Chop up Cadbury Mini Chocolate Eggs and put them in this skillet cookie. This Cadbury Mini Eggs Cookie is the perfect thing to do with leftover candy; and an idea big cookie for a crowd.
What do you do for Easter?
Growing up, we never had Easter baskets filled with money and candy. And my mom never coordinated Easter egg hunts. I think Latino humans don’t do that; mainly because Easter is super serious business. There’s no time for mascots and games. He has risen! You know?
Instead we’d have lots of cooking and family over and we’d always, always go to mass. It was the most crowded long mass of the entire year and usually I was dreaming about the free donuts that they’d hand out in the parking lot.
Cadbury Mini Eggs Are Delicious!
It should be no surprise that this is the best Easter candy we have. They’re delicious on their own and put into cookies and baked good. The best part about them is that they go on sale the week of Easter. Be sure to check them out!
Tips and Tricks
This is an incredibly easy recipe BUT the only tip I truly have is a chopping up the mini Cadbury eggs. They are kinda difficult to chop up. I found it easiest to put them in a produce bag of ziplock and smash them against the counter. And then cut them into smaller pieces, if needed.
How to Make Cadbury Mini Eggs Cookie Recipe
- Grease your 10-inch or 9-inch cast iron skillet. You can also do this in a cake pan, in case you don’t own a cast iron skillet.
- Whisk together the dry ingredients. In this big cookie we have the usual suspects: all-purpose flour, baking soda and kosher salt.
- Cream together the softened butter, dark brown sugar, white sugar until light and fluffy.
- And then, add the egg and vanilla extract.
- After it’s all combined, add the dry ingredient mixture. And mix until you no longer see any teeny speckles of flour.
- Fold in the chopped Cadbury eggs. You want them to be evenly disbursed throughout the cookie dough.
- Transfer it to the cast iron skillet (or cake pan). And then bake!
- When it comes out of the oven it’ll be all delicious looking, speckled with beautiful Cadbury eggs.
- Let it cool slightly and then slice it up. As a result, you’ll have a soft delicious cookie filled with Cadbury eggs.
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon kosher salt
- 1 cup unsalted butter, at room temperature
- 1/2 cup dark brown sugar
- 1/2 cup white granulated sugar
- 1 large egg
- 1 1/2 teaspoon pure vanilla extract
- 1 (10-ounce) bag Cadbury Mini Eggs, roughly chopped
- Preheat oven to 350 degrees F. Spray a 10-inch cast iron skillet with cooking spray and set aside. In a medium-sized bowl, whisk together the all-purpose flour, baking soda and salt. Set aside.
- In a large bowl, add the butter, dark brown sugar and white granulated sugar. Cream the butter and sugar together until it's light and fluffy, about 3 minutes. Add the egg and vanilla extract and mix until thoroughly combined.
- In two batches, add the flour mixture to the butter and sugar mixture until flecks of flour are no longer visible, being careful not to over mix the batter. Fold in the chopped Cadbury mini eggs.
- Pour the dough into the prepared skillet, flatten it into an even layer of cookie dough. Transfer the skillet to the oven and bake for 20 to 22 minutes, until golden brown and the center is soft to the touch.
- Allow the big cookie to cool completely in the skillet before cutting it into slices. If you can’t wait until it’s room temperature, not the worst thing! It’ll just be super soft and crumbly. Serve cookie slices with glasses of cold milk.
If you make this Cadbury Mini Eggs Cookie, let me know on Instagram!
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