Cadbury Mini Egg Cookie Bars
These soft chewy cookie bars are loaded with Cadbury mini eggs & chocolate chips. Great for before or after Easter when you can't get enough of the milk chocolate coated in colorful pastel candy shells. This holiday dessert is so easy and feeds a crowd.
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
STORING:
- 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
Calories: 266kcalCarbohydrates: 37gProtein: 3gFat: 12gSaturated Fat: 7gPolyunsaturated Fat: 0.4gMonounsaturated Fat: 2gTrans Fat: 0.3gCholesterol: 31mgSodium: 206mgPotassium: 75mgFiber: 1gSugar: 25gVitamin A: 230IUVitamin C: 0.1mgCalcium: 33mgIron: 1mg
Tried this recipe?Let us know how it was!
