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 are my absolute favs! Everyone I have made them for keeps pestering me to make them again and again 🙂 If I were to freeze them, would you recommend doing this before or after baking? X
Ahh yay! And you can do either – if baking from frozen you just need to add a couple minutes on, but you can also freeze baked and just defrost them and enjoy! x
Hi Jane.
I made these tonight and they have sunk a lot since coming out of the oven. Any advice on why that might be?
Have made several times now and always a hit! Do you know if it’s possible to freeze them? It’s so tempting to eat them all but would love it if could freeze half for a later time.
These can definitely be frozen! X
Doesn’t this recipe work with gluten free?
Thank you
Yeah it does – you just need to make simple switches and make sure every ingredient you use is gluten free.
Hi, recipe looks great! Could I substitute the butter for oil? Thanks
I haven’t tried this myself for these, but typically you use about 3/4 of the weight in oil!
Can you double the mixture and bake in two sep tins?
Yes!
This recipe is amazing! I whipped up this cookie traybake for my boyfriend’s birthday, as he’s a much bigger fan of cookies than cake, so this seemed like the perfect answer.
I used a 20x20cm square cake tin, which I think is slightly smaller than the one specified, so it took a few extra minutes to cook because it was a thicker cookie dough. I also didn’t use mini eggs but used a mixture of white, milk, dark and darkmilk chocolate chopped into chunks (still coming to 400g total). The result was thick, gooey deliciousness. To make it extra special, we popped each slice into the microwave for 30 seconds before serving with a scoop of ice cream and eating with a spoon. Heaven!
Absolutely amazing! So easy and they’re now made and going to NHS front line nurse staff!
I’ve made these today and OMG they are beautiful! although still seem fairly gooey whilst warm but they had jist over 25mins in the oven (as I wasn’t sure) in a 10in tin as I don’t have 9 so didn’t want to leave them much longer and risk burning! Will definitely be making again! x
This is so quick and easy plus guaranteed to be a crowd pleaser. I’ve also made it with rolos, munchies, wispa bites, twirls etc. I put my chocolate in the freezer for 30 minutes first and they’ve held their shape nicely
Made this over Easter and they were amazing! Will be trying the other versions soon with non-easter choc as I can’t wait another year to have them again!
They are amazing, i will definitely be making them again..how many calories are in these as my boyfriend is on calorie delict and i don’t think these will be helping ?
Simple to follow recipe and absolutely delicious. Cannot wait to make these again!
I made these over Easter and they were such a lovely treat! Very tasty and easy to make 🙂 will probably make it an Easter tradition!