Easter Egg Cookie Skillet Recipe By Tasty Recipes

HANNAH'S SKILLET COOKIE RECIPE BY TASTY

Steps:

• Make the Fruity Pebbles Treats: Line an 8" x 8" (20 x 20 cm) baking pan with parchment paper and grease lightly with a nonstick baking spray.
• Melt the butter in a medium pot over medium-low heat. Once melted, add marshmallows and salt, stirring frequently until completely melted and butter is incorporated, about 3-5 minutes. Remove from heat.
• Add Fruity Pebbles cereal and stir to combine, until the marshmallow mix is distributed evenly. Spread in parchment-lined pan into an even layer, pressing down with a greased spatula, and let cool completely.
• Once cooled, remove the Fruity Pebbles treat from the pan by lifting the parchment paper out and set on a cutting board. Cut into ½-inch (1.2 cm) squares.
• Make the Skillet Cookie: Preheat the oven to 350°F (180°C).
• In a large bowl, cream together the butter and brown sugar with an electric hand mixer on high speed until light and fluffy, 2-3 minutes. Add the vanilla, then add the egg and egg yolks, 1 at a time, beating on medium speed between each addition to combine. Scrape down the sides of the bowl with a spatula as needed.
• In a medium bowl, whisk together the flour, baking soda, baking powder, and kosher salt.
• Add the dry ingredients to the large bowl with the wet ingredients and mix on medium-low speed until just combined. Add the Lucky Charms cereal and mix on low speed until just evenly distributed, about 30 seconds.
• Grease a 10-inch cast-iron skillet with nonstick cooking spray. Spread about one-third of the cookie dough evenly into the skillet, using a spatula to smooth out the dough. Add half of the Fruity Pebble Treat squares and press them down into the cookie dough. Spread the remaining two-thirds of the dough over the squares and smooth out as evenly as possible with a spatula.
• Bake the cookie for 35-40 minutes, until the top is golden brown and the center is no longer jiggly when the pan is shaken.
• Immediately after the cookie is removed from the oven, gently press the remaining Fruity Pebble Treat squares into the top of the cookie. Scatter Lucky Charms marshmallows over the top and carefully press those into the cookie surface. Let the cookie cool in the pan for 20 minutes.
• Enjoy!

GIANT EASTER EGG COOKIE

Steps:

• Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper.
• Mix the cookie dough with the flour until it is an even texture. Turn the dough out onto the prepared baking sheet and form it into the shape of an egg about 1/2-inch thick, 9 inches long and 7 inches wide at its widest point. Bake until golden around the edges, about 25 minutes. Remove the cookie from the oven to cool, about 15 minutes.
• Meanwhile, beat the egg whites and sugar with an electric mixer until combined. Add the lemon juice and continue to beat until thick and glossy, about 5 minutes.
• Fill a pastry bag or plastic baggie with the icing, snip off a small corner and pipe decorations on the cookie. Attach the candies in patterns to make a decorative Easter egg.

EASTER EGG COOKIE SKILLET RECIPE BY TASTY

Steps:

• Preheat the oven to 375°F (190°C).
• In a large bowl, combine the butter, 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. If the dough is too tacky to press down, cover and refrigerate for about 10 minutes. 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.
• Enjoy!

AIR FRYER COOKIE SKILLETS RECIPE BY TASTY

Steps:

• Preheat the air fryer to 330°F (165°C) for 15 minutes. In a medium bowl, whisk together the flour, baking soda, and salt.
• In a large bowl, cream together the butter, brown sugar, and granulated sugar with an electric hand mixer on medium speed until light and fluffy, 3-5 minutes. Add the vanilla and egg and continue beating until fully combined.
• Gradually add the dry ingredients to the wet ingredients and mix on low speed until just combined. Add the chocolate chunks and mix on low speed until just distributed.
• Use a paper towel to lightly grease 2 6-inch cake pans with butter. Divide the cookie dough evenly between the prepared pans, using a spatula to smooth the tops.
• Air fry the cookies, one pan at a time, for 20-25 minutes, until the tops are golden brown and the cookies are no longer jiggly in the center when the pans are shaken.
• Let the cookies cool in the pans for 10 minutes, then top with vanilla ice cream and serve. If the cookies cool down significantly, return to the air fryer for 2-3 minutes to warm before serving.
• Enjoy!