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These mini egg cookie bars are soft, gooey, and packed with chocolate chips and mini eggs. Quick to make and perfect for Easter!
Why You’ll Love These Mini Egg Cookie Bars
These bars are perfect for when you want all the flavour of freshly baked cookies, but with less effort.
They’re thick, gooey in the centre, and golden on top—everything you could want from an Easter dessert.
Plus, there’s no need to chill or roll dough into balls, so they’re ideal when you’re short on time.
What Makes This Recipe Special?
You get the best of both worlds: the soft centre of a cookie with the ease of a traybake.
They’re loaded with both white and milk chocolate chips and packed with crushed mini eggs throughout.
The mini eggs give that extra crunch and colour, making them perfect for Easter celebrations or gifting.
Equipment You’ll Need
To make these bars, you’ll need:
- Mixing bowls – for making the cookie dough
- Electric whisk or stand mixer – to cream the butter and sugars
- Rubber spatula – for folding in chocolate and mini eggs
- 8×8” or 9×9” square baking tin – lined with non-stick baking paper
- Sharp knife – for slicing after chilling
- Parchment/baking paper – To line the tin for easy removal.
Why This Recipe Works So Well
- No dough chilling required – You can bake the dough right away
- Packed with chocolate – Milk and white chocolate chips in every bite
- Loaded with mini eggs – Adds crunch and colourful Easter vibes
- Perfect texture – Crispy edges, gooey middle, and a golden top
- Freezer-friendly – Great for making ahead
Ingredients for Mini Egg Cookie Bars
- 200g unsalted butter, softened (¾ cup + 1 tbsp)
- 90g light brown sugar (½ cup)
- 135g granulated sugar (⅔ cup)
- 2 large eggs
- 1 tsp vanilla extract
- 280g plain flour (2¼ cups)
- 1 tsp bicarbonate of soda (baking soda)
- 1 tsp salt
- 180g milk & white chocolate chips + extra for the top (1 cup)
- 190g mini eggs, crushed + 80g extra for the top (1¾ cups + ½ cup)
Tin size: 8×8″ (20x20cm) or 9×9″ (23x23cm)
How to Make Mini Egg Cookie Bars
Step 1: Preheat the Oven
Preheat your oven to 160C (fan) / 180C / 350F.
Line your baking tin with non-stick baking paper, leaving a little overhang on the sides.
Step 2: Cream the Butter and Sugars
In a large mixing bowl, beat the softened butter, light brown sugar, and granulated sugar with an electric whisk until pale and fluffy.
This should take about 1-2 minutes.
Step 3: Add the Eggs and Vanilla
Crack in the eggs, then add the vanilla extract and mix until smooth and combined with a rubber spatula.
The mixture should look thick, glossy, and slightly pale.
Step 4: Fold in the Dry Ingredients
Add in the plain flour, bicarbonate of soda, and salt.
Fold everything together with a spatula until a dough begins to form.
Be careful not to overmix.
Step 5: Add the Chocolate and Mini Eggs
Fold in the milk and white chocolate chips and 190g of crushed mini eggs.
Make sure everything is evenly distributed for the best chocolatey taste in every bite.
Step 6: Bake the Cookie Bars
Scoop the dough into your prepared baking tin and press it down evenly.
Scatter the remaining chocolate chips and 80g mini eggs on top, gently pressing them into the surface.
Bake in the centre of the oven for 25 minutes, or until golden brown on top with just a slight wobble in the middle.
Step 7: Cool and Chill
Let the bars cool fully in the tin at room temperature.
Then place them in the fridge for at least 1 hour to firm up before slicing.
This step helps give you clean, perfect squares and enhances the fudgy texture.
Tips for the Best Cookie Bars
- Use room temperature butter for a soft, smooth dough.
- Smooth the dough out evenly in the tin for even baking.
- Don’t overbake – they’ll firm up as they cool.
- Chill before slicing to help them hold their shape and for a clean cut.
Storage Tips
- Store in an airtight container at room temperature for up to 4 days.
- For longer storage, keep them in the fridge for up to a week.
- You can also freeze them for up to 2 months—just wrap them tightly, then defrost before serving.
Watch My Step-by-Step Video
Want to see exactly how it’s done?
Watch my full tutorial over on the Fitwaffle Kitchen YouTube channel: @fitwafflekitchen
And for more behind-the-scenes baking fun, follow me on:
Instagram: @fitwafflekitchen & @fitwaffle
TikTok: @fitwaffle
Pinterest: fitwaffle
More Cookie Bar Recipes to Try
If you loved these Mini Egg Cookie Dough Bars, here are two more recipes to try from FitwaffleKitchen.com:
- Easter Cookie Pie – A thick, soft-centred cookie packed with mini eggs and topped with icing
- Mini Egg Brownies – Fudgy, gooey brownies with a layer of chocolate spread and crushed mini eggs
Both are perfect for Easter and guaranteed to be a hit!
Mini Egg Cookie Bars
Ingredients
- 200 g unsalted butter softened (¾ cup + 1 tbsp)
- 90 g light brown sugar ½ cup
- 135 g granulated sugar ⅔ cup
- 2 large eggs
- 1 tsp vanilla extract
- 280 g plain flour 2¼ cups
- 1 tsp bicarbonate of soda baking soda
- 1 tsp salt
- 180 g milk & white chocolate chips + extra for the top 1 cup
- 190 g mini eggs crushed + 80g extra for the top (1¾ cups + ½ cup)
Instructions
Step 1: Preheat the Oven
- Preheat your oven to 160C (fan) / 180C / 350F.
- Line your baking tin with non-stick baking paper, leaving a little overhang on the sides.
Step 2: Cream the Butter and Sugars
- In a large mixing bowl, beat the softened butter, light brown sugar, and granulated sugar with an electric whisk until pale and fluffy.
- This should take about 1-2 minutes.
Step 3: Add the Eggs and Vanilla
- Crack in the eggs, then add the vanilla extract and mix until smooth and combined with a rubber spatula.
- The mixture should look thick, glossy, and slightly pale.
Step 4: Fold in the Dry Ingredients
- Add in the plain flour, bicarbonate of soda, and salt.
- Fold everything together with a spatula until a dough begins to form.
- Be careful not to overmix.
Step 5: Add the Chocolate and Mini Eggs
- Fold in the milk and white chocolate chips and 190g of crushed mini eggs.
- Make sure everything is evenly distributed for the best chocolatey taste in every bite.
Step 6: Bake the Cookie Bars
- Scoop the dough into your prepared baking tin and press it down evenly.
- Scatter the remaining chocolate chips and 80g mini eggs on top, gently pressing them into the surface.
- Bake in the centre of the oven for 25 minutes, or until golden brown on top with just a slight wobble in the middle.
Step 7: Cool and Chill
- Let the bars cool fully in the tin at room temperature.
- Then place them in the fridge for at least 1 hour to firm up before slicing.
- This step helps give you clean, perfect squares and enhances the fudgy texture.
