Easter Skillet Cookie

Easter Skillet Cookie from Barbara Bakes
A big, rich buttery, chocolate chip cookie dressed up for the holidays with creamy, white chocolate Easter M&M’s. 

My family loves skillet cookies. We like to call them skookies. Cooking them in a buttery cast iron skillet makes the exterior crispy, while keeping the middle tender and chewy.

Making an Easter Skillet Cookie

I was inspired to create this skookie by the white Easter M&M’s available at Target. I stirred in semi-sweet chocolate chips to the batter, then  gently pressed the Easter M&M’s on top of the dough once it’s spread in the pan, so the colorful M&M’s stay on top.

Don’t spread the dough all the way to the edges of the pan, because as the cookie bakes it will expand and curve up the edges more if you press it all the way to the edge of the pan.

A big, rich buttery, chocolate chip cookie dressed up for the holidays with creamy, white chocolate Easter M&M's.

This skillet cookie comes together in a flash, and it’s a perfect way to use up some of the Easter candy the Bunny is going to stash in your Easter baskets this year.

Easter Skillet Cookie

Ingredients:

  • 1 1/4 cups all-purpose flour
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 cup (1 stick) unsalted butter, room temperature (plus more for the skillet)
  • 1/2 cup granulated sugar
  • 1/2 cup packed light brown sugar
  • 1 large egg
  • 2 teaspoons vanilla extract
  • 1/2 cup semisweet chocolate chips
  • 3/4 cup white chocolate M&M’s

Directions:

Preheat the oven to 350°. Grease the bottom and sides of a 9-inch cast-iron skillet with 2 tablespoons of butter.

In a large bowl, whisk together the flour, baking soda, and salt. Set aside.

In the bowl of an electric mixer, beat 1/2 cup butter, sugar, and brown sugar, on medium speed, until well blended. Beat in the egg and vanilla. Add flour mixture; mix on low just until combine. Stir in chocolate chips.

Press the cookie dough into the prepared skillet. Sprinkle M&M’s over the top and gently press in to the dough. Bake for 20 to 25 minutes, until the edges are crisp and the cookie is golden and cooked through. Remove from oven. If desired, serve warm topped with vanilla ice cream.

slightly adapted from from The Picky Palate Cookbook