Last updated on January 7th, 2026 at 10:29 pm
This Cadbury Egg Cookie Skillet is one of my favorite “looks fancy, but takes almost no effort” kind of desserts. It’s basically a giant, gooey chocolate chip cookie packed with pastel Cadbury Mini Eggs, baked in one pan, and meant to be sliced straight from the skillet with a scoop of ice cream. If you need something that feels special without turning into an all-day project, this is it! It’s perfect for spring desserts, easy Easter desserts, or honestly any night you want a cozy treat.
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Ingredients for Cadbury Egg Cookie Skillet
- 1 cup (2 sticks) unsalted butter, browned
- 1 cup packed light brown sugar
- 1/2 cup granulated sugar
- 2 large eggs, at room temperature
- 2 tsp vanilla extract
- 2 3/4 cups all-purpose flour
- 1 tsp baking soda
- 1/2–3/4 tsp fine salt
- 1 tbsp cornstarch (optional, for softer centers)
- 1 1/4 cups Cadbury Mini Eggs, lightly crushed
- Extra Cadbury Mini Eggs for topping
- 1/2–1 cup semi-sweet chocolate chips
- Nonstick spray or a little extra butter, for greasing the skillet
How to Make A Cadbury Egg Cookie Skillet
1. Brown the butter: In a large pot, melt the butter over medium heat. The butter will start to foam and froth; as the foam dies down, you’ll see brown specks forming at the bottom and smell a nutty aroma. That’s when it’s ready.
2. Let the butter sit until it is warm, not hot, at least 30 minutes. This keeps the cookies from spreading too much in the oven.
3. Place your Cadbury mini eggs in a plastic zip top bag and crush them with a rolling pin.
4. Preheat the oven to 350°F. Grease a 10-inch oven-safe skillet.
5. Mix the slightly cooled browned butter with the brown sugar and granulated sugar until smooth and glossy (I found it easiest to use a rubber spatula for mixing, but a whisk or electric mixer work too).
6. Whisk in the eggs, one at a time, then stir in the vanilla.
7. Add the flour, baking soda, salt, and cornstarch (if using). Stir just until no dry streaks remain.
8. Fold in the crushed Cadbury Mini Eggs and chocolate chips (if using).
9. Press the dough into the greased skillet in an even layer and smooth the top.
10. Bake for 14–16 minutes, until the edges look set and the center still looks soft.
11. Sprinkle the extra chopped Mini Eggs on top and gently press them in so they stay in place, but not much so they sink into the dough.
12. Bake for another 6–10 minutes, until the edges are golden and the center is still slightly underbaked.
13. Cool 15–20 minutes, then slice into wedges or serve warm with spoons and ice cream.
Pro Tips
- Use a light-colored pan for browning butter
It makes it so much easier to see when the butter turns perfectly toasty instead of accidentally going too far. Also, make sure you push the foam away from the top of your browned butter so you can see the brown specks beneath to know it’s done. - Crush Mini Eggs the easy way
Toss them in a zip-top bag and tap with a rolling pin or the bottom of a heavy measuring cup. I like a mix of big chunks and smaller shards. - Room temp eggs (fast method)
If you forget to pull your eggs out ahead of time, pop them in warm water for 5–7 minutes and you’re good. - Pull your skillet cookie out a little early
The center should look soft and slightly underdone. That’s how you get that gooey - Storing leftovers
Cover the skillet or transfer slices to an airtight container for up to 3 days. A quick 10–15 seconds in the microwave brings it back to gooey, and don’t forget to serve a la mode!
FAQs
Can I make this without a cast iron skillet?
Yes, for sure! A 9–10 inch round cake pan or a 9-inch square pan also work great. Grease well and use parchment on the bottom for easy lifting.
Do I have to brown the butter?
You can use melted butter, but browned butter is what makes it taste bakery-style and extra cozy. It’s worth the few minutes.
Can I use different candy instead of Cadbury Mini Eggs?
Definitely. Try chopped chocolate eggs, M&M’s, or other chocolate candy. Keep total mix-ins around 1 1/2–2 cups so the cookie still bakes up properly.
How do I know when it’s done?
The edges should be set and golden, and the center should look soft. A tiny, little wobble when you shake the skillet is perfect. You don’t want the middle of your cooking to start sloshing around when you give it that little shake, but some movement means a soft, gooey center that’s just right. Plus, it will continue to set a bit in the skillet after you pull it out.
How should I serve this?
Overall, this serves about 8 as wedges, or more if you’re doing smaller pieces. I recommend you serve it as fresh as possible with a scoop or vanilla (or your favorite flavor) ice cream. It’s perfect for easy Easter desserts and spring get-togethers.
If you want a spring dessert that feels festive but still fits into a busy life, this Cadbury Egg Cookie Skillet is a great one to keep in your back pocket. It’s warm, gooey, and packed with crunchy little candy pieces. It’s everything you want from a cute, shareable Easter treat without a ton of work.
Grab your skillet, crush a handful of Mini Eggs, and enjoy with a scoop of ice cream for the perfect Springtime treat.
Cadbury Egg Skillet Cookie
Equipment
- 1 10-inch, oven safe skillet
Ingredients
- 1 cup (2 sticks) unsalted butter browned and cooled
- 1 cup light brown sugar packed
- 1/2 cup granulated sugar
- 2 eggs room temperature
- 2 tsp vanilla
- 2 3/4 cups all-purple flour
- 1 tsp baking soda
- 3/4 tsp salt
- 2 Tbsp cornstarch optional, for softer centers
- 1 1/4 cups Cadbury Mini Eggs lightly crushed, plus extra for topping
- 1/2-1 cup semisweet chocolate chips
- Nonstick spray or a little extra butter for greasing the skillet
Instructions
- Brown the butter: In a large pot, melt the butter over medium heat. The butter will start to foam and froth; as the foam dies down, you’ll see brown specks forming at the bottom and smell a nutty aroma. That’s when it’s ready.
- Let the butter sit until it is warm, not hot, at least 30 minutes. This keeps the cookies from spreading too much in the oven.
- Place your Cadbury mini eggs in a plastic zip top bag and crush them with a rolling pin.
- Preheat the oven to 350°F. Grease a 10-inch oven-safe skillet.
- Mix the slightly cooled browned butter with the brown sugar and granulated sugar until smooth and glossy (I found it easiest to use a rubber spatula for mixing, but a whisk or electric mixer work too).
- Whisk in the eggs, one at a time, then stir in the vanilla.
- Add the flour, baking soda, salt, and cornstarch (if using). Stir just until no dry streaks remain.
- Fold in the crushed Cadbury Mini Eggs and chocolate chips.
- Press the dough into the greased skillet in an even layer and smooth the top.
- Bake for 14–16 minutes, until the edges look set and the center still looks soft.
- Pull your skillet out of the oven briefly. Sprinkle the extra chopped Mini Eggs on top and gently press them in so they stay in place, but not much so they sink into the dough.
- Stick the skillet back in the oven and bake for another 6–10 minutes, until the edges are golden and the center is still slightly underbaked.
- Cool 15–20 minutes, then slice into wedges or serve warm with spoons and ice cream.
