Small Batch Mini Egg Cookie Bars

These Small-Batch Mini Egg Cookie Bars are the ultimate Easter treat, combining the rich, gooey texture of a classic chocolate chip cookie but instead baked in a loaf pan. The cookie bars are loaded with crushed Cadbury Mini Eggs, and these irresistibly soft and chewy bars come together in under 30 minutes, an effortless dessert!

• Flour – Regular all-purpose flour forms the base of these soft and chewy cookie bars.
• Leavening Agent – A touch of baking powder helps prevent the bars from turning out flat.
• Butter – Unsalted butter works best, but you can substitute with salted butter and simply omit the extra salt.
• Sugars – A mix of brown sugar and granulated sugar gives the bars the perfect balance of sweetness and chew.
• Egg – Since this is a small-batch recipe, you’ll only need an egg yolk for richness and moisture.
• Vanilla – Don’t skip the vanilla extract—it enhances the flavor and adds warmth to the dough.
• Mini Eggs – Use Cadbury Mini Eggs, but crush them first to ensure every bite is packed with chocolatey goodness.

Step 1: Prep the Ingredients. Preheat your oven to 350°F. In a bowl, whisk together flour, baking powder, and salt. Place the Mini Eggs in a ziplock bag and crush them using a rolling pin or measuring cup. Set aside.

Step 2: Make the Dough. In a stand mixer or with a handheld mixer, cream together butter, brown sugar, and granulated sugar until light and fluffy (mix for around 3 to 5 minutes). Then mix in the egg yolk and vanilla extract until combined.

Step 3: Add Dry Ingredients. Gently mix the dry ingredients, crushed Mini Eggs, and sprinkles into the wet mixture until just combined.

Step 4: Bake and Cool. Spread the dough evenly into a parchment-lined loaf pan and smooth the top with your hands or a spatula. Bake for 13–15 minutes, until the top is slightly puffed and golden. Let cool on a baking rack for 15 minutes before slicing and serving.

Small Batch Mini Egg Cookie Bars

These Small-Batch Mini Egg Cookie Bars are the ultimate Easter treat, combining the rich, gooey texture of a classic chocolate chip cookie but instead baked in a loaf pan. The cookie bars are loaded with crushed Cadbury Mini Eggs, and these irresistibly soft and chewy bars come together in under 30 minutes, an effortless dessert!

Print Recipe Pin Recipe

Total Time 30 minutes mins

Course Dessert

Servings 8 pieces

Ingredients

  

• 80 grams (2/3 cup) All-purpose flour
• 1/4 teaspoon Baking soda
• 1/8 teaspoon Salt
• 1/2 cup Mini chocolate eggs
• optional* 1/2 tablespoon Pastel non pareil sprinkles
• 60 grams (1/4 cup) Unsalted butter
• 55 grams (1/4 cup) Brown Sugar
• 24 grams ( 2 tablespoons) Granulated Sugar
• 1 Egg yolk, room temperature
• 1 teaspoon Vanilla extract

Instructions

 

• Preheat your oven to 350°F. In a bowl, whisk together flour, baking soda, and salt. Place the Mini Eggs in a ziplock bag and crush them using a rolling pin or measuring cup. Set aside.
  80 grams (2/3 cup) All-purpose flour, 1/4 teaspoon Baking soda, 1/8 teaspoon Salt, 1/2 cup Mini chocolate eggs
• In a stand mixer or with a handheld mixer, cream together butter, brown sugar, and granulated sugar until light and fluffy (mix for around 3 to 5 minutes). Then mix in the egg yolk and vanilla extract until combined.
  60 grams (1/4 cup) Unsalted butter, 55 grams (1/4 cup) Brown Sugar, 24 grams ( 2 tablespoons) Granulated Sugar, 1 Egg yolk,, 1 teaspoon Vanilla extract
• Gently mix in the dry ingredients, crushed Mini Eggs, and sprinkles into the wet mixture at a low speed until just combined.
  optional* 1/2 tablespoon Pastel non pareil sprinkles
• Spread the dough evenly into a parchment-lined loaf pan and smooth the top with your hands or a spatula. Bake for 13–15 minutes, until the top is slightly puffed and golden. Let cool on a baking rack for 15 minutes before slicing and serving.

Keyword cadbury mini egg cookies, mini egg bars, mini egg cookie bars