Mini Egg Cookie Bars

These mini egg cookie bars are wonderfully moist and chewy, and extra delicious with beautiful browned butter! Delicious and so simple to make, this Cadbury mini eggs recipe is sure to be a hit all round!

Mini egg cookie bars. Soft and chewy brown butter cookie bars packed with Cadburys mini eggs make this an Easter bake everyone will love! Recipe by movers and bakers

Chocolate season!

For many, Easter is a time of chocolate, and lots of it! Whether or not you have kids who seem to collect insane amounts of chocolate this time of year, I think everyone likes creative ways of enjoying chocolate. So if you are looking for recipes with Cadbury mini eggs, look no further, I have a selection for you! (check out the other ones further down this post)

Creating cookie bars instead of individual cookies makes for a bit of a change to the norm. For me, having a variety of options keeps everyone happy, and gives me some space to get creative too! This mini egg dessert comes together in super quick time, and is brilliant for transporting too. Plus, you can cut it into pieces as large or small as you wish, so can make it go even further if you wish. (That’s totally the mum in me trying to keep some control of my children’s sugar intake this time of year!)

What ingredients are needed for mini egg cookie bars?

  • Butter: I use unsalted butter here, so I can control the salt in the bake. If you use salted butter, simply omit the salt listed in the recipe.
  • Brown sugar: for sweetness, but also chewiness, in the mini egg bars.
  • Eggs: gives structure to the mini egg cookie bar as it bakes.
  • Vanilla: for delicious flavour!
  • Flour: I use plain/all purpose flour here. I prefer adding raising agents separately, as I do with salt, so I can control the rise of this bake.
  • Baking powder/bicarbonate of soda: the leavening agents in this bake, to give the cookie bars enough lightness so they bake into chewy delights!
  • Salt: enhances the flavours in the mini egg cookie bar. You won’t taste it, I promise!
  • Mini eggs: the star of the bake! I save some to press in the top off the bake once out of the oven, so they keep their colour and stay on top. All about the pretty!
Mini egg cookie bars. Soft and chewy brown butter cookie bars packed with Cadburys mini eggs make this an Easter bake everyone will love! Recipe by movers and bakers

What equipment do I need to make this mini egg cookie bars recipe?

  • Digital kitchen scales*: I always recommend using digital kitchen scales to weigh ingredients out over using a volume based measuring system, as cups. Weighing out the ingredients is much more accurate than measuring by volume, and will ensure better results in the mini egg cookie bars, so I would definitely take the plunge if you have not already. 
  • Measuring spoons*: a set of measuring spoons is essential for any baker. This is because these are more accurate than using everyday teaspoons and tablespoons, which can vary greatly in size.
  • Baking tin*: I used an 8” square pan for these mini egg bars. One with a loose bottom makes it much easier to lift the bars out of the tin after baking.
  • Small saucepan*: to melt and brown the butter ahead of making the mini eggs dessert.
  • Mixing bowl*: to mix all the ingredients together to make the cookie bars.
  • Handheld electric mixer*: a useful tool to make life easier in the kitchen. You can, of course, make this whole recipe entirely by hand, but it is much easier using this tool to help.
  • Sieve*: to sift the dry ingredients before mixing in for the Cadbury mini eggs dessert.
  • Spatula*: used to mix the dry ingredients in at the end as well as levelling the cookie mixture in the tin before baking.

How to make mini egg cookie bars

I love using brown butter to make this, but you could easily not brown the butter and just use melted butter instead. Once the butter is melted, it is quite simply mixing together all the ingredients before pressing into the tin and baking! As soon as the tin is removed from the oven, press the leftover mini eggs into the top of the baked cookie dough. Once the bake is cool, cut it into smaller pieces and enjoy!

Ingredients required: unsalted butter, brown sugar, egg, vanilla, plain (all purpose) flour, baking powder, bicarbonate of soda (baking soda), salt and mini eggs. Recipe by movers and bakers

Step 1: Place the butter in a small saucepan and heat over medium-low to melt the butter. Once it is completely melted, turn the heat up slightly to medium and cook, stirring continuously so the milk solids do not catch and burn. The butter mixture will bubble and go foamy, and eventually will start to brown. Turn the heat off when the melted brown butter is a deep golden colour, before it burns. It will smell nutty and delicious. Leave to cool a little before using.

