Name: Skillet Cadbury Mini Egg Cookie Recipe
Ingredients: 1 cup (2 sticks) unsalted butter, softened: Butter is the foundation of our cookie, providing richness, flavor, and that melt-in-your-mouth tenderness we all crave. Unsalted butter is preferred as it allows you to control the overall saltiness of the cookie. Make sure your butter is properly softened – not melted, but easily yielding to the touch. This will ensure it creams smoothly with the sugar, creating a light and airy batter. If you only have salted butter, you can use it, but reduce the added salt in the recipe slightly (by about ¼ teaspoon).; ¾ cup granulated sugar: Granulated sugar contributes to the sweetness and crisp edges of the cookie. It also plays a role in browning, giving our skillet cookie that beautiful golden hue. The granulated sugar crystals help create air pockets in the dough when creamed with butter, leading to a lighter texture.; ¾ cup packed light brown sugar: Brown sugar, with its molasses content, adds moisture, chewiness, and a delightful caramel-like flavor to the cookie. Packing the brown sugar ensures you are using the correct amount, as it can be quite airy when loosely scooped. Light brown sugar is generally preferred for cookies as it has a milder molasses flavor compared to dark brown sugar, allowing the other flavors to shine.; 2 large eggs: Eggs are essential for binding the ingredients together, adding richness, and contributing to the cookie’s structure. They also help with leavening, contributing to a slightly puffy and soft texture. Use large eggs at room temperature for the best results. Room temperature eggs emulsify better into the batter, creating a smoother and more homogenous dough.; 2 teaspoons pure vanilla extract: Vanilla extract is the flavor enhancer that ties all the elements together. It adds a warm, comforting aroma and depth of flavor to the cookie. Opt for pure vanilla extract rather than imitation for the most authentic and robust vanilla taste. Don’t be shy with the vanilla – it truly elevates the overall flavor profile.; 2 ¼ cups all-purpose flour: Flour provides the structure for our cookie. All-purpose flour is versatile and works perfectly in this recipe, giving the cookie a tender yet slightly chewy texture. Measure your flour correctly by spooning it into your measuring cup and leveling it off with a straight edge. Scooping directly from the bag can pack the flour and result in using too much, leading to a dry and dense cookie.; 1 teaspoon baking soda: Baking soda is the leavening agent that helps the cookie rise and become light and airy. It reacts with the acidity in the brown sugar to create carbon dioxide, which creates air pockets in the dough. Ensure your baking soda is fresh for optimal leavening power.; 1 teaspoon salt: Salt is a crucial ingredient in baking, even in sweet recipes. It balances the sweetness, enhances the other flavors, and controls the leavening process. Don’t skip the salt – it’s essential for a well-rounded flavor.; 2 cups Cadbury Mini Eggs: The stars of the show! Cadbury Mini Eggs bring a delightful crunch and a burst of milk chocolate goodness to every bite. The colorful candy shells add visual appeal, making this cookie perfect for Easter or any celebration. You can use regular Cadbury Mini Eggs or opt for the dark chocolate or white chocolate versions for a twist. For the best results, gently fold in the Mini Eggs towards the end of the mixing process to prevent them from breaking too much. You can also reserve some to press into the top of the cookie before baking for an extra visually appealing finish.; Optional: ½ cup chocolate chips or chunks: For an even richer chocolate experience, you can add ½ cup of chocolate chips or chunks. Semi-sweet or dark chocolate chips work beautifully, adding extra pockets of melted chocolate throughout the cookie. This is entirely optional but recommended for true chocolate lovers!

Ingredients

Scale

1 cup (2 sticks) unsalted butter, softened: Butter is the foundation of our cookie, providing richness, flavor, and that melt-in-your-mouth tenderness we all crave. Unsalted butter is preferred as it allows you to control the overall saltiness of the cookie. Make sure your butter is properly softened – not melted, but easily yielding to the touch. This will ensure it creams smoothly with the sugar, creating a light and airy batter. If you only have salted butter, you can use it, but reduce the added salt in the recipe slightly (by about ¼ teaspoon).

¾ cup granulated sugar: Granulated sugar contributes to the sweetness and crisp edges of the cookie. It also plays a role in browning, giving our skillet cookie that beautiful golden hue. The granulated sugar crystals help create air pockets in the dough when creamed with butter, leading to a lighter texture.

¾ cup packed light brown sugar: Brown sugar, with its molasses content, adds moisture, chewiness, and a delightful caramel-like flavor to the cookie. Packing the brown sugar ensures you are using the correct amount, as it can be quite airy when loosely scooped. Light brown sugar is generally preferred for cookies as it has a milder molasses flavor compared to dark brown sugar, allowing the other flavors to shine.

2 large eggs: Eggs are essential for binding the ingredients together, adding richness, and contributing to the cookie’s structure. They also help with leavening, contributing to a slightly puffy and soft texture. Use large eggs at room temperature for the best results. Room temperature eggs emulsify better into the batter, creating a smoother and more homogenous dough.

2 teaspoons pure vanilla extract: Vanilla extract is the flavor enhancer that ties all the elements together. It adds a warm, comforting aroma and depth of flavor to the cookie. Opt for pure vanilla extract rather than imitation for the most authentic and robust vanilla taste. Don’t be shy with the vanilla – it truly elevates the overall flavor profile.

2 ¼ cups all-purpose flour: Flour provides the structure for our cookie. All-purpose flour is versatile and works perfectly in this recipe, giving the cookie a tender yet slightly chewy texture. Measure your flour correctly by spooning it into your measuring cup and leveling it off with a straight edge. Scooping directly from the bag can pack the flour and result in using too much, leading to a dry and dense cookie.

