Prepare to be transported to dessert heaven with this irresistible Cadbury Mini Egg Skillet Cookie - a treat that's about to become your new obsession! Imagine a warm, gooey chocolate chip cookie transformed into a stunning skillet masterpiece, studded with the iconic pastel-colored Cadbury Mini Eggs that make springtime and Easter celebrations complete. This isn't just a dessert; it's a show-stopping centerpiece that will have everyone at the table begging for a slice. Whether you're looking to impress your family, wow your friends, or simply treat yourself to something extraordinary, this skillet cookie promises pure, decadent bliss in every single bite.
Ingredients
- 1/2 cup unsalted butter, softened
- 1/2 cup brown sugar
- 1/4 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup Cadbury Mini Eggs, chopped
Instructions
- Preheat the oven to 350°F (175°C). Lightly grease a 9-inch cast-iron skillet with butter or cooking spray, ensuring even coverage.
- In a large mixing bowl, cream together the softened butter, brown sugar, and granulated sugar using an electric mixer. Beat for 2-3 minutes until the mixture becomes light and fluffy.
- Add the egg and vanilla extract to the butter-sugar mixture. Mix thoroughly until completely incorporated and the batter looks smooth and uniform.
- In a separate bowl, whisk together the all-purpose flour, baking soda, and salt to ensure even distribution of leavening agents.
- Gradually add the dry ingredients to the wet mixture, stirring gently until just combined. Be careful not to overmix the dough.
- Roughly chop the Cadbury Mini Eggs, reserving a few whole eggs for topping. Fold the chopped eggs into the cookie dough, distributing them evenly.
- Transfer the cookie dough to the prepared cast-iron skillet, spreading it evenly to the edges with a spatula. Press the reserved whole Mini Eggs on top of the dough.
- Bake in the preheated oven for 22-25 minutes, or until the edges are golden brown and the center is set but still slightly soft.
- Remove the skillet from the oven and let the cookie cool for 10-15 minutes. The cookie will continue to set as it cools.
- Serve warm, optionally topped with vanilla ice cream or whipped cream. Cut into wedges directly in the skillet.
Tips
- Use room temperature ingredients to ensure smooth mixing and optimal texture.
- Don't overmix the dough - this can lead to a tough, dense cookie instead of a tender one.
- For extra richness, use high-quality butter and make sure it's softened but not melted.
- Reserve some whole Mini Eggs for topping to create a visually stunning presentation.
- Let the skillet cookie cool slightly before serving to allow it to set properly.
- For maximum indulgence, serve warm with a scoop of vanilla ice cream.
- If you don't have a cast-iron skillet, a similar-sized oven-safe pan will work just fine.
- Store any leftovers (if there are any!) covered at room temperature for up to 2 days.
Nutrition Facts
Calories: 480kcal
Carbohydrates: 55g
Protein: 5g
Fat: 26g
Saturated Fat: 16g
Cholesterol: 95mg
