Mini egg cookie bars are a quick and easy Easter dessert that everyone will love. They are soft and chewy with perfect crisp edges and a gooey center and loaded with mini eggs and chocolate chips. This one bowl recipe comes together in just 10 minutes with a handful of classic baking ingredients before it's ready to bake. They are the best way to enjoy mini egg Easter cookies without the hassle of scooping out cookie dough. Easter cookie bars are perfect when you are having a last minute sugar craving.
Why You’ll Love Mini Egg Cookie Bars
- They are a quick one bowl recipe. To make mini egg cookie bars, all you need is 10 minutes of prep, one bowl, and a few basic baking ingredients. Then pop them into the oven for 30 minutes before they're ready to eat. They are perfect to satisfy a late night sugar craving.
- Cookie bars are easier to make than cookies. Baking cookies for a crowd is fun — but it takes a little more work to scoop out each cookie or roll and cut them out. With mini egg cookie bars, there is no need to shape into cookies, bring out extra cookie trays, or bake in batches. Simply bake these cookie bars in an 8-inch square baking pan, then and slice to serve.
- They taste like chocolate chip cookies. These cookie bars have everything you would want in a chocolate chip cookie — soft and chewy centers with the perfect crispy edges. But, these bars are thicker than your average cookie making the centers extra gooey and delicious. Plus, they are packed with mini eggs.
- Chocolate mini eggs and chocolate chips. These Easter cookie bars not only contain chocolate eggs but they also have chocolate chips, because you can never have enough chocolate!
Ingredients and Substitutions
To make these easy Mini Egg Cookie Bars, you will need the following ingredients (full quantities in the recipe card below):
- butter - make sure to use softened butter, otherwise it won’t cream properly with the sugar and the cookie bars won’t have that classic chocolate chip cookie texture.
- sugar - both light brown sugar and granulated sugar are required in these cookie bars.
- egg
- all-purpose flour
- baking soda
- salt
- chocolate chips
- mini eggs - we use both whole mini eggs and crushed mini eggs to make these cookie bars look their best.
You will also need measuring cups and spoons, mixing bowl, hand mixer or stand mixer, and an 8-inch square baking pan.
How to Make the Best Mini Egg Cookie Bars
- Make the cookie dough. In a large mixing bowl, use a hand mixer or stand mixer cream together butter and sugars on medium speed until light and fluffy, about 2 minutes. Add egg and vanilla, and beat on low until incorporated. Add flour, baking soda, and salt and beat until just combined. Reserve 1 tablespoon each of the chocolate chips and crushed mini eggs and 2 tablespoons of the whole mini eggs (for the top). Fold in the rest.
- Transfer to baking pan. Spray an 8-inch square baking pan with cooking spray oil and line it with a piece of parchment paper, allowing the overhang to come off the 2 sides. Spread the cookie dough onto the lined pan. Press in the remaining chocolate chips and mini eggs on top.
- Bake. Bake in a 375F preheated oven for 30-35 minutes until golden brown, and a toothpick inserted into the center comes out clean. The cookie dough may not look completely done in the middle, but they will continue to cook as they are cooling.
- Serve. Allow the cookies to cool completely in the pan. Then, use the parchment paper overhang to pull them out. Slice into 16 pieces and serve.
How to Serve
Enjoy these soft and chewy mini egg cookie bars warm right out of the oven with a couple scoops of vanilla ice cream, and dig right in with a spoon. Or allow them to cool down a bit and slice up and enjoy over the next few days or weeks to come (depending on how you store them). Plus, you can quickly reheat them in the microwave and enjoy warm with ice cream any time you want.
Storing and Freezing Instructions
- How to store: Store mini egg cookie bars in an airtight container or wrap them individually in plastic wrap. Eat within 4 days if stored at room temperature, and within 7 days if stored in the fridge.
- How to freeze: You can also freeze mini egg cookie bars for up to 3 months. Let them cool completely first, then slice and store in an airtight container or freezer bag. To thaw, leave them in the fridge overnight.
- Make ahead instructions: You can make the mini egg cookie dough up to 2-3 days in advance. Cover the bowl with plastic cling wrap when storing. When ready to bake, allow the dough to come to room temperature (about 20 minutes) before spreading onto the prepared baking pan.
