Cadbury Egg Cookie Bars (with Brown Butter)

Easter is just around the corner, which means it’s the perfect time to start baking some delicious treats to celebrate the holiday. If you’re a fan of Cadbury mini eggs, then this recipe is perfect for you! These Cadbury mini egg cookie bars are the perfect treat, combining the rich and nutty flavor of brown butter with the sweet and creamy taste of Cadbury mini eggs. These cookie bars are easy to make and perfect for sharing with family and friends!

Not only are these cookie bars insanely delicious, they’re super easy to make! Don’t be intimidated by the brown butter–it’s not as hard as it sounds to make! Just don’t burn it. ? Really, the brown butter is crucial because it adds so much flavor that goes great with the milk chocolate Cadbury eggs. Just make sure not to rush melting the butter, keep stirring, and pull it off the stove as soon as you smell that nutty aroma! Also, don’t strain out the brown flecks–that’s where all the flavor is!

Another part of these Cadbury egg cookie bars that I love is that the recipe incorporates 3 different kinds of chocolate. The melted white chocolate adds some sweetness that perfectly complements the nutty brown butter in the dough. Plus, the semi-sweet chocolate balances well with the creaminess of the Cadbury mini eggs. However, if you LOVE the sweetness of milk chocolate, feel free to use milk chocolate chips. I just find that it’s a little too much for me!

If you’re looking for another sweet treat that will remind you of spring, try my White Chocolate Raspberry Blondies or my Lemon Blueberry Muffins!

Brown Butter Cadbury Mini Egg Cookie Bars

Recipe by Maddie Saxey
5.0 from 1 vote


Prep time


Cooking time






  • 1/2 cup unsalted butter

  • 1 cup white sugar

  • 1 large egg, room temperature

  • 2 tsp vanilla extract

  • 1/3 cup white chocolate chips, melted

  • 1 cup all purpose flour

  • 1/2 tsp baking soda

  • 1/2 tsp fine sea salt

  • 2 tsp cornstarch

  • 1/2 cup crushed pieces of Cadbury mini eggs

  • 1/2 cup whole Cadbury mini eggs (plus a handful for topping)

  • 1/2 cup semi-sweet (or milk) chocolate chips (plus a handful for topping)


  • Preheat oven to 350° F. Line an 8×8 pan with parchment paper and set aside.
  • In a small sauce pan, melt the butter on medium heat. Stir the butter continuously as the butter starts to bubble. There is a fine line between browning and burning butter, so keep a close eye on it and don’t stop stirring! Also, don’t turn the heat above medium heat. Darker flecks will start to form on the bottom of the pan, and the butter will quickly turn to an amber color. You’ll know it’s done when you can smell a nutty aroma. Immediately remove from heat and move to a heat-resistant bowl.
  • In a standing mixer, mix the brown butter and and sugar on high for 2-3 minutes. You’ll want it to be smooth and not crumbly. Add egg and vanilla extract to the standing mixer and mix on medium speed until smooth. Add melted white chocolate and mix on medium speed until smooth–make sure to scrape down the sides of the bowl so that everything is evenly mixed together.
  • In a separate bowl, whisk together flour, baking soda, cornstarch and salt. Add these dry ingredients to the standing mixer and stir slowly until just barely combined. Add Cadbury mini eggs and semi-sweet (or milk) chocolate chips and fold them into the dough.
  • Gently press the dough into the parchment-lined 8×8 pan. Press an additional handful of Cadbury mini eggs and chocolate chips into the top of the dough. Bake for about 25 minutes. Allow to cool for at least 15 minutes before cutting. Enjoy!

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