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–+ servings
Close-up of delicious Mini Egg Cookie Bars topped with pastel-colored mini eggs on a white plate.

Mini Egg Cookie Bars

These mini egg cookie bars are a fun and easy treat for Easter. They have a chewy cookie base and are loaded with chopped mini eggs.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 16 bars
Course: Dessert
Cuisine: British
Ingredients Equipment Method Notes

Ingredients
  

For the Cookie Base
  • 175 g Butter softened
  • 150 g Granulated sugar
  • 100 g Light brown sugar packed
  • 1 Egg
  • 1 tsp Vanilla extract
  • 250 g All-purpose flour
  • 1 tsp Baking soda
  • 1/2 tsp Salt
For the Topping
  • 200 g Mini Eggs chopped

Equipment

  • Baking pan
  • Mixing bowls
  • Whisk
  • Spatula

Method
 

  1. Preheat your oven to 180°C (160°C fan/350°F). Grease and line a 20cm x 20cm (8x8 inch) baking pan with parchment paper.
  2. In a large bowl, cream together the softened butter, granulated sugar, and light brown sugar until light and fluffy.
  3. Beat in the egg and vanilla extract until well combined.
  4. In a separate bowl, whisk together the flour, baking soda, and salt.
  5. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
  6. Fold in most of the chopped mini eggs, reserving some for the top.
  7. Press the cookie dough evenly into the prepared baking pan.
  8. Sprinkle the remaining chopped mini eggs over the top of the dough.
  9. Bake for 20-25 minutes, or until the edges are golden brown and the center is set.
  10. Let the bars cool completely in the pan before cutting into 16 squares.

Notes

You can use other chocolate eggs if mini eggs are not available. Ensure the butter is at room temperature for the best texture.

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