Easter Sheet Pan Cookies

My soft and chewy Easter Sheet Pan cookies are packed with melty chocolate chips and festive Cadbury Mini Eggs—perfect for Spring baking and Easter! They're made in one bowl, no chill time necessary, and baked all on a single sheet pan. You can get 24 cookie bars (or more if you want to make the squares a little smaller!)

Course Dessert

Cuisine American

Prep Time 10

Cook Time 18

Total Time 28

Servings squares

Calories 316kcal

Author Tawnie Graham of Kroll's Korner

Ingredients

1 cup unsalted butter, melted and slightly cooled
1 1/2 cups dark brown sugar, packed
1 cup granulated sugar
2 large eggs, room temperature
2 large egg yolks, room temperature
2 Tbsp. whole milk
1 1/2 Tbsp. pure vanilla extract
3 1/2 cups all-purpose flour, spooned and leveled
2 tsp. cornstarch
1 tsp. baking soda
1 tsp. baking powder
1 1/2 tsp. kosher salt
9 oz. bag Cadbury eggs, chopped
3/4 cup chocolate chips
garnish with more crushed Cadbury eggs, chocolate chips, and flaky sea salt

US Customary - Metric

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Instructions

*Cadbury egg tip: to chop them easily, place them in a sealed ziplock baggie, and give them a whack with a rolling pin to crush them up! If you attempt chopping them on a cutting board, it can get pretty messy so this is my preferred method.
Preheat and prep: Preheat the oven to 325°F. Spray a standard half sheet pan (13-inch x 18-inch) with nonstick spray and set aside.
Whisk melted butter & sugars: Add the melted butter and sugars together in a large mixing bowl and whisk together until smooth. Be sure to break up any clumps of brown sugar (using fresh/soft brown sugar is best!)
1 cup unsalted butter, melted and slightly cooled, 1 1/2 cups dark brown sugar, packed, 1 cup granulated sugar
Add the rest of wet ingredients: pour in the eggs, egg yolks, milk, and vanilla extract. Whisk again until fully combined.
2 large eggs, room temperature, 2 large egg yolks, room temperature, 2 Tbsp. whole milk, 1 1/2 Tbsp. pure vanilla extract
Dry ingredients: add in the dry ingredients and fold until mostly combined.
3 1/2 cups all-purpose flour, spooned and leveled, 2 tsp. cornstarch, 1 tsp. baking soda, 1 tsp. baking powder, 1 1/2 tsp. kosher salt
Chocolate time: add in ~1 cup chopped Cadbury Egg pieces and chocolate chips. Fold into the batter. It will be quite thick, that's perfect.
3/4 cup chocolate chips, 9 oz. bag Cadbury eggs, chopped
Spread on baking sheet: Turn the batter out onto the prepared baking sheet. Spread evenly until smooth. Trust the process, it will all spread out and fit on the pan 🤗 Top with more Cadbury egg pieces and chocolate chips if desired, or you can sprinkle a few on top AFTER it bakes so they get melty on the tops post baking.
Bake: Bake for ~19-22 minutes. Ovens vary so keep an eye on them. I always underbake because there will be carry over cooking as it cools on the sheet pan. The cookies will look puffy at first, but settles as it cools. You can gently tap it on the counter if it’s really fluffy so it settles, if needed.
Cool & enjoy: Decorate the top with more chocolate if desired and flaky sea salt. Cool completely, cut into portions and enjoy!
garnish with more crushed Cadbury eggs, chocolate chips, and flaky sea salt

Video

Notes

Store at room temperature in an air tight container for up to 5 days, if they last that long!
Freeze in a freezer-safe bag or an air-tight container for up for 3 months.

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