Can you make cookies with mini eggs?

Absolutely. Mini eggs work perfectly in cookies, and mini egg cookie bars are one of the easiest and most delicious ways to use them. The candy shells add a satisfying crunch while the chocolate inside melts into the cookie dough. If you prefer a traditional cookie shape, the mini cadbury eggs cookies are a great bite-sized option using the same chocolatey goodness.

Is Mini Egg discontinued?

Mini Eggs are still widely available. In Canada, they’re especially common around Easter, but due to their popularity, many stores keep them on shelves throughout the year. When you find them in stock, it’s smart to grab a few extra bags and keep them in your pantry or freezer so you can make mini egg cookie bars anytime you like.

What to make with a mini egg chocolate bar?

You can chop a mini egg chocolate bar into chunks and use it just like chocolate chips in your mini egg cookie bars. The chocolate melts beautifully and adds extra depth to each bite. You can also stir it into classic cookie dough for a richer take on a chocolate chip cookie. For more inspiration, check out the mini egg chocolate chip cookies which give this chocolate bar a starring role.

What can I bake with mini eggs?

You can bake so many fun treats with mini eggs. Beyond mini egg cookie bars, try folding them into brownies, pressing them onto blondies, or mixing them into no-bake cheesecake fillings. They also make an eye-catching topping for rocky road or bars like the easter egg rocky road which is perfect for chocolate lovers. Their color and texture make them one of the most versatile candies for baking.

Mini Egg Cookie Bars Recipe You’ll Love

Name: Mini Egg Cookie Bars
Prep time: 10 min
Cook time: 20 min
Total time: 1 h 30 min
Yield: 16 bars
Cuisine: Dessert
Ingredients: 115 g unsalted butter (melted or room temp); 135 g light brown soft sugar; 55 g granulated sugar; 1 medium egg; 1 tsp vanilla extract; 275 g plain flour; 1 tsp bicarbonate of soda; 1/2 tsp salt; 1 tbsp cornflour; 100 g milk chocolate chips; 100–300 g mini eggs

Description

These mini egg cookie bars are soft, chewy, and packed with colorful mini eggs and chocolate chips. Perfect for Easter or anytime you want a fun and festive dessert.

Ingredients

Scale

115 g unsalted butter (melted or room temp)

135 g light brown soft sugar

55 g granulated sugar 1 medium egg

1 tsp vanilla extract

275 g plain flour

1 tsp bicarbonate of soda

1/2 tsp salt

1 tbsp cornflour

100 g milk chocolate chips

100–300 g mini eggs

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Instructions

1. Preheat the oven to 190ºC (170ºC fan). Line a 9×9 inch square tin with parchment paper.

2. Add the butter and both sugars to a bowl. Mix until combined.

3. Add the egg and vanilla. Mix again.

4. Add flour, cornflour, bicarbonate of soda, and salt. Stir to form dough.

5. Fold in chocolate chips and most of the mini eggs.

6. Press dough into the tin and press remaining mini eggs on top.

7. Bake for 18 to 22 minutes until top looks dry and golden.

8. Cool completely in the tin before slicing and serving.

Notes

Store in an airtight container for up to 5 days. Microwave for 10 seconds to make them extra gooey. Freeze for up to 3 months. You can swap mini eggs for M&Ms or Smarties if needed.

Prep Time: 10 minutes
Cook Time: 20 minutes
Category: Traybakes
Method: Baking
Cuisine: Dessert

Nutrition

Serving Size: 1 bar
Calories: 220
Sugar: 18g
Sodium: 95mg
Fat: 10g
Saturated Fat: 6g
Unsaturated Fat: 3g
Trans Fat: 0g
Carbohydrates: 30g
Fiber: 1g
Protein: 2g
Cholesterol: 25mg