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.
5 from 8 votes
Prep Time 15 minutesmins
Cook Time 25 minutesmins
Total Time 40 minutesmins
Course Bakes, Biscuits, cookies, Dessert, Party Food, Pudding, Sweet Treats
300gMini 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.