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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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 😍
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!
I have made these 3 times and am making them again today, could you use flora instead of stork?
Yes you can!
I’m planning on making these again for the 5th time today, my family are in love with these. 😂 However I cannot find light brown sugar anywhere. Is there a possible alternative? Thank you X
You can use all granulated!
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!
Ahh so glad you liked them!
Amazing little treat! Recipe worked well and turned out even better than I was expecting ☺️
This look amazing! Just a quick one, what quantities would you recommend for an 8×8″ tin?
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?
Yes these freeze well!
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?
Yes definitely!
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?
I honestly have no idea I’m afraid – I’ve never made these vegan.
Google flax egg. That should work.
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.
Bake for less time, next time.
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.
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.
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 🙁
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
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?
I think the Fahrenheit equivalent to 180C is 350?