Description
This Brown Butter Cadbury Egg Skillet Cookie is a warm, gooey dessert that combines the rich flavor of brown butter with the delightful sweetness of Cadbury Eggs. Perfect for sharing, it’s a nostalgic treat that brings joy to any occasion.
Ingredients
Scale
- 1 cup Unsalted Butter
- 1/2 cup Granulated Sugar
- 3/4 cup Brown Sugar
- 1 Large Egg
- 1 Egg Yolk
- 1 teaspoon Vanilla Extract
- 2 1/4 cups All-Purpose Flour
- 1 teaspoon Baking Soda
- 1/2 teaspoon Salt
- 1 cup Cadbury Mini Eggs (chopped)
Instructions
- In a light-colored saucepan or skillet, melt the unsalted butter over medium heat until it foams, bubbles, and the milk solids turn golden brown. Remove from heat and let cool for 10-15 minutes.
- Add both the granulated sugar and brown sugar to the slightly cooled brown butter and whisk until smooth and glossy.
- Add the large egg, extra egg yolk, and vanilla extract to the mixture and whisk for 1-2 minutes until light in color and emulsified.
- In a separate bowl, whisk together the all-purpose flour, baking soda, and salt until combined.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined without overmixing.
- Gently fold in the chopped Cadbury Mini Eggs, reserving some for topping.
- Lightly grease a 9-inch cast iron skillet and press the cookie dough evenly into the bottom. Press reserved Cadbury Eggs on top.
- Bake in a preheated oven at 350°F (175°C) for 25-30 minutes until edges are golden and the center is slightly soft. Let cool for 15-20 minutes before serving.
- Prep Time: 15 mins
- Cook Time: 30 mins
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 20 g
- Sodium: 150 mg
- Fat: 18 g
- Saturated Fat: 10 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 42 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 70 mg
Keywords: Ensure to brown the butter properly for the best flavor. Room temperature eggs help create a smoother dough. This cookie is best served warm with ice cream.