This Easter Skillet Cookie is soft, chewy and perfect for sharing! It’s filled with Milkybar mini eggs, Cadbury mini eggs and Lindor Mini eggs and is a melty, chocolatey sensation! Grab your spoons and dig in!
It is officially Spring… or so Google tells me. Looking outside right now… I’m not seeing it myself. There are no fresh shoots or buds of daffodils; just a couple of leftover lumps of snow from the weekend.
Of course, it doesn’t make much difference to me right now as I’ve still been stuck inside. I’ve been signed off work for two weeks and whilst I thought I was seeing slight improvements over the weekend, I now feel like I’ve taken a few steps back and am in a hideous amount of pain again.
I do now have a diagnosis though. I have arthritis in my spine. Not going to lie, I’m scared. I know there’s no cure and it’s something I have to manage. The way things are going right now, I’m really scared because even after resting and just gently walking around the house, the pain is not improving. What if I’m stuck like this? I’m already on so much medication, I know it’s going to be trial and error with new medications to try and manage it, but I’m not sure how much more pain I can take.
In some ways I’m glad I know what’s wrong as it means I can now research it and try and learn about it, but there’s definitely a part of me thinking this is a life sentence and I’m already in so much pain.
If any of you are also suffering and have any tips for me on how I might be able to manage the pain, I’d be super grateful!
Since I’ve lost most of March to pain, it’s shocking to me that it’s almost Easter! Now, I love milkybars. A LOT. A few years ago, they brought out Milkybar Mini Eggs and oh my gosh; they are the best! They taste just like a milkybar, but with a crunchy twist. Divine.
Added to that my continued love affair with Lindor anything and Cadbury Mini Eggs and you have a winning combination when you mix them all together and bake them into a soft, chewy, melty and oozy skillet cookie!
There’s something lovely about making a simple dessert and being able to just grab spoons and dig in around the table. This is just perfect for sharing and tastes sublime when still slightly warm from the oven.
Sure you can leave it to cool and slice it, but I love to bake it, leave it to cool for 30 minutes and then take the skillet straight to the table with some ice cream and spoons.
Is it just me who thinks that melted chocolate is far superior to a chocolate bar? I’ve never understood why because it’s the exact same product, just melted. I can’t explain it, but it is different and it’s even more divine than eating it at room temperature.
And don’t get me started on refrigerated chocolate. No thank you.
Anyway, this skillet cookie, when it’s still warm…. I can’t even being to tell you how out of this world good it is. When all the chocolate eggs are still warm and oozy, it is just pure heaven. Added to that a pile of vanilla ice cream that begins to melt and creates a creamy sauce. SO GOOD IT SHOULD BE ILLEGAL!
Now I’m off to dream of warmer days and being able to leave the house without a coat, enjoy!
Easter Skillet Cookie
Ingredients
- 1/2 cup (75g) mini Lindor Eggs
- 1/2 cup (105g) Milkybar Mini Eggs
- 1/2 cup (105g) Cadbury Mini Eggs
- 2 cups (280g) plain/all purpose flour
- 2 tsp cornflour/cornstarch
- 1 tsp bicarbonate of soda/baking soda
- Pinch of salt
- 3/4 cup (150g) light brown sugar
- 1 1/2 sticks (170g) unsalted butter, at room temperature
- 2 large eggs
- 2 tsp vanilla extract
Instructions
- Preheat the oven to 180C/350F and spray a 12 inch round skillet with cooking spray. I use Wilton Bake Easy
- Place Lindor eggs, Milkybar eggs and Cadbury mini eggs into a medium sized bowl. Add in flour, cornflour, bicarbonate of soda and salt. Stir to combine until all the chocolate eggs are covered in flour. Leave to one side.
- Place sugar and butter into a large bowl, or the bowl of your stand mixer and beat on medium-high speed until light and fluffy, around 2 minutes.
- Add in the eggs and vanilla extract, scraping down the sides of the bowl as necessary. Mix on medium speed until well incorporated, around 1 minute.
- Tip the flour mixture into your egg mixture and mix on low until a soft dough forms.
- Spoon the dough into your prepared skillet and smooth to cover the base of the skillet in an even layer.
- Place in the oven for 23-28 minutes, until golden, risen and an inserted skewer into the centre comes out with a few crumbs on it. If you skewer the outside, it should come out clean, but you still want it to be a little soft in the middle. It will firm up as it cools.
- Leave to cool for around 30 minutes before grabbing your spoons and digging in! You can also top with mounds of ice cream. I did - when it starts to melt it creates a gorgeous sauce!
- I would advise slicing any leftover skillet cookie when it's fully cool, removing from the skillet and storing in an airtight container - if you leave the cookie in the skillet overnight, it starts to taste a little metallic.
- Easter Skillet Cookie will keep in an airtight container, at room temperature, for 5 days.
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