My goal for this recipe was for it to be fun, colorful, and easy for Easter. These Easter Egg Cookie Bars possess all of those characteristics, you’re welcome. Anyway, Happy Easter!
THE EASTER EGG COOKIE BARS EXPLAINED:
Buttery chocolate chip cookie dough filled with Rolos (chocolate covered caramels) and Robin Eggs (colorful candy-coated whoppers) baked until golden on the outside and chewy on the inside.
HOW TO MAKE THESE COOKIE BARS:
Preheat the oven to 350 F and line an 8×8 baking pan with parchment paper.
In a small/medium microwave-safe bowl, melt butter until it’s 90% melted, about 1 minute for cold butter or 30 seconds for room temperature butter. Stir until the melted butter melts the leftover (10%) solid butter.
Mix the melted butter and both brown and white granulated sugars in a stand mixer on medium speed for about 2 minutes.
Add egg and egg yolk, vanilla extract, and salt. Mix on low for 30 seconds or until incorporated. Mix in flour and baking soda until just combined. Fold in the Rolos and the Robin Egg Whopper pieces.
Place dough into the prepared baking pan and press down evenly. Place extra Robin Egg pieces on top of the dough.
Bake for 22-26 minutes or until golden on the inside and not jiggly if you carefully shake the pan. Let cool for 15-20 minutes. Enjoy!
grocery list:
- butter
- brown sugar
- granulated sugar
- eggs
- vanilla extract
- salt
- flour
- baking soda
equipment list:
click here to purchase the equipment listed below
- 8×8 baking pan
- mixing bowls
- rubber spatula
FAQS:
How do I store these cookie bars?
Place them in a Ziploc bag or airtight container and keep them at room temperature.
Can this recipe be gluten-free/vegan or can any of the ingredients be substituted for other dietary restrictions?
Unfortunately, it is not my specialty. However, there are many bloggers who specialize in gluten-free, vegan, nut-free, dairy-free, etc. desserts and I recommend giving them a try!
Easter Egg Cookie Bars
Ingredients
- 1 cup butter melted & cooled
- 1 cup 180g brown sugar
- ½ cup 120g granulated sugar
- 2 tsp vanilla extract
- 1 egg + 1 egg yolk
- 1 tsp baking soda
- 1 tsp salt
- 2 ¼ 340g cups flour
- 1 cup rolos
- 1 cup whopper robin eggs crushed into large pieces- about into quarters or eighths of each egg
Instructions
- Preheat the oven to 350 F and line a 8x8 baking pan with parchment paper.
- In a small/medium microwave-safe bowl, melt butter until it’s 90% melted, about 1 minute for cold butter or 30 seconds for room temperature butter. Stir until the melted butter melts the leftover (10%) solid butter.
- Mix the melted butter and both brown and white granulated sugars in a stand mixer on medium speed for about 2 minutes.
- Add egg and egg yolk, vanilla extract, and salt. Mix on low for 30 seconds or until incorporated. Mix in flour and baking soda until just combined. Fold in the Rolos and the Robin Egg Whopper pieces.
- Place dough into the prepared baking pan and press down evenly. Place extra Robin Egg pieces on top of the dough.
- Bake for 22-26 minutes or until golden on the inside and not jiggly if you carefully shake the pan. Let cool for 15-20 minutes. Enjoy!
If you loved this recipe for Easter Egg Cookie Bars make sure to check out my Robin Egg Cake Pops and my Peanut Butter S’mores Bars
