MINI-EGG SKILLET COOKIE A perfect Easter pudding, this sharing cookie is deliciously soft and chewy with crispy edges. Prepared in our Mini Skillet, it can be taken straight from the oven to the table to be enjoyed with ice cream, extra mini eggs and chocolate sauce. Any leftovers can be kept fresh for up to five times longer with ZWILLING Fresh & Save Vacuum Bags.


Created by Brittany Woodruff for STAUB
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INGREDIENTS

  • 80g Butter
  • 65g Light Brown Sugar
  • 100g Caster Sugar
  • 1 Egg Yolk
  • 115g Plain Flour
  • 1 Tsp Vanilla Extract
  • 1/4 Tsp Baking Soda
  • 140g Mini Eggs

HOW TO MAKE IT

  1. Preheat your oven to 180°C and lightly grease the STAUB cast iron mini skillet.
  2. Melt the butter in a pan over a low heat and allow to cool.
  3. Add the light brown sugar and caster sugar to a mixing bowl and pour in the melted butter and mix until combined.
  4. Add the egg yolk and stir again.
  6. Stir through the flour, vanilla extract and baking soda and mix until a dough is formed.
  7. Mix most of the mini eggs (leaving some for the top) so they are evenly distributed.
  8. Transfer the dough into the STAUB mini skillet and press to the edges, then sprinkle some mini eggs on the top.
  9. Bake for 20-22 minutes, until the edges are crispy.
  10. Leave to cool slightly before topping with ice cream - enjoy!