Every Easter needs a go-to chocolate slice, and this Easter Egg Cookie Slice is it.
It's buttery, chewy and packed with chocolate, with crunchy mini eggs in every bite - like a cookie, but in easy slice form. Ready for the oven in under 10 minutes.
If you love treats like my Easter Brownies or No-Bake Easter Egg Slice, this one will quickly become a favourite. 🐰🍫
A Quick Look At The Recipe
✅ Recipe Name: Easter Egg Cookie Slice
🕒 Ready In: 10 minutes prep + 25 minutes baking
👪 Makes: 16 slices
🍫 Main Ingredients: Butter, brown sugar, flour, mini Easter eggs, chocolate chips
🐣 Best For: Easter baking, lunchbox treats, using up leftover Easter eggs
⭐ Why You'll Love It: A chewy cookie-style slice packed with chocolate and crunchy mini eggs - easy, one bowl and ready in under 35 minutes.
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This slice has everything we love about cookies, just baked in one tin.
No rolling. No chilling. No multiple trays. Just one bowl and done.
Brown sugar gives it a soft caramel flavour, while mini Easter eggs add crunchy chocolate pockets.
If you'd prefer a no-bake option, try my Chocolate Hedgehog Easter Slice or Chocolate Easter Bark. 🐰🍫
Why You're Going To Love This Recipe
- Only 10 minutes prep - perfect for busy mums.
- One bowl recipe - minimal washing up (always a win).
- Chewy, buttery texture with crunchy chocolate pops.
- Perfect for using up Easter eggs (or an excuse to buy more).
- Freezer-friendly - great for making ahead for Easter or just because...
Jump to:
Easter Slice Ingredients
This slice uses simple pantry ingredients, plus a handful of Easter chocolate.
- Butter - Melted butter gives the slice its chewy cookie-bar texture.
- Brown sugar - Adds caramel flavour and keeps the slice soft and chewy.
- Mini Easter eggs - Cadbury mini eggs, speckled eggs or mini Caramello eggs all work perfectly.
- Chocolate chips - Extra chocolate never hurts.
Variations
- Gluten-Free Option - Swap plain flour for a good quality 1:1 gluten-free plain flour blend.
- White Chocolate Version - Replace chocolate chips with white chocolate chips for a sweeter twist.
- Triple Chocolate - Add 2 tablespoons of cocoa powder (reduce flour slightly) for a chocolate base.
- Leftover Easter Egg Mix-In - Use chopped Creme Eggs, Caramello Eggs or solid chocolate bunnies instead of mini eggs.
How To Make Easter Egg Cookie Slice
And hey… you didn't hear it from me… but a quick 10 seconds in the microwave and a scoop of vanilla ice cream on top turns this Easter Egg Cookie Slice into next-level dessert magic!
Note: Scroll to the recipe card at the bottom for the ingredients quantities and full detailed method.
- Melt the butter: Melt the butter in the microwave on 50% power, in 30 second bursts, stirring each time, until melted.
- Add sugar and egg: Stir through the brown sugar, then add the vanilla and lightly whisked egg and combine.
- Fold in flour: Fold through the flour until just combined - don't overmix.
- Gently combine chocolate: Gently stir through the mini Easter eggs and chocolate chips.
- Spoon mixture into tin: Spread the mixture evenly into the prepared tin.
- Bake: Bake for 25 minutes or until lightly golden and set in the centre. Cool completely in the tin before slicing.
Recipe Tips
- Line your tin properly with overhanging baking paper for easy removal.
- Chop larger eggs smaller so they distribute evenly and don't sink.
- Press extra mini eggs on top before baking for a prettier finish.
- Don't overbake - The slice will continue to firm up as it cools. Slightly soft in the centre is perfect.
- Allow to cool completely before cutting to get clean slices.
- For neater cuts, refrigerate for 30 minutes before slicing.
- Store in an airtight container at room temperature for up to 1 week.
- Freeze for up to 1 month in an airtight container. Bring to room temp before serving.
Easter Egg Cookie Slice FAQs
Yes! Just chop them roughly so they mix through evenly.
It's most likely overbaked. Remove it when the centre is just set - it will firm up as it cools.
Absolutely. Use a 20cm x 30cm slice tin and increase baking time slightly (check at 30-35 minutes).
Yes! It stores beautifully for up to a week and freezes well for up to one month too.
More Easter Recipes
Now this Easter Egg Cookie Slice is totally awesome... but if you want more Easter baking inspiration then take a look here!
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Easter Egg Cookie Slice
Ingredients
- 115 g butter
- 200 g (1 cup) brown sugar
- 1 egg, lightly beaten
- 2 teaspoon vanilla extract
- 125 g (1 cup) plain flour
- 180 g (1 cup) mini Easter eggs
- 90 g (½ cup) chocolate chips
Instructions
Conventional Method
- Preheat oven to 170 degrees celsius (fan-forced).
- Grease and line a 20cm x 20cm square tin with baking paper and set aside.
- Melt the butter in the microwave on 50% power, in 30 second bursts, until just melted.
- Stir through the brown sugar and then the lightly whisked egg.
- Fold through the vanilla extract and plain flour until just combined.
- Gently fold through the Easter eggs and chocolate chips.
- Spoon the mixture into the prepared tray and spread out evenly.
- Bake for 25 minutes or until a skewer inserted into the middle comes out clean.
- Allow to cool completely in the pan before cutting into slices.
Thermomix Method
- Preheat oven to 170 degrees celsius (fan-forced). Grease and line a 20cm x 20cm square tin with baking paper and set aside.
- Place the butter into the Thermomix bowl and melt for 2 minutes, 80 degrees, Speed 2. Allow to cool slightly.
- Add the brown sugar and lightly beaten egg and mix on Speed 5, 10 seconds. Scrape down the bowl.
- Add the vanilla extract and plain flour and mix on Speed 5, 5 seconds. Scrape down the bowl and repeat for a further 5 seconds or until just combined.
- Add the Easter eggs and chocolate chips and mix on Reverse, Speed 4, 10 seconds (or until combined).
- Spoon the mixture into the prepared tray and spread out evenly.
- Bake for 25 minutes or until a skewer inserted into the middle comes out clean.
- Allow to cool completely in the pan before cutting into slices.
Notes
- Line your tin properly with overhanging baking paper for easy removal.
- Chop larger eggs smaller so they distribute evenly and don't sink.
- Press extra mini eggs on top before baking for a prettier finish.
- Don't overbake - The slice will continue to firm up as it cools. Slightly soft in the centre is perfect.
- Allow to cool completely before cutting to get clean slices.
- For neater cuts, refrigerate for 30 minutes before slicing.
- Store in an airtight container at room temperature for up to 1 week.
- Freeze for up to 1 month in an airtight container. Bring to room temp before serving.
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