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Mini Egg Cookie Bars

Mini Egg Cookie Bars are a colorful baked treat featuring a buttery cookie base studded with crushed chocolate mini eggs. They are baked until golden edges develop, resulting in a chewy center with crisp edges, topped with a vibrant mosaic of mini eggs that add crunch and sweetness.
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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 teaspoons vanilla extract
  • 2 1/2 cups all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1 1/2 cups crushed mini chocolate eggs preferably Easter-themed
  • 1/2 cup mini chocolate eggs for topping, optional

Equipment

  • Mixing bowls
  • 9x13 inch baking pan
  • Silicone spatula
  • Rolling pin
  • Oven

Method
 

  1. Preheat the oven to 350°F (175°C) and line a 9x13 inch baking pan with parchment paper.
  2. In a large mixing bowl, beat the softened butter and sugar together until the mixture is light and fluffy, about 2-3 minutes. You’ll notice the color brighten and the mixture become slightly creamy.
  3. Add the eggs one at a time, beating well after each addition to incorporate them fully. The mixture will appear smooth and slightly glossy.
  4. Stir in the vanilla extract, ensuring it’s evenly mixed into the batter, releasing a sweet aroma into the air.
  5. In a separate bowl, whisk together the flour, baking powder, and salt to combine evenly.
  6. Gradually add the dry ingredients into the wet mixture, folding gently with a spatula until just combined. The dough should be thick and slightly sticky.
  7. Fold in the crushed mini chocolate eggs, distributing them evenly through the batter for a colorful, textured look.
  8. Spread the batter evenly into the prepared baking pan, using a spatula to smooth the top and ensure even baking.
  9. Bake for 20-25 minutes, or until the edges are golden brown and a toothpick inserted in the center comes out clean. The aroma of baked cookies will fill the kitchen.
  10. Remove from the oven and allow to cool in the pan for about 10 minutes, then transfer to a wire rack. While slightly warm, sprinkle the remaining mini eggs on top for a colorful finish.
  11. Once cooled completely, cut into squares and enjoy the chewy, crunchy texture with bursts of chocolate and colorful mini eggs in every bite.

Notes

For extra crunch, toast the crushed mini eggs lightly before folding into the batter. Store in an airtight container at room temperature for up to 3 days for optimal freshness.