Easter Egg Cookie Slice

This easy Easter Egg Cookie Slice is buttery, chewy and packed with mini Easter eggs and chocolate chips. A quick one-bowl Easter treat ready in under 35 minutes. 🐰🍫

5 from 5 votes

Print Pin

Course: Easter

Cuisine: slices and bars

Prep Time: 10

Cook Time: 25

Total Time: 35

Servings: pieces

Calories: 271kcal

Author: Lucy Mathieson

Cost: $5

Equipment

Microwave, stove-top or Thermomix
Oven

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

Metric - US Customary

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.

Video

Notes

RECIPE NOTES & 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.

Nutrition