clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Mini Egg Cookie Bars

  • Author: Elise
  • 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


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!


  • 3 cups (420g) all purpose flour, spooned and leveled
  • 1 tablespoon (9g) corn starch
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup (220g) unsalted butter, room temperature
  • 1 cup (230g) light brown sugar, packed
  • 1 cup (200g) granulated sugar
  • 1/2 tablespoon vanilla extract
  • 3 large eggs (150g), room temperature
  • 1 cup (180g) chocolate chips 
  • 1/2 cup (100g) mini chocolate chips
  • 1 cup (210g) Cadbury Mini Eggs


  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. Add chocolate chips and Cadbury Mini Eggs to the batter and mix until combined. Batter will be thick.
  6. 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.
  7. 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.


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