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–+ servings
Stacked squares of mini egg cookie bars on a white plate
5 from 1 vote

Mini Egg Cookie Bars

Created by: Fun Cookie Recipes
12 bars
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Soft and chewy Mini Egg cookie bars are so simple and quick to make! All you need is a handful of kitchen staple ingredients, and some crushed mini eggs to make them.

Equipment

9x13 Baking Pan
Parchment paper
Mixing bowls
Hand mixer

Ingredients
 

  • 1 cup unsalted butter softened to room temperature
  • ¾ cup granulated sugar
  • 1 cup light brown sugar
  • 2 large eggs at room temperature
  • 1 ½ teaspoon vanilla extract
  • ½ teaspoon salt
  • 3 cups all purpose flour
  • ½ teaspoon baking powder
  • ½ teaspoon baking soda
  • 2 cups chopped mini Cadbury eggs divided

Instructions

  • Preheat the oven to 350°F (180°C), or 160°C if using a fan oven. Line a 9x13 baking pan with parchment paper. Set it aside.
  • In a medium mixing bowl, combine the flour, baking powder, and baking soda. Set aside.
  • In a large mixing bowl using a hand mixer on medium-high speed, cream the butter and both sugars together.
  • Add in the eggs, vanilla, and salt and mix on medium speed until just incorporated.
  • Slowly add the flour mixture and mix until you get a cookie dough consistency. Then fold in 1 ½ cup of the chopped mini eggs until evenly distributed in the dough. Set the remaining mini eggs aside for topping.
  • Spread and press the cookie dough down into an even layer in the prepared baking pan. Sprinkle on the remaining eggs and lightly press them in.
  • Bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean.
  • After baking, leave the bars in the pan and set it on a wire rack. Allow it to cool at room temperature before cutting into squares and serving.

Notes

  • The cookie dough can be made ahead and kept covered in the refrigerator for 2-3 days. Any longer and the dough will begin to dry out.
  • Store leftover baked cookie bars in an airtight container on the counter for up to 3 days.
  • Freeze leftover bars by slicing them into squares and stacking them in a freezer-safe airtight container or bag with parchment paper between each slice for up to 3 months.



Nutrition

Serving: 1cookie bar | Calories: 583kcal | Carbohydrates: 78g | Protein: 7g | Fat: 29g | Saturated Fat: 17g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 77mg | Sodium: 210mg | Potassium: 75mg | Fiber: 1g | Sugar: 53g | Vitamin A: 619IU | Vitamin C: 1mg | Calcium: 120mg | Iron: 2mg