Mini Egg Cookie Traybake
My Mini Egg Cookie Traybake takes my cookie tray bake recipe and gives it a super Easter twist. It’s pretty much a chunky cookie dotted with mini eggs. This is a perfect Easter recipe and delicious Easter bake. It’s also a great cookie traybake which travels well for picnics and parties.
After making a batch of blueberry cookie tray bake last week, to use up some blueberries, I wondered if I could make them with mini eggs. The answer is yes I blooming can and it was divine. This is a next level bake! I’m bragging because I can’t believe just how really good it is.
They are super easy to make. All you need is a bowl, a wood spoon and some elbow grease to get mixing. The texture of the tray bake is like a big cookie. Chunky cookie with a gooey centre. If you don’t like soft centre, bake it for a minute or two more.
Mini Egg Cookie combined with a traybake to make a truly epic bake
At the supermarkets at the moment there are so many packets of mini eggs available so I’ve been buying loads. I think I am becoming a tad addicted to mini eggs by this point of being home. For the cookie chop up most of the mini eggs and stir in. Using mini eggs is like using the most mega and epic chocolate chips. They give a great amount of chocolate to in the finished bake.
Mini Egg Cookie
I love mini eggs, I’m sure you’ve noticed by how many recipes I have with them. Usually I turned them into a big mini egg cookie that I don’t have to share. Naughty but technically I’m only eating one, even if it is a one that I snack on all day.
Easter traybake recipe
I love a traybake as they are so easy to make and brilliantly easy to slice up and share. The Easter traybake is the best combo of cookie and cake studded with the delicious mini eggs. The soft centre is like a gooey cookie but the top is more like cake. They travel well and are brilliant for Easter cake sales and parties. This will definitely be a family favourite once you try it.
How do I make mini egg Easter cookie bars?
Measure out the sugars and use a fork to break down any lumps.
Add the sugar and the butter into a mixing bowl.
Cream together until light and fluffy.
Stir in the eggs and vanilla.
Sieve in the flour, salt and bicarb and stir together.
Add the milk and stir together.
Chop the mini eggs, leaving a few to stud the top of the cookie bar with.
Mix in the mini eggs.
Add to the prepared tin and stud with the left over mini eggs. Then bake.
What can I use instead of mini eggs?
If it isn’t Easter of you don’t want to use mini eggs you can use so many other things instead. If you would like to use white chocolate chips instead then try. Want to add some nuts or berries then lets do it! If you can imagine it in a cookie or cake it might work. It will least be a baking adventure where you can enjoy everything you make.
Really quick traybake
I love the incredible texture of this cookie traybake no matter what is mixed in. Cooking it for about 20 minutes gives the outside a delicious crisp outer layer and a soft slightly gooey middle. I’m sure you will be addicted to them too. I’ve already made a few new batches. These have now been popped into the freezer for later for tasty times with the family.
Freezer cookie traybake
What is so wonderful about this recipe is once cooked and cooled you can wrap it tightly in a cling film and pop it in the freezer until later. When you are ready to eat it, bring it out and allow it to defrost while still wrapped up. This will keep the moisture on the outside of cling film and stop the cookie going soggy. After freezing and defrosting they definitely enjoy a little microwave burst to warm up and taste delicious.
I love mixing in the mini eggs to the mixture. It gets me really excited about eating the finished cookie traybake. I love traybakes and if you enjoy my recipes I will happily make more. Let me know what sort of flavours you want and I will get baking.
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Other Cookie Traybakes to try
Easter and Other Mini Egg Recipes
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Mini Egg Cookie Traybake
- 9 x 9 inch square cake tin
- 140 g unsalted butter (or stork/baking block)
- 60 g caster sugar
- 140 g light brown soft sugar (if you don't have you can use all caster sugar)
- 2 medium eggs
- half a teaspoon vanilla extract
- 300 g plain flour
- tiny pinch of salt
- 1 teaspoon bicarb of soda
- 200 g mini eggs
- 3 tablespoon milk (if the mix is really thick add a little extra)
- Preheat the oven to 180ºC/160ºfan/356ºF. Grease and line a 9inch x 9inch cake tin.
- Measure out the sugars and use a fork to break down any lumps.
- Add the sugar and the butter into a mixing bowl.
- Cream together until light and fluffy.
- Stir in the eggs and vanilla.
- Sieve in the flour, salt and bicarb and stir together.
- Add the milk and stir together.
- Leave a handful of mini eggs for the topping. Chop up the rest of the mini eggs and stir in too. Be careful when chopping them up.
- Spoon the cookie dough into the pan and level out.
- Place in the oven and after 5 minutes remove and add the remaining eggs to the top (this keeps some on the top). Bake until golden brown. If you like your cookies slightly gooey take them out at 15 minutes. 18-20 minutes if you want them to be set more.
Please note that the nutrition information provided above is approximate and meant as a guideline only.