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.
All I will say is that these buttery, dense and chewy cookie bars are seriously addictive, just like my Peanut Butter Chocolate Chip Bars, Peanut Butter Butterscotch Blondies, and Homemade Fudgy Brownies. So soft and satisfying, with melt in your mouth decadence, it's really hard to eat just one (or two)!
Serve these scrumptious 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
- 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- room temperature eggs are best because they mix better with the ingredients
- 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
See recipe card for quantities.
🔪Instructions
- Step 1: Melt the butter, then mix with the brown sugar, eggs, and vanilla.
- Step 2: Mix the dry ingredients in a separate bowl; then add to butter mixture bowl. Stir until just combined.
- Step 3: Stir in crushed Mini Eggs until just combined.
- Step 4: Bake in a 13x9 pan for 20-22 minutes. Allow to cool slightly before cutting into squares.
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. 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.
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, lined with parchment paper for easy removal
- large microwaveable mixing bowl
- medium mixing bowl
- measuring cups
- measuring spoons
- mixing spoon
- whisk
- mallet and gallon sized freezer bag
- scraping 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
Equipment
- 13x9 nonstick metal pan (lined with parchment paper for easy removal)
- large microwaveable mixing bowl
- medium mixing bowl
- measuring cups
- measuring spoons
- mixing spoon
- whisk
- mallet
- gallon sized freezer bag
- scraping spatula
Ingredients
- 2 sticks butter
- 1 & ¼ cups light brown sugar firmly packed
- 2 large eggs at room temperature
- 2 teaspoon pure vanilla extract
- 2 cups all-purpose flour spoon and level into measuring cup
- 2 teaspoon baking powder
- ½ teaspoon salt
- 1 & ½ cups Cadbury Mini Eggs crushed
Instructions
- Preheat oven to 350 degrees.
- Melt butter in large microwaveable safe bowl; allow to slightly cool.
- Add the brown sugar and mix well.
- Next, add the eggs, one at a time, and vanilla; mix.
- In a separate medium bowl, mix the flour, baking powder and salt. Add this mixture to the large bowl; stir until just combined.
- 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.
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.