You will remember the base of these cookies from our Andes Mint Brookies. SOOO delicious!! I love these cookies because they hold up really well if you need to make them a day ahead. They freeze great and are perfect if you’re looking for a rich chocolate fix.

We also love to spin this recipe and make the cutest reindeer cookies for the holidays! We use the Cadbury Mini Snowballs in place of the Cadbury Mini Eggs. Check out our video below!

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Cadbury Mini Eggs Cookie Bars

Ingredients:

2 cups chocolate chips (semi sweet or milk are fine)
1 1/2 cup brown sugar
3/4 cup butter

2 eggs
2 1/2 cup flour
1 tsp baking soda

1/2 tsp salt

1 1/2 cups Cadbury mini eggs, party crushed

1/4 cup milk chocolate chips

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Directions:

First step is to melt the butter. You can use a saucepan on low heat- or if you're lazy like me- the microwave. Then you add the sugar, water and 2 cups chocolate chips. Heat up again (in the saucepan or) in 30 second increments stirring in between, just until chocolate is melted.

Cool for about 10 minutes (if you're using a saucepan, put in a large mixing bowl at this point). Add eggs and dry ingredients. Mix in Cadbury mini eggs. Chill for at least 1 hour.

Grab a jelly roll pan (a cookie sheet with edges) or a large pizza pan. Press dough evenly into the pan.

Bake at 350 for about 10- 12 minutes.

After removing from oven, sprinkle 1/4 cup milk chocolate chips over the top. Let them melt for a just a few minutes. With a butter knife or rubber spatula, go back to your cookie bars and smear the melty, chocolatey goodness all over the surface. Yummmmm.