• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Recipe Index
  • Slow Cooker Baking
    • Slow Cooking Baking Tips
    • Slow Cooker Desserts
    • Make a Cake in a Slow Cooker
  • Slow Cooker
    • Slow Cooker Tips
    • Slow Cooker Recipes
    • Slow Cooker Recipes for Kids
    • Autumn & Winter Slow Cooker Recipes
    • Spring & Summer Slow Cooker Recipes
    • Top Ten Slow Cooker Recipes
  • Baking
    • Christmas Baking Recipes
    • Cake
    • Desserts
    • Biscuits
    • Pâtisserie
    • Bread
    • Traybakes

BakingQueen74 logo

menu icon
go to homepage
subscribe
search icon
Homepage link
  • Recipes
  • Slow Cooker Tips
  • Slow Cooker Baking
  • Subscribe
  • About
    • Facebook
    • Instagram
    • Twitter
  • ×
    Home » Traybakes » Mini Egg Cookie Bars

    Published on Mar 6, 2021. Modified on Mar 6, 2021 by bakingqueen74. This post may contain affiliate links. Leave a Comment

    Mini Egg Cookie Bars

    21 shares
    Jump to Recipe

    Make Easter baking fun with these easy Mini Egg cookie bars! Soft cookie bars with chewy edges filled with pastel Mini Eggs are a sure sign that Easter is on the way.

    Cookie traybake with mini egg cut into squares.

    All the delicious taste of mini egg cookies but in a cookie bar form! These Easter cookie bars are perfect to get the Easter bakes underway.

    Whenever I see the Easter eggs arrive in the shop it gives me the urge to bake. As well as buy a bag of Mini Eggs to scoff!

    This is a fun recipe that children will enjoy baking with you. I’m sure they will also be thrilled to eat them!

    Tube of mini eggs next to cookie bars.

    Jump to:
    • Cookie bars
    • Recipe inspiration
    • Ingredients
    • Step by step
    • Recipe variations
    • FAQs
    • More Easter recipes
    • Recipe

    Cookie bars

    While baking cookies is fun, it is even easier when you bake your cookies in a tray as one slab.

    No more worrying about whether the cookies will spread too much and run into each other.

    You can cut the cookie bars into whatever size you like, I slice mine into 9 large pieces but you can make smaller pieces if you prefer.

    Hand holding a square cookie bar studded with chocolate mini eggs

    Recipe inspiration

    I based this recipe on my Creme Egg cookie bars and made a few swaps which made the cookie base even more tasty!

    During the last few months at home we made a LOT of cookies. Cookies are fun for the kids and easy for them to join in with – lots of weighing and stirring.

    Through all this cookie baking I have learned a few tips to make cookies even better – one tip is to add a tablespoon of cornflour to your cookie dough. Cornflour makes your cookies softer and tender with a more crumbly texture.

    The other is to use a teaspoon of cream of tartar instead of baking powder in your cookie dough. This prevents sugar from crystallising so leads to softer cookies rather than hard crunchy cookies!

    Cream of tartar is a raising agent which is one of the components of baking powder. Baking powder is normally made up of cream of tartar and bicarbonate of soda (baking soda). You can usually buy both of these ingredients separately in large shops.

    Stack of cookie bars with tube of mini eggs in background.

    Ingredients

    Here is a quick look at the ingredients in the recipe – ideal as a list for taking to the shops or as a summary of what you will need. Go to the recipe for the quantities.

