I can’t wait to make them again already and everyone is asking where I got the recipe from! Thank you!
Would it be OK to do the prep aspect the night before or does it need to go straight in the oven once prepared?
Yes, it can be! Keep in the fridge once prepped.
Going to make these today but just wondered, could I make the dough now and have everything in the baking tin ready to put into the oven, but put it into the fridge until I’m ready to bake them later tonight? Want to have them after dinner, but fresh out the oven 🙂
Hey! Yes you definitely can!
Made them last night, and they were amazing! My oven does seem to be on the hot side, so I took them out after 17mins, they were starting to brown, but the inside still pretty gooey. But i’d say they were baked enough. Thanks Jane for another great recipe!
How gooey is too gooey? Cut them up and the centre squares are incredible soft, trying to work out if I need to put them back in the oven
Once they’ve been in the oven for 20 minutes or so, they’ll be fine to eat. Have a look at my YouTube video for these if you’re not sure!