Chewy, extra-chocolate-y, brown butter Easter cookie bars studded with chocolate mini eggs. These gooey, flavorful bars come together quickly with simple ingredients and include classic chocolate chip cookie flavor, without the scooping or chill time. Dairy-free and gluten-free friendly.

Close up of sliced Easter cookie bars with chocolate chips, brown butter, and mini eggs on parchment paper.

Brown butter chocolate chip Easter cookie bars, to be exact. While I don’t often make cute, themed holiday desserts (as a mostly lazy baker), I do like incorporating seasonal candy into my favorite treats.

In this case, we’re adding milk-chocolate Cadbury mini eggs (and browned butter) to traditional chocolate chip cookie bars. It’s a decadent combination that complements the caramel and brown sugar notes of the cookie base, and the crunchy, malty-sweet candy eggs alongside dark chocolate chips.

The cookie bars come together quickly with easy pantry ingredients. You can mix up the mix-ins (peanut butter M&M eggs are also delicious here), or keep it classic. The results are buttery, gooey, cookie centers with barely crisp edges and lots of chocolate-y, candy goodness throughout. Happy baking!

Close up of sliced Easter cookie bars with chocolate chips, brown butter, and mini eggs on parchment paper.

More Chocolate Chip Deliciousness to Try Next:

If you make these brown butter chocolate chip cookie bars, be sure to leave a comment and rating below letting me know how you liked them! ★★★★★ Star ratings are especially helpful because they help others find my recipes too. xo, Laura

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Close up of sliced Easter cookie bars with chocolate chips, brown butter, and mini eggs on parchment paper.

Brown Butter Chocolate Chip Cookie Bars (with Mini Eggs)

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  • Author: Laura Bolton – Fork Knife Swoon
  • Prep Time: 25
  • Cook Time: 25
  • Total Time: 50 minutes
  • Yield: 16 Bars
  • Category: baking, dessert
  • Method: baking
  • Cuisine: american
  • Diet: Vegetarian
Print Recipe

Ingredients

  • 1–1/4 cup (150g) all-purpose flour
  • 1/2 tsp baking powder
  • 1/2 tsp Kosher salt (such as Diamond Crystal)
  • 9 Tbsp (128g or 1 stick + 1 Tbsp) unsalted butter
  • 3/4 cup (150g) light brown sugar, packed
  • 1/4 cup (50g) granulated sugar
  • 1 tsp pure vanilla extract
  • 1 large egg
  • 1/2 cup (85g) semisweet chocolate chips, divided
  • 1/4 cup mini chocolate eggs (such as Cadbury)

Instructions

  1. Preheat the oven to 350℉. Line a 8×8-inch baking dish with parchment paper or grease lightly with butter. Set aside.
  2. Brown the butter: Melt the butter in a light-colored medium skillet over medium heat. Once the butter begins to foam, begin whisking often. The foam will dissipate after a minute or two. Begin whisking continuously until golden flecks start to form in the bottom of the pan, about 1-2 minutes.
  3. Remove the skillet from the heat and continue whisking for another minute or so until the butter is a rich amber color with a fragrant, nutty aroma. (Carefully) pour the brown butter into another heat proof bowl (I typically use a glass measuring cup) to stop the cooking process. Set aside.
  4. Make the cookie dough: In a medium mixing bowl, whisk together the flour, baking powder, and salt, until combined. Set aside.
  5. In a stand-up mixer fitted with the paddle attachment, mix together the brown butter and sugars on medium speed until smooth and creamy. Scrape down the sides of the bowl as needed, and mix in the vanilla.
  6. Add the egg and mix until completely combined and the mixture has slightly lightened in color, about 30 seconds.
  7. Turn the mixer down to low, and spoon in the flour mixture. Mix until just combined, scraping down the sides of the bowl with a spatula, as needed. Stir in the chocolate chips and half of the mini eggs.
  8. Spread the cookie dough into the prepared baking pan, and use an offset spatula to even out the top and smooth the dough into the corners. The dough will be thick.
  9. Sprinkle the remaining mini eggs on top.
  10. Bake for 18-22 minutes, until the bars look shiny and set, the edges are golden, and a cake tester inserted into the center comes out clean. Let the cookie bars cool in the pan before slicing. Enjoy!!

Equipment

Notes

  • Make them dairy free: Use a plant-based butter such as Miyokos or Earth Balance. Be sure to also use a dairy-free mini eggs or Easter candy and dairy-free chocolate chips.
  • Make them gluten free: Substitute equal parts of a gluten-free all-purpose flour blend such as Bob’s Red Mill or King Arthur Flour.