The aroma of freshly baked cookies fills the kitchen, wrapping you in a warm embrace. I remember the first time I made Mini Egg Cookie Bars with my family. We had a bunch of colorful mini eggs leftover from an Easter celebration, and we decided to create something fun and sweet together. As we mixed and baked, laughter filled the room, and the anticipation grew. These cookie bars quickly became a favorite, reminding us that the best memories are often made in the kitchen. This recipe matters because it brings joy, creativity, and togetherness. What’s special about these Mini Egg Cookie Bars is their chewy texture, creamy chocolate, and the fun of using mini eggs, making them a delightful treat for any occasion.
why make this recipe
Mini Egg Cookie Bars are perfect when you want something sweet and easy to share. They have a wonderful blend of flavors and textures, with the sweetness of brown sugar and the satisfying crunch of mini eggs. They also bake up quickly, making them an ideal option for an afternoon snack, a casual get-together, or a delicious dessert. Plus, kids love them, and they are super fun to make together!
how to make Mini Egg Cookie Bars
Ingredients:
- 110 g (½ cup) unsalted butter
- 200 g (1 cup + 1 tbsp) brown sugar
- 1 large egg
- 1 tsp vanilla
- 210 g (1 ½ cups) plain (all-purpose) flour
- 0.5 tsp baking powder
- 0.5 tsp bicarbonate of soda (baking soda)
- 0.5 tsp salt
- 250 g (1 ¼ cups) mini eggs, some lightly crushed, divided
Directions:
- Place the butter in a small saucepan and melt it over medium-low heat. Once it’s fully melted, increase the heat slightly to medium and keep stirring. The butter will bubble and turn foamy, then continue to cook until it becomes a deep golden color and smells nutty. Turn off the heat and let it cool a bit.
- Preheat your oven to 180C (350F) and line an 8″ square baking tray with parchment paper.
- In a mixing bowl, combine the cooled butter with brown sugar. Use an electric hand whisk to mix until it’s lighter in color and creamy, about 4-5 minutes.
- Add the egg and vanilla, then mix to combine.
- Sift the flour, baking powder, bicarbonate of soda, and salt into the bowl, and gently fold everything together with a spatula. Save some whole mini eggs for later and mix the remaining ones into the dough evenly.
- Put the cookie dough into the prepared tray and press it down evenly. Bake for 15-18 minutes until golden and the top has a light crust. The center may feel soft.
- Remove from the oven and press the reserved mini eggs on top of the cookie crust. Let it cool in the tin. Once cool, cut into pieces and enjoy!
how to serve Mini Egg Cookie Bars
These bars are great served warm or at room temperature. You can just cut them into squares and place them on a nice plate. They also pair well with a glass of milk or a cup of tea or coffee. If you want to make them extra special, add a scoop of vanilla ice cream on the side for a delightful dessert!
how to store Mini Egg Cookie Bars
To keep your bars fresh, store them in an airtight container at room temperature for up to a week. They can also be kept in the fridge for up to two weeks if you prefer them chilled. If you want to save them longer, you can freeze the bars for up to three months. Just wrap them tightly in plastic wrap and then in foil.
tips to make Mini Egg Cookie Bars
- Brown the Butter Carefully: Watch the butter closely while it’s browning, as it can burn quickly. The nutty smell indicates it’s ready.
- Don’t Overmix: When adding the flour and other dry ingredients, mix just until combined for a softer cookie.
- Space the Mini Eggs: When placing the halved mini eggs on top, try to space them evenly for a beautiful finish.
variation (if any)
You can try adding different types of chocolate chips or nuts to the cookie dough for extra flavor. If you want a festive version, use seasonal candies instead of mini eggs. You can also try adding a pinch of cinnamon for a warm spice flavor.
FAQs
Can I use regular chocolate chips instead of mini eggs?
Yes, regular chocolate chips work wonderfully in this recipe!
How do I know when the bars are done baking?
The bars should be golden brown and have a light crust on top. A gentle press should feel soft, as they will set more as they cool.
Can I use a different type of sugar?
You can substitute white sugar for brown sugar, but the taste and texture may be different. Brown sugar gives a richer flavor and softer cookie.
Mini Egg Cookie Bars
Ingredients
Main ingredients
- 110 g unsalted butter Melted and browned
- 200 g brown sugar
- 1 large egg
- 1 tsp vanilla
- 210 g plain (all-purpose) flour Sifted
- 0.5 tsp baking powder
- 0.5 tsp bicarbonate of soda (baking soda)
- 0.5 tsp salt
- 250 g mini eggs Some lightly crushed, divided
Method
Preparation
- Place the butter in a small saucepan and melt it over medium-low heat until deep golden brown and nutty, then let it cool slightly.
- Preheat your oven to 180C (350F) and line an 8-inch square baking tray with parchment paper.
- In a mixing bowl, combine the cooled butter with brown sugar, and mix with an electric hand whisk until creamy and lighter in color, about 4-5 minutes.
- Add the egg and vanilla, then mix to combine.
- Sift in the flour, baking powder, bicarbonate of soda, and salt, and gently fold with a spatula. Mix in some whole mini eggs for topping.
Baking
- Put the cookie dough into the prepared tray and press it down evenly.
- Bake for 15-18 minutes until golden with a light crust on top. The center may feel soft.
- Remove from the oven and press the reserved mini eggs on top of the cookie crust. Allow to cool in the tin.
- Once cool, cut into pieces and enjoy.