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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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
Hi Jane,
Could you brown the butter for this recipe? And if so, would you need to add extra moisture?
Thank you
Yes you can, but no you wouldn’t need to add anything else x
These are incredible! Mini eggs are my absolute favourite and I’ve made these cookie bars 3 times in the last couple of months! So easy to make and they taste amazing. Can’t wait to try some more recipes x
It is really good I tried it, it was the best but then I tried it with chocolate orange the toblerone and they were both really good you should try them
Hi! Would these work with any galaxy chocolates?
Yes – although soft centered ones like galaxy caramel may be better freezing first!
These are a firm favourite for me, can’t wait to take them into work when I go back!
I wanted these today but can’t find mini eggs anywhere so simply used Toblerone instead. About 100 grams to decorate the top, and chopped up 200 grams to mix up in the dough. OMG amazing!
Also I still can’t get a hold of cornflour here, and if you’ve made it with you’ll notice the difference. However, just as good for me without! Thanks Jane, you’ve gained a new fan during the lockdown.
I love the recipe but I usually use baking powder instead of bicarbonate and don’t use cornflour. I finally got my hands of both and used them this time and the mixture turned out more cakey and less cookie like 🙁
Cakey just means over baked, that doesn’t have much to do with the bicarb or cornflour as that’s used in nearly all of my cookie recipes x
Hi Jane,
Hope you’re well, would this recipe work ok with maltesers? And if so would I need to adapt anything?
Thanks X
Hey! You can – but they’ll be a bit drier. So I would maybe use 50/50 Maltesers and Malteser buttons so there is still some gooeyness!