Chewy Cookie Bars Cadbury (Print Version)
# Ingredients:
→ Cookie Dough
01 -
1/2 cup melted unsalted butter
02 -
1/4 cup white sugar
03 -
3/4 cup packed brown sugar
04 -
1 1/2 cups all-purpose flour, measured and leveled
05 -
1/2 teaspoon baking soda
06 -
1/2 teaspoon kosher salt
07 -
1 teaspoon vanilla essence
08 -
1 large egg
09 -
1 large egg yolk
10 -
1/2 cup Cadbury mini eggs (half whole, half chopped, plus extra for topping)
11 -
Optional: flaky sea salt for garnishing
# Instructions:
01 -
In a large mixing bowl, combine the melted butter, white sugar, and brown sugar. Mix until fully combined and smooth.
02 -
Add the vanilla essence, egg, and egg yolk to the sugar mixture. Beat until the ingredients are well combined.
03 -
In a separate bowl, whisk together the all-purpose flour, baking soda, and kosher salt.
04 -
Gradually incorporate the dry ingredients into the wet mixture, stirring until a dough forms.
05 -
Gently fold in the Cadbury mini eggs, reserving extra for topping.
06 -
Preheat the oven to 175°C (350°F). Line a baking pan with parchment paper and lightly grease it.
07 -
Press the cookie dough evenly into the prepared pan. Decorate the top with additional Cadbury mini eggs, pressing them gently into the dough.
08 -
Bake the cookie bars in the preheated oven for 23-25 minutes, or until the edges are lightly golden. Avoid overbaking to keep them chewy.
09 -
Allow the cookie bars to cool in the pan before cutting them into squares. Garnish with flaky sea salt, if desired, and serve.
# Notes:
01 -
Store the cookie bars in an airtight container with a piece of bread to maintain their softness for up to 5 days.
02 -
Freeze the bars in a freezer-safe container, layered with parchment paper, for up to 3 months.
03 -
The cookie dough can be prepared up to 24 hours in advance and refrigerated. Let sit at room temperature for about 20 minutes before use.