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Mini Egg Cookie Bars

Mini Egg Cookie Bars are baked treats featuring a buttery, crumbly base topped with melted chocolate and colorful mini eggs. The recipe involves mixing, baking, and topping, resulting in a crunchy yet fudgy texture with vibrant, candy-studded appearance.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 12
Course: Main Course
Cuisine: American
Calories: 250
Ingredients Equipment Method Notes

Ingredients
  

  • 1 cup unsalted butter softened
  • 1 cup granulated sugar
  • 2 large eggs
  • 2 teepspoons vanilla extract
  • 2 1/2 cups all-purpose flour
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup mini chocolate chips
  • 1 1/2 cups mini eggs colored, candy-coated

Equipment

  • Mixing bowls
  • 8x8 inch baking pan
  • Parchment paper
  • Measuring cups and spoons
  • Silicone spatula

Method
 

  1. Preheat your oven to 350°F (175°C) and line an 8x8 inch baking pan with parchment paper for easy removal.
  2. Cream together the softened butter and granulated sugar in a large mixing bowl using a silicone spatula until the mixture is light and fluffy with a pale color.
  3. Add eggs one at a time to the creamed mixture, beating gently after each addition until fully incorporated. Then stir in vanilla extract for a fragrant aroma.
  4. In a separate bowl, whisk together the all-purpose flour, baking soda, and salt to combine evenly.
  5. Gradually add the dry ingredients to the wet mixture, folding gently with a spatula until just combined, creating a thick dough.
  6. Stir in the mini chocolate chips and 1 cup of mini eggs into the dough, distributing them evenly throughout.
  7. Scoop the dough into the prepared baking pan, spreading it out evenly with a spatula to form an even layer.
  8. Bake in the preheated oven for about 25 minutes, or until the edges turn golden brown and a toothpick inserted in the center comes out clean.
  9. Remove the pan from the oven and let it cool for at least 20 minutes, allowing the bars to set and become easier to cut.
  10. Once cooled, lift the whole slab out using the parchment paper and cut into rectangles or squares for serving.
  11. Serve these vibrant, candy-studded cookie bars at room temperature and enjoy the crunchy, gooey, colorful bites.

Notes

For extra flavor, sprinkle a few more mini eggs on top before baking for a decorative finish.