Easy Mini Egg Cookie Bars for Easter Baking
Soft and chewy Mini Egg Cookie Bars filled with chopped chocolate eggs and baked in a single pan for easy slicing.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 15 minutes 1x
Ingredients
1 cup unsalted butter softened
1 cup light brown sugar packed
1 cup granulated sugar
2 large eggs room temperature
2 teaspoons pure vanilla extract
3 cups all purpose flour
1 teaspoon baking soda
1 teaspoon fine salt
1 1/2 cups mini chocolate eggs roughly chopped
1/2 cup additional mini eggs for topping optional
Instructions
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Preheat oven to 350°F and line a 9×13 inch baking pan with parchment paper.
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Cream butter, brown sugar, and granulated sugar until pale and fluffy.
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Add eggs one at a time mixing well after each addition then blend in vanilla extract.
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In a separate bowl whisk flour, baking soda, and salt.
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Gradually combine dry ingredients with wet mixture until just incorporated.
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Fold in chopped mini chocolate eggs evenly.
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Press dough into prepared pan and sprinkle additional mini eggs on top.
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Bake for 25 to 30 minutes until edges are lightly golden and center is set.
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Cool completely before lifting from pan and slicing into squares.
Notes
Do not overbake to maintain a soft center. Chill briefly before slicing for cleaner edges. Store in an airtight container up to four days.