Ingredients
Cookie Dough
- 2 cups Cadbury Mini Eggs chocolate candies (roughly chopped, or half M&M’s for the dough)
- 3/4 cup salted butter, room temperature
- 1 cup brown sugar
- 1/3 cup white sugar
- 2 large eggs, room temperature
- 2 teaspoons vanilla extract
- 2 cups all-purpose flour
- 1 tablespoon cornstarch
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup semi-sweet chocolate chips
Frosting
- 3/4 cup salted butter, room temperature
- 3 cups powdered sugar (confectioner’s sugar)
- 1 teaspoon vanilla extract
- 2 tablespoons milk, room temperature
- 2 drops food coloring (pink, blue, or pastel color)
Decoration (Optional)
- 1 teaspoon cocoa powder (unsweetened)
- 1 teaspoon warm water
- 1 cup reserved Cadbury Mini Eggs, roughly chopped
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Line a 9×13-inch baking pan with parchment paper or foil sprayed with cooking spray for easy removal of the cookie bars.
- Chop Cadbury Mini Eggs: Roughly chop 2 cups of Mini Eggs by crushing them gently with the side of a wide chef’s knife. Reserve 1 cup chopped Mini Eggs for mixing into the dough and set aside 1 cup for topping.
- Mix Wet Ingredients: In a large mixing bowl, beat together 3/4 cup softened butter, 1 cup brown sugar, and 1/3 cup white sugar on medium speed with an electric mixer until light and fluffy. Add 2 room temperature eggs and 2 teaspoons vanilla extract, mixing again until combined.
- Combine Dry Ingredients: In a separate bowl, whisk together 2 cups all-purpose flour, 1 tablespoon cornstarch, 1/2 teaspoon baking soda, and 1/2 teaspoon salt.
- Form Cookie Dough: Gradually add the dry ingredient mixture to the wet ingredients. Mix on medium speed with an electric mixer until a soft dough forms. Stir in 1 cup semi-sweet chocolate chips and 1 cup chopped Mini Eggs on low speed until evenly distributed.
- Bake the Cookie Bars: Spread the dough evenly in the prepared pan using a spatula. Bake in the preheated oven for 21 to 24 minutes until the edges are lightly golden brown. Remove from oven and allow to cool completely in the pan before removing or frosting.
- Prepare the Frosting: In a clean large bowl, beat 3/4 cup softened butter on medium speed. Gradually add 3 cups powdered sugar, one cup at a time, mixing on low then medium speed between additions until light and fluffy (approximately 2 to 3 minutes). Add 1 teaspoon vanilla extract and 2 tablespoons room temperature milk, blending until smooth and creamy.
- Color the Frosting: Add 2 drops of your chosen food coloring, mixing until the desired pastel shade is achieved.
- Decorate the Cookie Bars: Spread the frosting evenly over the cooled cookie bars with a spatula. Sprinkle the reserved 1 cup of chopped Mini Eggs evenly on top.
- Optional Speckled Effect: Whisk together 1 teaspoon cocoa powder and 1 teaspoon warm water in a small bowl for a speckled egg effect. Dip the end of a dry pastry or silicone brush into the mixture, hold it over the frosting, and flick the bristles to speckle the frosting and candies. Repeat until decorated to preference.
- Serve: Slice the cookie bars into 20 servings using a sharp knife for clean edges. Enjoy these festive and colorful treats.
Notes
- For clean slices, chill the bars in the refrigerator for 20-30 minutes before cutting to prevent frosting smearing.
- Room temperature eggs and butter ensure proper mixing and texture in the dough and frosting.
- If Cadbury Mini Eggs are unavailable, substitute with chopped M&M’s or mini chocolate candies, but note flavor differences.
- Use parchment paper in the pan for easy removal and less mess.
- Adjust food coloring to achieve desired pastel or vibrant frosting hues.
- Optional cocoa water speckling adds a decorative touch inspired by real Mini Eggs.
- Prep Time: 30 minutes
- Cook Time: 24 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
