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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My daughter has made these multiple times and they are amazing. They barely last a day, they are the perfect combination of sweet biscuit and crunchy mini egg.
Our neighbours are very careful about what they eat, we gave them 6, they rang us after a couple hours and said they had eaten all 6, and they were spectacular! High praise indeed 😊
I’ve used this recipe the last 2 years in a row, 100% the exact same ingredients in the exact same order in a 9×9 tin and they turned out nice, (I think I remember them sometimes needing 10 mins extra once or twice) but last night I went to bake them and it took almost an hour and a half – the recipe says 20 mins cooking time! Any tips? ☹️
As the recipe has worked before, it’s usually down to changing something else such as the oven you have baked in, brands of ingredients used, mixer you used, or the chance that you’ve accidentally switched an ingredient xx
Amazing mini egg recipe I’ve just made it can’t wait to get it out the oven 🙂
So glad I came across your recipe!! The first time I made it with mini eggs, the second time with smarties and both times they’ve turned out amazing! When I first done the recipe and saw the portion sizes I was like ‘nah that’s too many little squares I’ll cut them into bigger squares’ but I was wring to do that because it can become very sickly if you eat big portions! 🤣 I serve mine with clotted cream ice cream and it goes down a storm. This will for sure be a regular recipe! Thank you for creating this Jane! ❤️
Hi Jane! If I use the 9×13 tin that you use for your traybakes. Would I be correct in saying multiply the recipe by 1.5. Should the cooking time be roughly the same? x
Is the salt flakes, crystals, or fine table salt?
I use crystals of salt or flakes and avoid the table salt kind! x
Hi Rads, I’m thinking to do the same. Did it work out for you please? 🙂 Many thanks!
Help……. I take the cookie bars out of the tray after 10 mins cooling and it all falls apart. What am I doing wrong? Still taste amazing but want to cut them into squares and end up with chunks.
Try leaving them to cool fully in the tin before removing and see if that helps!
You need to leave to firm for atleast an hour before trying to remove from the tray and be able to
Cut. It’s a sloppy mess because they haven’t been left to cool. Long enough. Hope this helps
Holy Moses… these are amazing. Only changes I made were to brown the butter and use dark choc chunks instead of milk chips. Husband said we need to give them away so he doesn’t eat the whole pan!
These are sooo good, do you know how many calories there is per slice?
I have put the cookie dough in the fridge to cook the next morning and also double the recipe so how long do I cook it for.
Hiya! Sorry – do you mean you’ve doubled into one tin? Or have you done 2 batches at once? x
These are the best cookie bars I’ve made! I did half choc chips and half white choc chips
This was delish! I don’t like making cookies because they usually spread out and I don’t make them consistently the right size so this was an amazing alternative. Tastes so good and is really easy to make. I didn’t end up using 300g of mini eggs though someone was munching them whilst making it (deffo not me😉). Definitely going to make again they went down a treat with my family!
Mine are still wobbly inside 🙁 any reason why . Thank youuu
Hiya! Have you let them fully cool yet? x
Hi Jane,
Made so many of recipes that go down a treat every time without fail so thank you. Super amazing.
I love the mini egg cookie bar but was wondering could I use the same recipe and make them as deep dish cookies and if so how long would they need to cook for? Would I have to change anything ingredient/ method wise?
Thank you
These were such a hit. Everyone had a piece with their tea/coffee after Easter lunch. I can almost guarantee I will be asked to make it again next year.
Yayyy!I am so glad everyone enjoyed it! Thank you so much for this lovely message xx
Mini egg cookie bars first time I have made them they look fab just got to wait for them to cool down so I can try them. Recipe was so easy to do.
If I have a 9” circle tin and not square is that okay or does it have to be a square tin?
Just changes the shape of the dough. I wouldn’t care ahah