Cadbury Egg Cookie Bars (Print version)

Soft, chewy bars loaded with Cadbury mini eggs and pastel M&Ms, ideal for festive springtime occasions.

# What you’ll need:

→ 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

# 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 together melted butter, light brown sugar, and granulated sugar until smooth and combined.
04 - Add eggs and vanilla extract to the wet mixture, whisking until fully incorporated.
05 - Gradually fold dry ingredients into wet mixture using a spatula, mixing just until combined. Do not overmix.
06 - Gently fold in chopped Cadbury mini eggs and half of the pastel M&Ms.
07 - Spread dough evenly into prepared pan. Sprinkle remaining M&Ms and additional mini egg pieces over the top for decoration.
08 - Bake for 23 to 26 minutes, or until edges are golden and center is just set. Do not overbake for optimal soft texture.
09 - Remove from oven and allow to cool completely in pan before lifting out and cutting into bars.

# Cooking tips:

01 -
  • They're impossibly soft and chewy, with pockets of melted chocolate that catch you off guard with sweetness.
  • No fancy techniques needed—just mixing, folding, and trusting your instincts about when to stop.
  • The pastel M&Ms make them feel festive without requiring any special occasion as an excuse.
02 -
  • The bars continue to cook slightly as they cool, so pulling them out when the center still looks a tiny bit soft is the secret to that perfect chewy texture—I learned this after overbaking a batch until they were practically crunchy.
  • Room temperature ingredients really do make a difference; cold eggs will create a lumpy batter that doesn't incorporate the chocolates evenly.
03 -
  • Slightly underbaking is non-negotiable if you want that perfect chewy center—the bars will seem almost too soft when you pull them out, but they'll firm up as they cool.
  • If you only have salted butter, reduce the salt in the recipe by a quarter teaspoon to keep the sweetness balanced.
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