Easter Mini Egg Cookie Bars
These Easter mini egg cookie bars are buttery, chocolatey squares of goodness. They have soft, chewy centers with crisp edges, which make them the perfect cookie bar. Loaded with white chocolate chips, mini dark chocolate chips and M&M chocolate eggs.
Ingredients
- 2 sticks Unsalted butter Softened
- 1 cup Light brown sugar
- ⅔ cup White granulated sugar
- 2 each eggs Large, room temperature
- 2 teaspoon Vanilla extract
- 2 ¼ cups All purpose flour
- 1 teaspoon Baking soda
- 1 teaspoon Kosher salt
- 1 ¼ cups white chocolate chips Ghirardelli, divided
- 2 cups chocolate mini eggs M&M, divided
- ⅓ cup mini chocolate chips Dark chocolate Ghirardelli
Instructions
- Preheat oven to 325 degrees. Spray a 9x13 pan with nonstick spray.
- In a small bowl, sift together flour, baking soda and salt. Set aside.
- Inside stand mixer, combine butter, brown sugar and granulated sugar. Beat for 2-3 minutes. Mixture will be light and fluffy.
- Add eggs, one at a time. Add vanilla and beat for an additional 2-3 minutes.
- Next, add flour mixture and mix just until combined. Do not over mix. Take bowl off mixer and mix in 1 cup white chocolate chips and 1 cup M&M chocolate eggs by hand.
- Scrape dough into prepared pan and spread evenly with spatula. Bake for 15 minutes. Carefully remove from oven and sprinkle with remaining white chocolate chips, M&M chocolate eggs and mini dark chocolate chips. Place back inside oven and continue to bake for an additional 10 minutes or until toothpick comes out clean.
- Let cookie bars cool for a minimum of 30 minutes. Slice into 18 even squares.
Nutrition
Calories: 318kcalCarbohydrates: 43gProtein: 3gFat: 15gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 1gCholesterol: 25mgSodium: 168mgPotassium: 55mgFiber: 1gSugar: 32gVitamin A: 283IUVitamin C: 1mgCalcium: 53mgIron: 1mg
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