Before or after Easter, these Cadbury Mini Egg Cookie Bars are the ultimate holiday dessert. This big batch recipe is loaded with chocolate chips & everyone's favorite Easter candy so be warned, these are hard to resist.
Why this Cadbury Mini Egg Cookie Recipe is Amazing: My recipe is made in an 9x12 baking pan so it is enough to feed a crowd and all your friends and family.
What I LOVE about cookie bar recipes is they are so quick & easy to make. No rolling or dropping dough in batches - all two dozen cookies bake at once. Talk about a timesaver which we all need during any holiday.
This was inspired by my Christmas M&M Cookie Bars Recipe. Both are loaded with colorful holiday chocolate candies. Ok, now we cook!
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Ingredients for Bar Cookies with Cadbury Chocolate
The base for these cookies is a classic chocolate chip bar cookie. Then the additional Easter candies gives it the holiday twist.
Here are important notes for some ingredients:
- All-Purpose Flour - pantry staple makes the best cookies
- Cornstarch - key to a soft gooey texture
- Baking Soda - so the cookie rise & get fluffy
- Salt - balance the sweetness
- White Sugar - classic sweetner
- Brown Sugar - for a chewy texture
- Salted Butter - room temperature softened, for rich buttery cookies that yield a crispy edge.
- Eggs - room temperature is best
- Vanilla - for classic flavor
- Semi-Sweet Chocolate Chips - you can use milk or dark if you prefer.
- Cadbury Mini Eggs - solid milk chocolate Easter candies with the pastel candy coating
See the recipe card for full list, quantities, & any substitutions/variations.
How to Make Cadbury Mini Egg Cookie Bars
Begin by preheating the oven and preparing the baking dish. Coat the 9x12 baking dish with nonstick spray. You can also use parchment paper which helps in lifting them out after cooled for cutting.
NOTE: this can also be made in an 8x8 baking dish for thicker cookies; see the recipe card below for instructions.
Here are the easy steps for making soft chewy chocolate chip bar cookies with Cadbury mini eggs:
- Mix the Dough
- Bake & Cool
- Slice to Serve
See the step-by-step instructions with photos below plus the recipe card at the end of the post.
1 - Mix the Dough
Begin by adding the dry ingredients into a small mixing bowl. Use a fork to hand mix the flour, cornstarch, baking soda, & salt together. Set aside.
In a large mixing bowl add the butter & sugar. Using the hand mixer on medium, cream together until fluffy.
Add the eggs and vanilla and mix again on medium for 1 minute.
To the wet ingredients add half the dry ingredients and mix on low to medium for 1 minute. Scrape down the side and add the remaining dry ingredients. Mix for 2 minutes until all combined and no dry/flour streaks.
Roughly chop the Cadbury candies using a sharp chef's knife. Set a bit aside if you want to add a few at the end on the top just before baking.
Fold in the chocolate chips and most of the Cadbury egg pieces to the dough.
2 - Bake & Cool
Once the oven is preheated, add the cookie dough to the 9x12 prepared baking dish. Use an offset spatula to get it even and in the corners.
Top with remaining pieces of Cadbury mini eggs. The cookies will be loaded with chocolate & candies like seen here.
Bake in the 350°F preheated oven on the middle rack for 22-25 minutes.
A toothpick inserted should have a small bit of crumb/dough still on it. Remove the pan from the oven and set on a cooling rack - the cookies will continue to cook in the hot pan as they set (so do not over bake them).
3 - Slice to Serve
Let the cookies cool for 30 minutes minimum. If you used parchment paper, you can lift them out of the pan after 15 minutes so they can cool a bit quicker.
Once the cookies have cooled, cut the cookies into squares - any size you like. This roughly makes 2 dozen medium-sized cookies (like a brownie).
The thickness of these cookies is about medium so they bake up perfectly with soft chewy centers and crisp edges. I love the center or inside pieces but I know many will go for the corners first.
Serving & Storing
Serve on a cookie platter & display with other desserts. Or enjoy on individual plates with a scoop of ice cream on top - OMG, so dangerous!
Store cookies in an air-tight container placed in a cool dry place (away from heat or sun) for up to 5 days. See recipe card for freezing instructions.
