Description

Delight in these festive Cadbury Egg Chocolate Chip Easter Cookie Bars, combining a rich browned butter base with a mix of semi-sweet chocolate chips, pastel Easter M&M’s, and crushed Cadbury Mini Eggs. Topped with halved Cadbury crème-filled mini eggs, these cookie bars offer a perfect balance of chewy texture and colorful, candy-coated sweetness, making them an ideal treat for Easter celebrations.

Ingredients

Scale

Dry Ingredients

2 & 2/3 cups all-purpose flour
1 teaspoon baking soda
3/4 teaspoon salt

Wet Ingredients

1 cup unsalted butter (browned and cooled to room temperature)
2/3 cup granulated sugar
3/4 cup packed light brown sugar
2 teaspoons vanilla extract
2 large eggs (at room temperature)

Mix-ins and Toppings

2/3 cup semi-sweet chocolate chips
1/2 cup pastel Easter M&M’s
1/2 cup crushed Cadbury Mini Eggs (candy-coated)
8–12 Cadbury crème-filled mini eggs (halved, for topping)

Instructions

Brown the Butter: In a medium saucepan over medium heat, melt the butter, stirring constantly. It will foam, sizzle, and develop brown bits at the bottom. Once it turns golden brown and smells nutty, remove it from heat and let it cool for 10-15 minutes.
Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking soda, and salt. Set aside.
Combine Wet Ingredients: In a large mixing bowl, combine the cooled browned butter, granulated sugar, brown sugar, and vanilla extract. Mix until smooth and glossy, then add the eggs and mix until fully combined.
Incorporate Dry Ingredients: Stir the dry ingredient mixture into the wet mixture until just combined, being careful not to overmix.
Add Mix-ins and Chill: Fold in the semi-sweet chocolate chips, pastel Easter M&M’s, and crushed Cadbury Mini Eggs. Cover the bowl and refrigerate the dough for 30-60 minutes to chill.
Prepare for Baking: While chilling, preheat your oven to 350°F (175°C). Line a 13.8 x 10-inch jelly roll pan with parchment paper or spray it with cooking spray.
Spread Dough: Evenly spread the chilled cookie dough into the prepared pan. Optionally, reserve some M&M’s and chocolate chips to press on top for a decorative finish.
Bake the Bars: Bake for 18-22 minutes or until the edges turn golden brown and the center looks just set—avoid overbaking to maintain chewiness.
Add the Topping: Immediately after removing the bars from the oven, while still hot, gently press the halved Cadbury crème-filled mini eggs onto the surface. Their warmth will help them adhere without fully melting.
Cool and Serve: Allow the cookie bars to cool completely in the pan before cutting into squares. Enjoy your festive Easter treat!

Notes

Ensure the browned butter has cooled to room temperature before mixing with sugar and eggs to avoid cooking the eggs.
Chilling the dough helps control spreading and improves cookie bar texture.
Do not overbake; the center should look just set to keep the bars soft and chewy.
Halving the crème-filled Cadbury eggs before topping makes them easier to eat and visually appealing.
Store leftover bars in an airtight container at room temperature for up to 4 days.

Prep Time: 20 minutes
Cook Time: 20 minutes
Category: Dessert
Method: Baking
Cuisine: American

Keywords: Cadbury Egg cookie bars, Easter cookies, chocolate chip cookie bars, browned butter cookies, festive Easter dessert