Cadbury Egg Cookie Bars (Printable)

Soft, chewy bars packed with Cadbury mini eggs and pastel M&Ms, ideal for sweet celebrations.

# Required Ingredients:

→ Dry Ingredients

01 - 2 1/4 cups all-purpose flour
02 - 1 teaspoon baking soda
03 - 1/2 teaspoon salt

→ Wet Ingredients

04 - 3/4 cup unsalted butter, melted and slightly cooled
05 - 1 cup light brown sugar, packed
06 - 1/2 cup granulated sugar
07 - 2 large eggs, at room temperature
08 - 2 teaspoons pure vanilla extract

→ Mix-ins

09 - 1 cup Cadbury mini eggs, chopped
10 - 1 cup pastel M&Ms

# Preparation Steps:

01 - Preheat oven to 350°F. Line a 9x13-inch baking pan with parchment paper, allowing overhang for easy removal.
02 - In a medium bowl, whisk together flour, baking soda, and salt. Set aside.
03 - In a large mixing bowl, whisk melted butter with brown sugar and granulated sugar until smooth and fully combined.
04 - Add eggs and vanilla extract to wet mixture, whisking until fully incorporated.
05 - Gradually fold dry ingredient mixture into wet mixture using a spatula, mixing just until combined. Avoid overmixing.
06 - Gently fold in chopped Cadbury mini eggs and half of the pastel M&Ms into dough.
07 - Spread dough evenly into prepared pan. Sprinkle remaining M&Ms and additional mini egg pieces over top for decoration.
08 - Bake for 23 to 26 minutes, until edges are golden and center is just set. Do not overbake to maintain soft texture.
09 - Remove from oven and allow bars to cool completely in pan before lifting out and cutting into bars.

# Expert Suggestions:

01 -
  • They're ridiculously easy to make but look like you spent hours in the kitchen—nobody has to know you mixed them together in about ten minutes.
  • The texture hits that sweet spot between chewy and fudgy, and the candy shells create these little bursts of chocolate throughout.
  • They're perfect for potlucks, bake sales, or just having a stash in the kitchen when a serious dessert craving hits.
02 -
  • Don't pull them out of the oven when they look perfect—they should look slightly underdone in the very center because carryover heat keeps working after you remove them, and that's what gives you the chewy texture.
  • If your kitchen is cool, let the butter cool for a minute or two after melting before whisking in the sugars, otherwise you'll risk cooking the eggs when you add them.
03 -
  • Use a dry knife wiped between cuts to get clean edges—a wet knife will drag and tear the bars.
  • Room-temperature eggs make all the difference in how smoothly everything comes together, so take them out of the fridge while you're prepping everything else.
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