Mini Easter Egg Cookie Bars
Mini Egg Cookie Bars take the classic chocolate chip cookie to a whole new level! Crispy and golden brown on the outside, with a soft chewy center, this delicious traybake uses common pantry ingredients and is ready to serve in under an hour.
Equipment
Ingredients
- 3.5 cups Flour
- 2 teaspoons Baking Soda
- 1/2 teaspoon Salt
- 1.5 cups Butter - 3 sticks of butter, melted
- 1.5 cups Granulated Sugar
- 1 cup Brown Sugar
- 3 Large Eggs
- 1 tablespoon Vanilla Extract
- 2 cups Mini Chocolate Eggs - broken into small pieces
- 1 cup Semi Sweet Chocolate Chips
- 1/4 cup Sprinkles
Instructions
- Preheat oven to 350° and line a 9x13 baking pan with parchment paper. Set aside.
- In a medium bowl, whisk together the flour, baking soda and salt then set aside. In a large bowl, whisk together melted butter, granulated sugar, and brown sugar until fully combined. Slowly add eggs and vanilla extract into butter mixture until smooth.
- Add one third of the flour mixture into the butter mixture and whisk until fully combined. Scrape the sides of the bowl and repeat process with remaining two thirds of flour mixture.
- Add the mini eggs, chocolate chips, and sprinkles and mix until evenly distributed, reserve some sprinkles and mini eggs to decorate the top if desired.
- Press the cookie dough into the prepared pan, decorate with reserved sprinkles and eggs if desired, then bake for 35-40 minutes, or until the cookie bars are golden brown on top. Allow cookies to cool at least 30 m minutes before slicing and serving.
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