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Easy Chocolate Mini Eggs Cookie Bars
These Easter cookie bars are SO easy to make and everyone will love them! You save a lot of time by using a chocolate chip cookie mix. Make sure to also try our Easter blondies recipe!
What ingredients do I need to make these Easter cookie bars?
- Chocolate mini eggs
- Chocolate chip cookie mix
- Egg
- Butter
These are a fun dessert to bring to your Easter party this year!
Mini Egg Cookie Bars
Servings 16
Ingredients
- 1 17.5 ounce packet of chocolate chip cookie mix, plus the ingredients listed on the package
- 1 ½ cups chocolate mini eggs divided
Instructions
- Preheat the oven to 350 degrees F. Line an 8×8 inch baking pan with parchment paper and set aside.
- Add 1 cup of mini eggs to a large resealable bag. Roughly smash the eggs into pieces using a meat mallet or rolling pin and set aside. This step is optional, but I recommend it as it makes the bars easier to cut and more evenly distributes the mini eggs.
- Prepare the cookie mix according to the package directions. Fold in the crushed mini eggs.
- Evenly spread the cookie dough into the parchment-lined 8×8-inch pan.
- Sprinkle the remaining ½ cup of whole mini eggs over the cookie dough and bake for 20-25 minutes or until the edges are golden and the center is set.
- Allow the cookie bars to cool in the pan for 10 minutes before transferring to a wire rack to finish cooling.
- Once cool, cut into 16 pieces and enjoy.
Notes
● Store in an airtight container at room temperature for up to four days.
● A 16-ounce tube of refrigerated cookie dough can be used in place of the cookie mix. Mix the crushed mini eggs into the dough and proceed with the remaining steps as instructed.
● Be careful not to overbake the cookie, it will continue to cook in the pan after it has been removed from the oven. Some moist crumbs should be present when a toothpick is inserted into the center, raw dough should not appear on the toothpick.
● A 16-ounce tube of refrigerated cookie dough can be used in place of the cookie mix. Mix the crushed mini eggs into the dough and proceed with the remaining steps as instructed.
● Be careful not to overbake the cookie, it will continue to cook in the pan after it has been removed from the oven. Some moist crumbs should be present when a toothpick is inserted into the center, raw dough should not appear on the toothpick.