These Mini Egg Cookie Bars are a rich, buttery treat packed with chopped mini Cadbury eggs. The soft cookie base pairs perfectly with the crunchy, candy-coated chocolate eggs, making them ideal for spring holidays, festive gatherings, or anytime I crave a colorful dessert. I love how easy they are to prepare, and they slice beautifully into bars that are great for sharing.
Why You’ll Love This Recipe
I always come back to this recipe because it’s quick, satisfying, and brings a touch of nostalgia with every bite. The combination of soft cookie dough and crispy mini eggs gives the perfect texture. These bars are simple enough for a weekday dessert but festive enough for any special occasion. I also like that they freeze well, making them easy to make ahead.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
1 cup unsalted butter, softened to room temperature
¾ cup granulated sugar
1 cup light brown sugar
2 large eggs, at room temperature
1 ½ teaspoons vanilla extract
½ teaspoon salt
3 cups all-purpose flour
½ teaspoon baking powder
½ teaspoon baking soda
2 cups chopped mini Cadbury eggs, divided
Directions
Preheat And Prepare I preheat the oven to 350°F (180°C), or 160°C if using a fan oven. Then I line a 9×13-inch baking pan with parchment paper and set it aside.
Mix The Dry Ingredients In a medium bowl, I combine the flour, baking powder, and baking soda and set it aside.
Cream The Butter And Sugars Using a hand mixer, I cream together the softened butter, granulated sugar, and brown sugar on medium-high speed until the mixture is light and fluffy.
Add The Wet Ingredients Next, I add the eggs, vanilla extract, and salt. I mix on medium speed just until everything is combined.
Combine Wet And Dry I gradually add the dry mixture to the creamed mixture, mixing until a cookie dough forms. Then I fold in 1 ½ cups of the chopped mini Cadbury eggs, saving the rest for topping.
Shape And Top The Dough I press the dough evenly into the prepared baking pan, then sprinkle the remaining chopped mini eggs over the top, pressing them gently into the surface.
Bake And Cool I bake the bars for 25 to 30 minutes, or until a toothpick inserted into the center comes out clean. After baking, I let the bars cool completely in the pan on a wire rack before slicing.
Servings And Timing
Prep Time: 15 minutes
Bake Time: 25–30 minutes
Total Time: 40–45 minutes
Servings: 20 bars
Variations
Sometimes I like to switch things up with these easy tweaks:
Swap mini eggs for chocolate chips, peanut butter chips, or M&Ms.
Add a handful of chopped walnuts or pecans for extra crunch.
Stir in ½ teaspoon almond extract for a unique flavor twist.
Use seasonal Cadbury eggs to match different holidays.
Drizzle the cooled bars with melted white or dark chocolate for a decorative finish.
Storage/Reheating
I store these cookie bars in an airtight container at room temperature for up to 5 days. If I want to keep them longer, I freeze them by layering the bars between sheets of parchment paper in a freezer-safe container. They freeze well for up to 3 months. To reheat, I let them thaw at room temperature or microwave for a few seconds to warm them slightly.
FAQs
How Do I Keep The Cookie Bars Soft?
I always make sure not to overbake them. Removing them from the oven when the center is just set keeps them soft and chewy.
Can I Use Salted Butter Instead?
Yes, I can. If I use salted butter, I reduce the added salt in the recipe to ¼ teaspoon.
Can I Make These Ahead Of Time?
Absolutely. I often make them a day before I plan to serve them. The flavor develops even more after resting overnight in an airtight container.
What’s The Best Way To Chop Mini Eggs?
I place the mini eggs in a zip-top bag and gently crush them with a rolling pin. It’s quicker and safer than chopping them with a knife.
Can I Halve The Recipe?
Yes, I can easily halve it and bake the dough in an 8×8-inch pan. I check for doneness around the 20–25 minute mark since the bake time may be shorter.
Conclusion
These Mini Egg Cookie Bars are one of my favorite easy desserts to make. With their soft, chewy base and bursts of chocolate candy crunch, they’re always a hit. I love how adaptable and freezer-friendly they are, making them perfect for both planned events and spontaneous cravings.
Mini Egg Cookie Bars are soft, buttery dessert bars filled with chopped mini Cadbury eggs. The chewy cookie base and crunchy candy shells make them perfect for spring holidays or everyday treats. Easy to bake and slice, they’re a festive, crowd-pleasing favorite.
Total Time:45 minutes
Yield:20 bars
Ingredients
1 cup unsalted butter, softened
3/4 cup granulated sugar
1 cup light brown sugar
2 large eggs, at room temperature
1 1/2 teaspoons vanilla extract
1/2 teaspoon salt
3 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
2 cups chopped mini Cadbury eggs, divided
Instructions
Preheat oven to 350°F (180°C). Line a 9×13-inch baking pan with parchment paper and set aside.
In a medium bowl, whisk together flour, baking powder, and baking soda. Set aside.
In a large bowl, cream butter, granulated sugar, and brown sugar with a hand mixer on medium-high speed until light and fluffy.
Add eggs, vanilla extract, and salt; mix on medium speed until combined.
Gradually add the dry ingredients to the wet ingredients, mixing until a soft cookie dough forms.
Fold in 1 1/2 cups of chopped mini Cadbury eggs, reserving the rest for topping.
Press the dough evenly into the prepared baking pan. Sprinkle remaining chopped mini eggs on top and gently press them into the dough.
Bake for 25–30 minutes, or until a toothpick inserted in the center comes out clean.
Let the bars cool completely in the pan on a wire rack before slicing into 20 bars.
Notes
Swap mini eggs with M&Ms, chocolate chips, or peanut butter chips.
Add chopped nuts like walnuts or pecans for crunch.
Stir in almond extract for extra flavor.
Use seasonal Cadbury eggs to fit different holidays.
Drizzle with melted chocolate after cooling for a decorative touch.
Store at room temperature for up to 5 days or freeze for up to 3 months.
