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This brown butter Cadbury mini egg skillet cookie is hands down my favorite Easter dessert to make. It’s crunchy around the edges, soft and gooey in the center, and packed with crushed Cadbury eggs and chocolate chips throughout. The brown butter takes it from good to absolutely addictive, you get those nutty, caramel-y notes in every bite.
I make this every Easter and it barely lasts an hour. You can slice it up for a crowd or do what I do, top it with a scoop of vanilla ice cream and dig in straight from the skillet. Think BJ’s pizookie but better, and way easier to make at home.
Table of Contents
- This is the best Cadbury egg skillet cookie recipe for Easter
- Ingredients for this Cadbury mini egg cookie recipe in a skillet
- How to make this mini-Cadbury egg cookie skillet
- Why do you need to make this recipe?
- Frequently asked questions – FAQ
- How to store this skillet cookie?
- Cadbury mini egg skillet cookie recipe Recipe
This is the best Cadbury egg skillet cookie recipe for Easter
Since you are here check out these Cadbury egg cookies, this easter egg brownie recipe, this skillet chocolate chip cookie recipe, this sugar cookie in a mug, as well as these mini-Cadbury egg blondies.
Let’s Chit Chat
I originally made this skillet cookie for Easter 2024 and it immediately became a tradition. I’ve always been a brown butter dessert person (if you’ve tried my brown butter chocolate chip cookies, you know), and I wanted to bring that same flavor to a big shareable Easter dessert.
The trick with this recipe is the Cadbury mini eggs. I tried it first with whole eggs pressed on top, but they crack and lose their color in the oven. Crushing them and folding them into the dough is the move, you still get that candy shell crunch in every bite without them melting into nothing. I also tested this with just chocolate chips and no Cadbury eggs, and honestly it’s a completely different (and less interesting) cookie. The candy coating adds a subtle crunch that regular chocolate just can’t replicate.
One thing I’ll say, don’t skip the 30-minute cool-down. I know it’s tempting to cut into it right away, but the center needs that time to set. It’ll still be warm and gooey, just not liquid. Trust the process on this one.
Ingredients for this Cadbury mini egg cookie recipe in a skillet
- Butter: We are using brown butter to elevate this pizookie recipe.
- Brown sugar and Granulated sugar: The combination of both sugars adds extra depth of flavor and chewiness to this perfect easter cookie.
- Eggs
- Vanilla extract
- Flour: All-purpose flour works great for this recipe.
- Baking soda: This is our leavening agent to give a little height to this skillet cookie.
- Mini Cadbury Eggs: You can use milk chocolate or the dark chocolate ones.I used a mixture of both. To break them, place them in a ziplock bag, close it tightly, and smash them using a rolling pin. This is much safer than chopping them with a sharp knife.
- Semi-sweet chocolate chips: This is not specifically a chocolate chip cookie recipe since the focus is on the easter candies but a little extra chocolate never hurt anybody. You can also use mini chocolate chips if you prefer.
Recipe Variations
If you want to play around with the recipe here are some ideas that you can try when you’re baking this.
- Use white chocolate instead of semi-sweet chocolate for a sweeter touch.
- Dark chocolate will also help elevate your pizookie even more.
- Instead of using the mini Cadbury chocolate eggs you can go for the Easter M&M’s for a different flavor and texture.
- Mix in some Easter sprinkles to add an extra pop of color.
- The tanginess of dried cranberries or sour tart cherries would go so well with the richness of this brown butter Cadbury mini egg skillet cookie recipe.
- Use your favorite easter candy mixed in there for a more fun skillet cookie.
How to make this mini-Cadbury egg cookie skillet
- Brown the butter in a medium saucepan over medium heat then transfer to a large bowl and allow that to get back to room temperature.
- Add in the brown sugar and the white sugar and mix to combine.
- Mix in the eggs and the vanilla extract until you have a light and creamy wet mixture.
- Add the flour, salt, and baking soda to the wet ingredients and mix just until the flour mixture disappears.
- Fold in the crushed Cadbury mini eggs and the chocolate chips until evenly distributed.
- Spread the cookie dough into a 10-inch cast iron skillet and bake in the preheated oven.
- Allow the skillet cookie to cool down for at least 30 minutes before serving as is or with a scoop of ice cream on top.
Why do you need to make this recipe?
- This is the perfect Easter dessert, festive, indulgent, and guaranteed to impress.
