Mini Egg Cookie Bars Recipe

4.67 from 3 votes

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

Prep Time10

Cook Time30

Total Time40

Course: Dessert

Cuisine: American

Servings: people

Calories: 388kcal

Author: The Carefree Kitchen

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!

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