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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Hi Jane, thank you for this recipe it looks delicious and I can’t wait to try it! I have an AGA so one oven that is approx 200°C and one that is approx 150°C (non-fan). Could these be made in the hotter oven, and if so how long would you recommend baking for, or would they go dry/lose their gooeyness? Thank you!
I would imagine the much higher heat would be too much – I would recommend the lower oven for longer instead x
Thanks so much Jane, I’ll give the lower heat a go. Do you have any advice on how to tell when they’re ready so that I don’t overbake? Thank you x
I look for a dry top to the bake, and it shouldn’t wobble loads (but at the lower temp I’m not certain on total baking time! But 160c can often be 20 minutes so maybe only a little longer!
Would I be able to make the dough up the day before and chill or freeze? And then bake the next day?
I’m short for time at work:(
Yes you can! Fridge or freeze!
Hi Jane,
I only have a 7×7 tin so I was wondering if you knew firstly how to reduce the ingredients for this and secondly, how long they’d take to bake?
Many thanks!
Meg xx
The recipe would be about half, but I am unsure on timings x
Saw these first on Elle Darbys vlog and only just got round to making them. They are STUNNING and will be making them 100 times over.
Hi Jane,
I love all of your recipes that I’ve tried so far, but for some reason this just didn’t work. My oven’s not quite right at the moment so I think the main problem was that it was over baked. It also had an aftertaste of bicarb in every few bites which was unpleasant. I definitely used the right measurement and mixed it with the flour beforehand so it should’ve been distributed. Perhaps it was just one of those things that didn’t go right, but do you have any ideas about what went wrong?
It can sometimes taste stronger if its not mixed in correctly, or it can be confused with salt taste (if the salt was too strong tasting/too much), but over baked can be a little weird tasting I find too haha! Try reducing the salt and bicarb a bit next time and bake a little less to see if it helps xx
Can these be stored in the fridge for a couple of days till handed out to the recipients?
Yes absolutely, or frozen for up to 3 months! x
Hi,
Would I be able to split this mixture and do two different cookies bars in smaller tins
Thanks
Yes! Half is about a 7″ tin x
Do I need to freeze the mini eggs before baking?
No, they are a solid chocolate so don’t need freezing!
No you don’t Becky
Amazing!!
I know they are amazing
Hi Jane, is there any chance you would know how I would adjust the measurements for each ingredient if I was using a 10 inch round tin please? I’m not great with working out things like this so any help would be much appreciated.x
9 x9 square is about the same surface area as 10 inch round, so should be fine with the same amount and same cooking time I’d think
Great bake! Very easy to do even with an over enthusiastic three year old!
If you use lightly salted butter should you omit the salt?
Thanks!
Ahh yay! And yes x
I only have an 8 inch size tin. What would you advise changing the oven temperature and baking time to?
Is it a square or circle? Baking time will increase as the mixture will be deeper.
It is an 8 inch square tin
These are SO yummy and really easy to make I just wondered if you had the calorie information on it?
I don’t unfortunately! Sorry!!
Hi Jane!
Can you do this without the mini eggs and just replace the mini eggs with chocolate chips?
Thank you!
Yes!!
Made these yesterday and by far the best yet! They have almost gone! Will deffo be making these again 🙂
could you make these as individual cookies or only cookie bars?x
There is a mini egg cookie recipe on my blog x