Soft and chewy with crisp, golden edges, these Mini Egg Cookie Bars are a delightful Easter treat. Think of them as a cookie bar version of chocolate chip cookies, packed with both chopped and whole Cadbury mini eggs for bursts of milk chocolate in every bite. A light sprinkle of flaky sea salt on top balances the sweetness and highlights the chocolate, making these cookie bars an instant favorite.
Ingredient highlights
- All-purpose flour – Use regular all-purpose flour and measure with the spoon-and-level method for best results (details below).
- Baking soda – Just 1/2 teaspoon provides the right amount of lift without changing the texture.
- Kosher salt – Kosher salt is preferred for baking; if you only have table salt, use about half the amount. Kosher salt yields a milder, more balanced savory note.
- Butter – Unsalted butter gives you control over the salt in the recipe. Melted butter is used here to help create a chewy, tender bar.
- Sugars – A combination of granulated and brown sugar adds both sweetness and chewiness. More brown sugar than white contributes to a deeper, caramel-like flavor. Light or dark brown sugar will both work.
- Eggs – The recipe uses one whole egg plus an extra yolk to add moisture and richness, keeping the centers soft and gooey.
- Vanilla extract – One teaspoon of real vanilla extract enhances the overall flavor—use a good-quality extract for best results.
- Cadbury mini eggs – The bars rely on both chopped and whole mini eggs. Chopped eggs distribute chocolate throughout the bars, while a few whole pieces add visual appeal. Using only whole eggs makes the bars harder to cut cleanly.
Tips for the best cookie bars
- Measure flour correctly: For consistent results, spoon flour into your measuring cup and level it off with a knife. Scooping directly from the bag can pack too much flour into the cup, yielding dry, dense bars.
- Avoid overbaking: To achieve a chewy center with crisp edges, check the bars early. Remove them when the edges are just turning golden and the center still looks slightly underbaked. They will continue to set as they cool.
How to safely chop mini eggs
Cadbury mini eggs have a hard candy shell, so chop them carefully to avoid crushing the pieces into powder. The safest approach is to cut them one at a time: hold a single mini egg between your fingers and slice it in half with a sharp knife. A 9 oz bag typically yields about one cup of chopped mini eggs with a few whole pieces leftover.
Storage instructions
Store the bars at room temperature in an airtight container or covered in the baking pan for 3–4 days. They’ll gradually lose moisture each day. To help keep them soft, place a slice of bread in the container—the bread’s moisture will help prevent the bars from drying out too quickly.
Freezing the bars
You can freeze these cookie bars after baking or freeze the dough before baking. For baked bars, either freeze them uncut in the pan or cut them into squares and place them in an airtight container or zip-top bag. Thaw overnight in the refrigerator, then bring to room temperature before serving.
If freezing the dough, freeze it in the pan or in another container. Thaw the dough overnight in the refrigerator, press it into a parchment-lined pan, and then bake according to the directions.
Recipe
Mini Egg Cookie Bars
Ingredients
- ½ cup unsalted butter melted
- ¼ cup granulated sugar
- ¾ cup brown sugar packed
- 1 ½ cups all-purpose flour spooned and leveled
- ½ teaspoon baking soda
- ½ teaspoon kosher salt
- 1 teaspoon vanilla extract
- 1 large egg
- 1 large egg yolk
- ½ cup Cadbury mini eggs ½ whole and ½ chopped, plus more for the top
- flaky sea salt for topping, optional
Instructions
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Preheat the oven to 350°F (175°C). Line an 8 x 8-inch baking pan with parchment paper, leaving an overhang on two opposite sides for easy removal.
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In a medium bowl, whisk together the melted butter, brown sugar, and granulated sugar until combined. Add the egg, egg yolk, and vanilla, mixing until smooth.
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In a separate bowl, combine the flour, baking soda, and kosher salt. Add the dry ingredients to the wet mixture and stir until just combined—do not overmix. Fold in the chopped and whole mini eggs until evenly distributed.
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Spread the dough evenly into the prepared pan. Press gently so the surface is level.
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If desired, sprinkle additional chopped mini eggs over the top and finish with a light pinch of flaky sea salt.
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Bake for 23–25 minutes, until the edges are golden brown and the center still looks slightly soft. Cool in the pan for at least 10 minutes, then use the parchment overhang to lift the slab out and slice into bars.