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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!
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Easter Skillet Cookie

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!
Servings 10
Author Annie N

Ingredients

  • 1/2 cup (75g) mini Lindor Eggs
  • 1/2 cup (105g) Milkybar Mini Eggs
  • 1/2 cup (105g) Cadbury Mini Eggs
  • 2 cups (280g) plain/all purpose flour
  • 2 tsp cornflour/cornstarch
  • 1 tsp bicarbonate of soda/baking soda
  • Pinch of salt
  • 3/4 cup (150g) light brown sugar
  • 1 1/2 sticks (170g) unsalted butter, at room temperature
  • 2 large eggs
  • 2 tsp vanilla extract

Instructions

  • 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.