These Easter Cookie Squares are a dreamy layered dessert that combines everything you love about cookies and candy.

A soft, buttery chocolate chip cookie base creates the perfect foundation. This recipe yields 36 squares but will vary depending on the size you want to cut them to suit your needs.

Nestled in the middle is a rich layer of sweetened condensed milk that melts into pure decadence.

A second layer of cookie dough is gently spread over top, sealing in all that gooey goodness.

The tops are sprinkled with slightly crushed mini eggs for a festive Easter touch.  It is also a clever way to use up leftover Easter candy in a deliciously satisfying treat.

Printable Recipe Card with a Full List of Ingredients and Instructions is Located at the Bottom of the Post.

Be sure to read through the entire post so that you don’t miss out on any important tips and tricks!

To begin making Easter Cookie Squares I softened some butter on low power in the microwave.

Then I dumped the softened butter into a mixing bowl with some brown sugar, granulated sugar and vanilla extract.  I used an electric hand mixer to mix them together well. 

Next I beat in some large eggs.

I measured some gluten free 1 to 1 baking flour, some gluten free all purpose flour, baking powder, baking soda and salt into the bowl.  I used the electric hand mixer again to combine the ingredients.

Then I stirred some mini semi-sweet chocolate chips into the batter.

Once the chocolate chips were incorporated I levelled off the batter to make it easier to split in half.

Then I lined a 9″ x 13″  baking pan with parchment paper.

I transferred half of the cookie dough to the prepared pan.

Then I spread the cookie dough out evenly in the pan.

The next step was to pour a can of sweetened condensed milk on top of the cookie dough.  I tried to stay about 1/2 inch in from the edges.

Then I scooped the remaining dough on top of the milk and gently spread it out evenly.  Cover the whole area with dough.

Then I placed some mini eggs into a ziplock bag.

I broke up the mini eggs a bit using a meat mallet.  You could also use a rolling pin.

Next I sprinkled the broken mini eggs on top of the cookie dough in the baking pan.

Once my layers were complete I baked the squares in a preheated 350F oven for 35 –  40 minutes or until the center was set.

After removing the squares from the oven I allowed them to cool completely in the baking pan.

Once cooled I used the parchment paper to lift the squares out of the baking pan.

Whether you’re serving them at an Easter brunch or looking for a creative way to use up leftover Easter candy, these bars are a crowd-pleasing option that never disappoints.

Easter Cookie Squares are naturally festive and perfect for Easter dessert tables. 

No one would guess they’re gluten free from the taste and texture alone.

Printable Recipe Card with a Full List of Ingredients and Instructions is Located at the Bottom of the Post.

Here Are More Squares and Bars For You To Enjoy…

PRINTABLE VERSION OF THE RECIPE CAN BE FOUND AT THE BOTTOM OF THE PAGE

Ingredients You’ll Need to Make these Easter Cookie Squares:

• 1 cup butter
• 1 cup brown sugar
• 1/2 cup granulated sugar
• 2 tsp vanilla extract
• 2 eggs, large
• 1 1/2 cups Bob’s Red Mill 1 to 1 Gluten Free Baking Flour
• 1 cup Bob’s Red Mill All Purpose Flour
• 2 tsp baking powder
• 1 tsp baking soda
• 1 tsp salt
• 1 cup mini semi-sweet chocolate chips
• 14 oz sweetened condensed milk
• 200g  mini eggs

How to Make Easter Cookie Squares:

1. Preheat the oven to 350F. Line 9″x 13″ inch baking pan with parchment paper.
2. Soften butter in microwave on low power.
3. In a mixing bowl, beat together the softened butter, brown sugar, granulated sugar and vanilla extract using an electric hand mixer. 
4. Add the eggs and beat again.
5. Measure in the two gluten free flours, baking powder, baking soda and salt.  Use electric hand mixer to combine.
6. Stir in the mini chocolate chips.
7. Press half of the cookie dough into the prepared baking pan.
8. Pour the condensed milk over the dough staying away from the edges of the pan.
9. Scoop the rest of the dough out on top of the milk and gently press it down and out covering the whole area.
10. Slightly crush the mini eggs in a ziplock bag.
11. Sprinkle the eggs on top of the cookie dough.
12. Bake in the preheated 350F oven for 35 – 40 minutes or until middle is set.
13. Remove from oven and allow to cool completely in the baking pan.
14. Once cooled use the parchment paper to lift the squares out of the baking pan.
15. Cut into squares. 
16. Serve and enjoy!

FAQS:

What should I serve with Easter cookies squares?

Easter Cookie Squares are rich, sweet, and a little gooey, so pairing them with something light, creamy, or refreshing really makes them shine.

Light & Fresh Pairings

• Fresh berries like strawberries, raspberries, or blueberries add a bright, juicy contrast
• A simple fruit salad brings a refreshing balance to the sweetness
• Sliced citrus or a citrus salad helps cut through the richness

Creamy Add-Ons

• A scoop of vanilla ice cream melts beautifully into the warm squares
• Lightly sweetened whipped cream keeps things airy and soft
• A dollop of Greek yogurt adds a slight tang that balances the sweetness

Warm Drink Pairings

• Coffee or espresso pairs perfectly with the buttery cookie layers
• Tea, especially herbal or fruity blends, complements the Easter vibe
• A latte or cappuccino adds a cozy, café-style touch

Fun & Festive Extras

• A drizzle of caramel or chocolate sauce for extra indulgence
• A pastel milkshake or strawberry milk for a playful Easter feel
• Lemonade or pink lemonade for a bright, spring-inspired pairing

If you’re serving for Easter brunch or dessert:
Pair them alongside lighter desserts like lemon squares or angel food cake to create a balanced dessert table with both rich and refreshing options.

How do I store Easter cookie squares?

Store Easter cookie squares in an airtight container at room temperature for up to 3 days. Keep them in a single layer or place parchment paper between layers to prevent sticking.

For longer storage, refrigerate them in a sealed container for up to 1 week. The sweetened condensed milk layer helps keep them soft and chewy, even when chilled.

If you’d like to freeze them, wrap each square individually or layer them with parchment paper in a freezer-safe container. Freeze for up to 2 months, then thaw at room temperature before serving.

For the best texture, let refrigerated or frozen squares sit out for a bit before eating so they soften back to that gooey, cookie-like consistency.