Step 2: Preheat the oven to 180C/350F. Line an 8″ square baking tray with parchment paper then set it aside whilst making the cookie dough.

Creaming together the brown butter and sugar. Recipe by movers and bakers

Step 3: Place the cooled (but still liquid) butter in a mixing bowl with the brown sugar. Beat using an electric hand whisk until paler and creamy, about 4-5 minutes. Add in the egg and vanilla and beat to combine.

Step 4: Sift in the flour, baking powder, bicarbonate of soda (baking soda) and salt and fold in using a spatula. Reserve a good handful of whole mini eggs, then tip the rest into the cookie dough, mixing to evenly combine.

Mixing in the Easter chocolates before pressing into the tin and baking. Recipe by movers and bakers

Step 5: Tip the cookie dough into the prepared tin and press to level evenly. Bake the cookie dough for 15-18 minutes until golden and the top has a light crust. It will still feel soft underneath if you push down on the top.

Step 6: Remove from the oven and immediately push the reserved mini eggs into the top of the cookie crust. Leave to cool in the tin. Once cool, cut into pieces and serve. Enjoy!

Pressing the reserved chocolate eggs into the cookie as soon as it comes out of the oven. Recipe by movers and bakers

How do I line a square tin?

The easiest way to line a square tin is to cut two strips of parchment paper as wide as the width of the tin. Place each strip in the tin to form a cross, pressing into the corners to crease. If it does not sit quite within the tin, don’t worry: once the mini egg cookie dough has been pressed into the tin, it will all be fine.

How do I know when the brown butter cookie bar is baked?

You will know when the cookie is baked as it will be golden, slightly crackled and look dry on top. It will feel soft underneath the top crust if lightly pressed too. This is perfect, as the cookie will continue to bake in the tin once removed from the oven.

How to cut and store mini egg bars

Ensure the mini egg cookie is completely cool before cutting into it. This allows the middle to set and firm up sufficiently before it is cut, so it ends up being a soft and chewy cookie bar. Use a really sharp knife when slicing, to help cut through the mini eggs too.

These mini egg cookies bars should be stored in an airtight container in a cool spot away from direct sunlight. They will keep well for up to a week.

Mini egg cookie bars. Soft and chewy brown butter cookie bars packed with Cadburys mini eggs make this an Easter bake everyone will love! Recipe by movers and bakers

Can I freeze cookie bars?

These Cadbury mini easter eggs bars freeze pretty well!

You can freeze the unbaked cookie dough in an airtight, freezer safe container for up to two months. Defrost before pressing into the baking tin and baking as per the recipe.

If you want to freeze them once baked, first allow the cookie bars to cool completely. Wrap each piece in cling film and place in a suitable freezer safe container before freezing. The cookie bars can be frozen this way for up to three months. To enjoy, simply unwrap and defrost as many pieces as you would like at room temperature.

Additional tips for making the best mini egg dessert

  • Brown butter is not essential in making this recipe, you could just as easily use simply melted butter. However, it does give the whole bake a wonderful flavour, so I think the extra effort is well worth it!
  • Once you combine the butter and sugar, keep mixing it all together. It takes a few minutes, but eventually the mixture will turn pale and creamy. Be patient, it’s worth it!
  • Fold the dry ingredients in rather than beating in. This is to prevent overworking the gluten in the flour, so keeping the cookies tender and chewy, and not tough.
  • When pushing the reserved mini eggs into the top of the cookie, don’t be afraid to give it a push to break the top crust of the cookie. As the eggs settle into the warm cookie dough, they will melt slightly and become one with the top crust.
  • Leave to cool completely before attempting to cut this up. The cookie dough is likely to still be soft once out of the oven, so cooling allows it to firm up and not fall apart when cut.
  • Use a really sharp knife to cut the bars. Try running the knife until hot water for a few seconds before cutting it. Not only will it make it easier to cut, but it will give you wonderful clean slices too.
Mini egg cookie bars. Soft and chewy brown butter cookie bars packed with Cadburys mini eggs make this an Easter bake everyone will love! Recipe by movers and bakers

Troubleshooting

If you have any questions about these cookie bars, please comment below and I will do my best to help. And do remember: if you enjoy this recipe for mini egg cookie bars, please leave a rating and review below. You could even post a picture on Instagram and tag me when you share it with the world. You already know I would love to see!

