Cadbury Egg Cookies
Thick, fudgy cookie bars loaded with chocolate chips and chopped Cadbury mini eggs, topped with a robin's egg blue frosting and a cocoa speckle finish. The easiest impressive Easter dessert you will make all season.
Equipment
- 9x13 Metal Baking Pan
- Stand Mixer or Hand Mixer
- Parchment Paper
- Pastry Brush
Ingredients
For the Cookie Bars
- 3/4 cup butter melted, salted preferred
- 1 cup light brown sugar packed
- 1/3 cup granulated sugar
- 1 tbsp vanilla extract
- 2 eggs room temperature
- 2 cups all-purpose flour
- 1 tbsp cornstarch do not skip
- 1/2 tsp baking soda
- 1/2 tsp salt
- 2/3 cup semi-sweet or milk chocolate chips
- 1 cup Cadbury mini eggs roughly chopped
For the Frosting
- 3/4 cup butter room temperature, salted preferred
- 3-4 cups powdered sugar added one cup at a time
- 1 tsp vanilla extract
- 2-3 tbsp milk room temperature
- 1/4 tsp salt
- blue food dye a few drops to reach robin's egg blue
For the Robin's Egg Garnish
- 1 tbsp cocoa powder
- 1 tbsp warm water
- 1 cup Cadbury mini eggs roughly chopped, for topping
Instructions
- Preheat oven to 350°F. Grease a 9x13 metal baking pan and line with parchment paper, leaving overhang on the long sides for easy removal.
- In a large bowl, whisk together melted butter, brown sugar, and granulated sugar until smooth and glossy. Add eggs one at a time, mixing well after each. Add vanilla extract and stir to combine.
- Add flour, cornstarch, baking soda, and salt. Mix until just combined — stop as soon as no flour streaks remain. Do not overmix.
- Fold in chocolate chips and roughly chopped Cadbury mini eggs using a spatula. Press the dough evenly into the prepared pan in an even layer.
- Bake for 20 to 22 minutes until edges are golden brown and set and the center still looks slightly underdone. Do not overbake. Remove from oven and let cool completely in the pan before frosting.
- Beat room temperature butter for 2 minutes until light and fluffy. Add powdered sugar one cup at a time, alternating with splashes of milk. Add vanilla extract and salt. Add blue food dye a drop at a time until you reach a soft robin's egg blue. Beat on medium-high for 1 final minute until creamy and spreadable.
- Spread frosting evenly over the completely cooled bars. Mix cocoa powder and warm water into a thin liquid. Load a pastry brush with the mixture and flick it over the frosted surface to create the speckled robin's egg effect. Scatter roughly chopped Cadbury mini eggs over the top and press in gently. Lift bars out using parchment overhang, transfer to a cutting board, and slice into 20 pieces.
Notes
Tips: Use a metal pan not glass for even baking. Do not skip the cornstarch — it keeps the bars tender and chewy. Pull the bars when the center still looks slightly underdone and let residual heat finish the job as they cool. For the robin's egg speckle, practice one flick over the sink before going at the actual bars. Bars can be baked up to 2 days ahead and frosted the day of serving. Store in an airtight container at room temperature for up to 4 days with parchment between layers.