Love Chocolate Chip Cookies - try these other recipes that are next level; Chocolate Chip Marshmallow Cookies, Cherry White Chocolate Chip Cookies & Sea Salt Toffee Chocolate Chip Cookies.
Recipe Tips & Behind the Scenes
Here's my recipe for success - including what I learned when testing, fun stories, recipe history, and more.
- #1 Tip - don't skip the cornstarch, it is the key to making the cookies soft & chewy.
- Make sure to not over bake the cookies or they will be dry and crumbly on the edges/bottoms. They need to come out of the oven before they are 100% done since the heat of the hot pan will continue to cook the dough after it comes out of the oven.
- Can't find Cadbury mini eggs or it is not Easter time; use Lindt, Aldi or generic brands, try pastel M&Ms or Trader Joes candy coated chocolates.
- This can be made in an 11x7 pan also, it will take about 5-10 minutes longer to bake. An 8x8 pan will take 20+ minutes longer.
- You can also frost these cookies with a pink or light blue buttercream or use a quality melting chocolate & drizzle over the top.
FAQ
They traditionally are found easily in stores around Easter. I got a big bag at Costco this year, score! However thanks to mail order, you can likely find them any month of the year such as through Amazon.
I have not tried using this recipe as regular drop cookies. This recipe for Cadbury Egg Cookies may work out for you though I have not used it myself other recipes by Karli have been yummy.
LOVE THIS RECIPE & WANT TO SEE MORE?
Cadbury Mini Egg Cookie Bars
Equipment
- 9x12 baking dish
- hand mixer
Ingredients
- 2 ¼ cup all-purpose flour
- 1 tablespoon cornstarch
- 1 teaspoon baking soda
- 1 teaspoon salt
- ¾ cup salted butter softened at room temperature
- 1 cup brown sugar
- ⅔ cup granulated sugar
- 2 eggs
- 1 tablespoon vanilla
- 1 cup semi-sweet chocolate chips
- 1 ½ cups Cadbury Mini Eggs roughly chopped
Instructions
- Preheat the oven to 350°F.Spray your baking dish with nonstick spray. Or use parchment paper so the cookies do not stick and can easily be lifted out for cutting later.
- In a small mixing bowl add the dry ingredients; flour, cornstarch, baking soda, and salt. Use a fork to combine and "whisk".2 ¼ cup all-purpose flour, 1 tablespoon cornstarch, 1 teaspoon baking soda, 1 teaspoon salt
- In a large mixing bowl add the soft butter and both sugars. Mix for 2 minutes until fluffy using the hand mixer on medium speed.¾ cup salted butter, 1 cup brown sugar, ⅔ cup granulated sugar
- Add the eggs and vanilla; mix on medium for 1 minute.2 eggs, 1 tablespoon vanilla
- Add in half the dry ingredients and mix on low to medium speed until combine. Scrape down the sides and add the remaining dry ingredients. Mix on medium until all the dry ingredients in with the wet ingredients until fully combined.
- Fold in the chocolate chips and most of the chopped mini eggs by hand (reserve about ¼ of a cup if you want to add a few to the top later).1 cup semi-sweet chocolate chips, 1 ½ cups Cadbury Mini Eggs
- Add the dough into the prepared baking dish. Use an offset spatula to spread it out in an even layer - getting it into the corners and edges. Sprinkle with the remaining chopped mini eggs / press into the dough.
- Bake on the center rack in the preheated oven for 22-25 minutes. They are ready when the top is golden and a toothpick inserted comes out mostly clean with just a trace of batter. (they continue to "cook" while resting in the pan)
- Let the cookies cool in the pan for 30 minutes before trying to cut and serve.
Notes
- Place cookies in an air-tight containers to store for up to 5 days in a cool dry place.
- The dough can be frozen for up to 3 months or left in the fridge for 2 days before baking.
- Baked cookie bars freeze well for up to a month wrapped tightly with plastic wraps and in freeze Ziploc bags.
- Use any chocolate chips you like - dark, milk, or white also work.
- Do not cut up the eggs first for bigger chunks.
- Add any chopped holiday candy pieces instead of the Cadbury mini eggs.
- THICK cookies - Bake in an 8x8 pan for 50 minutes at 350°F.
Nutrition
More Easter Cookie Recipes
Here are some similar recipes for dessert great for the spring holiday:
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