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easter-egg-skillet-cookie-cannadish
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Easter Egg Cookie Skillet

Use Cadbury mini egg leftovers to create a huge skillet cookie!
Prep Time10 minutes
Cook Time25 minutes
Course: Dessert
Keyword: (Cannabutter), cannabis cookie recipe
Author: Steph Van De Ven
Cost: 20 +/-

Equipment

  • Large Bowl
  • Cast Iron Skillet - 10 inch size
  • Spatula
  • Mixer
  • measuring cups & spoons

Ingredients

  • 2 sticks butter save a stick for greasing the skillet
  • 2/3 cup granulated sugar
  • 1/4 cup brown sugar
  • 1/4 cup malted milk powder
  • 1 tbsp vanilla extract
  • 2 tsp salt
  • 1 tsp baking soda
  • 1/2 tsp baking powder
  • 2 large eggs
  • 2 3/4 cups bread flour
  • 1/2 cup hazelnut spread
  • 1 bag mini cream eggs

Instructions

  • Preheat the oven to 375°F.
  • In a large bowl, combine the cannabutter, granulated and brown sugars, malted milk powder, vanilla, salt, baking soda, and baking powder. Cream with an electric hand mixer on medium speed until light and fluffy, about 3 minutes. Add the eggs, 1 at a time, and mix until fully incorporated. Add the flour and mix just until incorporated.
  • Grease a 10-inch cast iron skillet with butter. Transfer half of the dough to the skillet and press into an even layer. Scoop the chocolate hazelnut spread on top and spread evenly across the cookie dough. Top with the remaining dough and press down to cover the chocolate hazelnut layer completely.
  • Sprinkle the creme eggs evenly across the top of the cookie dough, pressing gently into the dough.
  • Bake the cookie skillet until puffed and golden brown, about 25 minutes. Remove from the oven and let the skillet cool to set the cookie and filling, about 45 minutes, then slice and serve.