This Easter Skillet Cookie is soft, chewy and perfect for sharing! It's filled with Milkybar mini eggs, Cadbury mini eggs and Lindor Mini eggs and is a melty, chocolatey sensation! Grab your spoons and dig in!
Preheat the oven to 180C/350F and spray a 12 inch round skillet with cooking spray. I use Wilton Bake Easy
Place Lindor eggs, Milkybar eggs and Cadbury mini eggs into a medium sized bowl. Add in flour, cornflour, bicarbonate of soda and salt. Stir to combine until all the chocolate eggs are covered in flour. Leave to one side.
Place sugar and butter into a large bowl, or the bowl of your stand mixer and beat on medium-high speed until light and fluffy, around 2 minutes.
Add in the eggs and vanilla extract, scraping down the sides of the bowl as necessary. Mix on medium speed until well incorporated, around 1 minute.
Tip the flour mixture into your egg mixture and mix on low until a soft dough forms.
Spoon the dough into your prepared skillet and smooth to cover the base of the skillet in an even layer.
Place in the oven for 23-28 minutes, until golden, risen and an inserted skewer into the centre comes out with a few crumbs on it. If you skewer the outside, it should come out clean, but you still want it to be a little soft in the middle. It will firm up as it cools.
Leave to cool for around 30 minutes before grabbing your spoons and digging in! You can also top with mounds of ice cream. I did - when it starts to melt it creates a gorgeous sauce!
I would advise slicing any leftover skillet cookie when it's fully cool, removing from the skillet and storing in an airtight container - if you leave the cookie in the skillet overnight, it starts to taste a little metallic.
Easter Skillet Cookie will keep in an airtight container, at room temperature, for 5 days.