If you need a fun Easter dessert recipe to make with the kids try these chewy mini egg cookie bars! These cute Easter cookie bars will be a fun addition to your Easter baking!
Everyone has a favorite Easter candy they remember and love as a child. Mine was always the chocolate mini eggs that my grandmother added to my Easter basket. Making this dessert brings back many fond memories of hunting for Easter eggs and spending time with family.
What makes this cookie bar the best!
For our Easter celebrations I like to make a delicious treat that is fun for the adults and kids! If you have chocolate chip cookie lovers this recipe will be a huge hit. It takes the simple recipe and adds mini chocolate eggs instead of milk chocolate chips! The best part is it's an easy recipe to bake with no fussing over multiple trays of cookies. Plus the cookie bars bake up nicely with a soft but chewy texture that melts in your mouth! This is the perfect dessert to feed a crowd if you are entertaining or going to dinner with family.
butter- I use unsalted butter in my baking recipes. If you use salted reduce the amount of extra salt that you add by a ¼ teaspoon.
all purpose flour- makes these cookies light and less dense.
Cadbury eggs- these chocolate eggs are a favorite candy that you can find in the grocery store around Easter time. They are a creamy milk chocolate with a candy shell and are in pretty pastel colors.
Start by mixing the dry ingredients together. In another large bowl mix together the melted butter with the sugar and brown sugar. Add eggs and vanilla extract to the butter mixture and mix well to combine. Stir the flour into the wet ingredients stirring with a spatula.
Spread the cookie dough into the lined baking tin. Use a spatula to press it down and spread in a even layer into the corners.
The easiest way to remove the bars for cutting is to line the 13x9 inch baking pan with parchment or aluminum foil. Leave the edges longer so you can lift the entire bar out of the pan.
Bake in a preheated 350 degree oven for 28-30 minutes or until the cookie bar is golden brown and a toothpick inserted in the center comes out clean with no crumbs. Cool on a wire cooling rack before cutting into bars.
- Use melted butter to make this recipe even quicker. No need to use a hand mixer this cookie bar can be mixed with a spatula.
- Use either parchment paper or aluminum foil to line the bottom of the baking pan. This helps with lifting the bars out to make it easier to cut and quicker clean up.
- Reserve a ¼ cup of eggs to add to the top of the cookie bars when they come out of the oven. Gently press the extra mini eggs into the cookie while it is still hot right out of the oven.
- For best results allow the bars to cool in the baking pan on a wire rack for at least an hour before cutting bars into squares.
How to store
Allow the cookie bars to cool completely before storing. They will stay fresh for 2-3 days in an airtight container on the counter.
Cookie bars can be frozen for a great make ahead dessert. Again it is important that they are completely cooled before freezing.
Cut into squares and store in freezer safe container or freezer bag. Use parchment paper in-between the layers so they do not stick together. You can remove just one bar at a time or the entire container. Allow them to come to room temperature before serving.
Looking for other delicious dessert recipes? Try these!
Did you try this recipe? Please let me know what you think! Leave a comment below, and a 5- star rating. I would love to hear from you! Subscribe to get new recipes sent straight to your inbox!
Easter Cookie Bars with Mini Eggs
- 2 ¼ cups all purpose flour
- 1 teaspoon baking soda
- 1 ½ teaspoons cornstarch
- ½ teaspoon salt
- 1 cup butter, melted
- ¾ cup sugar
- ½ cup brown sugar
- 2 eggs
- 2 teaspoon vanilla extract
- 1 ½ cups cadbury mini eggs
- Preheat oven to 350 degrees. Line a 13x9 inch pan with aluminum foil or parchment paper.
- In a large bowl mix together the flour, baking soda, cornstarch and salt.
- In another bowl add sugar, brown sugar and melted butter. Mix well until sugars dissolve in the butter. Add in both eggs and vanilla extract.
- Slowly add the flour mixture to the butter mixture while stirring. Once combined add the chocolate eggs reserving a ¼ cup of eggs.
- Spread the cookie batter into the baking dish. Press evenly into the corners so you have one smooth layer.
- Bake for 30 to 32 minutes or until cookie bar is golden brown and a toothpick inserted in the middle comes out clean. While cookie bar is still warm press the remaining ¼ cup of mini eggs into the top of the bars.
- Allow to cool one hour on a wire cooling rack. Use the parchment as handles to carefully lift from pan to cut into square.
- Once completely cooled store in an airtight container for 2-3 days.