Mini Egg Cookie Bars (Soft, Chewy & Packed With Chocolate)
If you love a soft, chewy cookie with lightly golden edges and plenty of chocolate running through it, you’ll really like these Mini Egg Cookie Bars.
They’re thick and properly satisfying, with a gently crisp top and a centre that stays just the right side of soft. The kind of bake you cut “just to try one” and then quietly go back for another.
There’s no chilling the dough and no faffing about shaping individual cookies. Just mix everything together, press it into a tin, bake and slice.
They’re ideal for Easter, spring weekends, or those afternoons when you simply fancy something homemade and sweet. And if you've not tried out Air Fryer Easter Chocolate Bark yet, then what are you waiting for?!
Why You’ll Love These Mini Egg Cookie Bars
✔️ One bowl recipe
✔️ Uses melted butter (no creaming required)
✔️ Thick and chunky texture
✔️ Packed with crunchy Mini Eggs
✔️ Freezer friendly
They’re the kind of bake that looks impressive but is secretly very easy
Recipe Overview
Makes: 12 chunky bars
Tin size: 9x9 inch square
Oven: 170°C fan (190°C conventional)
Bake time: 25–28 minutes
Ingredients For Mini Egg Cookie Bars
- 170g unsalted butter, melted
- 200g light brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 300g plain flour
- 1 teaspoon baking powder
- ½ teaspoon salt
- 200g Mini Eggs, roughly chopped
- 100g white chocolate chips
How To Make Mini Egg Cookie Bars
1. Prep The Tin
Line a 9x9 inch square tin with baking paper, leaving a little overhang so you can lift the bars out easily once cooled.
Preheat your oven to 170°C fan (190°C conventional).
2. Mix The Base
In a large bowl, whisk together the melted butter, light brown sugar and caster sugar until smooth and glossy.
It should look slightly shiny and thick.
3. Add The Eggs
Beat in the eggs one at a time, mixing well after each addition.
Stir in the vanilla extract.
4. Add The Dry Ingredients
Fold in the flour, baking powder and salt.
Mix until just combined.
Don’t overwork the mixture. Once the flour disappears, stop.
5. Add The Good Stuff
Fold through the chopped Mini Eggs and white chocolate chips.
The dough will be thick. That’s exactly what you want.
6. Into The Tin
Spread the dough evenly into your lined tin. And press down with the back of a spoon
Scatter a few extra Mini Egg pieces over the top for that bakery-style finish.
7. Bake
Bake for 22–28 minutes.
The edges should be set and lightly golden. The centre should still look slightly soft. That’s correct. Trust it. They will continue to firm up as they cool.
8. Cool The Mini Egg Cookie Bars Completely
This part matters. Leave the bars to cool fully in the tin before slicing. They set as they cool and you’ll get much cleaner, chunkier slices.
Top Tips For Perfect Cookie Bars
- Don’t overbake. Slight softness in the centre gives you that chewy texture.
- Roughly chop the Mini Eggs so you get both smaller chocolate flecks and bigger crunchy pieces.
- Press a few extra pieces on top before baking for a prettier finish.
- If you prefer slightly gooier bars, check at 25 minutes.
Make Mini Egg Cookie Bars Your Way
Swap The Chocolate
- Use milk or dark chocolate chips instead of white.
- Add chunks of white chocolate bar instead of chips.
- Use half Mini Eggs and half chocolate chunks.
Add A Little Extra
- 1 tablespoon cornflour for extra chewiness.
- 50g chopped pecans for crunch.
- A pinch of sea salt on top before baking.
Storage
Store in an airtight container at room temperature for up to 4 days. They also freeze beautifully. Wrap individual slices and freeze for up to 3 months. (Future-you will be delighted)
They’re supposed to look a bit uncooked. They firm up as they cool. If you wait until the centre looks fully baked in the oven, they’ll be dry once cooled.
Yes, absolutely, but baking time will change.
Smaller tin = thicker bars = slightly longer bake.
Larger tin = thinner bars = slightly shorter bake.
Yes - just skip it altogether or substitute with an alternative chocolate,
Yes, use a larger tin and extend the bake time slightly - but check from around 25 minutes
Mini Egg Cookie Bars
Chewy, chocolate packed slabs of deliciousness!
Ingredients
- 170g unsalted butter, melted
- 200g light brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 300g plain flour
- 1 teaspoon baking powder
- ½ teaspoon salt
- 200g Mini Eggs, roughly chopped
- 100g white chocolate chips
Instructions
- Line the tin with baking paper (leave an overhang)
- Preheat the oven to 170C (fan) 190C (conventional)
- In a large bowl mix together the melted butter brown sugar until glossy and thick.
- Beat in the eggs and add the vanilla extract - stir well.
- Add the flour, baking powder and salt - mix until just combined - don't over mix
- Add the crushed mini eggs and white chocolate chips - stir through the dough (it will be stiff)
- Press the dough into the lined tin and bake for around 25-28 minutes.
- Cool completely - then slice into slabs
Nutrition Information:
Yield: 12 Serving Size: 1Amount Per Serving: Calories: 396Total Fat: 21gSaturated Fat: 12gUnsaturated Fat: 9gCholesterol: 63mgSodium: 170mgCarbohydrates: 51gFiber: 2gSugar: 30gProtein: 5g
Nutritional content will vary depending on the exact ingredients you use and how careful you are with measuring - this nutritional information is given as a general guide only and may not be accurate - you should always calculate your own nutritional information especially if you have specific dietary requirements.
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Wendy is the creator of Daisies & Pie, a UK food blog sharing easy meals and home lifestyle tips since 2012
