Mini Egg Cookie Skillet Recipe
Baked white chocolate cookie, topped with vanilla ice cream, crushed mini eggs, salted caramel sauce.
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Ingredients
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Cookie Skillet
Toppings & Finish
Method
Preheat the oven to 350°F (175°C). Lightly grease a 6- to 8-inch oven-safe skillet (cast iron works best) with a little butter or nonstick spray.
In a mixing bowl, melt the 6 tbsp unsalted butter until warm (microwave in 20-second bursts or melt on the stove). Add the 3 tbsp light brown sugar and 2 tbsp granulated sugar and whisk until smooth and slightly glossy.
Stir in the large egg and 1 tsp vanilla extract until fully incorporated and the mixture looks slightly fluffy.
In a small bowl, whisk together 3 tbsp all-purpose flour, 1 tsp cornstarch, 1/4 tsp baking soda, and a pinch (1/8 tsp) of salt. Add the dry mixture to the butter mixture and fold until just combined; do not overmix.
Fold in the 3 tbsp white chocolate chips until evenly distributed. Press about half of the whole mini eggs (6 units) into the surface of the dough, leaving the rest to be added after partial bake for a dramatic look.
Spoon the cookie dough into the prepared skillet and spread evenly with an offset spatula or back of a spoon. Bake in the preheated oven for 12–15 minutes, until the edges are golden and the center is just set but still soft. If you prefer a slightly gooey top, bake closer to 12 minutes; for a firmer cookie, bake toward 15 minutes.
Toppings & Finish
Prepare crushed mini eggs
While the cookie rests, place the reserved 6 crushed mini eggs (or use a total of 6 extra that you've crushed) in a small bowl. Crush them coarsely with the back of a spoon or a rolling pin so there are a mix of larger candy pieces and small crumbs.
Assemble
Scoop the 1 cup of vanilla ice cream into 2 generous scoops and place on top of the warm skillet cookie. Drizzle 3 tbsp salted caramel sauce evenly over the ice cream and cookie. Sprinkle the crushed mini eggs over the top and finish with a small pinch of flaky sea salt to balance the sweetness.