A giant Mini Egg Cookie has to be the go-to dessert this Easter. This Easter skillet cookie is made in an oven-safe frying pan and produces a delicious Easter chocolate cookie that everyone will love. Will you eat the cookie straight from the pan or dish it up first? You can make the giant mini egg cookie dough in advance and cook when ready so you can enjoy the chunky mini egg cookies straight from the oven. This would also make a great giant birthday cookie for an Easter birthday.
With the warmer weather just around the corner, afternoon picnics are a must and this giant sharing cookie is the perfect dessert to enjoy with friends and family! Its sweet and the mini eggs offer the most delicious crunch! Skillet cookies are easy to make and perfect for sharing! Once you’ve made this once, you’ll want to make it again and again.
Why you’ll love this giant mini egg cookie recipe
- A giant mini egg cookie is great for sharing at a family Easter dinner.
- Giant cookies are loved by kids and big kids too.
- The mini egg cookie dough can be made in advance and baked when you’re ready.
- Freeze this cookie dough and enjoy mini egg cookies when you’re hungry.
Top Questions
How do you half a mini egg?
How many calories are in a mini egg cookie?
Can I make a gluten free giant mini egg cookie?
How do you know when a giant cookie is done?
Ingredients
For the full recipe and instructions scroll to the bottom of the page for the recipe card.
MINI EGGS
This giant skillet cookie wouldn’t be the best sharing cookie without all the mini eggs! There are so many mini eggs in this and then decorating it too. If you love Mini Eggs this is a recipe for you.
You can crush them by hitting them with a rolling pin so you get lovely uneven chunks.
How to make a giant mini egg cookie – step by step
- Preheat the oven to 160ºC fan/ 175ºC / 320ºF.
- Grease a skillet, frying pan or shallow casserole pan with butter.
- Cream together the butter and light brown soft sugar with a little caster sugar.
- Mix in the egg, a half teaspoon of vanilla extract and the orange zest
- Sieve the flour, 1 teaspoon of baking powder with the pinch of salt into a bowl to mix together.
- Stir in the flour to the dough.
- Break up some of the mini eggs by gently hitting a bag with a rolling pin or with a chopping board. (Cutting them can be difficult so bashing them is a bit safer)
- Add the broken up Mini Eggs into the cookie dough and mix in.
- Add the cookie dough into the skillet and flatten it out with your hand. Stud the top with the leftover Mini Eggs. (Save a few for decorating when the giant Easter cookie is out of the oven.)
- Bake in the oven until golden brown. The cookie should be crisp at the edges and soft and gooey in the middle. If you want it all to be gooey bake for a few minutes less.
- As soon as the skillet cookie is out of the oven scatter the remaining chocolate chip pieces over the top. They will start to soften and melt on top of the hot cookie.
- Add a few scoops of ice cream, scatter more mini eggs to the top and dig in!
Top Tips
- If you don’t have soft brown soft sugar you can use the same amount of caster to bring it to the same amount.
- Make sure you use a frying pan which is oven proof (some handles are not oven safe). You can use a skillet, frying pan or shallow casserole.
- If you like this mini egg cookie recipe why not try making it as Mini Egg Cookie Bars. They are so delicious and follow a similar recipe.
Serving Suggestions
ICE CREAM
Enjoy warm with ice cream. Place on the table with all your friends and dig in! I suggest spoons but if you can’t wait that long then use your hands! Just please don’t burn your fingers.
TURN THIS RECIPE INTO MINI EGG COOKIES
You could make this Easter sharing cookie as smaller individual cookies for an Easter party! Just divide up the cookie dough into smaller cookies and bake. I would suggest reducing the cooking time to make sure they are perfectly gooey and chewy in the middle.
Equipment
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- Skillet or large frying pan
- Mixing bowl
- Kitchen Scales
- Wooden spoon
What skillet do I need for a skillet cookie?
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My favourite thing I love is how versatile this skillet is. It is perfect for hob, oven, grill, BBQ and camp-fire use. I can’t wait to make cookies, main meals and maybe I will try my hand at bread too when I next have a fire when camping… or even in the garden this spring.
It has a natural finish so won’t flake or peel. To keep is looking good all you have to do is oil after cleaning. This is a piece that will last years and years.
I used the 18cm skillet for this giant mini egg cookie and it is enough to feed 4 to 6 people. 8 at a push if everyone fancies a few mouthfuls.
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Storing / Making ahead of time options
You can make this giant Mini egg cookie dough ahead of time, rest it in the fridge and bake on the day you need it! Even if you leave your cookie dough to rest for just 30minutes it will hugely improve your mini egg cookies!
Once baked, if you have any cookie left you can pop it in an airtight container for a few days but I doubt you’ll have any left!
Easter skillet substitutions and variations
You can swap out the mini eggs for your favourite Easter Chocolate. Chopped Maltesers woke really well in this Giant Birthday Cookie, they offer the same chocolatey taste with also a little crunch!
You can break them up in a similar way to crushing the mini eggs, or chop them in half and stud them into the dough.