- You can make this by hand using a whisk and a rubber spatula, with an electric mixer, or even with a stand mixer.
- The colorful candy shell as well as the delicious chocolate filling of the Cadbury mini eggs pairs so well with this brown butter chocolate chip cookie base.
- This recipe doesn’t require any chilling time, so you can go from craving to eating in under an hour.
Frequently asked questions – FAQ
Yes! You can use a 9 or 10-inch round cake pan or even an oven-safe nonstick skillet. The cast iron gives you the best crispy edges, but it’s not required. Just make sure whatever you use is oven-safe.
You can, but the flavor won’t be the same. Brown butter adds a nutty, caramel-like depth that regular melted butter doesn’t have. It’s an extra 5 minutes and it makes a big difference, so I’d recommend sticking with it.
Place the mini eggs in a ziplock bag, seal it tightly, and use a rolling pin to crush them. You want a mix of smaller chunks and some larger pieces so you get that candy shell crunch throughout the cookie. This method keeps everything contained and is way safer than trying to chop them with a knife.
Yes! You can make the dough up to 24 hours ahead of time, spread it into the skillet, cover it tightly with plastic wrap, and store it in the fridge. When you’re ready to bake, let the skillet sit at room temperature for about 15-20 minutes while your oven preheats. You may need to add an extra 2-3 minutes of bake time since the dough will be cold.
This recipe uses the small candy-coated Cadbury mini eggs, not the large cream-filled Cadbury Creme Eggs. The mini eggs have a crispy candy shell with solid chocolate inside and that’s what gives this skillet cookie its signature crunch and pops of color. You’ll find them in bags in the Easter candy aisle.
You can! If you double it, spread the dough onto a parchment-lined sheet pan (a half sheet pan works great) instead of a skillet. Bake at the same temperature but check it around 20-22 minutes since the dough will be thinner and spread out more. You can also split the double batch between two 10-inch skillets if you want to keep that classic pizookie look.
How to store this skillet cookie?
This skillet cookie can be stored in the skillet it was made in for up to 3 days. Make sure that you are wrapping the skillet with plastic wrap to make it airtight.
If you want to store it for longer, place it in an airtight container and in the fridge. Whenever you are ready to enjoy it, microwave for a few seconds to get warm and gooey again.
What can I top my Cadbury mini eggs skillet cookie?
Here are some fun things to top your skillet cookie with:
- Ice cream
- Hot fudge sauce
- Caramel sauce
- Berries, like raspberries
- Whipped cream
Cadbury mini egg skillet cookie recipe
Ingredients
- 2/3 cup butter
- 1 cup brown sugar
- 1/2 cup granulated sugar
- 2 egg
- 2 tsp vanilla extract
- 1 & 3/4 cup flour
- 1/4 tsp baking soda
- 1/4 tsp salt
- 1 cup Cadbury eggs broken into smaller pieces
- 1/2 cup Chocolate chips
Instructions
- Preheat the oven to 325F then grease a 10-inch cast iron skillet with nonstick spray and set aside.
- In a medium saucepan, melt the butter over medium heat. Continue to cook, stirring and swirling the pan occasionally, until the butter turns golden brown and has a nutty aroma. Remove from heat and let cool to room temperature in a separate bowl.2/3 cup butter
- Add the granulated sugar, brown sugar, and brown butter to a large bowl and mix to combine.1 cup brown sugar, 1/2 cup granulated sugar
- Add in the eggs and vanilla extract and whisk to combine.2 egg, 2 tsp vanilla extract
- Mix in the flour, baking soda, and salt just until the flour mixture disappears then fold in the chocolate chips and the Cadbury eggs.1 & 3/4 cup flour, 1/4 tsp baking soda, 1 cup Cadbury eggs, 1/2 cup Chocolate chips, 1/4 tsp salt
- Bake in the preheated oven for 27-30 minutes. The edges will be slightly brown and the center will look a little undercooked but will continue to cook as it cools down.
- Allow the pizookie to set for 30 minutes before topping it with ice cream and enjoying!
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
How much salt goes in the recipe?
1/4 teaspoon salt
Hi, do you know what adjustments I should make to fit this in one 6 inch skillet?
I haven’t tried making this in a 6 inch pan. You could try halving the recipe and bake until the edges are light golden brown and the center is slightly set.
Let us know how that turns out!