Mini Egg Cookie Bars are perfectly soft, moist and chewy in the middle, and buttery crisp on the edges. Filled with crushed Mini Eggs, each bite delivers rich, chocolate chip cookie goodness.
If you love Cadbury Mini Eggs and gooey chocolate chip cookies, then there's probably no need to sell you on these delicious and easy to make Mini Egg Cookie Bars.
Serve these cookie bars warm with a scoop of vanilla ice cream and a drizzle of chocolate sauce and you will totally rock your next springtime gathering!
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🥘Ingredients
For a full list of ingredients and measurements, see the printable recipe card below
- butter--the key to creamy, melt in your mouth, cookie bars
- brown sugar--firmly pack it for best results; I use light brown for a great flavor, but you can use dark brown
- eggs--you can't have gooey and moist cookie bars without these!
- pure vanilla extract--this is much richer and more flavorful that imitation vanilla extract
- all-purpose flour--rather than pouring or scooping, gently spoon the flour into your measuring cup and then level it with a knife for best results
- baking powder & salt--leavening agents to make the dense cookie bars rise ever so slightly
- Cadbury Mini Eggs--they're best in this recipe when crushed
🔪Instructions
Fore more detailed instructions, see the printable recipe card below
- Melt the butter. and add it to a large mixing bowl.
- Add the brown sugar and mix well. Then add the eggs and vanilla; mix.
- In a separate bowl, mix the flour, baking powder and salt. Then add this mixture to the large bowl. Stir until JUST COMBINED (it's okay if it's a little lumpy). If you over stir, the batter will become too cake-like.
- Place all of the mini eggs in a gallon sized freezer bag. Use a mallet to crush them.
- Add 1 cup of the crushed mini eggs to the large bowl and mix until just combined.
- Spread this mixture into your prepared 13x9 pan. (You may choose to line your pan with parchment paper first for easier removal.)
- Then gently push the remaining crushed Mini Eggs into the top and bake.
Hint: When crushing the mini eggs, use a freezer bag. This thicker style bag prevents Mini Egg "dust" from escaping. (Thinner bags will puncture much more easily.)
I strive for all different sizes when smashing. As you can see from the pictures, some pieces are big and some are small. I like the crunch and texture variety that this offers!
📖Variations
Deluxe: Add ½ c. chocolate chips and ½ c. crushed walnuts when adding the crushed Mini Eggs. Stir to combine.
Frosted: Once cooled, spread chocolate frosting on top of the cookie bars. Decorate with pastel sprinkles and more crushed Mini Eggs or your favorite Easter candy.
🍽Equipment
- 13x9 nonstick metal pan
- small pot with lid or microwaveable safe dish
- large mixing bowl
- medium mixing bowl
- mixing spoons
- measuring cups
- measuring spoons
- mallet
- gallon size freezer bag
- parchment paper (optional)
- non-scratch serrated knife
- spatula
🍶Storage
Store in an airtight container. Enjoy within 3-5 days. No need to refrigerate. Storing them with a slice of bread helps to prevent dryness.
You may freeze the cookie bars after they bake and have cooled completely. Store in freezer safe packaging for up to 2 months. Thaw overnight in the fridge and enjoy!
💭Top tip
I generally bake these for 20-22 minutes. Keep in mind that the longer Mini Egg Cookie Bars bake, the more cake-like they will be. The less they bake, the more they will resemble a blondie (but of course, bake them long enough so that they're not too ooey gooey and are safe to eat). As a general rule of thumb, you want the tops and edges to be golden brown and buttery crisp, with a soft and chewy, dense center.
Always use a metal, non-stick pan for cookie bar recipes.
🗨️FAQ
This happens when there are a lot of add-in ingredients, like chocolate, that slightly melt and weigh down the middle.
🥄Related
Looking for other recipes like this? Try these:
🍴Pairing
These are my favorite springtime dishes to serve with Mini Egg Cookie Bars:
📋Recipe
Mini Egg Cookie Bars
Ingredients
- 2 sticks butter melted
- 1 & ¼ cups light brown sugar firmly packed
- 2 large eggs
- 2 teaspoon vanilla extract
- 2 cups all-purpose flour
- 2 teaspoon baking powder
- ½ teaspoon salt
- 1 & ½ cups Cadbury Mini Eggs crushed
Instructions
- Preheat oven to 350 degrees.
- Melt butter in microwaveable safe dish. Then add the melted butter to a large mixing bowl.
- Add the brown sugar and mix well.
- Next, add the eggs and vanilla; mix. Set bowl aside.
- In a separate medium bowl, mix the flour, baking powder and salt. Stir until just combined; then add this mixture to the large bowl.
- Place the Mini Eggs in a gallon sized freezer bag. Using a mallet, crush the eggs into a variety of different sizes.
- Add 1 cup of the crushed Mini Eggs to the batter. Mix until just combined.
- Spread the batter into a prepared 13x9 baking pan. You may choose to line it with parchment paper first for easier removal.
- Gently push the remaining crushed Mini Eggs into the top of the batter.
- Bake in a preheated 350 degree oven for 20-22 minutes. Let cool 10 minutes before cutting into squares and serving.
- Store any leftovers in an airtight container. Enjoy within 3-5 days. You can also freeze the baked cookie bars for up to 2 months; defrost overnight in the fridge.
Ellen M. says
Chocolate chip cookies are our favorite, so I couldn't wait to try this recipe. We really liked how soft and chewy they came out. Thanks for the baking tips.
Kitchen Ready Betty says
Knowing when to take cookie bars out of the oven is key to the best cookie bars! So glad you liked this easy recipe.