Cadbury Egg Cookie Bars

# The Ingredients You'll Need:

01 - 2 1/4 cups all-purpose flour

02 - 1 teaspoon baking soda

03 - 1/2 teaspoon salt

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

09 - 1 cup Cadbury mini eggs, chopped

10 - 1 cup pastel M&Ms

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 the butter mixture, whisking until fully incorporated.

05 - Gradually fold dry ingredients 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 the dough.

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 the pan before lifting out and cutting into individual bars.

01 -

They're chewy on the inside with just enough crisp on the edges, which means you get two totally different textures in one bite.
The candy melts slightly into the dough while baking, creating these pockets of gooey chocolate that feel like a surprise every time.
These come together in under forty minutes total, so they're perfect for last-minute spring celebrations or just when you need something colorful to lift your mood.

02 -

Underbaking is intentional here—these bars will continue to cook from residual heat after you pull them out, so pulling them at 23 minutes instead of waiting until 26 changes everything about the texture.
Using melted butter instead of creaming softened butter and sugar together is what makes these chewy rather than cakey, so don't get clever and swap methods.
The candy pieces will sink if you fold them in too aggressively, so treat them like they're fragile even though they're not really.

03 -

Slightly underbaking by one to two minutes creates that perfect chewy texture that feels gooey on the inside without being raw or underdone.
Chopping your candy into smaller pieces instead of leaving them whole distributes the chocolate throughout the batch and prevents them from sinking to the bottom.