1 teaspoon baking soda: Baking soda is the leavening agent that helps the cookie rise and become light and airy. It reacts with the acidity in the brown sugar to create carbon dioxide, which creates air pockets in the dough. Ensure your baking soda is fresh for optimal leavening power.

1 teaspoon salt: Salt is a crucial ingredient in baking, even in sweet recipes. It balances the sweetness, enhances the other flavors, and controls the leavening process. Don’t skip the salt – it’s essential for a well-rounded flavor.

2 cups Cadbury Mini Eggs: The stars of the show! Cadbury Mini Eggs bring a delightful crunch and a burst of milk chocolate goodness to every bite. The colorful candy shells add visual appeal, making this cookie perfect for Easter or any celebration. You can use regular Cadbury Mini Eggs or opt for the dark chocolate or white chocolate versions for a twist. For the best results, gently fold in the Mini Eggs towards the end of the mixing process to prevent them from breaking too much. You can also reserve some to press into the top of the cookie before baking for an extra visually appealing finish.

Optional: ½ cup chocolate chips or chunks: For an even richer chocolate experience, you can add ½ cup of chocolate chips or chunks. Semi-sweet or dark chocolate chips work beautifully, adding extra pockets of melted chocolate throughout the cookie. This is entirely optional but recommended for true chocolate lovers!

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Instructions

Preheat your oven to 350°F (175°C). Starting by preheating your oven ensures it reaches the correct temperature before your cookie dough is ready to bake. This is crucial for even baking and prevents the cookie from spreading too thin or baking unevenly. Use an oven thermometer to verify your oven temperature for the most accurate results, as oven temperatures can sometimes vary.

In a 10-inch oven-safe skillet (cast iron is ideal), melt the butter over medium heat. Using an oven-safe skillet, ideally cast iron, is key to this recipe. Cast iron skillets retain heat beautifully and distribute it evenly, resulting in a perfectly cooked cookie with crispy edges and a gooey center. Melting the butter directly in the skillet not only simplifies the process but also infuses the skillet with butter flavor, contributing to a richer, more caramelized crust. If you don’t have a cast iron skillet, you can use another oven-safe skillet, but cast iron is highly recommended for optimal texture and flavor.

Remove the skillet from the heat and let the melted butter cool slightly. It’s important to let the melted butter cool slightly before adding the sugars. If the butter is too hot, it can melt the sugar and eggs, resulting in a greasy or overly dense cookie. Cooling it for a few minutes allows it to come to a more manageable temperature for creaming with the sugars.

Add the granulated sugar and brown sugar to the skillet with the melted butter. Cream together using a wooden spoon or spatula until light and fluffy. Creaming the butter and sugars together is a crucial step in creating a light and airy cookie. This process incorporates air into the mixture, which contributes to the cookie’s texture and rise. Use a wooden spoon or spatula to thoroughly combine the sugars with the melted butter, mixing until the mixture is lightened in color and feels fluffy. This may take a few minutes of vigorous stirring.

Beat in the eggs one at a time, followed by the vanilla extract, mixing well after each addition. Adding the eggs one at a time ensures they are fully incorporated into the batter, creating a smooth and emulsified dough. Mixing well after each egg addition prevents the batter from separating and ensures a homogenous mixture. The vanilla extract should be added after the eggs to prevent the alcohol in the extract from cooking the eggs slightly. Mix until the batter is smooth and well combined after adding the vanilla.

In a separate medium bowl, whisk together the flour, baking soda, and salt. Whisking the dry ingredients together separately ensures they are evenly distributed throughout the dough. This prevents pockets of baking soda or salt in the cookie, which can lead to uneven flavor or texture. Whisk until the flour mixture is well combined and there are no lumps of baking soda or salt.

Gradually add the dry ingredients to the wet ingredients in the skillet, mixing until just combined. Adding the dry ingredients gradually prevents overmixing. Overmixing can develop the gluten in the flour, resulting in a tough cookie. Mix until the dry ingredients are just incorporated into the wet ingredients, and you no longer see streaks of flour. The batter should be thick and slightly sticky at this stage.

Gently fold in the Cadbury Mini Eggs (and chocolate chips, if using). Gently folding in the Mini Eggs and chocolate chips is important to prevent them from breaking and distributing them evenly throughout the dough. Use a spatula to gently fold them in until they are just incorporated. Avoid overmixing at this stage.

Press the cookie dough evenly into the skillet. Press the cookie dough evenly into the skillet to ensure it bakes uniformly. You can use your hands or the back of a spoon to spread it out. The dough should fill the skillet evenly.

Bake for 20-25 minutes, or until the edges are golden brown and the center is still slightly soft. Baking time may vary slightly depending on your oven. Start checking for doneness around 20 minutes. The edges should be golden brown and set, while the center should still be slightly soft and gooey. A toothpick inserted into the center may come out with moist crumbs attached, which is ideal for a gooey center. Be careful not to overbake, as this will result in a dry cookie.

Let the cookie cool in the skillet for at least 10 minutes before slicing and serving. Allowing the cookie to cool in the skillet for at least 10 minutes allows it to set up slightly and makes it easier to slice and serve. The residual heat from the skillet will continue to cook the cookie slightly, resulting in a perfectly gooey center. Resist the urge to slice it immediately, as it will be very soft and may fall apart.

Serve warm with vanilla ice cream or whipped cream, if desired. Serving the Skillet Cadbury Mini Egg Cookie warm is highly recommended for the ultimate gooey and decadent experience. Vanilla ice cream or whipped cream are classic pairings that complement the warm cookie beautifully. See the “How to Serve” section for more serving suggestions.

Nutrition

Serving Size: One Normal Portion
Calories: 450-550