More recipes from my blog for you to enjoy

If you enjoyed this bake, please do have a look at these Easter themed recipes I think you will love too:

Mini egg cupcakes: Who doesn’t love cupcakes? These beauties are a perfect balance of rich and deeply chocolatey cupcakes, a soft and light vanilla buttercream ruffle, and delicious mini eggs to finish it off. If you’re looking for an Easter themed cupcake that everyone will enjoy, look no further: you have just found it!

Hot cross bun cookies: These tempting cookies will be the only ones you need this Easter. Packed with sultanas, orange and cinnamon, they have crisp edges, a chewy middle, and are just divine!

Carrot cake tray bake: This tray bake is packed with walnuts and a delicious spice mix, and you will love it! Topped with a tangy cream cheese icing and a scattering of walnuts, this is sure to become a favourite!

Thanks for joining me today, my friends. Hope you enjoy these yummy cookie bars as much as my family does and happy baking! x

Recommended equipment I used *

Digital kitchen scalesMeasuring spoons
Baking tinSmall saucepan
Mixing bowlHandheld electric mixer
SieveSpatula
* If you purchase any of the products through one of the links above, I will receive a small commission (at no additional cost to you). Thank you so much for your support!

Mini Egg Cookie Bars

0.0 from 0 votes
Recipe by movers and bakers Course: DessertCuisine: British, AmericanDifficulty: Easy
Servings

16

servings
Prep time

15

minutes
Baking time

15

minutes
Calories

226

kcal
Total time

30

minutes

An Easter treat! Mini egg cookie bars are a fabulous, quick bake, perfect for feeding a crowd!

Cook Mode

Keep the screen of your device on

Ingredients

  • 110 g (½ cup) unsalted butter

  • 200 g (1 cup + 1 tbsp) brown sugar

  • 1 large egg

  • 1 tsp vanilla

  • 210 g (1 ½ cups) plain (all purpose) flour

  • 0.5 tsp baking powder

  • 0.5 tsp bicarbonate of soda (baking soda)

  • 0.5 tsp salt

  • 250 g (1 ¼ cups) mini eggs, some lightly crushed, divided

Directions

  • Place the butter in a small saucepan and heat over medium-low to melt the butter. Once it is completely melted, turn the heat up slightly to medium and cook, stirring continuously so the milk solids do not catch and burn. The butter mixture will bubble and go foamy, and eventually will start to brown. Turn the heat off when the melted brown butter is a deep golden colour, before it burns. It will smell nutty and delicious. Leave to cool a little before using.
  • Preheat the oven to 180C/350F. Line an 8″ square baking tray with parchment paper then set it aside whilst making the cookie dough.
  • Place the cooled (but still liquid) butter in a mixing bowl with the brown sugar. Beat using an electric hand whisk until paler and creamy, about 4-5 minutes. Add in the egg and vanilla and beat to combine.
  • Sift in the flour, baking powder, bicarbonate of soda (baking soda) and salt and fold in using a spatula. Reserve a good handful of whole mini eggs, then tip the rest into the cookie dough, mixing to evenly combine.
  • Tip the cookie dough into the prepared tin and press to level evenly. Bake the cookie dough for 15-18 minutes until golden and the top has a light crust. It will still feel soft underneath if you push down on the top.
  • Remove from the oven and immediately push the reserved mini eggs into the top of the cookie crust. Leave to cool in the tin. Once cool, cut into pieces and serve. Enjoy!

Notes

  • Brown butter is not essential in making this recipe, you could just as easily use simply melted butter. However, it does give the whole bake a wonderful flavour, so I think the extra effort is well worth it!
  • Once you combine the butter and sugar, keep mixing it all together. It takes a few minutes, but eventually the mixture will turn pale and creamy. Be patient, it’s worth it!
  • Fold the dry ingredients in rather than beating in. This is to prevent overworking the gluten in the flour, so keeping the cookies tender and chewy, and not tough.
  • When pushing the reserved mini eggs into the top of the cookie, don’t be afraid to give it a push to break the top crust of the cookie. As the eggs settle into the warm cookie dough, they will melt slightly and become one with the top crust.
  • Leave to cool completely before attempting to cut this up. The cookie dough is likely to still be soft once out of the oven, so cooling allows it to firm up and not fall apart when cut.
  • Use a really sharp knife to cut the bars. Try running the knife until hot water for a few seconds before cutting it. Not only will it make it easier to cut, but it will give you wonderful clean slices too.

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