Cadbury Mini Eggs Cookie Recipe
Chop up Cadbury Mini Chocolate Eggs and put them in this skillet cookie. It's the perfect thing to do with leftover candy; and an idea big cookie for a crowd.
Servings: 1 (10-inch) cookie!
- 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.
Supplies and Tools:
Silicon Spatula | 10-inch Cast Iron Skillet | KitchenAid Mixer |
Serving: 6g | Calories: 278kcal | Carbohydrates: 15g | Protein: 3g | Fat: 6g | Cholesterol: 120mg | Sodium: 5mg | Potassium: 30mg | Sugar: 24g