Double the chocolate, double the fun! These Mini Egg Cookie Bars have it all. Chocolate chips, melty mini eggs, surrounded with a sweet, buttery cookie dough. Once you slice in and try a warm bite of chocolatey perfection, you won’t be able to resist going for seconds!
My sister-in-law made a request that I could not turn down. She sent a photo of delicious-looking cookie bars packed with not just mini eggs, but tons of mini chocolate chips as well. I have never been shy when it comes to adding a ridiculous amount of chocolatey mix-ins to my baked goods, so these spoke to me.
She also said that there was a nice balance of salt in these bars. I topped mine with some Maldon flaked salt, but that is completely optional. I, for one, am a huge fan of sweet and salty treats, but I know it isn’t for everyone. If that’s up your alley then I seriously recommend adding that flaked salt to every single baked good you make. Every. One.
Click that big “Jump to Recipe” button at the top of the page or keep scrolling down to the recipe card for the ingredient amounts and full recipe instructions. Below I have substitutes, FAQ, tips, and tricks to make sure the bars come out perfect for you.
- Butter – I like to use unsalted so I have full control over the sodium in the recipe. If you use salted, reduce the amount of salt called for in this recipe
- Sugar – Both brown sugar and granulated sugar.
- Eggs – I always use large eggs for baking recipes.
- Vanilla – Extract, paste, or vanilla bean. I like lots of vanilla flavor in my cookies and bars, so feel free to use a bit less if you prefer.
- Flour – All-purpose. Cake flour will also work cup-for-cup. If you have self-rising flour, make sure to check how much baking powder and salt is in it so you can adjust the recipe.
- Baking soda – Baking powder will work instead if that’s what you have handy.
- Salt – Use as much or little as you like.
- Chocolate – Both chocolate chips and mini eggs. I used mini chocolate chips, but regular will work!
- Flaked salt – Completely optional! Sprinkle some flaked salt over the top before baking for a sweet and salty flavor.
How to make mini egg cookie bars
- Wet ingredients: Preheat the oven to 350F. Add the butter, brown sugar, and granulated sugar to a large mixing bowl. Beat until smooth. Add the eggs and vanilla, then continue to beat until light and fluffy.
- Dry ingredients: Sift the flour, baking soda, and salt into the bowl. Mix just until you no longer see flour. Scrape down the sides and fold in any excess. Add the chocolate chips and mini eggs, leaving some aside to top the bars.
- Bake: Press the dough into an 8×8″ square baking pan lined with parchment paper, long enough to hang from the edges. Top with the reserved chocolate chips, mini eggs, and flaked salt (optional). Bake for 30-35 minutes, until a toothpick inserted comes out clean.
If you’re not a wild chocolate fanatic like me, you can try some different ingredients. Pecans, walnuts, peanuts, pistachios, dried cranberries, and raisins are all delicious options.
Cookie bars are different from cookies. Usually, for cookies, you’ll want to pull them out of the oven right as the edges start to brown. Not the case here! The edges will brown before the bars are done. Insert a toothpick into the center of the pan to test the doneness. Once it comes out clean, they’re all done. Still some raw dough? Keep ’em in a bit longer.
A lot of people with have a 9×13″ pan handy, but perhaps not a 9×9″ pan. If you want to use a larger pan, I suggest doubling the recipe so that your bars still have some height.
Tips for making perfect mini egg cookie bars
- I like to beat the butter, sugar, and eggs for a good amount of time to dissolve the sugar as much as possible. This will give you a better texture.
- Don’t over mix once you’ve added the flour! Mix just until you no longer see dry ingredients, then fold any remaining stubborn bits in with a spatula.
- If you toothpick test the bars and they need more time, make sure to test a new spot next time.
- Let them cool for 20-30 minutes before slicing so they hold their shape nicely.
- As you enjoy the bars, warm them up for 5-10 seconds in the microwave before sinking your teeth in. Thank me later.
How long do cookie bars last?
Store your cookies in an airtight container, sealable bag, or cake plate with a dome to prevent them from drying out. They will last for up to 3 days at room temperature, 2-3 weeks in the fridge, or 12 months in the freezer. If you freeze them, its really important to make sure they have completely cooled down to room temperature first.
Did you love this sweet treat? Try these:
Mini Egg Cookie Bars
- 3/4 cup butter unsalted, softened
- 1 cup brown sugar
- 1/3 cup granulated sugar
- 2 eggs
- 1 tbsp vanilla extract
- 2 1/4 cups flour all-purpose
- 1 tsp baking soda
- 1/2 tsp salt
- 3/4 cup chocolate chips I used mini
- 1 cup mini eggs some whole, some chopped
- optional flaked sea salt
- Preheat the oven to 350F. Add the butter, brown sugar, and granulated sugar to a large mixing bowl. Beat until smooth. Add the eggs and vanilla, then continue to beat until light and fluffy.
- Sift the flour, baking soda, and salt into the bowl. Mix just until you no longer see flour. Scrape down the sides and fold in any excess. Add the chocolate chips and mini eggs, leaving some aside to top the bars.
- Press the dough into an 8×8" square baking pan lined with parchment paper, long enough to hang from the edges. Top with the reserved chocolate chips, mini eggs, and flaked salt (optional). Bake for 30-35 minutes, until a toothpick inserted comes out clean.
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