Cadbury Egg Sourdough Cookie Bars

5 from 3 votes

These Cadbury Egg Sourdough Cookie Bars are soft and gooey in the center with crisp edges and a lightly golden top. They’re sweet, rich, and loaded with chocolate and chopped Cadbury eggs in every bite.

Prep Time15

Cook Time25

Total Time40

Course: Dessert

Cuisine: American

Servings: bars

Author: Emily Christensen

Equipment

9 x 13 inch pan

Ingredients

227 grams butter 1 cup
220 grams brown sugar 1 cup
150 grams granulated sugar ¾ cup
1 egg 50 grams
75 grams sourdough discard ⅓ cup
13 grams vanilla extract 1 Tablespoon
5 grams baking soda 1 teaspoon
3 grams salt ½ teaspoon
300 grams all-purpose flour 2 cups + 2 tablespoons
255 grams Cadbury mini eggs milk chocolate, crushed 1 9 ounces bag
113 grams semi-sweet or milk chocolate bar, roughly chopped 4 ounces
127 grams white chocolate chips ¾ cup

Instructions

Brown the butter - Cut 1 cup of butter into cubes. Add it to a light-colored pan, if you have one, so that you can easily see when the butter has browned. Heat over medium heat, stirring consistently to prevent the butter from burning. Heat for about 5 minutes or until the milk solids have turned a golden brown color and you can smell the nutty aroma. Let it cool for a couple of minutes.
227 grams butter
Preheat the oven to 350°F
Add sugars - Add the brown butter to a large bowl and add in the sugars and whisk to combine.
220 grams brown sugar, 150 grams granulated sugar
Add wet ingredients - Whisk in the sourdough discard, egg, and vanilla extract.
75 grams sourdough discard, 1 egg, 13 grams vanilla extract
Add dry ingredients - Fold in the all-purpose flour, salt, and baking soda.
300 grams all-purpose flour, 3 grams salt, 5 grams baking soda,
Prep chocolate - Take the unopened bag of Mini Cadbury Eggs and crush them with a rolling pin to break them up. Chop up the chocolate bar into bite-sized pieces.
255 grams Cadbury mini eggs milk chocolate, crushed, 113 grams semi-sweet or milk chocolate bar, roughly chopped
Add chocolate - Fold in the Cadbury eggs, chocolate bar, and white chocolate chips.
127 grams white chocolate chips
Add to pan - Grease or line a 9x13 metal baking pan with parchment paper and add the cookie dough. Press the dough evenly into the pan.
Bake - Add to the preheated 350°F oven and bake for 25-30 minutes. If you like a slightly underbaked cookie, bake for 25 minutes or closer to 30 if you prefer a more baked cookie. Once cooled, the cookie bars will set up more.

Notes

Use slightly damp hands when pressing the sugar cookie dough into the pan to help prevent sticking.
If you are using a glass baking pan, it may take a little longer to bake. To know it is ready, look for the edges to be slightly brown and the middle to lose its sheen.
If you would like to skip the brown butter, you can cream the sugar and softened butter together instead and add 40-50 grams of flour.
Store on the counter, covered, for up to a week or freeze for up to 3 months.
You can also use this dough to make cookies instead of bars. Simply add an extra 25 grams of flour to the dough. Using a #40 cookie scoop will yield about 34 cookies. Bake at 350°F for about 12 minutes, or until the edges are set and the centers have lost their sheen.

Nutrition