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mini egg cookie bars cut into squares sitting on a cutting board with parchment paper on top

Mini Egg Cookie Bars

Tara Kringlen
Chewy, gooey and crisp on the edges, these mini egg cookie bars are a fun treat for Easter. Similar to a chocolate chip cookie bar, this mini egg version has both chopped and whole mini eggs for maximum chocolate goodness. With a little bit of sea salt sprinkled on top, these will be a new favorite Easter treat.
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Prep Time 15 mins
Cook Time 23 mins
Total Time 38 mins
Course Dessert
Cuisine American
Servings 16 cookie bars
Calories 186 kcal


  • ½ cup unsalted butter melted
  • ¼ cup granulated sugar
  • ¾ cup brown sugar packed
  • 1 ½ cups all-purpose flour spooned and leveled
  • ½ teaspoon baking soda
  • ½ teaspoon kosher salt
  • 1 teaspoons vanilla extract
  • 1 large egg
  • 1 large egg yolk
  • ½ cup Cadbury mini eggs ½ whole and ½ chopped, plus more for the top
  • flaky sea salt for topping, if desired


  • Preheat the oven to 350 degrees Fahrenheit. Line an 8 x 8 baking pan with parchment paper leaving an overhang on two sides.
  • In a medium bowl, mix together the melted butter, brown sugar and granulated sugar until combined. Add the egg and egg yolk and vanilla and mix until combined.
  • In a separate bowl, combine the flour, baking soda and salt. Add the dry ingredients to the butter mixture and stir until just mixed. Don't overmix! Add the whole and chopped mini eggs and stir until combined.
  • Spread the dough into the prepared pan evenly.
  • Sprinkle additional chopped mini eggs on top if desired.
  • Bake for 23-25 minutes until the bars are golden brown at the edges. Cool for at least 10 minutes before slicing into bars.


Keep the cookies in an air-tight container for up to 4 days. Place a slice of bread in the container to impart more moisture to the cookies keeping them from drying out quicker.


Serving: 1barCalories: 186kcal
Keyword cadbury mini eggs, cookie bars, easter desserts
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