Giant Mini Egg Cookie Recipe for Soft, Chunky Treats

This spring, enjoy your favorite Easter candy baked into a giant, warm, ooey-gooey skillet cookie. This giant mini egg cookie is easy to make and will be on repeat all season.

This recipe was originally published in April 2017. The photos have been updated but the recipe is unchanged.

So you clicked because the title called out mini eggs + cookie + giant skillet — and yes, it’s as good as it sounds. When Etienne taste-tested this cookie he declared, “this is probably one of the most delicious things I have ever eaten in my life.”

This is my first skillet dessert on the blog, and it won’t be the last. There’s something irresistible about pulling a large, warm cookie from the oven with crisp edges and a melty center. It’s ideal for sharing with family, serving at a gathering, or indulging on a cozy night in — and it comes together quickly.

How to make a skillet cookie

This recipe starts with a classic cookie dough — the same basic ingredients you’d use for chocolate chip cookies — but instead of scooping individual cookies, you press the dough into a skillet and bake it whole.

You’ll need to crush the mini eggs so they distribute through the dough. Place them in a heavy-duty freezer bag and break them with a rolling pin or a small hammer until they form bite-sized pieces. (Pro tip: do this gently so the candy shells don’t entirely pulverize.)

The dough is built by creaming room-temperature butter with brown and granulated sugar. Brown sugar helps deliver that classic cookie flavor and adds chewiness. The dry ingredients include a touch of cornstarch to keep the finished skillet cookie soft and tender. After mixing the dry ingredients into the butter-sugar-egg mixture, fold in the crushed mini eggs and spread the dough into a greased skillet.

Time and tips

This cookie takes about 15 minutes to prepare and bakes for 30–35 minutes, depending on how gooey you like the center. I baked mine for about 33 minutes for slightly crisp edges and a warm, melty middle with chunks of mini egg in every bite.

I used a 10″ cast iron skillet, but any oven-safe skillet will work — adjust baking time for a different size. Serve warm, topped with ice cream and a drizzle of salted caramel if you like.

Seriously — go make one. It’s a crowd-pleaser.

Some other Easter cookie ideas you might enjoy:

• Lovely lemon cream cheese cookies
• Almond-vanilla biscotti
• Gluten-free skillet brownie

Giant Mini Egg Cookie

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5 from 1 review

• Author: Katherine
• Total Time: 55 minutes
• Yield: 6-7 servings