In my opinion, you can’t beat this Mini Egg cookie dough.
Giant mini egg cookie FAQS
How do you half a mini egg?
Mini Eggs are quite tricky to half but can be done easily if you break them with a chopping board or rolling pin.
Make a small hole in the mini egg packet to release any extra air. Then place the mini eggs on a hard work surface or chopping board. Use another chopping board or rolling pin to break up the mini eggs. Be careful of your fingers.
How many calories are in a mini egg cookie?
There are many delicious calories in a mini egg cookie! It is not the healthiest of desserts but all the best ones aren’t. Mini Egg Cookies can be enjoyed in moderation as part of a healthy diet.
Can I make a gluten free giant mini egg cookie?
You can make a gluten free giant mini egg cookie by replacing the flour in the recipe with gluten-free flour. You can use the same quantities as with the normal recipe. Mini eggs are gluten free! So you can still fill this giant skillet cookie with all the mini eggs your heart desires!
My best recommendation for gluten-free flour is Doves gluten free flour.
How do you know when a giant mini egg cookie is done?
You know your giant mini egg cookie is done when the top is a gorgeous golden brown.
Cookies continue to cook once you take them out of the oven for a few minutes so you always want to take them out just before they are perfectly cooked. Your sharing mini egg cookie is done when golden brown and has a crisp shell but is still soft in the centre.
Depending on how you love your cookies you can leave this mini egg cookie dough in the oven for more or less time. At 25 minutes it’s a great balance of chewy cookie on the outside and more molten in the middle. If you like all the cookie more set then leave the cookie in a little longer. Try 2 extra minutes at a time.
Other Easter Recipes you might like
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Recipe
Giant Mini Egg Cookie
Equipment
- 18cm Skillet (or medium oven-safe frying pan)
Ingredients
- 175 g (6 ⅙ oz) butter
- 150 g (5 2/7 oz) light brown soft sugar
- 50 g (1 ¾ oz) caster sugar
- 1 large (1 large) egg
- 0.5 teaspoon (½ teaspoon) vanilla extract
- 250 g (2 cups) plain flour
- 1 teaspoon (1 teaspoon) baking powder
- small pinch (small pinch) salt
- 300 g (1 ¼ cups) Mini Eggs (or any chocolate Easter eggs you like)
- ice cream
Instructions
- Preheat the oven to 160ºC fan/ 175ºC / 320ºF.
- Grease a 26cm skillet, frying pan or shallow casserole pan with butter.
- Cream together the 175g butter and 150g light brown soft sugar with 50g caster sugar.
- Mix in 1 large egg and a half teaspoon of vanilla extract.
- Sieve the 250g plain flour, 1 teaspoon of baking powder with the pinch of salt into a bowl to mix together.
- Stir in the flour to the dough.
- Break up 200g of the mini eggs by hitting a bag with a rolling pin or with a chopping board. (Cutting them can be difficult so bashing them is a bit safer)
- Add the broken up Mini Eggs into the cookie dough and mix in.
- Add the cookie dough into the skillet and flatten it out with your hand. Stud the top with the leftover Mini Eggs. (Save a few for decorating when the giant easter cookie is out of the oven.)
- Bake in the oven for 20-30 minutes until golden brown. The cookie should be crisp at the edges and soft and gooey in the middle. If you want it all to be gooey bake for a few minutes less.
- As soon as the skillet cookie is out of the oven scatter the remaining mini eggs on top.
- Add a few scoops of ice cream, scatter more mini eggs to the top and dig in! Sprinkles are always a good idea too.
Video
Notes
- If you don’t have soft brown soft sugar you can use the same amount of caster to bring it to the same amount.
- Make sure you use a frying pan which is oven proof (some handles are not oven safe).
- You can use a larger skillet, frying pan or shallow casserole. The mix makes a chunky skillet cookie but can be thinned out slightly for a bigger skillet. Reduce the cooking time to about 20-25 minutes.
Nutrition
Please note that the nutrition information provided above is approximate and meant as a guideline only.
This is the perfect recipe to make right after the Easter holidays. I have tons of mini eggs. I’ll bake this giant cookie today. My kids will love it.
I hope you all enjoy it.
Ah, this cookie is so cute… It can literally make my day this weekend. Can’t wait for Saturday now!
Thank you
Looks absolutely delicious. I cannot wait to bake this for my friends over the weekend and serve it with some ice cream!
I hope you all enjoy it.
I’m getting hungry just looking at this! The best thing about this recipe is the cookie itself. I can put pretty much anything I want to in it!
Thank you Beth, that is so kind
Skillet cookies are the best, and I love that this one has mini eggs!
Mini Eggs are the best!
I’m showing this recipe to the kids, as this is exactly the type of recipe to use up all that Easter weekend chocolate.
I hope they enjoyed it
So very yummy! And the perfect way to use up leftover mini eggs!
I agree. We had so many mini eggs leftover this year we’ll be making these for months.
Oh my goodness. Pass me a spoon and I’ll make quick work of that delicious bad boy.
*passes the spoon