Our soft and chewy Mini Egg Cookie Bars are made with basic pantry items and loaded with Cadbury Mini Eggs! All the tasty goodness of a traditional cookie without needing to scoop or roll the dough!
I don’t know about your family, but Mini Eggs are definitely the favourite Easter candy at our house. Besides just snacking on the tasty little morsels during movies and while playing board games, we also love to bake with our top chocolatey holiday treat!
Mini Egg fans will love our Chocolate Mini Egg Cookies, Easy Easter Cupcakes and Rice Krispie Birds Nest treats too!
HOW TO MAKE MINI EGG COOKIE BARS:
1. Combine dry ingredients: flour, baking powder, baking soda and salt in a medium bowl; set aside.
2. Combine wet ingredients: Place butter and both sugars to a large mixing bowl and beat well until creamed together. Add egg and vanilla and mix until combined. Gradually mix in the dry ingredients and mix until combined.
3. Add chocolate: Stir chopped Mini Eggs into the dough. Press dough into a greased 9×13” pan and place a few extra Mini Egg halves to the top of the dough to make sure each square has one or two.
4. Bake: Bake at 350 degrees F. for 20-25 minutes, ours was perfect at 22 minutes. Remove pan from oven and let cool completely. Pull up on the sides of parchment paper to easily remove bars from the pan and cut into squares.
COOKIE BAR FREEZING INSTRUCTIONS & TIPS:
Make ahead: The cookie bar dough can be made 2-3 days ahead of time and stored in the refrigerator.
To freeze: To freeze cookie bars, you’ll need to bake them first. Once baked, allow bars to cool completely and cut them into squares. Place squares into a freezer safe bag or container and freeze for up to 3 months. Raw cookie dough can also be frozen for up to 3 months.
Mini Egg Cookie Bars
These soft and chewy Mini Egg Cookie Bars are made with basic pantry items and loaded with Cadbury Mini Eggs! All the tasty goodness of a traditional cookie without needing to scoop or roll the dough!
Ingredients
- 3 cups all-purpose flour
- 3/4 teaspoon baking powder
- 3/4 teaspoon baking soda
- 3/4 teaspoon salt
- 1 cup butter room temperature
- 3/4 cup granulated sugar
- 1 cup light brown sugar
- 2 eggs
- 2 teaspoons vanilla extract
- 1 heaping cup of Cadbury Mini Eggs, chopped
Instructions
- Preheat oven to 350 degrees F.
- Line a 9 x13 baking pan with parchment paper. Set aside.
- Combine flour, baking powder, baking soda and salt in a medium bowl; set aside.
- Add butter, sugar and brown sugar to a large mixing bowl or stand mixer and beat well until creamed together. Add egg and vanilla and mix until combined.
- Gradually mix in the flour and mix until combined. Stir in chocolate chips and m&m’s. Press dough into an even layer in prepared pan.
- Bake for 18-25 minutes or until a toothpick inserted in the center comes out clean.
- Remove from pan and let cool completely. Pull on side of parchment paper to remove bars from the pan and cut into squares.
Notes
Cookie bar dough can be made 2-3 days ahead of time and stored in the refrigerator.
To freeze, bake first, cut into squares and freeze in a container for up to 3 months.
Raw cookie dough can be frozen for up to 3 months.
Nutrition Information:
Yield:
18Serving Size:
1Amount Per Serving: Calories: 310Total Fat: 15gSaturated Fat: 9gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 48mgSodium: 255mgCarbohydrates: 42gFiber: 1gSugar: 25gProtein: 3g
Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation and origin of ingredients used.
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Try these other fun Easter activities!
Chick Handprint Craft – Such a cute keepsake!
Easter Lunch Box Jokes – with free printable
Easter Word Search Puzzle – printable
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Wow! Looks yummy and easy to make! Will try to do this with my students in https://georgia.edu.ph/ im sure that they will enjoy making their own cookie bars!