Cookies recipe

Easter Egg Skillet Cookies Recipe

You can do this in a larger oven safe non stick frying pan instead of 3 individual pans, just note that you will have to cook it a bit longer if you use a larger pan, add 5 minute increments to your cooking time and check as you go.


2 cups plain flour

1 teaspoon baking soda

sea ​​salt flakes

225g unsalted butter, softened

1 cup brown sugar, firmly packed

½ cup caster sugar

2 teaspoons vanilla bean paste

3 egg yolks

1 cup mixed mini Easter eggs, some chopped, some whole

½ cup chocolate chunks (I used a mix of dark, milk, and white)

sea ​​salt flakes

ice cream (optional), to serve


1. Preheat the oven to 170 C in forced ventilation mode (190 C conventional). Grease 3-4 18cm non-stick ovenproof skillets (or 1 large skillet).

2. Mix the flour, baking soda and a pinch of salt in a bowl.

3. Beat butter, sugars, vanilla and another pinch of salt until pale and creamy, about 3-5 minutes. Add egg yolks and beat until well blended.

4. Use a spatula or wooden spoon to stir the flour until well blended. Mix Easter eggs and chocolate pieces. Divide the cookie dough into the prepared pans and use your fingers to push the dough out to the edges.

5. Bake for 15 to 18 minutes or until top is lightly browned. It’s important not to overcook a pancake, it’s best to eat it when the center is slightly undercooked. Remove from oven, add another pinch of sea salt flakes and let cool for 3 minutes before eating hot. Garnish with an extra scoop of ice cream.

More Easter Baked Goods from Katrina Meynink