Mini Egg cookie bars recipe for kids | Cooking with my kids (2024)

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These Mini Egg cookie bars are deliciously gooey on the inside while a little crispy on top. With lots of mini eggs in them they’re a great Easter bake for kids.

Mini Egg cookie bars are one of the most delicious bakes to can make with your kids this Easter. They’re soft and gooey as well as a little bit crispy on the outside, not to mention full of delicious Mini Eggs. What’s not to love?!

They’re also quick and easy to make as the cookie dough just all gets mixed in one bowl and then rather than having to form each individual cookie, you make it like a traybake and cut the cookie bars after it’s baked.

They’re so simple to make and great for feeding a crowd. You don’t need to find lots of space in your oven to fit several trays of cookies, you can just pop one baking tray in, and portion them up later.

How can kids help make Mini Egg cookie bars?

This is a great, easy Easter recipe for kids to help make. Similar to making any regular cookies, kids can help by measuring out all the ingredients and mixing it all together.

There are a few eggs in the recipe, which means kids have the chance to practice their egg cracking skills. And i’m sure any child will enjoy getting to bash the Mini Eggs before you add them to break some up a bit.

Cookie bars are acutally a little easier than regular cookies to make, as you don’t have to measure out each individual cookie – simply press it all down in a baking tray and cut it into squares once it’s baked.

What is a cookie bar?

Cookie bars are just like cookies but baked inside a traybake tin and then sliced into individual portions. There’s no need to divide the cookie dough or chill it before baking. You simply press the cookie dough into a baking tin, bake it, and then slice it into idividual bars later.

How do you know when a cookie bar is baked?

The hardest part of baking this cookie bar is knowing when it is properly baked. It’s easy for the tops and edges to start to overbake while the middle is still soft. The key to this is not to bake them on too high a temperature and bake them for about 25-30 minutes. They’re ready when the edges look baked, and a skewer inserted in the middle should come out largely clean.

How long do cookie traybakes keep?

Once it’s baked you can keep Mini Egg cookie bars in an airtight container for a few days. If you want to keep them for longer, you can freeze them for up to 3 months. Simply wrap each portion in cling film/glad wrap, and pop them in a freezer bag. Make sure you defrost them fully before serving them.

What can I use instead of self raising flour?

If you don’t have any self raising flour (which is easy to find in the supermarket here in the UK), swap it for an equal amount of plain or all-purpose flour and add a teaspoon of baking powder and a pinch of salt.

Other easy Easter bakes

If you liked this Easter cookie bar check out some of our other easy Easter bakes for kids.

Hot cross buns
Chocolate hot cross buns
Easer bunny cookies
Mini egg cookies
Easter fudge
Easter rocky road
Chocolate nests
Easter bunny cupcakes
Easter brownies
Mini Egg cupcakes
Easter chick cupcakes
Easter cookie bar
Mini Egg loaf cake
Mini Egg cheesecake

Useful equipment

You might need the following baking tools/gadgets to make these Mini Egg cookie bars

Digital scales
Mixing bowl
Freestanding mixer
Wooden spoons
Measuring cups
Baking tray
Wire rack

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Difficulty: Easy

Time: 30 minutes plus 25 minutes baking

Serves: 20-25 slices

Ingredients

200g (1 cup) butter
300g (1 2/3 cups) soft brown sugar
2 eggs
1 teaspoon vanilla extract
350g (2 3/4 cups) self raising flour
3x 90g Bags of Mini Eggs

how to make Mini Egg cookie bars

Preheat your oven to190C/170C Fan and prepare your baking tray.

Line a 9×12 inch (23 x 30 cm) baking tin with baking or parchment paper. We find the easiest way of lining the baking tin is to cut a strip the width of your tin and lay that in, then do it in the other direction. If you leave some hanging over the edge it will make it easier to remove your cookie bar after it is baked.

Cream the butter and sugar together

Get your kids to measure out the butter and sugar and add them to a large mixing bowl or free-standing mixer. The butter needs to be soft enough to mix in, so if it’s not, cut it into a few pieces then pop it in the microwave fora few seconds. Do it long enough to soften it, not melt it.

Using the k-paddle of your free-standing mixer, a hand held mixer or even wooden spoons, beat the butter and sugar together until they become light and fluffy.

Add the eggs and vanilla

Get your kids to crack the eggs into a small bowl. We usually break the eggs into a small bowl first and have a separate bowl or the food bin handy for the shell. If my kids know where the shell is going it seems to make less mess. If you happen to get any shell in with your egg, fish it out with a larger piece of shell or a teaspoon – that can be a lot easier and less messy than using your finger.

Add the eggs, one at a time to your mixing bowl or free-standing mixer and mix them in.

Get your kids to add the vanilla extract. If you have younger children, you might need to hold the teaspoon while they pour it in or vice versa.

Mix it in.The mixture will be quite wet at this point.

Add the flour

Get your kids to measure out the flour and add it to your mixing bowl. Mix it in, slowly at first so it doesn’t make too much of a mess.

Add the Mini Eggs

Finally, before you open the packets of Mini Eggs, get your kids to bash them a few times with a rolling pin or similar. You want to break a few into pieces while keeping some other whole.

Open the packets of Mini Eggs and let your kids pour them in (keep a few back to put on top).

Mix with a spoon or a spatula until they are nicely distributed through the dough. You might need to help your kids as the dough is quite stiff.

Bake the Mini Egg cookie bars

Get your child to help you press the cookie dough mixture into the bottom of your baking tin. Use the back of a metal spoon or a small palette knife to flatten the top down. If you need to, dip your spoon/knife in water to stop it sticking to the cookie dough.

Press the remaining few mini eggs into the top to make it look pretty.

Bake in the oven for 20-25 minutes. It’s ready when its starting to turn golden, and looks dry on top.

Leave the cookie bake to cool in the tin for 10 minutes or so, then remove to cool fully on a wire rack.

Cut into squares, serve and enjoy!