Mini Egg Skillet Cookie
This Mini Egg Skillet Cookie is everything you want in an easy dessert. Crispy golden edges, a soft and gooey centre, and plenty of crunchy chocolate Mini Eggs in every bite. Baked in a cast iron skillet, it's the perfect Easter dessert, weekend treat, or cozy dessert to share with family and friends.
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.