Mini Egg Cookie Bars - Julia's Cuisine (2024)

Make these chewy Mini Egg Cookie Bars this spring. Made with a mix of brown and white sugar for extra chewiness and loaded with M and Ms for an over the top treat!

Last year I posted my first Mini Egg Cookie recipe and they were a huge hit! Then, recently I had a thought that maybe cookie bars would be a great idea. So, I kind of tweaked that recipe and combined it with the Chocolate Chip Blondies and came up with these amazing cookie bars. If you love chewy cookies, mini eggs and decadent treats, you’ll love these!

What Are These Cookie Bars Like

• Difficulty – These are easier than Chewy Chocolate Chip Cookies! It’s like making one big cookie pressed into a baking pan. Easy!
• Taste – Chewy, dense, sweet and amazing!
• Serving – This recipe makes 16 good sized cookie bars. They are about the size of brownies.

Ingredients

• Butter – This recipe uses room temperature unsalted butter.
• Sugars – I used a mix of white and brown sugar for these cookies. The brown sugar adds a great flavour as well as adds chewiness to the texture.
• Egg – A large room temperature egg. Room temperature eggs are best for baking as they reach full volume when beaten.
• Vanilla – I used vanilla extract for flavour.
• Flour – All purpose flour is the most common type of flour used in baking.
• Salt – Enhances flavour in baking.
• Rising agents – I used a mix of baking powder and baking soda in this recipe.
• Candy – I used M and M mini eggs.

REMEMBER, The full recipe and instructions can be found at the end of the post in the recipe card.

Instructions

1. Preheat oven – Preheat oven to 350 degrees f/180 degrees c. Grease and line with parchment paper a 8 x 8 inch baking dish.
2. Combine dry ingredients – In a medium bowl combine the flour, salt, baking soda and baking powder. Stir to combine and set aside.
3. Mix wet ingredients – In the bowl of you electric mixer, beat the butter on high speed for about one minute. Add the white sugar and brown sugar. Mix for about 2 more minutes until smooth. Add the egg and vanilla extract and mix for about 2 more minutes.
4. Fold in dry ingredients – Add the dry ingredients to the batter and stir until just combined.
5. Add chopped candy – Fold in the chopped Easter candy. Evenly spread the cookie dough in the prepared pan. Sprinkle extra candy over the top if desired.
6. Bake – Bake between 18 – 22 minutes or until the sides are starting to come away from the pan and a toothpick inserted in the centre comes out clean.
7. Cool – Place on a cooling rack to cool.
8. Cut and serve – Lift out the parchment paper when cooled and cut into 16 equal squares. Store in an airtight container.

Recipe Tips

• Using white and brown sugar– Increases the softness and chewiness in the cookie.
• Don’t over bake– Over baking will result in a dryer crisper cookie. These cookies will vary in baking time from oven to oven. Mine took 18 minutes. Yours could be a little less or more.

Substitutions

• Mini Eggs– You can use any kind of mini eggs for this recipe. I used M & M Easter Mini Eggs and cut them in half. You could use the peanut variety if you like and any other brand will work. For other holidays, you can just switch up the colours.
• Cookie dough– I don’t recommend making any changes if you want the results you see in this recipe. This recipe has been tested many times to ensure exact results every single time.

Serving and Storage

• In the fridge– Store these cookies in an airtight container and layer parchment paper between the layers. They will keep fresh for about 3 – 4 days.
• Freeze from fresh– If you want to freeze these cookies, freeze them when they have cooled down. Just place them in a freezer proof container or bag. They will keep for about three months in the freezer.
• Give as a gift– These make a nice Easter treat to gift. You can stack them and wrap them in cellophane, put them on a tray or in a little bag. Just make sure your friends know how long they will keep fresh!

Frequently ASked Questions

Thanks For Stopping By & Hope To See YOu Soon!

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