So, I’m pretty sure you clicked on this post because you read the title, and went OMG YES! Mini eggs + cookie + giant skillet = amazeballs. When Etienne taste-tested this cookie, he said, and I quote, “this is probably one of the most delicious things I have ever eaten in my life”.
This is my first dessert in a skillet on the blog. I promise, it won’t be the last. There is just something so magical about a giant, warm cookie or brownie from the oven, with crispy edges and a melty center. It’s perfect for sharing with your family or on a girls’ night, and it’s so quick and easy to make.
Cadbury mini eggs are right up there on my list of favorite candies. That crunchy candy shell surrounding creamy milk chocolate, well, it’s pretty great. My only complaint is that they’re addictive. I’m amazed my mini eggs made it to the skillet cookie development stage!
The recipe is just a basic cookie dough recipe – WAIT! Did I just put the words “basic” and “cookie” in the same sentence? Apologies.
You will need to crush some mini eggs for this recipe! The best way to do this is by placing them in a large freezer bag and using a rolling pin (or hammer) to break them into smaller pieces. I woke my son up from his nap doing this the other day…woops! Nothing a mini egg or two couldn’t fix.
This gooey, yet slightly crunchy, skillet cookie starts with creamed butter combined with brown and white sugar. The brown sugar provides that classic chocolate chip cookie taste we all love, and to provide a little extra chewiness.
To the dry ingredients, I add a touch of cornstarch to make this wonderful dessert in a skillet oh, so soft. The dry ingredients are slowly mixed into the butter, sugar and egg mixture, and then the crushed mini eggs are gently folded in, and the whole cookie mixture gets spread into a greased skillet.
This cookie can come together for you in about 15 minutes, and bakes in the oven for 30-35 minutes, depending on how gooey you want your middle to be. I baked mine for about 33 minutes and it was perfect. Slightly crispy edges, a warm and gooey center, and every bite had a few chocolately chunks of mini egg!
I used my Lodge 10″ cast-iron skillet for this recipe, but you can use any oven-safe skillet; just be sure to adjust your baking time up or down if you’re using a different sized skillet.
I topped it all off with homemade salted caramel sauce and ice cream. Seriously, go make one. Now!
Mini Egg Skillet Cookie
Yield 6-7 servings
Your favorite Easter candy wrapped up in a giant, warm ooey-gooey skillet cookie to share!
- 2 cups all-purpose flour
- 1 tsp baking soda
- 1 tsp cornstarch
- 1/2 tsp salt
- 3/4 cup brown sugar, packed
- 1/2 cup granulated sugar
- 3/4 cup butter, room temperature
- 2 eggs, room temperature
- 2 tsp vanilla extract
- 1 1/2 cups crushed mini eggs, or other similar candy
- Preheat oven to 325 F and thoroughly grease a 10" oven-safe skillet (see text above for different sized skillets).
- In a large bowl, whisk together the flour, baking soda, cornstarch and salt. Set aside.
- In the bowl of a stand mixer or in a separate bowl with a hand mixer, cream together the butter and both sugars on medium speed until light and fluffy. Beat in the eggs, one at a time, followed by the vanilla. Scrape the bowl as necessary to ensure all of the ingredients are completely mixed.
- Keeping the mixer running at low speed, slowly add in the dry ingredients until all of the ingredients are incorporated and a soft dough has formed. Using a rubber spatula or spoon, fold in the crushed mini eggs.
- Spread the cookie dough evenly into the skillet, topping with more mini eggs if desired.
- Bake for 30-35 minutes, or until the edges are light brown. Remove the skillet from the oven and allow it to cool for a few minutes, before serving with multiple spoons or cutting into wedges. Top with ice cream and salted caramel sauce if desired.
Leftovers (if there are any) can be stored at room temperature, tightly covered, for 2-3 days or in the refrigerator for up to 5 days.
- Prepare ahead: Prepare the cookie dough through step 4 and form into a ball, covering tightly with plastic wrap and storing in the refrigerator for 3-4 days.