These Cadbury Mini Egg Cookie Bars are unbelievably adorable, delicious and simple. They are everything that a good oatmeal chocolate chip cookie should be, in cookie bar form!

This Cadbury cookie recipe is perfect for Easter dessert and a great way to use up leftover Easter candy. Feel free to add additional toppings if you would like, such as shredded coconut, flaky sea salt, or sprinkles.

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Mini Egg Cookie Bars
Ingredients in Cadbury Mini Egg Cookies Bars
How to Make This Cadbury Cookies Recipe
Storing Baked Cookie Bars
Mini Egg Cookie Bars Recipe
More of the Best Dessert Bar Recipes

These Cadbury Mini Egg Bars are made with an oatmeal and chocolate chip cookie base that is soft and chewy in the middle, a little crisp around the edges, and topped with crunchy Cadbury Mini Eggs. You can’t go wrong with this perfectly simple Easter treat.

One of many reasons to love this recipe is that it is so easy to adapt! If you are reading this in October, ditch the mini eggs and use Halloween blend M&Ms, or even leftover Halloween candy. For Christmas, you could substitute chopped Andes Chocolate Mints and red and green M&Ms.

If you're looking for a classic Cadbury Mini Egg Cookie, you'll love ours. And for a year-round oatmeal cookie, this Monster Cookie Recipe is the absolute best.

Cadburys cookies bars ready to bake in a glass baking dish

Ingredients in Cadbury Mini Egg Cookies Bars

Butter - it’s best to use room temperature butter when making these cookie bars.
Brown Sugar - we use light brown sugar in this recipe to add a little moisture and bring a little molasses flavor. If you want a stronger molasses flavor you can substitute dark brown.
Sugar - this is just plain granulated sugar.
Vanilla - vanilla extract is best, but you can substitute imitation if you have to.
Eggs - any kind of large whole eggs will work.
Flour - we use all-purpose flour for these cookie bars.
Baking Soda - this reacts with the acidity in the brown sugar and gives a little bit of rise to the cookie bars.
Baking Powder - this helps the cookie bars rise even further in the oven.
Salt
Oats - we use old-fashioned rolled oats in this recipe.
Chocolate Chips - this recipe calls for regular semi-sweet chocolate chips, however you can substitute any type of chocolate chips that you would like.
Cadbury Mini Eggs - around Easter you can find these in most grocery stores, or else online.

Flakey sea salt
Sprinkles
Chopped peppermint
Pretzels
Nuts
Shredded Coconut
Mini marshmallows
Toffee

a Cadbury Cookie Bar square on a small white plate with a mini basket of Cadbury mini eggs beside it, cadbury chocolate bars recipe.

How to Make This Cadbury Cookies Recipe

Preheat oven to 350 degrees.
In the bowl of a standing mixer, add the butter, sugars and vanilla. Using the paddle attachment, cream on medium speed until smooth and fluffy, about 3 minutes.
Add the eggs slowly, one at a time, mixing in between each addition.
In a large bowl, add the flour, baking soda, baking powder, salt and whisk together to combine. Add these dry ingredients to the butter mixture and mix on low, just until all of the dry ingredients and butter are incorporated. Scrap the sides with a rubber spatula to make sure you have gotten all of the butter mixed in.
Once completely mixed, add the oats and chocolate chips and mix slowly to combine.
Spray a 9"x13" baking dish with pan spray. Remove the dough from the mixing bowl and pat it evenly into the bottom of the prepared baking dish.
In a ziplock bag, use a hammer, rolling pin or meat tenderizer to crush the Cadbury Mini Eggs. You'll want them to be in large chunks so it looks like hatched eggs. Sprinkle them over the top of the cookie bar dough evenly.
Bake at 350 for 25-30 minutes, or until golden brown.
Remove from the oven and cool for at least 10 minutes before cutting into bars. Enjoy!

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Airtight Container- If you want to store the cookie bars already baked, just place them in a container with a lid or a ziplock bag. They will stay fresh for a few days.
Freezer- If you haven’t tried this method, you’re missing out. Cookie bars freeze really well and are so fun to grab out of the freezer and enjoy. Let them thaw for a few minutes and you’ll have an extra chewy cookie bar to enjoy. Cookies can remain in the freezer, in an airtight container or freezer bag for up to 3 months.
Thaw- If you want to make them ahead of time, you can bake them in the cookie sheet, cover in a double layer of plastic wrap, and then pull them out of the freezer a couple of hours before you need them. If you're using frosting, it's best to frost the cookie bars when they are frozen, after you pull them out of the freezer.

Monster Cookies in bar form with crushed cadbury eggs

This Cadbury chocolate chips cookie bar recipe has a chewy oatmeal and buttery chocolate chip cookie dough, topped with crushed Cadbury mini eggs!

Course Dessert

Cuisine American

Prep Time 10

Cook Time 30

Total Time 40

Servings people

Calories 388kcal

Author The Carefree Kitchen

Ingredients

1 cup butter room temperature
1 cup sugar
1 cup light brown sugar
1 teaspoon vanilla extract
2 large eggs
2 cups all-purpose flour
1 teaspoon baking soda
½ teaspoon baking powder
½ teaspoon salt
2 cups old fashioned rolled oats
1 cup semi-sweet chocolate chips
10 ounces Cadbury Mini Eggs crushed into large chunks

US Customary - Metric

Instructions

Preheat oven to 350 degrees F.
In the bowl of a standing mixer, add the butter, sugar, light brown sugar, and vanilla. Using the paddle attachment, cream on medium speed until smooth and fluffy—about 3 minutes. Add the eggs slowly, one at a time, mixing in between each addition.
In a separate large bowl, add the flour, baking soda, baking powder, and salt and whisk together to combine. Add these dry ingredients to the butter mixture and mix on low, just until all of the dry ingredients and butter are incorporated. Scrap the sides with a rubber spatula to make sure you have gotten all of the butter mixed in.
Once completely mixed, add the oats and chocolate chips and mix slowly to combine.
Spray a 9" x 13" baking dish with pan spray. Remove the dough from the mixing bowl and pat it evenly into the bottom of the prepared baking dish.
In a freezer bag, use a hammer, rolling pin, or meat tenderizer to crush the Cadbury Mini Eggs. You'll want them to be in large chunks so it looks like hatched eggs. Sprinkle them over the top of the cookie bar dough evenly.
Bake in your preheated oven for 25-30 minutes, or until golden brown.
Remove from the oven and cool for at least 10 minutes before cutting into bars. Enjoy!

Notes

Storing instructions: store in an airtight container at room temperature for up to 4 days, or in the freezer for up to 3 months.

Nutrition

More of the Best Dessert Bar Recipes

More Easter Treats

This Cadbury Cookie recipe is a soft and chewy cookie bar that is little crisp around the edges, soft in the middle, and topped with crunchy Cadbury Mini Eggs. You can't go wrong with this perfectly simple Easter treat.

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