Cadbury egg cookies are a favorite of mine. Today's recipe comes with a fun twist though. We created Cadbury egg skillet cookies.
They're a fun twist on the traditional chocolate chip cookie recipe and they make for a great holiday treat.
I'm not sure where the skillet cookie trend came from (and yes, I've tried to research it) but I do know that it's a hot trend every holiday season.
When strolling through the gift section at the local grocery I see tons of branded skillet cookie mixes packed as a gift set with a tiny little skillet.
Since I already have a small skillet, I decided to try to adapt my favorite Cadbury egg cookie recipe to work as a skillet cookie.
It makes for a wonderful Easter dessert that the kids just love. I mean who doesn't love tiny Easter eggs in their cookies.
Unsalted butter (Room Temperature): Letting the butter warm up to room temperature can make or break your cookie recipe.
It allows the butter to emulsify with the sugars.
Cold butter will not mix with the sugar and your cookie may be come a flat, oily mess.
Granulated sugar: Adds sweetness, while gives the cookie some structure
Brown sugar: Adds sweetness, a hint of a carmel/molasse flavor and adds a bit of moisture to the cookie dough. It's what helps make the cookie soft and chewy.
Vanilla extract: If you can spring for it, go with pure vanilla extract. It adds a delicious flavor to your desserts that enhances all the other flavors as well.
Egg yolk: To bind the rest of the ingredients together.
All purpose flour: Adds structure to the cookie dough.
Baking soda: A leavening agent that helps the cookie dough rise properly.
Salt: Some people overlook the importance of salt in dessert recipes. Salt helps enhance the all the other flavors of your baked goods.
Mini chocolate chips: Chocolate chips were made for
Mini Cadbury eggs: The whole point of making a Cadbury cookie! It's a fun way to add in a little Easter fun to the dessert.
See recipe card for quantities.
Start by letting your oven preheat to 325 degrees F. Make sure your oven is fully warm before popping in your skillet cookie.
This will help with even baking.
In a medium sized mixing bowl, cream your room temperature butter with both the granulated sugar and the brown sugar.
Mix well, and cream for 5 minutes. It's useful to use an electric hand mixer on medium speed or, even easier, a stand mixer.
This helps the sugar fully incorporate in the butter. This will produce a way better cookie.
Then add in your vanilla extract and your egg yolk.
Sift the flour, baking soda and salt into the butter mixture and combine well.
Slowly fold in the mini chocolate chips and the mini cadbury eggs, leaving aside some to garnish the top of your cookie.
For our cookies we used a mini 5.4 inch mini cast iron skillet. So we had to divide the cookie dough in half.
If you are using a 10 inch skillet, there is no need to divide the dough.
Butter the entire inside of the cast iorn skillet well.
If using the smaller size cast iron skillet, take half the cookie and press it into the skillet filling it up half way.
Bake for 18-20 minutes until the cookie is golden brown on the edges and the center looks like it's set.
Hint: It's useful to have 2 of the smaller skillets to bake both cookies at once. Or use the large skillet to create a larger cookie.
If you don't have a cast iron skillet, you can use two 6in cake pans, but you may have to decrease the baking time by a few minutes.
Sugar substitutions: If you don't have brown sugar you could use all white sugar, however you should increase the moisture content by increasing the butter by an extra teaspoon or so.
Our you could whip up some of your own homemade brown sugar. I personally find that the brown sugar adds so much flavor and deliciousness.
Alternatively, you could also use all brown sugar instead, but your cookie may come out a little more gooey. Which I personally love.
A fun thing about cookies is that you can add in so many different delicious fillings to your batter. Some of our favorites that would go great with the Cadbury mini eggs instead of the mini chocolate chips:
- Regular chocolate chips
- White chocolate chips
- Dried cranberries
- Easter themed Sprinkles
Just pick one, maybeeee two. You really don't want to overwhelm the cookie, especially since you already have those mini eggs in it already.
Topping the Skillet Cookie: Skillet cookies are perfect for toppings! Here are a few of our favorite ideas:
- Vanilla Icing
- Whipped Cream
- Hot Fudge
A stand mixer is a great piece of equipment for baking. In this recipe, creaming the butter takes a bit of time and effort.
Making sure that the sugar is fully suspended into the butter ensures a better tasting cookie.
You can also use a hand mixer for this as well. You can cream the butter by hand, but be warned, you arm will be sore.
And, since this is a skillet recipe, you'll also want a good cast iron pan to cook the cookie in.
We used a smaller 5.4 inch pan. But you can you a 10 inch pan to use up all the cookie dough in this recipe.
If you don't have a cast iron pan that'll work, you could also use two 6 inch cake pans to produce similar results.
Sliced cookies can be stored in an air tight container for 2-3 days, at room temperature before they start becoming stale.
The whole cookie can be wrapped in plastic wrap, placed into a zip lock back and stored for up to 4 days at room temperature.
Be sure not to over bake the cookie! There's a small window between a cookie perfectly baked, soft and chewy and a cookie that's burnt and crumbly.
These skillet cookies are made with Cadbury mini eggs! They're a fun twist on the traditional chocolate chip cookie and they make for a great Easter treat.
- 4 Tablespoon butter (at room temp)
- ⅓ cup sugar
- ¼ cup brown sugar
- 1 teaspoon vanilla
- 1 egg yolk
- ½ cup flour
- ¼ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup Mini Cadbury Eggs (divided)
- ¼ cup mini chocolate chips (divided)
- Preheat oven to 325 degrees
- In a medium sized bowl place room temperature butter. With a hand mixer on medium speed, cream butter for 1-2 minutes.
- Add in brown and white sugar and cream together for an additional 5 minutes.
- Add in vanilla and egg yolk and mix together well.
- Mix in flour, baking soda, and salt until incorporated.
- Slowly fold in Mini Cadbury Eggs and chocolate chips (leaving some to garnish).
- Divide your batter into two. This recipe will yield two 5.4” skillet cookies.
- Butter your skillet well and press half of the dough into the bottom of your skillet.
- Bake for 18-20 minutes or until the edges start to brown and the center looks set.
If using a 10 inch skillet, you can use all of the cookie dough to create one giant cookie instead of two smaller ones.
Amount Per Serving: Calories: 309Total Fat: 14gSaturated Fat: 9gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 53mgSodium: 238mgCarbohydrates: 45gFiber: 1gSugar: 34gProtein: 3g