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!
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.