Giant Easter egg skillet cookie

Giant Easter egg skillet cookie

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  • 210 g flour
  • 1 t bicarbonate of soda
  • 150 g brown sugar
  • 55 g caster sugar
  • 1 free-range egg
  • 175 g butter, melted
  • 100 g macadamia nuts, chopped
  • 200 g plain chocolate Easter eggs
  • Vanilla ice cream, for serving

Cooking Instructions

Preheat the oven to 180°C.

Mix 210 g flour, 1 t bicarbonate of soda, 150 g brown sugar, 55 g caster sugar, 1 free-range egg, and 175 g melted butter. Stir in 100 g chopped macadamia nuts, then transfer to a greased 23 cm round cast-iron skillet. Gently press down to level. Gently press 200 g plain chocolate Easter eggs into the mixture.

Bake for 30 minutes, covered with tinfoil for the last 20 minutes. Enjoy warm right out of the skillet topped with vanilla ice cream.

Cook’s note: Because the chocolate from the Easter eggs has a higher sugar content than dark chocolate, it may catch slightly. Don’t worry – it still tastes just as good.

Discover more Easter recipes here.

Hannah Lewry Recipe by: Hannah Lewry
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Woolworths TASTE’s Food Editor is passionate about conjuring up fresh ideas for fast and easy dishes that taste as great as they look. Turn to her expertise for everything from time-saving mid-week food to lazy weekend meals. You’ll have a lot of fun in the kitchen while you’re about it.

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