Name: Mini Egg Cookie Bars
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Ingredients: 170 g Plain Flour; ½ tsp Baking Powder; 120 g Butter; 100 g Light Brown Sugar; 50 g Caster Sugar; 1 Egg; ½ tsp Salt (Omit If Using Salted Butter.); 1 tsp Vanilla Extract; 160 g Mini Eggs; 90 g Chocolate Chips

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The shops are filled with Cadbury mini eggs. You know what this means… It’s time to make decadent mini egg cookie bars!

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Delicious mini egg cookie bars filled with chocolate chips and Cadbury mini eggs. It’s soft, fudgy and the perfect cookie traybake recipe for Easter! If you love mini eggs, then you’re going to love this traybake too. It is exceptionally good.

Just like my mini egg brownies, this cookie tray bake is perfect for Easter and spring. You can also make it throughout the year too!

Why You’ll Like This Recipe

The Texture: This mini egg cookie bar is fudgy, soft and slightly chewy around the edges.

Super Quick & Easy: It’s a fun cookie recipe you bake in just one tin. Plus, it only takes 20 to 25 minutes to bake in the oven.

Easter: Nothing says Easter more than mini eggs! This Easter cookie traybake is great for adults and kids.

Watch How To Make It

Can You Buy Mini Eggs All Year Round?

You can buy Cadbury mini eggs towards the end of January all the way up to April. So it’s best to buy them when you see them!

If you’re lucky, you can buy mini eggs on promotion just after Easter (before they go out of stock).

Once Easter is gone, you’ll have to wait till January again; you can buy them here on Amazon too.

Recipe Ingredients

Below are the ingredients needed to make these mini egg cookie bars; this traybake only requires a few simple ingredients.

Plain Flour & Baking Powder: Use plain flour also called all-purpose flour.

Butter: Use either salted or unsalted butter.

Sugar: A combination of caster sugar and light brown sugar is used. This creates a soft, fudgy and slightly chewy texture.

Egg: Use an egg at room temperature.

Salt: If you’re using salted butter then omit adding half a teaspoon of salt.

Vanilla: Added for extra flavour. Use vanilla extract and not vanilla essence for best results.

Mini Eggs & Chocolate Chips: I used two 80g packs of mini eggs and milk chocolate chips for this cookie bar recipe. You can buy a 296g large family sharing pack. Adding even more mini eggs inside whilst also keeping a few for decorating.

Below is a step-by-step guide on how to make mini egg cookie bars, full recipe instructions are on the recipe card at the bottom.

Step One:

Preheat your oven to 180°C (gas mark 4, 350°F) and line a 9″ square baking tin with parchment paper.

Add butter to a large mixing bowl and heat in the microwave until melted. Add caster sugar and light brown sugar and mix until combined.

Step Two:

Add eggs and vanilla to the mixing bowl and mix together until combined. Then pour plain flour and baking powder into the mixing bowl and mix together until a batter has formed.

NOTE: If you’re using unsalted butter, add half a teaspoon of salt with the flour and baking powder.

Step Three:

Add the chocolate chips and mini eggs into the mixing bowl and mix together until evenly distributed.

NOTE: Keep a handful of mini eggs aside for the next step.

Step Four:

Pour the batter into a lined baking tin and press down with the back of a wooden spoon or spatula. Sprinkle the remaining mini eggs on top and gently press them down into the batter.

Step Five:

Bake in the oven for 20 to 25 minutes for fudgy cookie bars. Leave to cool down before cutting into bars.

My Top Tips

Wait for the cookie bar to cool down completely before cutting into it, you’ll get clean cut slices once the cookie bar has cooled down. To quicken the cooling down time, place the cookie bar in the fridge. If I really can’t wait, sometimes I put it in the freezer for around 15 to 20 minutes.

Make sure you don’t over-bake the cookie bar, it will turn quite hard instead of being soft and fudgy. It’s slightly underbaked when taken out of the oven, it will continue to cook through as it’s cooling down.

If you want to make mini egg cookie bars all year round, make sure to buy a couple packs of Cadbury mini eggs. These taste too good to wait a whole year to make again!

Line your baking tin with parchment paper, it will stop the cookie bar from sticking to the tin.

If you don’t have Cadbury mini eggs, you can replace it with chunks of milk chocolate or any other type of chocolate. M&Ms and smarties are great alternatives but these chocolate eggs are the best substitute.

Why not make a double chocolate or triple chocolate cookie bar by adding white and dark chocolate chips. It will make this cookie traybake recipe even more indulgent.

Instead of milk chocolate chips, you can add dried fruit like raisins or sultanas. You could even add chopped walnuts.

The cookie bar is slightly underbaked when taken out of the oven. This is what gives it a fudgy and soft texture. It will harden as it cools down ready for eating!

Stick a toothpick into the cookie bar. If it comes out with a couple moist crumbs attached to it, then it’s ready.

Once baked, place the cookie bars in an airtight container and eat within 5 days.

You can also freeze the cookie bars for up to 3 months if you have any leftovers. Remember to put a layer of parchment paper between each row to avoid sticking.

Yes! You can make the cookie dough in advance and keep it in the freezer for up to 3 months. Simply place the cookie dough in a freezer bag or airtight container, you could also wrap the dough in cling film.

When you’re ready to bake the cookie bar, leave the dough to defrost in the fridge before pressing it into a lined baking tin. Then proceed to bake in the oven following the recipe.

I love eating them by itself but it’s also good with whipped cream or vanilla ice cream.

You can also drizzle melted chocolate all over and sprinkle crushed mini eggs on top.

More Mini Egg Recipes