Mini Egg Skillet Cookie
If you’re looking for the ultimate dessert to share, this Mini Egg Skillet Cookie is guaranteed to become a favourite. It has everything you love about a freshly baked cookie with crispy golden edges, a warm and gooey centre, and plenty of crunchy Mini Eggs scattered throughout every bite.
Baking the cookie in a cast iron skillet creates the perfect texture. The edges become beautifully crisp while the centre stays soft and chewy, making every spoonful irresistible. It’s the kind of dessert that’s meant to be served warm, straight from the oven, with everyone gathering around the skillet.
Mini Eggs add the perfect crunch and rich milk chocolate flavour, making this recipe especially popular during Easter, but it’s just as delicious any time you can find them. If you’re feeling extra indulgent, stir in a handful of chocolate chips for even more melted chocolate throughout the cookie.
One of the best things about this recipe is how easy it is to customize. Swap the all-purpose flour for almond flour if you prefer, or use coconut sugar and maple syrup for a naturally sweetened variation. No matter which version you make, you’ll end up with a cookie that’s rich, buttery, and incredibly satisfying.
For the ultimate dessert, serve it warm with a scoop of vanilla ice cream and let it melt into the centre of the cookie. Whether you’re baking for Easter, hosting friends, or simply satisfying a late-night sweet tooth, this Mini Egg Skillet Cookie is one of those recipes you’ll find yourself making again and again because it’s just that good.
Mini Egg Skillet Cookie
Equipment
- 6.5" Cast Iron Skillet
Ingredients
- 75 g all-purpose flour or almond flour for a lighter option
- 1/4 tsp baking soda
- 1/4 tsp salt
- 50 g granulated sugar
- 50 g brown sugar or substitute coconut sugar and maple syrup for a naturally sweetened option
- 1 tsp vanilla extract
- 2 tbsp unsalted butter melted
- 1 egg yolk
- 1 handful Mini Eggs roughly chopped
- 2 tbsp chocolate chips optional
Instructions
- Preheat the oven to 350°F (175°C) and lightly grease a small cast iron skillet.
- In a medium bowl, whisk together the flour, baking soda, and salt.
- In a separate bowl, combine the granulated sugar, brown sugar, vanilla, melted butter, and egg yolk until smooth.
- Add the dry ingredients to the wet ingredients and mix until just combined.
- Fold in the Mini Eggs and chocolate chips, if using.
- Press the dough evenly into the prepared skillet.
- Bake for 18 to 20 minutes, or until the edges are golden brown while the centre remains slightly soft.
- Let the skillet cookie cool for 5 to 10 minutes before serving. Enjoy as is or top with a scoop of vanilla ice cream for the ultimate dessert.
