Mini Eggs are everywhere at Easter time in the United Kingdom, so it’s easy to make them into the perfect Easter bake! This Mini Egg Cookie Bar Traybake is seriously one of the easiest things we’ve ever made.

It combines the best of our Mini Egg Brownies and our Mini Egg Cookies. The cookie recipe has been re-made into one traybake, so it’s like one big cookie that you can slice into smaller pieces while it’s still warm.

It’s so simple but effective, resulting in a delicious Mini Egg Cookie Bar that doesn’t require weighing out or freezing the cookie dough for individual cookies. I might just start making all of my cookies like this…

Mini Egg Cookie Bar Traybake - 3 pieces stacked up

An NYC Cookie Bar

What’s an NYC Cookie, you might ask? It’s a super chunky cookie that’s still gooey and soft inside. This Mini Egg Cookie Bar is an easier way to create the NYC cookie without having to worry about the cookies spreading too thinly.

By baking it as one large cookie, the middle can still be lovely and soft, and the outside crunchy.

Mini Egg Cookie Bar Traybake - just after slicing

What are Mini Eggs?

If you’ve come across this recipe, then you likely already know what Mini Eggs are, but here’s a short rundown just in case.

Cadbury Mini Eggs have existed since 1967, although they’ve taken on different forms in different countries. In the UK, they’re pale pastel colours like pink, yellow, purple, and white and have speckles on the outside, whereas in the USA, you’ll find blue and green eggs and no speckles.

Unfortunately, Mini Eggs aren’t always available year-round. While it’s not impossible to get them in the UK throughout the year, you’ll find them EVERYWHERE at Easter time. That’s why we think this Mini Egg Cookie Bar is the perfect easter bake – and you might want to save up on Mini Eggs at Easter time!

Things You’ll Need to Make This Mini Egg Cookie Bar

2 Large Baking Trays
Baking Paper
Stand Mixer/Electric Beater or a good old wooden spoon
Large Mixing Bowl
Rolling pin for breaking the Mini Eggs

Mini Egg Cookie Bar Traybake - pieces with mini eggs

Ingredients for Mini Egg Cookie Bar

120g softened unsalted butter (1/2 cup plus 1 tsp)
100g brown sugar (1/2 cup)
80g caster sugar (1/3 cup + 1 tbsp)
1 large egg
1 tsp vanilla extract
285g plain flour (2 1/3 cups)
¼ tsp salt
1 ½ tsp baking powder
½ tsp baking soda
100g milk chocolate chips (2/3 cup)
200g Mini Eggs (roughly broken, we suggest a rolling pin)
Extra 60g roughly broken Mini Eggs to place on top of the cookies

Mini Egg Cookie Bar Traybake - ingredients

How to Make a Mini Egg Cookie Traybake – Step-by-Step Method

Preheat the oven to 200C/180C fan and grease and line a 9x9inch (20cmx20cm) square tin.

Put the Mini Eggs into a ziplock bag and roughly smash with a rolling pin. You want them to remain in larger pieces.

Mini Egg Cookie Bar smashing the Mini Eggs

Add the sugar and butter to the bowl of an electric stand mixer and beat on medium speed until smooth and creamy, for around 3 minutes. You can also do this by hand if preferred or you don’t have a mixer.

Add vanilla and egg mix again until combined.

Add flour, baking powder, baking soda and salt and mix until a thick cookie dough forms.

Add the chocolate chips and 200g of smashed Mini Eggs and mix just enough for them to spread through the dough.

Mini Egg Cookie Bar Traybake - cookie dough

Tip the cookie dough into the baking tin and spread it out to the edges. It doesn’t need to be firmly pressed down but can be roughly flattened with fingers.

Press the remaining smashed Mini Eggs into the top of the cookie dough.

Bake for 20-30 minutes in the oven until the top starts to turn a slightly golden colour. The mixture will still be very soft but will harden up as it cools.

Allow to cool for 20 minutes in the tin, then remove and slice into 9 or 16 squares with a large knife.

Enjoy!

The Best Way to Break Up Mini Eggs?

Chopping Mini Eggs with a knife is not an easy task and can be dangerous!

We suggest putting them in a clear plastic ziplock bag and using a rolling pin to smash the Mini Eggs into large pieces. You want them to be recognisable!

Why Add Chocolate Chips?

Chocolate Chips make this Mini Egg Cookie Bar extra decadent and gooey inside. They help to keep the middle of the bar soft and chocolatey, and it doesn’t fall apart as easily as it might with more Mini Eggs instead.

Can I Substitute the Butter?

For our Mini Egg Cookies we recommend sticking to butter because they require firming up before baking. Block butter will allow this to happen in a way that anything spreadable won’t.

However, you could substitute in this case since the cookie bar doesn’t need to be frozen or hold its shape on its own.

How to Store Mini Egg Cookie Bar and How Long to Keep it

If by some miracle you don’t consume your Mini Egg Cookie Bar almost immediately then you can keep the pieces in an airtight container for up to 4-5 days.

You can pop a cookie piece in the microwave for 10-20 seconds to soften it up if you like, especially as it gets older.

Can I Freeze This Mini Egg Cookie Traybake?

You can freeze the cookie traybake once it’s baked by wrapping them in clingfilm individually. Allow them to come to room temperature before eating.

Yield: 9-16