- How to freeze cookie dough: You can also freeze the cookie dough by rolling it into a ball and wrapping tightly in plastic cling wrap and placing inside a freezer bag. Freeze for up to 3 months. When ready to bake, allow the cookie dough to thaw overnight in the refrigerator, and allow it to come to room temperature before baking, according to recipe instructions.
Recipe FAQ and Tips
How can I make thinner cookie bars?
Spread the cookie batter into a lined quarter sheet baking pan or 9x13-inch pan to make thinner mini egg cookie bars. You will need to shorten the cook time though, so keep an eye on the cookies at the 15-20 minute mark.
Can I add nuts or other substitutions?
Absolutely! If you are feeling creative, you can add in nuts, make simple chocolate chip cookie bars by omitting the mini eggs, substitute the chocolate chip for white chocolate chips, and switch the mini eggs for M&M's.
Can I make a bigger batch?
Yes, you can simply double the recipe and spread the cookie dough into a 9x13-inch baking pan, and instead of baking for 30-35 minutes, bake for 35-45 minutes.
More Easter Dessert Recipes
- 30 Best Easter Dessert Recipes
- Mini Egg Easter Cookies
- Easter Blondies
- Easter Egg Caramel Brownies
- Bunny Ears Easter Cupcakes
- Easter Egg Sugar Cookies
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Recipe
Mini Egg Cookie Bars
- Total Time: 40 minutes
- Yield: 16 cookie bars
- Diet: Vegetarian
Description
Mini egg cookie bars are a quick easy one bowl Easter dessert — soft and chewy with perfect crisp edges and a gooey center and loaded with mini eggs.
Ingredients
- ½ cup unsalted butter, softened to room temperature
- ½ cup light brown sugar, packed
- ¼ cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 + ½ cups all-purpose flour
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup chocolate chips
- ⅓ cup mini eggs, whole
- ¼ cup mini eggs, crushed
Instructions
- Preheat oven to 325F. Spray an 8-inch square baking pan with cooking spray oil and line it with a piece of parchment paper, allowing the overhang to come off the 2 sides. Set aside.
- In a large mixing bowl, use a hand mixer or stand mixer cream together butter and sugars on medium speed until light and fluffy, about 2 minutes.
- Add egg and vanilla, and beat on low until incorporated. Add flour, baking soda, and salt and beat until just combined. Reserve 1 tablespoon each of the chocolate chips and crushed mini eggs and 2 tablespoons of the whole mini eggs (for the top). Fold in the rest.
- Spread the cookie dough onto the lined pan. Press in the remaining chocolate chips and mini eggs on top.
- Bake for 30-35 minutes until golden brown, and a toothpick inserted into the center comes out clean. The cookie dough may not look completely done in the middle, but they will continue to cook as they are cooling.
- Allow the cookies to cool completely in the pan. Then, use the parchment paper overhang to pull them out. Slice into 16 pieces and serve.
Notes
How to store: Store mini egg cookie bars in an airtight container or wrap them individually in plastic wrap. Eat within 4 days if stored at room temperature, and within 7 days if stored in the fridge.
How to freeze: You can also freeze mini egg cookie bars for up to 3 months. Let them cool completely first, then slice and store in an airtight container or freezer bag. To thaw, leave them in the fridge overnight.
Make ahead instructions: You can make the mini egg cookie dough up to 2-3 days in advance. Cover the bowl with plastic cling wrap when storing. When ready to bake, allow the dough to come to room temperature (about 20 minutes) before spreading onto the prepared baking pan.
How to freeze cookie dough: You can also freeze the cookie dough by rolling it into a ball and wrapping tightly in plastic cling wrap and placing inside a freezer bag. Freeze for up to 3 months. When ready to bake, allow the cookie dough to thaw overnight in the refrigerator, and allow it to come to room temperature before baking, according to recipe instructions.
How to serve a crowd: You can double this recipe to serve more people easily. Just substitute the pan for a rectangular 9x13-inch baking pan, and instead of baking for 30-35 minutes, bake for 35-45 minutes.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Oven
- Cuisine: American
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