Chocolate Mini Egg Cookie Bars

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Soft and chewy on the inside, yet crispy on the outside layer, and absolutely loaded with chocolate mini eggs; cookie bar heaven! These are made using my Chocolate Mini Egg Cookies recipe and has two wonderful advantages:

1. you can cook it immediately – no waiting for it to freeze for an hour. Very handy if you are impatient or disorganised, or both!
2. No rolling into balls – simply spread out in a tin and bake.

So quick, so easy and so, so, so delicious!

How to make Chocolate Mini Egg Cookie Bars

This recipe is based on my Chocolate Chip Cookies – Core Recipe. I have simply loaded the dough with Cadbury’s Chocolate Mini Eggs. You can also use this recipe for cookie dessert cups and cookies.

Collect all your ingredients together and line the baking tin:

In order to guarantee soft and gooey cookie bars, it is important to use the correct size tin – in this case it is either:

• 20cm/8inch square tin. 
• 23cm/9in round tin.
• 2 x 15cm/6in round tins

If your tin is larger the depth of your cake batter will be less and the cake will cook more quickly. Equally if the tin is smaller, your cake batter will be deeper and cook more slowly.

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1. Sit the tin on greaseproof paper making sure the paper is large enough to line the tin, come up the sides and have a little overhang.
2. Cut out the corners of the paper so it will fit easily into the tin
3. Fold the paper from corner to corner so the size of the centre of the paper matches the base of the tin. Slot inside the tin.

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Collect all your ingredients together:

• unsalted butter
• soft brown sugar 
• caster sugar
• fine salt
• egg 
• vanilla extract
• plain/all-purpose flour 
• baking powder 
• chocolate mini eggs

How to make these fabulous mini egg cookie bars:

1. Put the butter, salt and both of the sugars into a large bowl and using an electric whisk mix until fluffy. This should take 3-4 minutes. You may need to scrape down the sides of the bowl to ensure it mixes evenly.
2. Scrape down the sides of the bowl with a spatula and add the egg and vanilla extract. Beat again with an electric whisk until thoroughly mixed.
3. Add the flour and baking powder to the butter mixture. Either beat with an electric whisk on the slowest speed (to avoid a cloud of flour covering your kitchen!) or mix in with a wooden spoon.
4. Chop the eggs – I like quite large chunks so I just halve them. It is a bit fiddly and I find that the easiest way, is to do one at a time. Alternatively, pulse in a food processor until you get the required size. You will find you get a mix of sizes doing it this way.
5. Add to the mixing bowl and fold through the chocolate chunks.
6. Now transfer to your cake tin – you can use round or square tins:
   • 2 x Round 15cm/6in greased and lined cake tin – divide the cookie dough between the 2 tins and and level the surface. Add extra mini eggs and cook in the centre of a preheated oven for 20 – 25 minutes.
   • Round 23cm/9in greased and lined cake tin – use all the cookie dough and level the surface. Add extra mini eggs and cook in the centre of a preheated oven for 25 – 30 minutes.
   • Square 20cm/8in greased and lined cake tin – use all the cookie dough and level the surface. Add extra mini eggs and cook in the centre of a preheated oven for 25 – 30 minutes.
7. Leave in the tin for around 30 minutes to cool.
8. Lift out of the tin and transfer to a cooling rack. Slice when cool.

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Made this recipe?

If you make this recipe, do please tag me on instagram @daffodil_kitchen. You could also leave a comment in the box directly below the recipe.