This is definitely the last of the Easter baking recipes, on my part certainly. I’d forgotten how friggin’ moreish Mini Eggs were until I bought, and fairly swiftly consumed, several packets. I had to ‘re-buy’ the Mini Eggs on a couple of separate occasions to ensure enough for this blog post. Those things are evil.
I’d been eyeing up skillet cookies on Pinterest for some time now. Then whilst wandering round our local garden centre found a Hairy Bikers skillet half price. Fate was clearly at work. I figured I’d give them an Easter feel by replacing the chocolate chips with Mini Eggs. This was a good decision. For whatever reason, baking Mini Eggs into the cookie mixture is truly bloody tasty. Honestly. I would not lie about something so pivotal. Do not scrimp on the Mini Eggs either. That would be a crying shame. It also gave my kids great delight counting how many Mini Eggs they’d gotten in their portion.
Don’t be put off if you don’t own a skillet. You can easily make this in any ovenproof frying pan, or even a cake pan (about 8″ will be perfect). Just grease them up and the end result should be same.
I served this cookie as pudding. It comes out the oven still a bit gooey in the middle and gorgeously soft, so spoonfuls of cookie topped with ice-cream is a fairly mega dessert. If you have some left though (really?) just let it cool and you can cut it up and eat it like normal cookie.
120g unsalted butter, softened
100g granulated sugar
85g soft light brown sugar
2 tsp vanilla extract
180g plain flour
1/2 tsp baking powder
1/2 tsp salt
180g chocolate mini eggs (2 small packets)
1. Preheat your oven to 160°C (fan) / 350°F / Gas 4.
2. Grease/butter your skillet well (or ovenproof frying pan/baking tin). I used groundnut oil.
3. In a large bowl cream the butter and sugars. I used my stand mixer, but a hand mixer would work too. Or elbow grease. It’ll obviously just take longer. Give the mixture a good beating until it is slightly paler in colour (a good few minutes).
4. Add the egg and vanilla, and beat again to fully combine.
5. Add the flour, baking powder and salt, and stir in slowly. Then add the mini eggs. My stand mixer struggled a bit once I added the eggs, and it’s fairly industrial, so you may have to do this by hand. I wouldn’t recommend trying to stir in the eggs using a hand mixer.
6. Flatten the mixture into your skillet/pan. It’s a pretty thick mixture so probably easier if you use your hands to spread it out. Try not to eat the cookie mixture (good luck ’cause it’s bloody moreish).
7. Pop this into your preheated oven for about 25 minutes until it has turned a lovely golden colour.
8. Remove from the oven and let rest for a couple of minutes before serving.
You can spoon onto individual plates and top with a scoop of ice-cream, or just add the ice-cream directly to the pan and (let everyone) dig in.