    • light brown sugar – in some cookie recipes I use a mixture of caster and dark brown sugar, for this recipe I stuck to light brown sugar only. This makes the cookie bars lighter in colour, with slightly less caramel flavour, and less chewy.
    • unsalted butter – I tend to always have unsalted butter for baking in the fridge. You can use salted butter too, but don’t add the pinch of salt if using salted.
    • egg – a medium egg.
    • vanilla bean paste – this can be replaced with vanilla extract. Avoid vanilla essence if possible, as it is synthetic and doesn’t taste anywhere near as good.
    • plain flour (all-purpose flour) – mostly for cookies you will use plain flour. If you use self-raising it will change the texture of the cookie bars.
    • cornflour (corn starch) – this gives the cookie bars a lovely soft crumbly texture.
    • cream of tartar – this is used as the raising agent in these cookie bars. I much prefer the texture when you use cream of tartar to the texture you get with baking powder.
    • pinch of salt – omit if using salted butter.
    • Mini Eggs – I use Cadbury Mini Eggs, the type with a hard shell around the solid chocolate centre, but you can use you favourite kind of Easter mini eggs with a shell whether those are Smarties mini eggs or chocolate orange mini eggs, or whatever. I would avoid using the types with a soft centre like Mini Creme Eggs, Ferrerro mini eggs, Lindt mini eggs etc as they would melt.

    Step by step

    1. Preheat your oven to 180°C / 350°F. Line a square 9×9 inch (23×23 cm) cookie pan with baking parchment.
    2. In a large bowl, cream the softened butter together with the light brown sugar using a wooden spoon, until it is light and fluffy.
    Light brown sugar creamed into butter until light and fluffy, in a bowl.
    1. Add the egg (at room temperature) and vanilla bean paste/extract then mix well.
    Butter/sugar mixture in bowl with an egg cracked in and vanilla bean paste, before mixing.
    1. Make sure to use an egg which is at room temperature to avoid the mixture curdling, you are aiming for a nice even and well mixed texture as shown.
    Cookie dough mixture before adding flour.
    1. Add the flour, cornflour, cream of tartar and a pinch of salt, then mix together with a wooden spoon until the dough starts to come together.
    Adding the dry ingredients to the wet.
    1. You might need to finish mixing with your hands, once all combined the dough should be coming away from the side of the bowl but still light and fluffy.
    Cookie dough ready to use.
    1. Add the Mini Eggs, holding a few back to add on top, and mix them into the dough.
    Cookie dough with mini eggs mixed through.
    1. Press the dough into the lined cookie pan, note that it will be quite thin but don’t worry as it will rise a little as it cooks, and add the remaining Mini Eggs on top.
    Mini egg cookie dough in square pan.
    1. Bake for 18 minutes until starting to go golden on top and around the edges, with a dry top. Remove the pan from the oven and allow to cool.
    Mini egg cookie bar slab, after baking.
    1. Cut into 9 pieces and enjoy!
    Cookie bar squares with Cadbury Mini Eggs on top;

    Recipe variations

    • Use your preferred mini eggs (Smarties mini eggs, Golden or Enchanted Eggs, etc) or replace the chocolate eggs with Smarties or M&Ms for a version that will work all year round.
    • Add in chocolate chips or chunks of fudge.
    • Drizzle melted milk chocolate over the finished cookie bars.

    FAQs

    How do you know when a cookie bar is done?

    These cookie bars will still be soft when they are done and ready to take out of the oven. They will harden up as they cool, while remaining soft in the centre. Look for the top of the cookie bars being dry. They should not still look wet and glossy as they did before baking.

    How to store mini egg cookie bars?

    Keep these cookie bars in a covered container for 2-3 days.

    Can you freeze the cookie dough?

    If you don’t want to make the recipe right away, freeze the cookie dough in a freezer bag or plastic tub for up to three months. To make the cookie bars, defrost the dough in the fridge, then press the dough into the cookie pan and bake following the recipe.

    More Easter recipes

    If you like these Mini Egg Cookie Bars, you might also like

    • Mini Egg blondies
    • Mini Egg bundt cake
    • Mini Egg brownies
    • Mini Egg white chocolate bark
    • Easter egg fudge
    • Mini Egg rocky road

    Recipe

    Stack of square cookie slices with Cadbury Mini Eggs.

