These Mini Egg Cookie Bars are soft, chewy, and chocolatey cookies baked into bar form. These Easter cookie bars are topped with Cadbury Mini Eggs, making a super easy festive dessert!
Cookie bars have my heart. They make baking cookies 10x easier since you don't have the roll the dough into balls before baking. Check out these M&M Cookie Bars or Funfetti Cookie Bars if you're looking for other life-changing recipes.
If you are in the Easter or spring spirit, these Mini Egg Brownie and Lemon Cookie Bar recipes have you covered!
Tell Me About This Recipe
- chewy, fudgy, and gooey chocolate chip cookies baked into bars- basically cookies brownies!
- easy to make in just 10 minutes with a handful of staple, accessible ingredients
- make ahead options for simple serving
- festive Easter treats with Cadbury Mini Eggs or any candy egg substitute!
Cadbury Egg Bars Ingredients
- All Purpose Flour: Regular, all purpose flour that is measured properly creates soft and chewy cookie bars!
- Corn Starch: Corn starch is a secret ingredient for ultra soft texture!
- Baking Soda: Baking soda gives these treats a rise in the oven!
- Salt: Salt brings out sweetness and flavor, so it is one of the most important ingredients in this recipe!
- Unsalted Butter: Unsalted butter at room temperature provides flavor and structure.
- Light Brown Sugar & Granulated Sugar: Both sugars contribute to flavor, sweetness, and moisture.
- Eggs: Three room temperature eggs provide structure and create chewiness!
- Vanilla Extract: Vanilla extract rounds out the flavor and completes these Easter cookie bars!
- Chocolate Chips: I use a combination of mini, semi sweet, and dark chocolate chips!
- Mini Cadbury Eggs: What is a mini egg cookie bar with Cadbury mini eggs? However, you can substitute Cadbury Eggs with another chocolate candy egg.
Step by Step Process
STEP 1: Line a 9x13 inch baking pan with parchment paper and spray the paper to ensure the cookie bars come out cleanly after baking and cooling.
STEP 2: Next, in a large bowl with a hand mixer or in the bowl of your stand mixer fitted with a paddle attachment, beat room temperature butter, light brown sugar, and granulated sugar together until smooth and creamy. This should take about 3 minutes of mixing on high speed.
STEP 3: Beat the room temperature eggs and vanilla extract into the batter until smooth.
STEP 4: Next, pour all purpose flour, corn starch, baking soda, and salt into the dough and beat on low speed until just combined. Do not overmix because doing so could lead to dry and dense cookie bars.
STEP 5: Stir chocolate chips and mini creme eggs into the dough until dispersed evenly throughout the batter.
STEP 6: Then, transfer the dough to your prepared pan. Use a knife, spoon, or rubber spatula to spread the dough evenly. If desired, top the cookie bars with additional chocolate chips and mini eggs.
STEP 7: Bake the Easter blondie bars for 28-35 minutes or until the top looks golden brown in color, the center looks shiny, the cookie bars do not wiggle when the pan is shifted, and a toothpick inserted into the center comes out with a thin layer of batter.
Frequently Asked Questions
Cadbury mini eggs are a rich and silky milk chocolate treat in the shape of an egg! The chocolate is coated in a thin pastel-colored candy shell!
Yes! If you can't find or are not a fan of Mini Creme Eggs, replace them with Easter M&Ms, Hershey Eggs, or any other candy-coated chocolate egg!
This recipe creates a 9x13 inch tray of cookie bars. I do not recommend baking the recipe in a smaller pan, as the bars will be way too thick and will not bake properly. You can, however, halve this recipe and use 1 egg and an egg yolk in an 8x8 or 9x9 inch pan.
Expert Tips and Tricks
- Lining the Pan: If you do not line the pan with parchment paper and/or spray with cooking spray, it will be difficult to remove the cookie bars from the pan after baking and cooling.
- Mixing: Only mix the dry ingredients into the wet batter until you see the flour mixture just disappear. Mixing past when the batter is smooth could lead to drier, denser Easter cookie bars.
- Additional Topping: For a more festive and bakery-style look, press additional chocolate chips of preferred sizes and tastes into the top of the dough in the pan.
- Make Ahead: You can make these bars ahead of time! Once they have cooled, slice them and individually wrap them in cling wrap to preserve freshness. Then, place them in the freezer for up to 4 months. Bring to room temperature or heat in the microwave to desired heat or in the oven at 350 degrees for 5 minutes before serving.
Related Recipes
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Mini Egg Cookie Bars
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 9x13 pan 1x
- Category: Cookies, Cookie Bars, Mini Egg, Cadbury Egg, Easter
- Method: Bake
- Cuisine: American
Description
These Mini Egg Cookie Bars are soft, chewy, and chocolatey cookies baked into bar form. These Easter cookie bars are topped with Cadbury Mini Eggs, making a super easy festive dessert!
Ingredients
- 3 cups (420g) all purpose flour, spooned and leveled
- 1 tablespoon (9g) corn starch
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 cup (220g) unsalted butter, room temperature
- 1 cup (230g) light brown sugar, packed
- 1 cup (200g) granulated sugar
- ½ tablespoon vanilla extract
- 3 large eggs (150g), room temperature
- 1 cup (180g) chocolate chips
- ½ cup (100g) mini chocolate chips
- 1 cup (210g) Cadbury Mini Eggs
Instructions
- Preheat your oven to 325 degrees Fahrenheit. Line a 9×13 inch baking dish with parchment paper and spray with cooking oil to ensure the bars come out cleanly.
- In a large bowl with a hand mixer or the bowl of a stand mixer that is fitted with the paddle attachment, mix room temperature butter, light brown sugar, and granulated sugar together until smooth. Mix for about 3-4 minutes until the mixture is lighter in color and slightly fluffy in texture.
- Add vanilla extract and room temperature eggs to the dough. Thoroughly mix between adding each egg to make sure the batter is smooth and fully combined. Scrape down the sides and bottom of the bowl as necessary.
- Slowly add the all purpose flour, corn starch, baking soda, and salt to the wet batter. Mix on low speed. Scrape down the bowl as needed with a rubber spatula to ensure the ingredients are fully combined. Do not overmix the batter, only mix until the dry ingredients are incorporated to avoid dry and dense cookie bars.
- Add chocolate chips and Cadbury Mini Eggs to the batter and mix until combined. Batter will be thick.
- Transfer the batter to the prepared pan. Spread the batter with the knife to make sure the bars cook evenly. Push additional chocolate chips and/or Mini Cadbury Eggs into the top of the dough as desired.
- Bake for 30-35 minutes or until the sides of the bars are deep golden brown and the middle is light golden brown. A toothpick inserted into the center should come out mostly clean with some firm batter. The bars will continue to cook as they cool. Allow the bars to fully cool before slicing.
Notes
Measuring: Measure ingredients using kitchen scale for most accurate results. When measuring flour without a scale, use a spoon to transfer the flour to your measuring cups before using a knife to sweep across the top and level the peak.
Additional Topping: For a fun and festive look, top the dough with additional chocolate chips and Easter candy after you've spread the dough in your prepared pan.
Storing: Do not slice and store until the bars have cooled. Store the bars at room temperature for up to 4 days tightly covered or in an airtight container or in the freezer for up to 4 months.
Keywords: Mini Egg Cookie Bars, Easter Cookie Bars, Cadbury Mini Egg Bars, Cookie Bars, Chocolate Chip
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