Easy Mini Egg Cookie Bars

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Mini Egg Cookie bars

These Mini Egg Cookie Bars are one of my favourite recipes to celebrate springtime, the soft interior and crisp exterior mixed with one of childhood faves: Cadbury Mini Eggs. Does it get any better?!

They’re soft chocolate chip cookie dough bars, chock full with delightful mini eggs, and they are so simple to make. SO, let’s start!

Super quick and Easy

These cookie bars are so quick and easy to put together, you simply need to make them!  You still get that classic cookie texture: the chewiness, crispness and gooeyness.

But, without any of the scooping, placing onto different trays and baking separately, even better, this is a one bowl recipe!

Ingredient Notes 

Butter – All cookies need butter for that rich, moist, classic cookie texture and these cookie bars are no exception

Light Brown Sugar – The light brown sugar will give a rich and slight caramel taste to the cookie and a softer texture

Caster Sugar – Simply here to add sweetness and since the granules are so fine it will also help soften the cookie bars

Eggs – Eggs will bind the bars together and give it a slight chewy, cakey texture

Vanilla Paste – The rich vanilla taste elevates the overall cookie bars and gives them real depth. I love using vanilla paste, but a good quality extract will also work, just make sure whatever vanilla you’re using is really good quality.

Salt – Salt will help balance out the sweetness and will also make the chocolate taste richer.

Plain Flour – Easy peasy plain flour will work perfectly to give these bars body and a great texture

Baking Powder + Baking soda – These give us a nice rise and a nice added crispness to the outside to the bars

Cornflour – Cornflour adds more crispness to the outside and helps with the overall structure

Milk – Milk will add moisture and help give a tender cookie

Chocolate Chips – Chocolate chips will add even more chocolate flavour and melt a little for a gooey cookie bar

Mini Eggs – Of courses the star of the show MINI EGGS!

Recipe Step by Step – with Pictures

1. Next, add in the eggs and Start by creaming together the butter, sugar and vanilla until pale and fluffy

2. Next, add in the eggs and mix everything together

3. Now, add in the dry ingredients and combine till you get a dry crumbly dough

4. Next, pour in the milk and mix well till your dough is thick but no longer crumbly

5. Mix in chocolate chips and crushed mini eggs

6. Finally, place the dough into a lined baking tray and top with any extra mini eggs or chocolate chips

7. Place in a preheated (180 degree / gas mark 4 / 355° fahrenheit) oven for around 22 – 28 minutes until golden brown and firm on the edges and the top looks dry

8. Once fully cooked allow the bars to cool for about 15 – 20 minutes in the tray before transferring to a wire rack

9. Once fully cooled, cut the cookie bars in as many squares as you like (I normally go for 16) and serve.

Optional: place more mini eggs on top as they will sink slightly as they bake.

How many mini eggs should I use?

The answer is as many as you’d like but, I wouldn’t put more than 2 1/2 packets as more than that will change the structure of the cookie bars.

I’ve used about 2 packs here and they were the perfect amount but, feel free to experiment with the ratio.

Tips and Tricks

• To make crushing the mini eggs easier I’d recommend using a zip lock bag and a rolling pin or even a bottle to crush it! p.s. this is also a great stress reliever

• Adding white chocolate instead of milk chocolate will give you great contrast and a sweater taste

• If you’d like an ever crisper exterior then, chill the dough in the fridge for a couple of hours before baking

• If you don’t have cornflour not to worry just replace with the same amount of regular flour, it won’t be as crisp but it will still be delicious 

• Finally, you can see a full recipe video on my Tik Tok or IG