    Mini Egg Cookie Bars

    Mini Egg cookie bars are a delicious Easter treat with the familiar speckled pastel mini eggs in a soft and tasty cookie base.
    5 from 1 vote
    Print Pin Rate Save Saved!
    Course: Baking
    Cuisine: British
    Keyword: Easter, mini eggs
    Prep Time: 10 minutes
    Cook Time: 18 minutes
    Total Time: 28 minutes
    Servings: 9
    Calories: 355kcal
    Author: Lucy Allen | BakingQueen74

    Ingredients

    • 120 g unsalted butter softened
    • 125 g light brown sugar
    • 1 medium egg
    • 2 tsp vanilla bean paste
    • 200 g plain flour (all-purpose flour)
    • 1 tbsp cornflour (cornstarch)
    • 1 tsp cream of tartar
    • pinch of salt
    • 200 g Mini Eggs
    UK Measurements – US Measurements

    Equipment

    9×9 silicone
    9×9 pan
    mini eggs

    Instructions 

    • Preheat your oven to 180°C / 350°F. Line a square 9×9 inch (23×23 cm) cookie pan with baking parchment.
    • In a large bowl, cream the softened butter together with the light brown sugar using a wooden spoon, until it is light and fluffy.
    • Add the egg (at room temperature) and vanilla bean paste/extract then mix well.
      Make sure to use an egg which is at room temperature to avoid the mixture curdling, you are aiming for a nice even and well mixed texture.
    • Add the flour, cornflour, cream of tartar and a pinch of salt, then mix together with a wooden spoon until the dough starts to come together.
    • You might need to finish mixing with your hands, once all combined the dough should be coming away from the side of the bowl but still light and fluffy.
    • Add the Mini Eggs, holding a few back to add on top, and mix them into the dough.
    • Press the dough into the lined cookie pan, note that it will be quite thin but don’t worry as it will rise a little as it cooks, and add the remaining Mini Eggs on top.
    • Bake for 18 minutes at 180°C (350°F), until starting to go golden on top and around the edges, with a dry top. Remove the pan from the oven and allow to cool.
    • Cut into 9 pieces and enjoy!

    Notes

    How do you know when cookie bars are done?
    These cookie bars will still be soft when they are done and ready to take out of the oven. They will harden up as they cool, while remaining soft in the centre. Look for the top of the cookie bars being dry. They should not still look wet and glossy as they did before baking.
    How to store?
    Keep these cookie bars in a covered container for 2-3 days.
    Can you freeze the cookie dough?
    If you don’t want to make the recipe right away, freeze the cookie dough in a freezer bag or plastic tub for up to three months. To make the cookie bars, defrost the dough in the fridge, then press the dough into the cookie pan and bake following the recipe.
    Recipe variations
    • Use your preferred mini eggs (Smarties mini eggs, Golden or Enchanted Eggs, etc) or replace the chocolate eggs with Smarties or M&Ms for a version that will work all year round.
    • Add in chocolate chips or chunks of fudge.
    • Drizzle melted milk chocolate over the finished cookie bars
    Did you try and love this recipe?Then please leave a review and rating in the comments at the bottom of the post. If you post your creation on Instagram, tag me @bakingqueen74 or use hashtag #bakingqueen74!

    « Slow Cooker Chinese Chicken Curry
    Lemon Hot Cross Buns »

    Reader Interactions

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    This site uses Akismet to reduce spam. Learn how your comment data is processed.

    Primary Sidebar

    Hi, I'm Lucy! I'm a slow cooker addict, food blogger and also a busy working mum of two. I hope you'll enjoy the recipes I create and post which are perfect for busy families.

    More about me →

    Popular

    • Slow Cooker Shepherd’s Pie
    • Slow Cooker Coconut Fish Curry
    • Slow Cooker Turkey Curry
    • Berry Sponge Pudding

    Seasonal

    • Apricot Curd
    • Rhubarb Flapjacks (Oat Bars)
    • Healthy Sausage and Potato Bake
    • Easy Rhubarb and Vanilla Cake

    As Seen In

    Footer

    ^ back to top

    About

    • Privacy Policy
    • Accessibility
    • Advertising

    Subscribe

    • Subscribe here

    Contact

    • About

    As an Amazon Associate I earn from qualifying purchases.

    Copyright © 2013-2022 BakingQueen74 / Lucy Allen • All Rights Reserved